This unique dish combines the comfort of a savory chicken broth with the bold, aromatic flavors of Sichuan cuisine. The recipe features a homemade chili oil infused with Sichuan peppercorns and dried chilies, adding a pleasant numbing heat and deep red color to the soup. It is perfect for cozy weeknight dinners or when you crave something with a distinct kick. The combination of tender chicken and fragrant spices creates a satisfying meal that warms from the inside out. Simple to prepare with pantry staples, this recipe delivers a complex flavor profile that is both spicy and soothing, making it a delightful addition to your rotation of Asian-inspired dishes.
Stir Fried Chicken Soup
Description
This unique dish combines the comfort of a savory chicken broth with the bold, aromatic flavors of Sichuan cuisine. The recipe features a homemade chili oil infused with Sichuan peppercorns and dried chilies, adding a pleasant numbing heat and deep red color to the soup. It is perfect for cozy weeknight dinners or when you crave something with a distinct kick. The combination of tender chicken and fragrant spices creates a satisfying meal that warms from the inside out. Simple to prepare with pantry staples, this recipe delivers a complex flavor profile that is both spicy and soothing, making it a delightful addition to your rotation of Asian-inspired dishes.Ingredients
Directions
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Heat peanut oil in a wok or frying pan over low heat.
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Add Sichuan peppercorns and sliced dried chilies to the hot oil.
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Cook gently for 10 minutes, allowing the spices to infuse the oil without burning.
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Remove from heat and let the infused oil cool completely.
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Strain the oil to remove the peppercorns and chilies, discarding the solids.
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Store the strained chili oil in an airtight glass jar in a cool place.
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In a large pot, bring chicken stock to a simmer.
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Add diced chicken pieces to the simmering stock.
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Cook until the chicken is fully cooked through and tender.
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Stir in a spoonful of the prepared chili oil for flavor and heat.
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Adjust seasoning with salt or black vinegar if desired.
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Serve hot in bowls, garnished with fresh herbs if available.
Nutrition Facts
- Amount Per Serving
- Calories 811.9kcal
- % Daily Value *
- Total Fat 18.3g29%
- Saturated Fat 7.2g36%
- Cholesterol 23.5mg8%
- Sodium 70.5mg3%
- Total Carbohydrate 188.1g63%
- Dietary Fiber 70.2g281%
- Sugars 9.2g
- Protein 41.4g83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store the homemade chili oil in an airtight glass jar in a cool, dark place for up to 6 months. Refrigeration can extend its shelf life.
If using dried mushrooms like black Chinese mushrooms (shutake), soak them in hot water for 10 to 15 minutes to soften before adding to the soup. Discard the stems and dice the caps.
For a smoky depth, add a splash of aged black vinegar sparingly to the finished soup.
Substitute instant chicken broth mix or bouillon cubes if chicken stock powder is not available. Taste before adding extra salt as these can be salty.
Fresh bamboo shoots should be boiled for 5 minutes to reduce any metallic flavor before use. Canned bamboo shoots can be used directly but rinsing is recommended.
Bean sprouts, such as mung bean sprouts, can be added at the very end of cooking for a crunchy texture. Wash them thoroughly beforehand.
Chinese broccoli (gai lan) or bok choy can be added for greens. The stems are the tastiest part; leaves can be added for a slightly bitter note.
Dried shrimp can be soaked in warm water for 10 minutes and added to the stock for an extra layer of umami flavor.
