Here’s a recipe for Chicken Burnt Garlic Soup:
Ingredients:
- 1 cup boneless chicken, diced
- 1 tablespoon oil
- 1 tablespoon butter
- 1 tablespoon finely chopped garlic
- 1 small onion, finely chopped
- 1 small carrot, diced
- 1 stalk celery, finely chopped
- 1 cup mushrooms, sliced
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon black pepper
- Salt to taste
- 2 tablespoons cornflour mixed with 4 tablespoons water (slurry)
- 2 tablespoons finely chopped spring onions (for garnish)
Instructions:
1. Prepare the Chicken:
- In a pot, heat the oil and butter over medium heat.
- Add the diced chicken and sauté until lightly browned and cooked through. Remove the chicken from the pot and set aside.
2. Make the Burnt Garlic:
- In the same pot, add the finely chopped garlic.
- Sauté until the garlic turns golden brown and gives a slightly burnt aroma. Be careful not to burn it completely as it can turn bitter.
3. Sauté the Vegetables:
- Add the finely chopped onion to the pot and sauté until translucent.
- Add the diced carrot, celery, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are softened.
4. Combine Ingredients:
- Add the cooked chicken back into the pot.
- Pour in the chicken broth and bring the mixture to a boil.
- Add soy sauce, black pepper, and salt to taste.
5. Thicken the Soup:
- Lower the heat and let the soup simmer for 10-15 minutes.
- Add the cornflour slurry to the soup, stirring continuously to avoid lumps. Cook for another 2-3 minutes until the soup thickens.
6. Serve:
- Garnish with finely chopped spring onions.
- Serve hot and enjoy your Chicken Burnt Garlic Soup!
Feel free to adjust the seasoning and ingredients according to your preference. Enjoy your cooking!