Description
Indulge in the comforting flavors of General Tso’s Chicken Soup with this easy recipe. Learn how to make a delicious twist on a classic favorite today!
Ingredients
- 2 teaspoon (10 ml) s toasted sesame oil
- 1 large egg white
- 1 tablespoon (15 ml) low sodium soy sauce
- 1/4 cup (60 ml) cornstarch
- 1 pound (454 g) chicken thighs, trimmed of fat
- Vegetable oil
- Vegetable oil
- 1/2 onion, diced (medium/large)
- 1 small red bell pepper, diced
- 1 small head broccoli, florets separated, and stems reserved and chopped
- 1 garlic clove, minced
- 4 cup (960 ml) s low sodium chicken broth
- 1/4 cup (60 ml) low sodium soy sauce
- 3 tablespoon (45 ml) s hoisin sauce
- 1 tablespoon (15 ml) finely chopped fresh ginger or ginger paste
- 1 tablespoon (15 ml) cornstarch
- 1-4 teaspoon (13 ml) s sambal oelek or chile garlic sauce (use less for mild heat; more for additional heat)
- 2-3 cup (600 ml) s cooked rice (white or brown)
- 3 scallions, thinly sliced
Instructions
- In a mixing bowl, blend the sesame oil, egg white, soy sauce, and cornstarch until you get a smooth texture. Submerge the chicken in the mixture, ensuring every piece is well-coated. Allow it to sit and marinate for 15 minutes.
- In a Dutch oven or large pot, add just enough vegetable oil to form a very thin layer on the bottom. Heat the oil over medium-high until it shimmers. Carefully place the marinated chicken pieces in the hot oil, being sure not to overcrowd. You may need to cook them in separate batches. Cook the chicken thoroughly, turning each piece a couple of times. Once done, transfer the chicken to a plate lined with paper towels to remove excess oil. If needed, repeat with the remaining chicken. Lower the heat to medium.
- If there are browned bits stuck to the pot, deglaze it by adding a splash of chicken broth or white wine, scraping up the bits with a spatula. If there is an excess, remove some and discard.
- Pour another tablespoon of vegetable oil into the pot, heating it until it shimmers. Toss in the onion, bell pepper, and chopped broccoli stems (not the florets), cooking them until they soften, roughly 8 minutes. Add the minced garlic, stirring for about 30 seconds until fragrant.
- Introduce 1 cup of chicken broth, soy sauce, hoisin, ginger, cornstarch, and sambal oelek, mixing everything thoroughly. Let this simmer until it becomes thick and shiny. Pour in the remaining 3 cups of chicken broth, bringing the mixture to a gentle simmer. Add the broccoli florets. Adjust the heat to ensure a soft bubbling and let it cook for 10 minutes.
- Turn the heat to low and incorporate the cooked rice, stirring well to combine. Taste the soup; it likely won’t need additional salt, but if you want a touch more sweetness, you can add more hoisin sauce.
- Once the chicken has cooled enough to touch, slice or cut it into spoon-sized pieces. Add these to the soup. Garnish with the scallions and serve immediately.
Notes
- Marinate the chicken in a mixture of sesame oil, egg white, soy sauce, and cornstarch for enhanced flavor.
- Cook the chicken in batches to ensure even cooking and prevent overcrowding the pot.
- Customize the soup’s vegetables based on your preferences or what you have available. Adjust the spiciness level by adding sambal oelek or chile garlic sauce to suit your taste.
