Yunnan Steam-Pot Chicken Soup with Ginger
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Ingredients
- 700 g bone-in chicken thighs
- 25 g fresh ginger, sliced
- 100 g chestnut mushrooms, sliced
- 1200 ml chicken stock
- 1 tbsp chinese rice wine
- 2 spring onions, finely sliced
- 0.5 tsp white pepper
Nutrition (per serving)
- Calories
- 335 kcal
- Protein
- 31 g
- Carbohydrate
- 3.6 g
- of which sugars
- 1.5 g
- Fat
- 21.4 g
- of which saturates
- 6 g
- Fibre
- 0.5 g
- Salt
- 2.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs in a large pan with the chicken stock, fresh ginger and chinese rice wine.
- 2
Bring to a simmer, cover and cook gently for 40 minutes, until the chicken is very tender and no pink remains at the bone.
- 3
Add the mushrooms and simmer for 10 minutes more.
- 4
Season with the white pepper and a little salt.
- 5
Ladle into bowls, making sure everyone gets chicken, mushrooms and plenty of broth.
- 6
Scatter with the spring onions to serve.
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