Korean Chicken Wing Soup Recipe
Korean Chicken Wing Soup has a majestic taste. Korean Chicken Wing Soup gets its rich flavor from chicken wings cooked with chicken broth and soy sauce. Korean Chicken Wing Soup is cherished by chicken lover all over the world.
Ingredients
| 8 broiler fryer chicken wings | ||
| Sesame oil | 1 Tablespoon | |
| Peanut oil | 1 Tablespoon | |
| 1 carrot, peeled and thinly sliced | ||
| Zucchini | 2 Small, sliced | |
| 1/4 cup chopped green onion with tops | ||
| Garlic | 1 Clove (5gm), minced | |
| Ginger | 1/2 Teaspoon, grated | |
| Chili powder | 1/2 Teaspoon | |
| Chicken broth | 4 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
Directions
Brush chicken wings with sesame oil.
Heat peanut oil in large Dutch oven over medium-high heat until hot.
Add chicken and cook, turning, about 5 minutes to brown on all sides.
Add carrot; cook and stir 3 minutes.
Add zucchini, onion, garlic, ginger and chili powder.
Continue to cook and stir about 3 minutes; add chicken broth and soy sauce.
Bring to a boil; reduce heat to low and simmer about 10 minutes or until fork can be inserted into chicken with ease.
Heat peanut oil in large Dutch oven over medium-high heat until hot.
Add chicken and cook, turning, about 5 minutes to brown on all sides.
Add carrot; cook and stir 3 minutes.
Add zucchini, onion, garlic, ginger and chili powder.
Continue to cook and stir about 3 minutes; add chicken broth and soy sauce.
Bring to a boil; reduce heat to low and simmer about 10 minutes or until fork can be inserted into chicken with ease.
Chef
