Fragrant Ginger-Chicken Soup

This recipe is a knockoff of “Hawiian Ginger Chicken Stew” that I found online. However, in the original recipe, there was nothing Hawiian about any of the ingredients. In true Cooper fashion, I adapted the recipe and added a little of my own flair!

Ingredients

  • 1 lb chicken, cut into 1 inch cubes (boneless & skinless, or just do the work yourself and save $)
  • 1 TBSP sesame or canola oil
  • 2 inches fresh ginger, minced
  • 4 garlic cloves, sliced thinly
  • 1.5 TBSP lemongrass (can use store bought or mince 2 stalks fresh)
  • 1/2 cup dry sherry (didn’t have- used 1/4c. rice wine vinegar, 1/4c. water and 1 TBSP lemon juice)
  • 1 chicken bullion cube + 1 cup of water (or 1 can reduced sodium chicken broth)
  • 1.5c. water
  • 3 TBSP reduced sodium soy sauce
  • 1 tsp Sriracha chile-garlic sauce (to taste)
  • 2 cups frozen spinach (one 12oz package)


Directions

  • Cook chicken pieces in 1 TBSP sesame oil until cooked through (use large pot)
  • Remove chicken with tongs and set aside
  • Add a touch more oil to your pot, add ginger and garlic, cook for 30 seconds or until fragrant
  • Add sherry (or substitute) and lemongrass; scrape up any brown bits
  • Add broth and water, bring to boil for 5 minutes
  • Stir in soy sauce, chili-garlic sauce and frozen spinach
  • Allow spinach to thaw, add in the chicken and any juices
  • Add water to thin soup if desired

Serve alongside sushi rice or rice noodles!

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Fragrant Ginger-Chicken Soup

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