Ginger & Spring Onion Chicken Broth

4.4
9
Notes
2 hr cook
The most heart-warming soup. Crispy chicken skin and chilli oil deliciously contrast with the lightness of the gingery chicken broth.
Seema Pankhania

Seema Pankhania

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Ginger and Spring Onion Chicken Broth
Serves
4
Chicken
Spring Onion
Ginger
Garlic
Udon Noodle
Soy Sauce
Ground White Pepper
FOR THE CHILLI OIL:
Red Chilli
Garlic Clove
Fresh Ginger
Sea Salt
Olive Oil
FOR THE GARNISH:
Spring Onion
Coriander

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    Notes
    (5)

    S
    Stephanie O.
    6 months ago
    Delicious. I think there is some confusion though between chicken fat and chicken skin. The recipe talks about skin but the video is of rendering fat. I think there needs to be a separate stage where you take the fat off the skin?
    Mob
    Mob
    6 months ago
    ·
    Admin
    Hi Stephanie! Both methods would work, either cutting off the fat and discarding the skin or just cutting up the chicken skin. Either way it'll be crispy and delicious! We'd recommend cutting up the chicken skin (as in the written recipe) as it saves time and reduces food waste. Enjoy!
    M
    Meg B.
    6 months ago
    Very delicious meal. Small feedback - there's no mention of adding the chicken meat back into the soup.
    Mob
    Mob
    6 months ago
    ·
    Admin
    Thanks Meg and glad you liked it! You top the noodles with the shredded chicken at the end just before serving (we’ve added it to step 11).
    M
    Maty S.
    7 months ago
    I don’t know if it’s because I have flu but I could not keep track of what was happening with the Spring Onions in this recipe. I’m chopping them all and putting half in the pan with the garlic and ginger, but then putting the remaining chopped un sautéed in the stock? But then nothing happens with the original cooked chopped spring onion? But then at the end I’m freshly chopping more spring onion? I’ll take another whack at it when I have brain cells xx
    Mob
    Mob
    7 months ago
    ·
    Admin
    Hi Maty! We've edited the recipe to make it simpler – all the original chopped spring onions should be sautéed and used as a base for the chicken broth, then you'll just need to slice up the extra spring onions for garnish at the end. Thanks for the helpful feedback and feel better soon!
    C
    Chloe M.
    7 months ago
    Just not sure on how much ginger goes in the soup and how much for the chilli sauce as it doesn’t specify amounts.
    Mob
    Mob
    7 months ago
    ·
    Admin
    Thanks so much for the feedback Chloe. We've separated out the ingredients to help make this clearer!
    A
    Amelia M.
    7 months ago
    A delicious simple chicken soup recipe. I served it with some blanched pak choi. I’d recommend cutting up the chicken skin into smaller pieces and it also requires a lot longer than 10 mins on a low heat to get it crispy. I’d also use more than 300g worth of udon noodles for a 4 person portion.

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