Lettuce Soup With Poached Chicken Wings

By á-170456

Ingredients

• PEPPER SALT:
• 12 whole chicken wings
• 1/2 iceberg lettuce head
• 1 tablespoon salt
• 1/4 teaspoon ground toasted Sichuan peppercorns
• 1/4 teaspoon freshly-ground blak pepper
• 1/4 teaspoon Chinese five-spice powder
• COOKING:
• 1 large can chicken broth - (49 1/2 oz)
• 2 thin slices ginger crushed
• 1 green onion, including top lightly crushed
• 1 cup frozen peas thawed
• 1 small carrot very thinly sliced
• 1/2 teaspoon sesame oil
• 1/4 teaspoon freshly-ground white pepper
• 1/4 cup oyster sauce

Details

Servings 4

Preparation

Step 1

Cut each chicken wing into 3 sections; set all pieces aside. Reserve two outer lettuce leaves to garnish the serving platter. Cut the remaining lettuce into 1-inch squares; set aside.

Combine the pepper salt ingredients in a small frying pan. Cook over medium heat for 2 minutes or until fragrant; set aside.

Combine the broth, chicken wings, ginger, and green onion in a large pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the chicken wings are tender when pierced, about 12 minutes. Lift out and transfer the chicken wings to a serving bowl; discard the wing tips. Cover and keep warm.

Strain the broth and discard the ginger and green onion. Return the broth to the pot and bring it to a boil. Add the peas, carrot, lettuce squares, sesame oil, and white pepper; cook for 2 minutes.

To serve, arrange the chicken wings on the lettuce leaves and sprinkle them with a tiny bit of pepper salt. Pass the oyster sauce as a dip. Serve the soup on the side.

This recipe yields 4 servings.

Tips: You can use any green leafy vegetable of your choice to garnish the serving platter. Sliced mushrooms would be a nice addition to the soup. Steak sauce or Worcestershire sauce can also be used as a dip.

Microwave Method: In step 3, combine the broth, chicken wings, ginger, and green onion in a 2 1/2-quart microwave-safe casserole; cover and cook on high for 8 minutes. Cook on medium until the chicken is tender, about 12 minutes. In step 4, combine the strained broth and vegetables and cook on high for 1 minute.