SPICY CHANGZHOU CITRUS CHICKEN SOUP BY WILLIAM NELSON
Ingredients
Chicken Soup
- 6 6 6cups CUP_USVolumechicken broth
- 1/4 .25 .25cup CUP_USVolumeponzu citrus seasoned soy sauce
- 1 1 1tablespoon TABLESPOON_USVolumebrown sugar
- 1/4 .25 .25teaspoon TEASPOON_USVolumered pepper flakes
- 2 2 2tablespoons TABLESPOON_USVolumefresh lime juice
- 1 1 1teaspoon TEASPOON_USVolumetoasted sesame oil
- 1 1 1teaspoon TEASPOON_USVolumeroasted ground ginger
- 1/2 .5 .5tablespoon TABLESPOON_USVolumefinely minced lemongrass
- 3/4 .75 .75pound POUNDWeightboneless chicken breasts, cut in thin 3-inch-long strips
- 3 3 3tablespoons TABLESPOON_USVolumecornstarch
- 1 1 1cup CUP_USVolumesliced shiitake mushrooms
- 1 1 1can (14.5 oz) Wolfgang Puck Roast Chicken with Wild Rice Soup
- 2/3 .67 .67cup CUP_USVolumesnow peas, julienned
- 1 1 1small red bell pepper, cored, seeded and julienned
- 1/2 .5 .5cup CUP_USVolumecarrot, julienned
- 1 1 1teaspoon TEASPOON_USVolumelime zest
- 2 2 2tablespoons TABLESPOON_USVolumechopped fresh cilantro
Island Teriyaki Jicama Slaw
- 2/3 .67 .67cup CUP_USVolumejulienned red bell pepper
- 2/3 .67 .67cup CUP_USVolumejulienned carrot
- 2/3 .67 .67cup CUP_USVolumejulienned jicama
- 1/4 .25 .25cup CUP_USVolumefinely shredded red cabbage
- 1/4 .25 .25cup CUP_USVolumefinely shredded green cabbage
- 2 2 2tablespoons TABLESPOON_USVolumeSeasoned rice vinegar
- 1 1 1tablespoon TABLESPOON_USVolumesugar
- 1 1 1tablespoon TABLESPOON_USVolumeIsland Teriyaki Sauce
- 1 1 1teaspoon TEASPOON_USVolumesriracha hot sauce
- 1/4 .25 .25cup CUP_USVolumechopped fresh cilantro leaves
- 1 1 1teaspoon TEASPOON_USVolumetoasted Asian sesame oil
- 1 1 1tablespoon TABLESPOON_USVolumetoasted black sesame seeds
Instructions
- For soup: Combine broth, ponzu citrus seasoned soy sauce, sugar, red pepper flakes, lime juice, toasted sesame oil, ginger, and lemongrass and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken, shiitakes, Wolfgang Puck Roast Chicken with Wild Rice Soup to chicken broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, carrots, and lime zest. Let soup stand 2 to 3 minutes before serving. Ladle soup into bowls and garnish with fresh cilantro. Serve with Island Teriyaki Jicama Slaw.
- Island Teriyaki Slaw: While soup is simmering combine all ingredients for slaw in a medium bowl and let set until flavors are combined. Prep time: 25 minutes, cooking time: 25 minutes
ABOUT THIS RECIPE
Wolfgang Puck® Organic Free Range Chicken Broth and Wolfgang Puck® Roast Chicken with Wild Rice Soup combine to create Spicy Changzhou Citrus Chicken Soup recipe. This recipe by William Nelson, a semi-finalist in the Wolfgang Puck® Soup Red Carpet Recipe Contest, is a delicious blend of Asian flavors and fresh vegetables.