Chinese Chicken Cabbage Soup
1 tbsp. lemon juice
1 tbsp water
1 tbsp. Cornstarch
1 tsp. kosher or fine sea salt
1 egg white
12 oz skinless, boneless chicken breasts
4 teaspoons toasted sesame oil
3 tablespoon ginger, grated
5 clove garlic minced (5 tsp)
2 dried Thai chili pepper, optional
8 cups chicken broth low sodium
3 carrots, thinly sliced
2 celery stalks, thinly sliced
¼ cup soy sauce
2 tbsp rice vinegar
1½ tbsp dried cilantro
¼ cup tablespoons hoisin sauce*
1 can sliced water chestnuts, drained (8 oz)
4 cups Napa (Chinese) cabbage shredded (1 lb)
Salt and pepper to taste
In a medium bowl, whisk together the lemon juice, water, cornstarch, and salt. Add the egg white and whisk until frothy. Cut the chicken breasts crosswise into thin strips. Stir in the chicken the egg mixture and stir to coat. Cover and set aside to marinate for 30 minutes. The chicken can be refrigerated for up to 1 day before continuing.
Heat sesame oil over medium heat in a stockpot. Add ginger, garlic and chilis. Saute until fragrant, about 30 seconds.
Add chicken broth, carrots, celery, soy sauce, rice vinegar and cilantro. Bring to boil over high heat. Lower to medium-low and simmer for 30 minutes.
While the soup is simmering, fill a medium saucepan two-thirds full with water and bring to a simmer over medium-high heat. Add the chicken and stir to separate the pieces. Boil for 1 minute. Drain in a colander and rinse under cold water. Transfer the chicken to a bowl and set aside.
When broth is done simmering, add hoisin sauce, water chestnuts, cabbage and chicken. Cook until chicken is no longer pink, about 3 minutes.
Add rice or noodles if desired. Serve hot.
*To make hoisin sauce mix together ¼ cup barbecue sauce, 1 tbsp. Molasses, 1 tsp soy sauce, ½ tsp Chinese five-spice powder or garam masala
6 servings, `196 calories per serving excluding rice or noodles
Hack: Soup can be stored in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 3 months.
Hack: If adding rice or noodles, Cook and store them separately from the soup. This will keep them from getting soggy.
Hack: Dehydrated vegetables will work nicely in this recipe, using 1/3 cup dehydrated carrots, 2 heaping tbsp dehydrated celery and 1¼ cup dehydrated cabbage.