Simple & Tasty Green Onion & Chicken Soup
Simple & Tasty Green Onion & Chicken Soup

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, simple & tasty green onion & chicken soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we must prepare a few ingredients. You can cook simple & tasty green onion & chicken soup using 8 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Simple & Tasty Green Onion & Chicken Soup:
  1. Make ready 1 Chicken breast
  2. Get 1 Green onions
  3. Make ready 1 tbsp Cut and dried wakame seaweed
  4. Take 1 less than 1 teaspoon Grated ginger
  5. Make ready 1 tbsp Oyster sauce
  6. Get 1 Salt and pepper
  7. Take 1 dash for finishing Black pepper
  8. Prepare 800 ml + 200 ml Water + hot water

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Instructions to make Simple & Tasty Green Onion & Chicken Soup:
  1. Salt and pepper the chicken breast and fry in a non stick frying pan until golden-browned. You don't need to cook through at this point.
  2. After it browns, transfer to a paper towel and remove excess fat.
  3. Wash the green onion, especially the green part well. Slice diagonally.
  4. Add 800 ml of water in a pan and bring to a boil. Add the chicken breasts from Step 2 and cover with a lid. Simmer for about 3 minutes over low to medium heat.
  5. After 3 minutes, the chicken looks like this, and the cooking liquid looks like soup. Transfer the chicken onto a plate.
  6. Add 200 ml of hot water, green onion, wakame seaweed, grated ginger, oyster sauce, salt, and pepper to the pan to season.
  7. After the chicken has cooled enough to handle, shred the meat with your hand. Wear disposable gloves. Shred the crispy skin too.
  8. The resulting chicken looks like this.
  9. Add the chicken to the soup from Step 6.
  10. Add salt and pepper and adjust the seasoning. I usually add just black pepper at this point.
  11. This is a tasty, chunky soup.

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