Chinese Soup With Ground Chicken And A Whole Onion Recipe by cookpad.japan
Cooking Instructions 1 Peel off the outer skins of the onions. Make a cross cut in the root ends of the onions, about 1/4 of the way through. Don't cut too deeply or the onions will fall apart. 2 Line up the onions with the cut sides up in a heatproof dish. Cover with plastic wrap and microwave for 8 minutes! I use a 500 W microwave. 3 Stir fry the ground chicken in a pot in which the 4 onions will just fit in. I recommend using sesame oil if possible. 4 If you are using soup stock cubes, you can add bacon to the soup. Use vegetable oil if using soup stock cubes. 5 Place the onions in the pan with the cut sides down. Add water. The water won't immerse the onions, but it's fine that way. 6 Add the soy sauce and either the ★ or ● ingredients to the pan, and cook over medium heat until it comes to a boil! Once it comes to a boil, lower the heat to medium-low, and simmer for at least 20 minutes. Skim off any scum. 7 Done. The meltingly soft onion is so delicious! But the soup tastes even better if you thicken it. 8 If thickening the soup, take the piping hot onions out of the pan and stir the katakuriko dissolved in water into the boiling soup. 9 Since the soup is thick, it will not cool as quickly as thinner soups. 1 Peel off the outer skins of the onions. Make a cross cut in the root ends of the onions, about 1/4 of the way through. Don't cut too deeply or the onions will fall apart. 1 Peel off the outer skins of the onions. Make a cross cut in the root ends of the onions, about 1/4 of the way through. Don't cut too deeply or the onions will fall apart. 2 Line up the onions with the cut sides up in a heatproof dish. Cover with plastic wrap and microwave for 8 minutes! I use a 500 W microwave. 2 Line up the onions with the cut sides up in a heatproof dish. Cover with plastic wrap and microwave for 8 minutes! I use a 500 W microwave. 3 Stir fry the ground chicken in a pot in which the 4 onions will just fit in. I recommend using sesame oil if possible. 3 Stir fry the ground chicken in a pot in which the 4 onions will just fit in. I recommend using sesame oil if possible. 4 If you are using soup stock cubes, you can add bacon to the soup. Use vegetable oil if using soup stock cubes. 4 If you are using soup stock cubes, you can add bacon to the soup. Use vegetable oil if using soup stock cubes. 5 Place the onions in the pan with the cut sides down. Add water. The water won't immerse the onions, but it's fine that way. 5 Place the onions in the pan with the cut sides down. Add water. The water won't immerse the onions, but it's fine that way. 6 Add the soy sauce and either the ★ or ● ingredients to the pan, and cook over medium heat until it comes to a boil! Once it comes to a boil, lower the heat to medium-low, and simmer for at least 20 minutes. Skim off any scum. 6 Add the soy sauce and either the ★ or ● ingredients to the pan, and cook over medium heat until it comes to a boil! Once it comes to a boil, lower the heat to medium-low, and simmer for at least 20 minutes. Skim off any scum. 7 Done. The meltingly soft onion is so delicious! But the soup tastes even better if you thicken it. 7 Done. The meltingly soft onion is so delicious! But the soup tastes even better if you thicken it. 8 If thickening the soup, take the piping hot onions out of the pan and stir the katakuriko dissolved in water into the boiling soup. 8 If thickening the soup, take the piping hot onions out of the pan and stir the katakuriko dissolved in water into the boiling soup. 9 Since the soup is thick, it will not cool as quickly as thinner soups. 9 Since the soup is thick, it will not cool as quickly as thinner soups. 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