Chinese Soup with Ground Chicken and a Whole Onion

Name: Chinese Soup with Ground Chicken and a Whole Onion
Yield: 4 servings
Cuisine: American
Ingredients: 4 New harvest sweet onions (medium); 1 tbsp Soy sauce; 100 grams Ground chicken; 800 ml Water; 2 tbsp ★ If using chicken bone stock granules:; 2 cubes ● If using consommé soup stock cubes; 1 tbsp each Katakuriko and water to add thickness

cookpad.japan @cookpad_jp

I love the flavor of chicken bone soup. I also wanted to eat new harvest sweet onions whole, since they have a short season!

Use new harvest sweet onions. They are sweet, don't have a harsh flavor, and children can eat them too! That's the great thing about sweet onions!
If you thicken the soup, it will become even tastier! Recipe by Shijimi24

I love the flavor of chicken bone soup. I also wanted to eat new harvest sweet onions whole, since they have a short season!

cookpad.japan @cookpad_jp

I love the flavor of chicken bone soup. I also wanted to eat new harvest sweet onions whole, since they have a short season!

Saved

Ingredients

4 servings

4New harvest sweet onions (medium)
1 tbspSoy sauce
100 gramsGround chicken
800 mlWater
2 tbsp★ If using chicken bone stock granules:
2cubes ● If using consommé soup stock cubes
1 tbspeach Katakuriko and water to add thickness

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Steps

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.