Tender Chicken Breast and Seaweed Soup
Tender Chicken Breast and Seaweed Soup
How to Make Delicious Chicken Breast and Seaweed Soup
Here’s a simple and satisfying recipe for Chicken Breast and Seaweed Soup, utilizing lean chicken breast for a healthy yet flavorful meal. It’s perfect for a light lunch or a comforting dinner.
Main Ingredients- 2 chicken breasts (approx. 200-250g)
- 15-20g dried seaweed (expands to about 150-200g when rehydrated)
Seasoning- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce for soup (adjust to taste)
- 2 Tbsp anchovy sauce (for added umami)
- Pinch of salt (for final seasoning)
For Boiling Chicken Breast- 1.5L water
- 2 bay leaves (to remove gamey odor)
- 1/2 Tbsp whole black peppercorns (for aroma)
- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce for soup (adjust to taste)
- 2 Tbsp anchovy sauce (for added umami)
- Pinch of salt (for final seasoning)
For Boiling Chicken Breast- 1.5L water
- 2 bay leaves (to remove gamey odor)
- 1/2 Tbsp whole black peppercorns (for aroma)
Cooking Instructions
Step 1
In a deep pot, combine the 2 chicken breasts, 1.5L of water, 2 bay leaves, and 1/2 Tbsp of whole black peppercorns. Bring to a boil over high heat and simmer for 15 minutes until the chicken is tender and cooked through.
Step 2
While the chicken is boiling, skim off any foam that rises to the surface of the pot. This helps create a clearer broth. Reserve the chicken broth; do not discard it as it will be used as the soup base.
Step 3
Once cooked, remove the chicken breasts from the pot and let them cool slightly. While still warm, shred the chicken by hand, following the grain, for a tender and enjoyable texture. Be careful, as it will be hot!
Step 4
While the chicken is boiling, rehydrate the dried seaweed by soaking it in water for about 10 minutes. Once rehydrated, it will become soft and increase in volume.
Step 5
Now, let’s start making the soup. Heat 2 Tbsp of sesame oil in the pot over low heat. Add 1 Tbsp of minced garlic and sauté until fragrant and lightly golden brown. It’s important to gently toast the garlic to release its aroma.
Step 6
Once the garlic is golden, add the rehydrated seaweed (squeeze out excess water) and stir-fry for 1-2 minutes, allowing it to absorb the garlic aroma. Then, add the shredded chicken breast and sauté briefly for another minute. This step enhances the overall flavor.
Step 7
Pour in all the reserved chicken broth. Add 2 Tbsp of soy sauce for soup and 2 Tbsp of anchovy sauce to season. If you prefer a lighter, cleaner taste, you can reduce the amount of soy sauce and anchovy sauce and use salt to adjust the seasoning to your liking.
Step 8
Bring the soup to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for 5 to 10 minutes. Simmering allows the flavors to meld beautifully.
Step 9
Taste the soup and add a pinch of salt if needed to achieve your desired seasoning. Your delicious Chicken Breast and Seaweed Soup is ready!
Step 10
Enjoy this warm and nourishing Chicken Breast and Seaweed Soup!
