Gingery Chicken And Pot Sticker Soup Recipes

EASY POT STICKER SOUP

Steps:

• In a 4-qt. slow cooker, combine the first 9 ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add pot stickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow mein noodles before serving.

QUICK POT STICKER SOUP

Steps:

• Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
• Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.

CHICKEN AND GINGER SOUP

Steps:

• Preheat oven to 350°F. Grind cilantro stems, garlic, chopped ginger, and peppercorns in mini processor to paste. Heat oil in large ovenproof pot over medium-low heat. Add paste; sauté until beginning to color, about 7 minutes. Add rice wine, increase heat, and boil 2 minutes. Stir in oyster sauce, yellow bean sauce, and sugar, then add broth. Add chicken pieces to pot. Bring soup to simmer. Cover and place in oven until chicken is tender, about 50 minutes. Remove soup from oven and let stand, covered, 10 minutes.
• Transfer chicken pieces to plate. Remove skin and bones. Cut chicken into bite-size pieces. Return chicken pieces to soup. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Spoon off fat, if desired, and rewarm soup over low heat before continuing.
• Ladle soup and some chicken into 8 bowls. Garnish with strips of fresh ginger, green onions, and chile rings.

GINGERY CHICKEN AND POT STICKER SOUP

Steps:

• In a large saucepan, bring chicken broth, ginger, garlic and jalapeno to a boil. Add bok choy, and frozen pot stickers and carrots, simmer until the carrots are tender, 8-10 minutes. Add mushrooms and simmer until heated through. Add pea pods and simmer again until heated through.

KENNETT SQUARE SHITAKE, GINGER AND PORK POT STICKER SOUP

Steps:

• MUSHROOM SOUP BASE:.
• Chop sliced Shiitake mushrooms into small pieces. Heat canola oil over medium heat in a 4-quart pan. Add sesame oil, garlic, ginger and bok choy stems.
• Cook, stirring constantly, for about 1 minute.
• Add soy sauce and mushrooms. Cook over medium heat, stirring frequently, for 8-10 minutes.
• Remove 1 cup of cooked mushroom mixture, and reserve for later.
• Add chicken broth. Adjust heat to maintain low simmer, and cover.
• POT STICKERS:.
• In a medium bowl, combine pork and reserved 1 cup of cooked mushroom mixture. Mix in garlic, ginger, and soy sauce. Mix in cilantro and green onion. Mix until well combined.
• Spoon about 2 teaspoons of pork-mushroom filling into center of pot sticker wrapper. Use some chicken broth or water to dampen around the edge of the wrapper. With fingers, press the 2 sides of the wrapper together to form a semicircle shape. Gently press the bottom of the pot sticker on a flat surface to form flattened bottom. Repeat to form 18 pot stickers.
• Heat canola oil over medium heat in large (12-inch or larger) nonstick skillet. Place pot stickers seam side up in skillet, and cook over medium heat for about 3-4 minutes or until the bottoms are golden brown.
• Add 1/4 cup of chicken broth or water, and cover pan with lid. Reduce heat and allow to steam for 5 minutes.
• LAST TOUCH:.
• Stir into the soup: bok choy, cilantro and green onion ("For the Pot").
• SERVE:.
• Arrange 3 pot stickers in each bowl. Ladle soup over pot stickers. If desired, garnish with additional green onions and cilantro.

GINGER PORK POT STICKERS

Steps:

• Stir together pork, cabbage, green onions, teriyaki sauce and ginger in a medium bowl.
• Place a heaping teaspoon of filling in the center of each pot sticker wrapper. Brush water around the edges and fold up to enclose filling. Press firmly until edges are sealed well.
• To cook, heat 1 tablespoons oil in a large skillet. Place half of pot stickers in a skillet, seam side up. Cook for 2 minutes or until bottoms are golden brown, tipping skillet to evenly distribute oil.
• Add 1/3 cup chicken broth to the skillet; cook, covered, over medium heat for about 8 to 10 minutes until liquid has been absorbed and pork is cooked through.
• Remove from skillet and repeat with remaining oil, pot stickers, and broth.

RESTORATIVE CHICKEN SOUP WITH GINGER

Steps:

• Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
• Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, celery, ginger, mushrooms, and soy sauce. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes. In the last 3 minutes of cooking, stir in in the bok choy.
• Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with cayenne and lemon juice. Heat through, about 2 minutes. Season with salt and pepper; serve.

HOMEMADE POTSTICKER SAUCE WITH GARLIC AND GINGER

Steps:

• Combine soy sauce, rice vinegar, ginger, garlic, sugar, sesame oil, gochujang, green onion, and sesame seeds in a Mason jar with a lid. Shake until sugar has dissolved.