Szechuan Chicken Soup Recipes

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SZECHUAN CHICKEN SOUP



Szechuan Chicken Soup image

Make and share this Szechuan Chicken Soup recipe from Food.com.

Provided by Charlotte J

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

3 (10 3/4 ounce) cans condensed chicken broth
3 ounces chicken-flavor oriental noodles, broken up
1/2 teaspoon ground red pepper
3 cups cooked chicken, cubed (frozen chicken cubes)
2 medium apples, cored and coarsely chopped
6 ounces frozen pea pods, cut up
4 green onions, bias-sliced into 1 1/2-inch length

Steps:

  • In a large saucepan or Dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water.
  • Bring to boiling; reduce heat.
  • Cover and simmer for 10 minutes.
  • Stir in remaining ingredients.
  • Return to boiling.
  • Serve at once.

Nutrition Facts : Calories 204, Fat 6.5, SaturatedFat 1.8, Cholesterol 54, Sodium 1017.1, Carbohydrate 10.4, Fiber 2.3, Sugar 5.6, Protein 25.4

TRADITIONAL SZECHUAN-STYLE HOT AND SOUR SOUP WITH TOFU FRITTER



Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter image

Provided by Ming Tsai

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 26

1/2 pound pork shoulder, julienned
1 teaspoon sesame oil, plus 1 teaspoon
1 teaspoon thin soy sauce, plus 2 tablespoons
1 teaspoon cornstarch
Peanut oil, to cook
4 dried chiles, chopped
1 tablespoon minced ginger
8 cups chicken stock
1 teaspoon sugar
1 cup bamboo shoots, julienne (buy whole shoots and soak in water for 30 minutes, then cut)
1/2 cup dried wood ear, re-hydrated and julienned (definitely fresh if available)
2 eggs lightly beaten
2 tablespoons cornstarch, mixed with cold water to form a paste
1/4 cup rice vinegar
1/4 cup chopped scallions
2 tablespoons chopped cilantro
Salt and white pepper
Tofu Fritter, recipe follows
1 pound silken tofu
3 eggs, separated, whites beaten to stiff peaks
2 tablespoons sliced scallions
1 teaspoon sesame oil
1/2 tablespoon minced ginger
2 tablespoons minced lap chong (Chinese sausage)
Salt and white pepper
Rice flour, to coat

Steps:

  • Combine the pork with the sesame oil, soy, and cornstarch. Let stand for 30 minutes. In a hot stockpot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger, and stir. Add the stock, sugar, bamboo and wood ear and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper can be added. Add Tofu Fritters to each bowl of soup and serve.
  • Preheat a fryer to 400 degrees F.
  • In a mixing bowl, whisk together the tofu, yolks, scallions, sesame oil, ginger, and sausage. Season and fold into egg whites. Using 2 spoons, make quenelles and gently place in a dish of rice flour and coat using your hands. Place in deep fryer and fry to golden brown, about 2 to 3 minutes. Drain on paper towels and season, place in soup, and immediately serve.

SZECHUAN CHICKEN SOUP



Szechuan Chicken Soup image

This is one of my favorite soups. It is a pretty quick soup and uses lots of fresh ingredients. It is kind of fun to make because you make the base first and then ladle it over stir fried vegetables, raw bean sprouts, shredded cabbage and cilantro. The hot broth cooks the cabbage and everything else stays crisp tender. It is my own recipe made up from only my own cooking experiences and ideas so I am sure that there is nothing about it that is even close to authentic even if there is such a thing, but it is a good soup with lots of nice flavors and crisp fresh vegetables. Although the chow mien noodles and peanuts are listed as optional, I highly recommend them. They add so much depth to the soup. The stir fry noodles that I use are fresh. I can find them in the produce isle near the bean sprouts and egg roll wraps. The flavor that I prefer is Hot'N' Spicy. It is a Szechuan recipe after all and Szechuan is a spicy dish.

Provided by Karen From Colorado

Categories     Chicken

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 -3 chicken breast halves
10 cups water
1 large onion, diced
8 garlic cloves, thinly sliced
1 large bay leaf
2 tablespoons soy sauce
6 -8 dried red chilies
2 cups celery, sliced into bite size pieces
1 cup carrot, sliced into bite size pieces
1 (8 ounce) package sugar snap peas
2 (8 ounce) cans water chestnuts, sliced
3 teaspoons ground ginger
2 -3 teaspoons ground red pepper (optional)
1/4 cup cilantro, chopped (optional)
16 ounces pre-shredded cabbage and carrot coleslaw mix
12 ounces fresh bean sprouts
2 (8 ounce) packages stir fry noodles (Hot 'N' Spicy, fully cooked with sauce packet) (optional)
chow mein noodles (optional)
chopped peanuts (optional)

Steps:

  • Place water, chicken breasts, bay leaf, chilies, garlic, and soy sauce in a large soup pot or dutch oven; simmer until chicken is done. Cool enough to handle and remove the meat from the bones; dice into bite sized pieces and add back to the soup.
  • Remove bay leaf and chilies and discard.
  • Add water chestnuts, ground red pepper and ginger to the cooking liquid.
  • Bring back to a boil and add stir fry noodles, and sauce packets; bring to a boil and simmer until noodles are done.
  • Stir fry celery, carrots, sugar snap peas, and onions in olive oil until crisp tender; season with salt.
  • Place an equal amount of bean sprouts, coleslaw mix, cilantro and vegetables into deep bowls.
  • Ladle boiling hot soup over vegetables.
  • Garnish with the chow mien noodles and peanuts.
  • Feb. 15, 2009, Edited by the author of this recipe to add just in case others prefer the original: The last few times I have made this soup, I have taken to cooking the noodles separately in chicken broth and straining the broth into the rest of the soup base leaving the noodles mostly al dente in a separate dish to be added to each serving with the vegetables in step 6. Using boiling hot soup will ensure that your veggies and noodles will be hot and cooked, while the vegetables and cooled noodles cools the soup enough to eat comfortably. Using this technique also allows you to freeze the base for future meals without compromising the noodles after step 3 making this perfect for a OMAC. Don't worry about the water chestnuts. They will stand up beautifully to freezing and will make this soup a quick dish when time is limited. I have also started using extra crunchy peanut butter instead of peanuts. Dip your clean spoon into the jar of peanut butter and get a big heaping spoonful. Stir it into your hot soup before garnishing with chow mein noodles. This not only gives you a more enhanced peanut taste, but gives the soup a pleasant peanutty, creamy flavor. I have also been using a small amount of hot chili oil in the olive oil to stir fry with instead of chilies. I like the taste and you can control the heat factor easier. I like to sear the seasoned chicken breasts in it before cutting it into bite size pieces before stir frying the vegetables.

Nutrition Facts : Calories 198.7, Fat 2.9, SaturatedFat 0.8, Cholesterol 15.5, Sodium 418, Carbohydrate 36, Fiber 6.8, Sugar 11.6, Protein 11

TEN MINUTE SZECHUAN CHICKEN



Ten Minute Szechuan Chicken image

A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.

Provided by PUSATERI

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
1 ½ tablespoons white wine vinegar
¼ cup water
1 teaspoon white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
⅛ teaspoon cayenne pepper, or to taste

Steps:

  • Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
  • Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 10.1 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 0.6 g, Protein 28.7 g, SaturatedFat 0.9 g, Sodium 744.6 mg, Sugar 1.7 g

SZECHUAN CHICKEN AND NOODLES



Szechuan Chicken and Noodles image

Delicious chicken, broccoli and linguine tossed in a teriyaki sauce.

Yield 6

Number Of Ingredients 10

1 (13.25 ounce) package linguine noodles
2 Tablespoons butter
4 boneless skinless chicken breasts (cut into bite-size pieces)
2 Tablespoons olive oil
1 yellow onion (diced)
2 green bell peppers (diced)
1 3/4 cups teriyaki sauce
2 teaspoons minced garlic
1 teaspoon paprika
2 cups broccoli florets (steamed)

Steps:

  • Cook the linguine noodles according to the directions on the package.
  • In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes).
  • Remove the chicken from the skillet and set aside.
  • In the same skillet, add olive oil over medium heat.
  • Add the onion and bell pepper and saute until soft (about 8 minutes).
  • Once the vegetables are done, add the cooked chicken back to the skillet.
  • Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened.
  • Fold in steamed broccoli.
  • When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture.
  • Stir to combine and serve.

CHINESE CHICKEN SOUP



Chinese Chicken Soup image

This chicken ramen soup is spiced with turmeric, chile paste and ginger, and flavored with soy sauce.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 12

2 tablespoons sesame oil
½ teaspoon ground turmeric
2 teaspoons chopped fresh ginger root
2 tablespoons chile paste
1 pound chopped cooked chicken breast
1 quart chicken broth
2 teaspoons sugar
¼ cup soy sauce
1 cup chopped celery
1 (3 ounce) package ramen noodles
1 cup shredded lettuce
½ cup chopped green onion

Steps:

  • In a large pot, heat oil over medium heat. Cook turmeric, ginger and chile paste in oil until fragrant, 1 to 2 minutes. Stir in chicken, broth, sugar, soy sauce and celery. Bring to a boil, then introduce noodles and cook 3 minutes. Stir in lettuce and remove from heat. Serve garnished with green onions.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 6.5 g, Cholesterol 45.1 mg, Fat 8.7 g, Fiber 0.6 g, Protein 17 g, SaturatedFat 2 g, Sodium 1048.5 mg, Sugar 3 g

SPICY SZECHUAN CHICKEN RECIPE BY TASTY



Spicy Szechuan Chicken Recipe by Tasty image

Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

3 teaspoons corn starch
1 teaspoon salt
1 tablespoon rice wine
½ teaspoon white pepper
1 tablespoon soy sauce
1 stalk scallion, shredded
2 slices ginger
4 chicken thighs, chopped into bite-sized pieces
vegetable oil, as needed for frying
2 tablespoons szechuan peppercorn
5 red chilis, chopped
50 dried red chilis, whole
4 slices ginger
1 stalk scallion, chopped
⅓ cup peanuts
½ teaspoon sugar
½ tablespoon rice wine
1 tablespoon sesame oil
scallion, chopped for garnish

Steps:

  • Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
  • In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
  • Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
  • Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
  • Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
  • Garnish with chopped scallions.
  • Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
  • Enjoy!

SZECHWAN CARROT SOUP



Szechwan Carrot Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Ginger     Lunch     Peanut     Carrot     Fall     Healthy     Sesame     Simmer     Gourmet     Tree Nut Free

Yield Makes 6 Cups

Number Of Ingredients 14

1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 teaspoon vegetable oil
1 pound carrots, cut into 1-inch pieces
a 3/4-inch piece fresh gingerroot, peeled and sliced thin
1/8 teaspoon dried hot red pepper flakes
3 cups chicken broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sugar
1 teaspoon Asian sesame oil
1 cup milk
Garnish: 1/4 cup sour cream mixed with 2 tablespoons heavy cream

Steps:

  • In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil.
  • Serve soup drizzled decoratively with sour cream mixture.

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2019-10-18 Remove from pan and keep aside. Add aromatics- Add garlic, ginger, chilis, peppercorns, and stir-fry. Add ingredients for sauce- Add soy sauce, vinegar, chili garlic sauce, sesame oil, sugar, and stir everything together until smooth. Mix- Add the chicken back into the sauce and mix until chicken is fully coated. Enjoy!
From onepotrecipes.com


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