This is a much loved and classic chicken dish in Chinese cuisine. This invigorating dish combines different textures in an appetising and sweet/spicy (from the ginger wine) broth. The fragrance of the wine is essential and hence it is a good idea to get your ginger wine from a reliable source. If you want this dish to be halal, you can follow the steps I will provide below but use halal mirin and chicken broth instead.
This is a quick and easy variant of the ever popular Korean spicy fish soup or otherwise known as maeuntang. This is very refreshing on the palate and relatively low calorie too! Feel free to add different combination of vegetables with any white fleshed fish. For today, I added some tomatoes (always great in fish soups), mustard greens, zucchini and red chili peppers. Very simple and easy. You can also add watercress, tofu and mushrooms according to availability and your preferences. Totally easy to tailor make to your individual palates!
For today, I added in something a little different just to experiment apart from the usual Gochujang (Korean chili paste). To add to the earthiness I marinated the fish in some Chinese yellow bean sauce or taucu first. This made the fish more flavourful and was a great addition actually. You can also choose to pan-fry the fish before adding to the soup but I skipped this step as I was rather lazy but the results were still very satisfying. So do remember to experiment and enjoy coming up with your very own creations.
This post is a recipe in Yuen Chun Recipes, an ongoing project on this blog.
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