Pineapple Beer Chicken Soup
- Total Time:
- 3 hr 45 min
- 1 hr
- 2 hr
- 45 min
- 3 to 4 servings
- 3 pounds chicken wings, whole or separated at the joint
- 1 1/2 tablespoons chicken bouillon
- 1 tablespoon minced garlic
- 1 tablespoon sugar
- 3 pieces white fermented bean curd, crushed
- Canola or vegetable oil, for pan-frying
- 5 cups chicken stock (or enough to cover the wings)
- 2 cups fresh pineapple, cut into chunks
- 1 to 2 ounces light beer, such as Sapporo
- Kosher salt
- Pinch sugar
- 1 bunch watercress
Rinse the chicken wings and pat dry. Mix together the bouillon, garlic, sugar and bean curd and rub into the chicken wings. Set aside to marinate for at least 2 hours and up to overnight in the fridge.
Heat some oil in a large heavy-bottomed skillet and pan-fry the wings to get a nice golden brown color on both sides, but don't cook through.
Bring the stock to a boil, and then add the wings and lower the heat to a simmer. Cover and cook until the wings are cooked through and tender, 20 to 25 minutes. Add the pineapple and beer and bring to quick boil, then turn off your stove and season with salt and a pinch of sugar, if needed. The soup should be sweet, with a hint of beer.
Garnish the soup with the watercress and serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Recipe courtesy Starry Kitchen