Black Garlic Chicken Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
3 hrs 25 mins
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Total Time
3 hrs 35 mins
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Servings
4 servings
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Course
Soup
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Cuisine
International
Black Garlic Chicken Soup
Description
This soup begins with roasting whole chicken legs along with green onions, carrots, and onions until deeply browned but not burnt, allowing the Maillard reaction to develop intensified flavors. These roasted ingredients are then combined in an Instant Pot with seasoning and water, brought to a boil, and cooked under high pressure for two hours. After straining and skimming excess fat, the broth is enhanced by pureed black garlic and xanthan gum, which add a subtle sweetness and texture. Fresh lime juice is stirred in last for acidity.
The resulting soup is velvety with a gentle thickness and layers of roasted, savory flavors accented by the unique, mellow umami of black garlic. Green onion tops provide freshness as a garnish. This comforting soup can be served as a warming starter or light main course, especially suitable for cooler days when a restorative broth is appreciated.
Ingredients
- 2 chicken leg whole
- 3 carrot medium, chopped
- 3 cloves garlic
- 2 onion
- 1 green onion bunch
- 1 tsp vegetable oil
- 1 tsp black pepper
- 1 tsp coriander seeds
- 1 bay leaf
For finishing:
- ¼ lime fresh, piece
- 1/16 tsp xanthan gum
- green onion tops
- 1 black garlic ½ head
- salt
Instructions
- Roast the chicken legs, green onions, carrots, and onions in a tray at 425 ℉/220 ℃ for 40-60 minutes or until deep dark brown but not burnt.
- Add the roast chicken, veggies, and the rest of the ingredients to the Instant Pot (except for the lime and xanthan gum).
- Fill to the max line with cold water and turn on the sauté function for 25 minutes. Let it come to a boil.
- Skim the stock of any impurities or foam as it comes to a boil.
- Once boiled, turn off the heat. Double-check that the water is not filled past the max line. Close the lid and set on high pressure for 2 hours.
- Naturally release the pressure for 10 minutes. Manually release the rest.
- Open the lid and skim off any fat from the top. Strain through a fine-mesh strainer.
- Pass the black garlic through a tamis or mesh strainer to remove the skin. Add this, the xanthan gum and the fresh lime juice to the strained broth. Blend with an immersion blender. Check the seasoning and serve with freshly chopped green onions and some of the cooked chicken meat if desired.
Notes
User Reviews
Overall Rating
4.9
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