Chicken Pepper Soup
An aromatic, multi-layered chicken broth that blends the traditional heat of African Bird Chiles with the complex, numbing notes of Sichuan peppercorns and the tang of tamarind. This version uses a custom-toasted spice blend to create a deeply fragrant, restorative soup.
Ingredients
Peppersoup Spice Mixture:
- 1 tbsp anise seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp allspice berries
- 1 tbsp ground ginger
- 1 tbsp fennel seeds
- 1 tbsp Sichuan peppercorns
- 1 tbsp dried tamarind pulp
- 1 tsp whole cloves
Chicken Peppersoup:
- 1 (3-pound) chicken, cut into serving pieces
- 1/4 cup freshly squeezed lemon juice
- 4 cup water
- 1 onion
- 2 cloves garlic
- 2 tbsp bird chiles
- Salt, to taste
- 4 cup chicken stock
- 1/4 cup Pepper Soup Spice Mixture
- 2 tbsp dried smoked shrimp
- 2 tbsp fresh mint
- Mint sprigs
Instructions
Toast and Grind the Spices
- In a dry skillet over medium heat, toss the anise, coriander, cumin, allspice, fennel, Sichuan peppercorns, and cloves. Toast for 2–3 minutes until they become intensely fragrant. Let cool, then grind into a fine powder. Mix in the ground ginger.1 tbsp anise seeds, 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp allspice berries, 1 tbsp fennel seeds, 1 tbsp Sichuan peppercorns, 1 tsp whole cloves, 1 tbsp ground ginger
Prep the Chicken
- Place the chicken pieces in a bowl and toss with lemon juice. Let sit for 5 minutes, then rinse with cold water. This removes any "gamey" scent and prepares the meat to absorb the spices.1/4 cup freshly squeezed lemon juice
Build the Flavor Base
- In your large pot, add the chicken, minced onion, garlic, and bird chiles. Sprinkle 2 tbsp of your freshly ground spice blend and the salt over the meat. Add 1 cup of water, cover, and steam for 10 minutes.1 (3-pound) chicken, cut into serving pieces, 1 onion, 2 cloves garlic, 2 tbsp bird chiles, Salt, to taste
The Broth Expansion
- Add the remaining 3 cups water, 4 cups chicken stock, the 1/4 cup Pepper Soup Spice, and the dried smoked shrimp. Stir in the tamarind pulp (strained to remove seeds/fiber).1 tbsp dried tamarind pulp, 4 cup water, 1/4 cup Pepper Soup Spice Mixture, 2 tbsp dried smoked shrimp, 4 cup chicken stock
The Simmer
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30–35 minutes. The chicken should be tender and the broth should have a dark, rich, and clear appearance.
The Fresh Finish
- Fold in the 2 tbsp fresh mint. The mint interacts beautifully with the Sichuan peppercorns and tamarind for a refreshing finish. Simmer for 2 minutes and turn off the heat.Mint sprigs, 2 tbsp fresh mint
Nutrition
Saturated Fat: 385g
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