Savory Okra
Chicken Soup

A light and nutritious chicken and okra soup featuring tender protein-rich chicken cubes, fresh star-shaped okra, and a savory warming broth.

Ingredients

• 300 g chicken breast
• 200 g fresh green okra
• 15 g minced ginger
• 2 red chili peppers
• 1 tbsp cooking wine
• 1/2 tsp pepper powder
• 1 tbsp cooking oil
• to taste salt
• 3 cups water

Instructions

1. 1Slice the Okra

   

   Place the fresh green okra on a wooden cutting board and use a large kitchen knife to slice them into round, star-shaped pieces. Discard the stems and set the sliced okra aside in a clear bowl for later use.

   Tip: Slice the okra into even pieces to ensure they cook uniformly.
2. 2Transfer Okra to a Bowl

   

   Carefully transfer the freshly sliced okra pieces from the cutting board and knife into a clean, clear glass bowl.

   Tip: Keep the bowl close to the cutting board to avoid spilling the sliced pieces.
3. 3Add Oil to Chicken Cubes

   

   Cut the chicken meat into small, bite-sized cubes and place them into a clear glass bowl. Pour an appropriate amount of cooking oil directly over the chicken pieces to prepare them for marination.

   Tip: Adding oil helps lock in the moisture of the chicken cubes during cooking.
4. 4Season the Chicken

   

   Add cooking wine and white powder seasonings such as pepper powder into the glass bowl containing the cubed chicken.

   Tip: Cooking wine helps remove any gamey odor from the chicken meat.
5. 5Mix the Marinade

   

   Use a pair of chopsticks to thoroughly stir the chicken cubes, ensuring the cooking oil, wine, and seasonings are evenly distributed across all pieces.

   Tip: Mix gently to avoid breaking the chicken cubes while ensuring complete coverage.
6. 6Sauté Minced Ginger

   

   Heat an appropriate amount of cooking oil in a ceramic cooking pot over medium heat. Add the minced ginger into the hot oil and stir-fry until fragrant.

   Tip: Ensure the oil is hot before adding the ginger to release its full aroma quickly.
7. 7Add Chopped Chili Peppers

   

   Toss the chopped red chili peppers into the pot with the fragrant ginger. Stir gently for a few seconds so their flavor blooms in the warm oil without burning.

   Tip: Keep the heat moderate to avoid burning the ginger, which can introduce a bitter flavor to your soup.
8. 8Stir-fry the chicken

   

   Add the marinated chicken cubes into the pot with the aromatic ginger and chilies. Stir-fry the chicken continuously until the exterior turns opaque and is partially cooked.

   Tip: Make sure the oil is hot before adding the chicken to sear the outside quickly and lock in the moisture.
9. 9Add water for the broth

   

   Once the chicken is mostly browned, pour an appropriate amount of clear water directly into the pot to create the soup base.

   Tip: Pouring in hot water instead of cold water helps maintain the cooking temperature and keeps the chicken tender.
10. 10Add okra to the broth

    

    Once the broth comes to a steady boil, carefully drop the sliced okra pieces into the pot, ensuring they are evenly submerged in the liquid.

    Tip: Ensure the water level is sufficient to submerge both the chicken and okra evenly.
11. 11Season the soup

    

    After the sliced okra has been added to the simmering liquid, carefully season the soup with salt to taste. Stir gently to ensure the salt dissolves evenly throughout the broth.

    Tip: Add the salt gradually and taste as you go. You can always add more, but it is difficult to fix an overly salty broth.
12. 12Simmer until done

    

    Allow the soup to boil and simmer actively for about 10 minutes. This gives the chicken time to cook completely through and allows the okra to soften to the perfect tender texture.

    Tip: Watch the clock carefully; overcooking the okra can make it overly soft and release too much mucilage into the broth.

Burn It Off

Frequently Asked Questions