To be perfectly honest, I have no idea the actual ethnic origins of this soup. It's probably a mixture of many cultures and it has been modified over the years since I was introduced to it. I don't even have an actual "recipe" written down. I just kind of wing it! My Mister introduced it to me years ago and I, being the cooking control freak that I am, began tweaking it. It's the perfect "different" kinda chicken soup and my personal favorite remedy for sniffling noses and sore throats that seem to linger this time of year. ENJOY!!!
Here's what you'll need:
1 tablespoon vegetable oil
1 lb boneless, skinless chicken thighs..cut into cubes or bite size pieces
6 cups chicken stock (Not broth, stock)
1 cup shredded carrots
1 bunch green onions, sliced on the diagonal (about 1 inch cuts)
10 oz button mushrooms, sliced
1/3 cup packed light brown sugar
1/2 cup soy sauce
2 eggs, lightly whisked with a fork
Place a 5 qt dutch oven over medium, high heat. Once hot, add your vegetable oil and your prepared chicken. Saute until nearly cooked through while stirring often to prevent burning (About 8 minutes). Turn down the heat to medium and slowly add your chicken stock. Then add your carrots, onions, mushrooms, brown sugar and soy sauce. Stir well. Bring to a boil, then turn heat down to low and simmer for about 15 minutes.
Once the chicken is completely cooked through, turn off the heat. This next step is to be done right before serving. Take your partially whisked eggs and slowly drizzle over the top of the soup. Don't worry, the heat of the soup will cook the eggs...but you don't want them scrambled. Yuck. Wait a minute then start ladling the coup into large bowls. I like to serve this over some white rice, but it's plenty yummy and hearty to be served on it's own. You can already feel your runny noses drying up.
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