A wholesome Chicken Broth Soup perfect for the fall season and flu season. This comforting soup is made with chicken legs, garlic, ginger, and a blend of spices, and is enhanced with a savory sauce that includes soy sauce and brown sugar.
1: In a large pot, heat sesame oil over medium heat.
2: Add chicken legs and sauté until browned.
3: Add chopped garlic, ginger slices, cardamom, cloves, black peppercorn, white peppercorn, turmeric, and salt.
4: Pour in water and add bay leaf, shallots, and cilantro.
5: Bring to a boil, then reduce heat and simmer for about 30 minutes.
6: In a separate bowl, mix soy sauce, rice vinegar, brown sugar/honey, and fish sauce to create the sauce.
7: After simmering, remove chicken, shred the meat, and return it to the pot.
8: Taste and adjust seasoning as needed.
9: Serve hot, garnished with sesame seeds and sautéed bok choy.
