Ingredients Jump to Instructions ↓

  1. 12 Chicken wings

  2. 1/2 Iceberg lettuce head

  3. Pepper Salt

  4. 1 tablespoon 15ml Salt

  5. 1/4 teaspoon 1 1/3ml Ground toasted Sichuan peppercorns

  6. 1/4 teaspoon 1 1/3ml Freshly-ground blak pepper

  7. 1/4 teaspoon 1 1/3ml Chinese five-spice powder

  8. Cooking 1 Large can chicken broth - (49 1/2 oz)

  9. 2 Thin slices ginger - crushed

  10. 1 Green onion, including top - lightly crushed

  11. 1 cup 237ml Frozen peas - thawed

  12. 1 cup 110g / 3.9oz Carrot - very thinly sliced (small)

  13. 1/2 teaspoon 2 1/2ml Sesame oil

  14. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper

  15. 1/4 cup 59ml Oyster sauce

Instructions Jump to Ingredients ↑

  1. Cut each chicken wing into 3 sections; set all pieces aside. Reserve two outer lettuce leaves to garnish the serving platter. Cut the remaining lettuce into 1-inch squares; set aside.

  2. Combine the pepper salt ingredients in a small frying pan. Cook over medium heat for 2 minutes or until fragrant; set aside.

  3. Combine the broth, chicken wings, ginger, and green onion in a large pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the chicken wings are tender when pierced, about 12 minutes. Lift out and transfer the chicken wings to a serving bowl; discard the wing tips. Cover and keep warm.

  4. Strain the broth and discard the ginger and green onion. Return the broth to the pot and bring it to a boil. Add the peas, carrot, lettuce squares, sesame oil, and white pepper; cook for 2 minutes.

  5. To serve, arrange the chicken wings on the lettuce leaves and sprinkle them with a tiny bit of pepper salt. Pass the oyster sauce as a dip. Serve the soup on the side.

  6. This recipe yields 4 servings.

  7. Tips: You can use any green leafy vegetable of your choice to garnish the serving platter. Sliced mushrooms would be a nice addition to the soup. Steak sauce or Worcestershire sauce can also be used as a dip.

  8. Microwave Method: In step 3, combine the broth, chicken wings, ginger, and green onion in a 2 1/2-quart microwave-safe casserole; cover and cook on high for 8 minutes. Cook on medium until the chicken is tender, about 12 minutes. In step 4, combine the strained broth and vegetables and cook on high for 1 minute.


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