Chinese Soup with Ground Chicken and a Whole Onion

Chinese Soup with Ground Chicken and a Whole Onion

Use a microwave and eliminate the need for a pressure cooker! This is a ground chicken soup flavored with soup stock (or chicken bone stock) granules. Use new harvest sweet onions.

Ingredients: 4 servings

New harvest sweet onions (medium)
Soy sauce
1 tablespoon
Ground chicken
100 g
800 ml
★ If using chicken bone stock granules:
2 tablespoons
● If using consommé soup stock cubes
2 cubes
Katakuriko and water to add thickness
1 tablespoon each


1. Peel off the outer skins of the onions. Make a cross cut in the root ends of the onions, about 1/4 of the way through. Don't cut too deeply or the onions will fall apart.
2. Line up the onions with the cut sides up in a heatproof dish. Cover with plastic wrap and microwave for 8 minutes! I use a 500 W microwave.
3. Stir fry the ground chicken in a pot in which the 4 onions will just fit in. I recommend using sesame oil if possible.
4. If you are using soup stock cubes, you can add bacon to the soup. Use vegetable oil if using soup stock cubes.
5. Place the onions in the pan with the cut sides down. Add water. The water won't immerse the onions, but it's fine that way.
6. Add the soy sauce and either the ★ or ● ingredients to the pan, and cook over medium heat until it comes to a boil! Once it comes to a boil, lower the heat to medium-low, and simmer for at least 20 minutes. Skim off any scum.
7. Done. The meltingly soft onion is so delicious! But the soup tastes even better if you thicken it.
8. If thickening the soup, take the piping hot onions out of the pan and stir the katakuriko dissolved in water into the boiling soup.
9. Since the soup is thick, it will not cool as quickly as thinner soups.

Story Behind this Recipe

I love the flavor of chicken bone soup. I also wanted to eat new harvest sweet onions whole, since they have a short season!