Chinese Soup with Ground Chicken and a Whole Onion

Ingredients

• 4 New harvest sweet onions (medium)
• 1 tbsp Soy sauce
• 100 grams Ground chicken
• 800 ml Water
• 2 tbsp If using chicken bone stock granules:
• 2 cubes If using consomme soup stock cubes
• 1 tbsp each Katakuriko and water to add thickness

Instructions

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