Cilantro and Basil Chicken Soup Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 500g chicken breast, cut into bite-sized pieces
• 1 bunch fresh cilantro, chopped
• 1 bunch fresh basil (九层塔), chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup olive oil
• 1/4 cup chicken broth
• 1/4 cup white wine (optional, substitute with chicken broth if needed)
• Salt and freshly ground black pepper
• 1/4 cup chopped green onions, for garnish
• 1/4 cup thinly sliced red chili peppers, for garnish (optional)
• 1/4 cup thinly sliced green onions, for garnish

• Pat the chicken pieces dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped cilantro, and chopped basil. Mix well.
• Rub the olive oil all over the chicken pieces, then rub the herb mixture onto the chicken, ensuring they are evenly coated. Season the chicken generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the chicken rest at room temperature for 10 minutes to allow the flavors to penetrate.

• Heat a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 3-4 minutes per side, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

• In the same skillet, add the chicken broth and white wine (or additional chicken broth). Bring to a simmer and let it cook for about 5-7 minutes, or until it reduces slightly.

• Return the cooked chicken to the skillet with the broth mixture. Add the chopped green onions and simmer for another 2-3 minutes, allowing the flavors to meld.
• Transfer the chicken soup to a serving bowl. Garnish with additional chopped cilantro, basil, thinly sliced red chili peppers (if using), and thinly sliced green onions.
• Serve immediately, enjoying the tender chicken with the fresh, aromatic flavors of cilantro and basil.