1 - Mix the chicken with the crushed garlic,garlic & chili oil, and season with the salt. Leave to marinade at room temperature for 1-4 hours.
2 - When the marinade time is over prepare the stock and set aside for later use.
3 - Heat a large saucepan on medium-high and once at temperature stir-fry the chicken and marinade until the meat begins to brown. Keep the chicken moving and stop the garlic from burning by scraping it from the bottom of the pan.
4 - Add the bulgar and stir well for 30 seconds to mix any remaining oil with the grain.
5 - Add the stock, bring to the boil, and let simmer for 10 minutes.
6 - Add the soup vegetables and simmer for a further 10 minutes.
7 - Turn off the heat and stir in the thickening granules or maizena until completely dissolved.
8 - Wait to cool slightly and serve with fresh chopped coriander.
Serves 4-6
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