Korean Chicken Wing Soup

8 broiler-fryer chicken wings
1 tablespoon sesame oil
1 tablespoon peanut oil
1 carrot, sliced thin
2 small zucchini, sliced
1/4 cup chopped green onion with tops
1 clove garlic, minced
1/2 teaspoon freshly grated ginger root
1/2 teaspoon chili powder
4 cups warm chicken broth
2 tablespoons soy sauce

Brush chicken wings with sesame oil. In large Dutch oven, heat peanut oil over medium high temperature. Add chicken and cook, turning, about 5 minutes to brown on all sides.

Add carrots, stirring for about 3 minutes; then add zucchini, onion, garlic, ginger and chili powder.

Continue to stir gently, about 3 minutes; add chicken broth and soy sauce.

Bring to a boil, reduce heat to low and simmer about 10 minutes or until fork can be inserted in chicken with ease.

Note: Cooked rice may be added to soup in bowl when serving, if desired.

Makes 4 servings
Source: National Chicken Council