My favorite chicken-and-mushroom soup recipe incorporates hot peppers and, on upon immediate serving has a lovely kick. However the reheated leftovers are entirely bland, almost as if the "hot" from the peppers dissolves away into the soup.
I've tried using more peppers and hotter varietals, but still can't get the leftovers to have any appreciable level of spiciness.
This is the general recipe that I'm following:
- Poach chicken breasts in 6 cups water along with spices and garlic. Remove chicken, strain stock, discard solids.
- Add chopped mushrooms (hen-of-the-woods or shiitake), chile pepper, chopped ginger, tbsp vinegar, tbsp soy sauce, and simmer.
- After ~10 minutes, add back chopped up chicken breasts and simmer until meat is warmed through.
The original recipe called for 1 Fresno chile, thinly sliced. I've tried up to 6 Fresno chiles, but also, in separate tries, 6 serrano peppers and 6 habanero peppers. (My local supermarket doesn't carry anything hotter than habaneros.) When I slice the peppers, I retain the seeds and pith.
In all attempts, the broth itself doesn't become spicy, but on the first day the sliced peppers provide an ample "kick" and act like little pockets of spiciness. Regardless of the pepper type or quantity, the peppers in the leftover soup lose their kick, and the broth remains un-spicy.
My first instinct here is to remove the peppers from the broth and use them as a garnish; the fact that they're cooked with the broth however makes me think that the original recipe authors intended for the broth to take on some of the spiciness from the peppers.
- Why do the peppers lose their spiciness in the leftovers?
- What are some possibly ways to adjust this recipe to make the broth take on the spiciness of the peppers?1
1 I ask this so that I can try and do what the original recipe author intended by cooking the peppers with the broth: making the broth spicy. If I can manage that, then I can service the hot peppers as a garnish and then not worry about them losing their kick overnight.