What I made for AK, when he caught the flu. The fella has just returned from too much sun, booze and partying in Phuket and of course, fell sick as soon as he touched down.
It's really easy - I threw everything together on a weekday night. Oh, and I think not using my hands to roll out the balls, and using an ice cream scoop to form them and drop them in the soup (with that sweeping thingy attached) yielded a very tender chicken dumpling. Not pretty for sure, but surprisingly tender.
East-West Quick-N-Easy Chicken Soup Recipe
Serves 4 persons, or 2 persons over 2 meals with rice or noodles.
1 large carrot, or 2 small
1 celery stalk
1 yellow onion
3 tbsp dried goji berries
7 - 8 pieces dried shiitake mushrooms, soaked in 2 cups hot water
Chicken stock concentrate
Seasonings - salt/soy sauce, white pepper
500 g minced chicken
2 - 3 tbsp oats, ground in the food processor
1 egg
2 1" knobs of ginger White pepper
Soak the dried shiitakes in hot water for 10 - 15 minutes.
For the chicken dumplings, mix the ground oats, minced chicken, egg, 2 tbsp soy sauce.
Grate one of the knobs of ginger into the mixture. Mix only to incorporate everything, adding more oats if the mixture is too damp.
Place the mixture in the fridge.
Finely dice carrot(s), celery and onion, and finely slice the ginger.
Heat up a tablespoon of olive oil over medium heat in enameled cast-iron pot, add the sofrito of diced vegetables and a dash of salt/soy sauce. The salt element prevents the veggies from browning.
Soften the diced vegetables in the heat.
Add 2 cups of hot water and a few dashes of chicken stock concentrate.
Drain your now-rehydrated shiitakes. Strain the soaking liquid to remove any grit.
Add the shiitakes, their soaking liquid and the goji berries to the mixture.
Bring the soup up to the boil again, and drop scoops of the chicken mix in (I used an ice cream scoop).
Season to taste, and simmer for another 10 minutes. Check and see if the chicken is cooked.
It's really easy - I threw everything together on a weekday night. Oh, and I think not using my hands to roll out the balls, and using an ice cream scoop to form them and drop them in the soup (with that sweeping thingy attached) yielded a very tender chicken dumpling. Not pretty for sure, but surprisingly tender.
East-West Quick-N-Easy Chicken Soup Recipe
1 celery stalk
1 yellow onion
3 tbsp dried goji berries
7 - 8 pieces dried shiitake mushrooms, soaked in 2 cups hot water
Chicken stock concentrate
Seasonings - salt/soy sauce, white pepper
500 g minced chicken
2 - 3 tbsp oats, ground in the food processor
1 egg
2 1" knobs of ginger White pepper
Soak the dried shiitakes in hot water for 10 - 15 minutes.
For the chicken dumplings, mix the ground oats, minced chicken, egg, 2 tbsp soy sauce.
Grate one of the knobs of ginger into the mixture. Mix only to incorporate everything, adding more oats if the mixture is too damp.
Place the mixture in the fridge.
Finely dice carrot(s), celery and onion, and finely slice the ginger.
Heat up a tablespoon of olive oil over medium heat in enameled cast-iron pot, add the sofrito of diced vegetables and a dash of salt/soy sauce. The salt element prevents the veggies from browning.
Soften the diced vegetables in the heat.
Add 2 cups of hot water and a few dashes of chicken stock concentrate.
Drain your now-rehydrated shiitakes. Strain the soaking liquid to remove any grit.
Add the shiitakes, their soaking liquid and the goji berries to the mixture.
Bring the soup up to the boil again, and drop scoops of the chicken mix in (I used an ice cream scoop).
Season to taste, and simmer for another 10 minutes. Check and see if the chicken is cooked.
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