Saturday, 22 January 2011

CHINESE CHICKEN SOUP. by C.A.Jones January 2011



I med. shallot - sliced                          
1/2 pack spring onions - sliced              
I red onion - sliced
1/2 yellow pepper -diced small            
3 cloves garlic - diced small, with salt    
1 large mushroom - sliced
2 tblsp olive oil                                    
1 pint water               -                            
1/4 pint milk
I large carrot, cut into matchsticks        
7/8 small broccoli florets                        
1 med. potato - 1cm cubes
1 teasp turmeric                                  
1 teasp chinese five spice                      
1/2 teasp ginger                
I/2 teasp cumin seeds                          
Salt and pepper to taste                        
Dash of soy sauce
1 oz flour                                            
1 cooked chicken breast, remove skin and bones and reserve
1 pint veg stock.


1. Flake the cooked chicken meat into small pieces & reserve in a dish. Place bones in one pint of water and boil for half an hour/30 min. Strain stock into a 3pt saucepan.  
2. Chop the shallot, spring onions and red onion roughly. Finely chop the garlic adding salt as you chop to soak up the garlic oil. Finely dice the yellow pepper. Place all chopped ingredients in a bowl.
3. Cut the potato into 1cm cubes, cut off 7/8 broccoli florets, peel and cut the carrots into matchstick sized pieces. place in a microwaveable jug or dish. Sprinkle over with a vegetable stock cube and add 1/2 pint to 3/4 pint of boiling water to cover. Salt lightly and place in microwave, cook for fifteen minutes on high heat leaving to stand when done.
4.  Heat 2 tbspn olive oil in a frying pan till sizzling. (if you put a small piece of food in the oil you will be able to see when it is sizzling and avoid undercooked food or a fire.)
5.  Add the three onions and the pepper and garlic to the pan. Stir until all covered in oil, cover and leave on a low heat to sweat down, for 5-10 mins, occasionally stirring to prevent burning..
6. Meanwhile measure the turmeric, ginger, cumin and Chinese fives-pice onto a saucer. When the onion mix in the frypan is softened add the dish of spices and stir-fry for another minute or so.
7.  Add a dash of soy sauce to the fry-pam and stir for one minute. Remove the fry-pan's contents into the sauce-pan. Add the cooked vegetables and vegetable stock to the sauce-pan. Add the meat and return to the boil, simmer for 20-30 mins and serve with hot buttered bread rolls.

(C) C.A.Jones 2011

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