||[Sep. 29th, 2003|09:06 am]
I should have taken pictures, as it was visually quite appealing, in addition to being a really good fall soup. I|
invented this last night; or at least I made it without looking at any other recipe.
Big Can of Chicken Stock
2 Medium Onions
5-6 large cloves garlic
3-4 Tablespoons fresh chopped ginger
3-4 Tablespoons chopped fresh cilantro
Vegetables to taste -- brocolli, carrots, zucchini, daikon, green onions, leeks, whatever.
Japanese Wheat Noodles.
1. Cut chicken into parts -- i.e. breast thigh, drumstick, wing. Not strictly necessary but it cooks up quicker that way.
2. Put chicken parts in large pot, cover with cold water. Bring to a boil, cook for 1/2 hour or so until chicken parts.
3. Remove chicken parts, from stock to cool.
4. Add large can (28 oz? the big can. 2 14oz cans probably would do it.) of stock.
5. Chop onions and garlic into coarse chunks, puree with a little water in a blender or food processor.
6. Add onion/garlic puree to stock, bring to boil, turn down to simmer and let cook until onion and garlic disappear.
7. While your stock is simmering, chop up your vegetables, ginger, and cilantro. At a minimum I would do green onions, but this is a good soup for brocolli, as the combination of flavors tends to neutralize that skunky broccoli smell. Sliced Zucchini would be excellent too, and Daikon or white radish, though pretty much anything would work.
8. Remove meat from chicken bones. You can, of course throw the bones and skin back in the stock if you're trying to make real stock but I didn't bother. Chop meat into nice little chunks.
9. When the rest of your meal is prepared, and the table is set, bring the stock to a rolling boil.
10. Throw in the noodles. Bring back to a boil, and throw in the chicken, vegetables, ginger and cilantro.
11. Bring close to boiling again, and remove from heat. Add Lemon Juice and serve with bean sprouts dropped on as a garnish.
I've avoided quantities on the noodles and vegetables, because there is a continuum of different soups possible with this recipe, from a mostly broth, minimal soup, to a dish where it's noodles and veggies, with all the stock absorbed in the noodles.
I have strong opinions about chickens for stuff like this. I've noticed a lot of chicken you can buy is shot full of salt broth; ditto for pork. I hate that shit. Try and find a chicken thats actually a chicken. Organic is probably good, but I like paying $1/pound for chicken better than $3/pound.
The Asian grocery here has good fresh wheat noodles, much cheaper than gourmet fresh pasta. They absorb a lot of broth, and can get gluey if you cook them too much, so be careful. You could use dry pasta or wheat noodles, but you'd want to cook them longer.
This is meant to be served moments after it's done. It's not horrible as a leftover, but it no longer has that Asian character of the vegetables being crisp, and the ginger and cilantro still tasting fresh.