[ Pobierz całość w formacie PDF ]
Get some chicken bones from your local butcher or save and freeze them
when you de-bone chicken breasts.
Prepare a mirepoix (chopped carrots, onions or shallots, celery or
celery root (preferable, also known as celeriac) and garlic) exact
quantities depend on the volume of stock you are making and your own
personal taste.
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (2 of 8) [12/17/1999 12:03:25 PM]
COLLECTION: Chicken Soups
Sweat the mirepoix on medium head with a little oil (let the veggies
cook alone for a while).
If using fresh bones , add them to the mirepoix and heat them up. Do
not do this for frozen bones and meat as too much blood will be released
later and cloud the stock.
When the bones are hot, add very cold water (as much as you want,
depends on how much bones you have).
Add a few peppercorns and whatever other herb and spice you like
(oregano is nice).
Simmer for 3-4 hours removing scum frequently.
Strain stock through a couple layers of cheesecloth
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mw0o+@andrew.cmu.edu (Marcie A. Wallace)
Source: _Monday to Friday Cooking_ by Michele Urvater
GINGERY CHICKEN AND SPINACH SOUP
================================
Ingredients:
------------
1 onion
1 piece (1/2 inch long) fresh ginger or 3/4 tsp ground
1 tblsp Oriental Sesame oil [she says you can substitute vegetable
oil, but I think the sesame is crucial]
6 cups chicken broth or water
1 pkg (10 oz) frozen chopped spinach
1 lb boneless, skinless chicken or turkey breast
1/2 bunch scallions or 1 small bunch coriander
2 cups vermicelli, fine egg noodles, orzo or pastina [my SO uses (Mrs.
Weiss's brand) Kluski noodles--I reccomend using hearty noodles
like these instead of the delicate pastas recommended!!]
3-4 tblsp lemon juice
salt & pepper to taste
toasted sesame seeds
[my SO adds garlic too]
Instructions:
-------------
1. Finely chop the ONION. Peel and mince GINGER.
2. Heat SESAME OIL in soup pot over medium heat. Add ONION and GINGER
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (3 of 8) [12/17/1999 12:03:25 PM]
COLLECTION: Chicken Soups
[and GARLIC], increase heat to high and saute for a few seconds to
relase aroma. Add the BROTH and FROZEN SPINACH. Cover the pot and
bring the liquid to a boil. Reduce the heat and simmer until spinach is
thawed (~10 minutes).
3. Meanwhile, cut the CHICKEN into thin shreds or 3/4 inch chunks.
Slice the SCALLIONS, including about four inches of the green tops (or
rinse, stem and mince CORIANDER).
4. When the spinach has thawed, stir the soup, then add the CHICKEN and
NOODLES. Cover and simmer until the noodles and chicken are cooked (~5
minutes). Add the SCALLIONS (or CORIANDER) and the LEMON JUICE. Season
to taste with SALT and PEPPER.
5. Serve immediately, passing the TOASTED SESAME SEEDS for sprinkling
over each portion.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mary@steve.analog.ingr.com (Mary Stevenson)
RAMEN FIRESIDE CHICKEN SOUP
===========================
Ingredients:
------------
1 medium carrot, sliced
1 rib celery, sliced
3/4 cup mushrooms, sliced
2 tblsp butter or margarine
2 packages Maruchan Ramen Chicken Flavor
4 cups water
1-1/2 cups cooked shredded chicken or turkey
2 tblsp flour
2 green onions, sliced
4 tblsp grated parmesan cheese
2 tblsp finely chopped parsley
Instructions:
-------------
Saute carrots, celery and mushrooms in butter until tender. Add
noodles, 3-1/2 cups water, seasoning packets and chicken to vegetables.
Cook for 3 minutes. Thoroughly combine flour and remainign 1/2 cup cold
water. Stir into soup. Cook and stir until thickened. Stir in green
onions. Serve immediately, garnished with cheese and parsley.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: megatest!sfisher@uu2.psi.com (Scott Fisher)
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (4 of 8) [12/17/1999 12:03:25 PM]
COLLECTION: Chicken Soups
THAI CHICKEN AND COCONUT MILK SOUP
==================================
(Tom ka gai or kai tom ga)
Ingredients:
------------
1 12-ounce can coconut milk, such as Chaokoh
1/4 lb chicken breast, cut into small chunks
juice and grated peel of 1 lime
1 4" piece of lemon grass, cut into very thin (1/16") slices on the
diagonal
3-4 slices of galanga (fresh ginger may be substituted)
Hot chile peppers to taste -- preferably Thai birds, with serranos an
acceptable substitute (though I've used sweet Fresno chiles
in a variation I'll describe below), cut into thin circles
Cilantro for garnish
Instructions:
-------------
Pour the lime juice on the chicken and let stand while you prepare the
rest of the soup. In a medium saucepan, place the coconut milk, lemon
grass, grated lime peel, galanga or ginger, and (optionally) chiles.
(The optional part is that if you don't want the whole dish to taste
spicy, add the chiles later; the earlier you add them, the hotter the [ Pobierz całość w formacie PDF ]
zanotowane.pl doc.pisz.pl pdf.pisz.pl aikidobyd.xlx.pl
Get some chicken bones from your local butcher or save and freeze them
when you de-bone chicken breasts.
Prepare a mirepoix (chopped carrots, onions or shallots, celery or
celery root (preferable, also known as celeriac) and garlic) exact
quantities depend on the volume of stock you are making and your own
personal taste.
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (2 of 8) [12/17/1999 12:03:25 PM]
COLLECTION: Chicken Soups
Sweat the mirepoix on medium head with a little oil (let the veggies
cook alone for a while).
If using fresh bones , add them to the mirepoix and heat them up. Do
not do this for frozen bones and meat as too much blood will be released
later and cloud the stock.
When the bones are hot, add very cold water (as much as you want,
depends on how much bones you have).
Add a few peppercorns and whatever other herb and spice you like
(oregano is nice).
Simmer for 3-4 hours removing scum frequently.
Strain stock through a couple layers of cheesecloth
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mw0o+@andrew.cmu.edu (Marcie A. Wallace)
Source: _Monday to Friday Cooking_ by Michele Urvater
GINGERY CHICKEN AND SPINACH SOUP
================================
Ingredients:
------------
1 onion
1 piece (1/2 inch long) fresh ginger or 3/4 tsp ground
1 tblsp Oriental Sesame oil [she says you can substitute vegetable
oil, but I think the sesame is crucial]
6 cups chicken broth or water
1 pkg (10 oz) frozen chopped spinach
1 lb boneless, skinless chicken or turkey breast
1/2 bunch scallions or 1 small bunch coriander
2 cups vermicelli, fine egg noodles, orzo or pastina [my SO uses (Mrs.
Weiss's brand) Kluski noodles--I reccomend using hearty noodles
like these instead of the delicate pastas recommended!!]
3-4 tblsp lemon juice
salt & pepper to taste
toasted sesame seeds
[my SO adds garlic too]
Instructions:
-------------
1. Finely chop the ONION. Peel and mince GINGER.
2. Heat SESAME OIL in soup pot over medium heat. Add ONION and GINGER
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (3 of 8) [12/17/1999 12:03:25 PM]
COLLECTION: Chicken Soups
[and GARLIC], increase heat to high and saute for a few seconds to
relase aroma. Add the BROTH and FROZEN SPINACH. Cover the pot and
bring the liquid to a boil. Reduce the heat and simmer until spinach is
thawed (~10 minutes).
3. Meanwhile, cut the CHICKEN into thin shreds or 3/4 inch chunks.
Slice the SCALLIONS, including about four inches of the green tops (or
rinse, stem and mince CORIANDER).
4. When the spinach has thawed, stir the soup, then add the CHICKEN and
NOODLES. Cover and simmer until the noodles and chicken are cooked (~5
minutes). Add the SCALLIONS (or CORIANDER) and the LEMON JUICE. Season
to taste with SALT and PEPPER.
5. Serve immediately, passing the TOASTED SESAME SEEDS for sprinkling
over each portion.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mary@steve.analog.ingr.com (Mary Stevenson)
RAMEN FIRESIDE CHICKEN SOUP
===========================
Ingredients:
------------
1 medium carrot, sliced
1 rib celery, sliced
3/4 cup mushrooms, sliced
2 tblsp butter or margarine
2 packages Maruchan Ramen Chicken Flavor
4 cups water
1-1/2 cups cooked shredded chicken or turkey
2 tblsp flour
2 green onions, sliced
4 tblsp grated parmesan cheese
2 tblsp finely chopped parsley
Instructions:
-------------
Saute carrots, celery and mushrooms in butter until tender. Add
noodles, 3-1/2 cups water, seasoning packets and chicken to vegetables.
Cook for 3 minutes. Thoroughly combine flour and remainign 1/2 cup cold
water. Stir into soup. Cook and stir until thickened. Stir in green
onions. Serve immediately, garnished with cheese and parsley.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: megatest!sfisher@uu2.psi.com (Scott Fisher)
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (4 of 8) [12/17/1999 12:03:25 PM]
COLLECTION: Chicken Soups
THAI CHICKEN AND COCONUT MILK SOUP
==================================
(Tom ka gai or kai tom ga)
Ingredients:
------------
1 12-ounce can coconut milk, such as Chaokoh
1/4 lb chicken breast, cut into small chunks
juice and grated peel of 1 lime
1 4" piece of lemon grass, cut into very thin (1/16") slices on the
diagonal
3-4 slices of galanga (fresh ginger may be substituted)
Hot chile peppers to taste -- preferably Thai birds, with serranos an
acceptable substitute (though I've used sweet Fresno chiles
in a variation I'll describe below), cut into thin circles
Cilantro for garnish
Instructions:
-------------
Pour the lime juice on the chicken and let stand while you prepare the
rest of the soup. In a medium saucepan, place the coconut milk, lemon
grass, grated lime peel, galanga or ginger, and (optionally) chiles.
(The optional part is that if you don't want the whole dish to taste
spicy, add the chiles later; the earlier you add them, the hotter the [ Pobierz całość w formacie PDF ]