Wednesday, September 03, 2008

CHICKEN CARROT & RADISH SOUP


There's nothing mystical about making Chinese soups; usually there are straight forward affairs, discounting those with mambo-jumbo herbs. If flavors can be squeezed out of stones, I'm sure it will be one of the enhancers to a flavorful soup.

This is one of those we have in our homes. Chicken tight is used here... pork ribs, tails could very well be used instead. Red dates are used as sweetener in lieu of MSG.


INGREDIENTS

1 Chicken Tight

1 Carrot (Chunks)

1 White Radish (Chunks)

3 Potatoes (Chunks)

1 Whole Onion

6 Red Dates

1½ Liter Water


METHOD

Blanch the chicken first, remove and rinse. Add the chicken bits, water, and onions to a pot; bring to boil, and simmer for half an hour.
Add chopped carrots and radish.
Submerge the roots into the soup, cover...
and simmer for another 10 minutes.
Then add the potato chunks...

...cover and simmer for another 20 minutes. Add salt to preference before serving. Garnish with fried shallot and white pepper.


2 comments:

Bengbeng said...

i did. thanks. i will blog abt it later :)

hubschrauber said...

I'd like to invite you to have a look on a funny home-made decoration - the radish mouse on cold spread.

http://hubschrauber.wordpress.com/2008/12/18/maus-auf-brot-hors-doeuvre/

Best regards from Germany
Rosemarie

ABOUT THIS BLOG

As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!

BAG OF TRICKS

  © Blogger template Webnolia by Ourblogtemplates.com 2009

Back to TOP