My style of cooking is
keeping it simple, fresh and maintaining a balance in a dish. This simple and
refreshing chicken soup is a classic example of such cooking. I always enjoy a
hot chicken broth at any time of the day, it keeps makes me feel fresh and
healthy because of the nice balance of veggies and chicken/meats in it. Of
course you can always make a good veggie soup with the same recipe by just
omitting the chicken/meats in it.
So here goes the
recipe.
Ingredients
Chicken (cooked &
shredded) - 1/2 to 3/4 cup
Method
Heat oil in a cooking
pot and sauté garlic and shallots for about 2 to 3 minutes on a low flame. Add
chicken stock and water and let it boil. When it comes to a boil, add carrot,
cabbage and cauliflower and close to cook for a few minutes. Once the veggies
have been cooked, add the cooked chicken along with pepper, salt and ajinomoto
and cover and cook for about 1 minute on a medium flame and 1 or 2 minutes on a
low flame with the lid open. Finally, add the spring onions, cook for a minute
or two and switch off flame.
Notes: Cook the chicken
with salt, pepper and a small piece of ginger because ginger enhances flavour
of the stock.
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