incarnation
Super User
Awesome will give this mushroom and chicken soup will try this Sunday. so be ready for the Review.
Soup
- Thread starter aroy
- Start date
Another round of soup, this time with chicken stock
Marinated chicken, brined cabbage, spring onions, ginger and garlic
Ginger, garlic and spring onions. Stir fry for 20 sec
Add salt and black pepper
Add the cabbage, stir fry for 30 sec
Add chicken. Stir fry till chicken changes colour from red to white
This is the colour the chicken should have, just turn white.
Add the chicken stock, boil for a minute
Arrange the spring onion shoots in a bowl
Pour the hot soup and enjoy
Marinated chicken, brined cabbage, spring onions, ginger and garlic
Ginger, garlic and spring onions. Stir fry for 20 sec
Add salt and black pepper
Add the cabbage, stir fry for 30 sec
Add chicken. Stir fry till chicken changes colour from red to white
This is the colour the chicken should have, just turn white.
Add the chicken stock, boil for a minute
Arrange the spring onion shoots in a bowl
Pour the hot soup and enjoy
Detailed images for soup
Ingredients - Mushroom, Spring Onion, Brined Chicken Breast, Garlic, Ginger
Chop fine.
A bit of oil. Let it get really hot
Add Ginger and Garlic. Stir for a few seconds
Add Spring onion stalks, stir for a few seconds
Add a pinch of salt and a pinch of pepper, stir for a few seconds.
Add the Chicken, and keep stirring till the chicken change colour
Now add the Mushrooms, stir for 20 seconds till the mushrooms soften. Constant stirring will prevent the garlic from burning as well as cook the ingredients uniformly
Add a bit of soup stock. The colour comes from the fried garlic and onions
Distribute the Green Spring Onions in the bowls
Add the ingredients from the pot, note the quantity.
Now fill the rest of the bowl with heated soup stock
Ingredients - Mushroom, Spring Onion, Brined Chicken Breast, Garlic, Ginger
Chop fine.
A bit of oil. Let it get really hot
Add Ginger and Garlic. Stir for a few seconds
Add Spring onion stalks, stir for a few seconds
Add a pinch of salt and a pinch of pepper, stir for a few seconds.
Add the Chicken, and keep stirring till the chicken change colour
Now add the Mushrooms, stir for 20 seconds till the mushrooms soften. Constant stirring will prevent the garlic from burning as well as cook the ingredients uniformly
Add a bit of soup stock. The colour comes from the fried garlic and onions
Distribute the Green Spring Onions in the bowls
Add the ingredients from the pot, note the quantity.
Now fill the rest of the bowl with heated soup stock
Looks delish! 
I presume the 'soup stock' is what you had earlier posted? So that is in itself a good part of the labour, which you have glossed over in this 'detailed' recipe!
Stock could also be the water in which you boiled the chicken? But you have mentioned 'brined chicken'.... which implies it was cooked in the wok?
I presume the 'soup stock' is what you had earlier posted? So that is in itself a good part of the labour, which you have glossed over in this 'detailed' recipe!
Stock could also be the water in which you boiled the chicken? But you have mentioned 'brined chicken'.... which implies it was cooked in the wok?
There are two parts to the SoupLooks delish!
I presume the 'soup stock' is what you had earlier posted? So that is in itself a good part of the labour, which you have glossed over in this 'detailed' recipe!
Stock could also be the water in which you boiled the chicken? But you have mentioned 'brined chicken'.... which implies it was cooked in the wok?
1. Stock
Is boiled vegetables, chicken or a mix. I generally simmer the stock for at least an hour to get the maximum taste out of the ingredients. All the solids become quite tasteless so we filter them out and either throw them or feed them to the dog. The resultant liquid is what is used for soup. I store the stock as it is for upto a week, using requisite amounts; diluted with water; for soup.
The reason for long simmer is that both Vegetable Cellulose and the Animal Cartilage take a long time to dissolve in water. It is a matter of time rather than heat. That is why traditionally both "Ma ki Dal" and "Paya" are cooked for hours over a bed of coal (or low flame stove, or in a crock pot). The taste can never be duplicated by pressure cookers or other faster cooking methods.
2. Soup.
The ingredients used for soup are fresh. I normally use chicken breast; brined for a couple of days; which results in tender and succulent breast (and not the hard tasteless stuff you get after boiling the breast.
Soup is assembled and cooked in a few minutes. That is the utility of having stock.
Here is a recipe for Tomato Soup. It uses onion and carrots apart from tomatoes.
Tomato, Onion, Carrot, Garlic and Ginger
Chop everything fine
Heat a table spoon of oil
Add Ginger and Garlic, stir for a few seconds and then add the onions. Keep stirring for about 10-15 seconds
Add the tomatoes, stir
Add a tea spoon of salt and keep stirring
Now add sugar. The quantity depends on how sweet you want the soup to be, bit a table spoon or two is fine with so many tomatoes
Once water starts releasing, reduce the heat to minimum. Add 500ml of water.
Cover the pot and simmer for at least half an hour.
After half an hour or so the water ill be reduced. As long as the soup does not burn it is fine as you can always add water later on.
To lend that professional touch use a blender to thoroughly chop and mix the pieces.
This is what remains after sieving the soup. The liquid has a rich creamy texture.
To complete the soup add water, salt and black pepper to your taste. In case it is a bit sour add sugar bit by bit.
Enjoy.
NOTE
like all stock, you can store the soup after sieving it. If so then the less liquid the better. When making soup add water and seasoning to your taste and you have a soup ready in as much time as it takes to heat it.
Tomato, Onion, Carrot, Garlic and Ginger
Chop everything fine
Heat a table spoon of oil
Add Ginger and Garlic, stir for a few seconds and then add the onions. Keep stirring for about 10-15 seconds
Add the tomatoes, stir
Add a tea spoon of salt and keep stirring
Now add sugar. The quantity depends on how sweet you want the soup to be, bit a table spoon or two is fine with so many tomatoes
Once water starts releasing, reduce the heat to minimum. Add 500ml of water.
Cover the pot and simmer for at least half an hour.
After half an hour or so the water ill be reduced. As long as the soup does not burn it is fine as you can always add water later on.
To lend that professional touch use a blender to thoroughly chop and mix the pieces.
This is what remains after sieving the soup. The liquid has a rich creamy texture.
To complete the soup add water, salt and black pepper to your taste. In case it is a bit sour add sugar bit by bit.
Enjoy.
NOTE
like all stock, you can store the soup after sieving it. If so then the less liquid the better. When making soup add water and seasoning to your taste and you have a soup ready in as much time as it takes to heat it.
manasigadge
New Member
Soups are the way too healthy lifestyle. I have light dinner and usually have had soup and oats during the evening. Let me share the recipe of milestone soup which I have tried. Heat oil and add onions, once it becomes little brown add carrots, yellow and green zucchinis and tomatoes; boiled white beans, oregano, black pepper powder, salt, basil leaves, tomato puree and water. Stir well. Once soup is prepared and then serve.