Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, anti-cold-chickensoup (asian style). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Anti-Cold-Chickensoup (Asian Style) is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Anti-Cold-Chickensoup (Asian Style) is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have anti-cold-chickensoup (asian style) using 25 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Anti-Cold-Chickensoup (Asian Style):
- Make ready Step 1
- Get 3 tbsp vegetable oil
- Take 1 large onion
- Prepare 3 carrots
- Make ready 1/4 celery
- Prepare 1/2 medium leek
- Take 1 cup cauliflower
- Get 4 chickenwings with skin
- Get 2 chickenlegs with skin
- Prepare 2 chickenbreast with bones and skin
- Take 1 medium ginger root
- Get 4 lemongrass
- Make ready 1/4 bunch fresh coriander
- Prepare 1/2 bunch fresh parsley
- Prepare 6 cup water
- Get 1 salt, pepper, chilli
- Make ready 8 clove garlic
- Get Step 2
- Take 2 tsp vegetable oil
- Get 2 carrots
- Make ready 1/2 medium leek
- Take 1 can coconut milk
- Make ready 3 tsp Sambal Olek
- Make ready 4 tbsp Asian fishsauce
- Prepare 1 asian soup noodles
Anti-Cold-Chickensoup (Asian Style) is something that I have loved my entire life. They are nice and they look wonderful. To begin with this particular recipe, we have to first prepare a few components. Briefly marinate the chicken in the sake and leave to one side for a few mins.
Steps to make Anti-Cold-Chickensoup (Asian Style):
- STEP 1
- Cut (and eventually peel) the onion, the celery,the carrots, the cauliflower, the ginger and the leek in large pieces.
- Take a large pot (1.5 gallons) and shortly roast the cut and peeled vegetabes with the oil.
- Add the chicken and the water.
- Peel the lemongrass /garlic and smash the larger end with the back of the knife. Then add it to the soup.
- Add the coriander, the parsley, salt and pepper
- Cover the pot and let it cook for at least 90min.
- STEP 2
- Cut the carrots and the leek in little pieces, roast them with some oil in a bigger pot.
- Drain the soup through a sifter (don't forget to put the pot with the carrots and the leek underneath :-D).
- Remove the cooked and soft vegetabes.
- Let the soup simmer while you remove the skin and the bones from the chicken. Cut the chicken in small pieces and add to soup again.
- Let the soup cook (without a lit) until the carrots are soft (not too soft)
- Add coconut milk, Asian fish sauce, Sambal Olek, eventually some more salt or coriander and for those who like it spicy some more chilli.
- Serve with pre-cooked Asian Noodles.
To begin with this particular recipe, we have to first prepare a few components. Briefly marinate the chicken in the sake and leave to one side for a few mins. In a very large stock pot or soup pot, heat the oil over med-high heat. Add the chicken to the pot, followed by the water, salt and pepper and finally, the star anise. The steam and aroma coming out of this pot is sure to cure your cold, or at least help you feel better!
So that’s going to wrap it up for this special food anti-cold-chickensoup (asian style) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
