Chinese-style Chicken and Vegetable soup for the soul!

“Chinese” and “Soup” – Two things in the food universe that I love!!!!!!

The weather was extremely cold yesterday here in Ireland and I really wanted to make something that was steaming hot, ‘Sunday-worthy-delicious” as well as healthy, all at the same time. Something that I could enjoy in bed while watching the re-runs of ‘Modern Family’ as the crazy wind howled from outside my bedroom window.

This soup ticks all the check-boxes so well. You can add any combo of veggies that you like to make it healthier (even spinach!) and again, it is so so yummy! It’s the perfect appetizer for those pre-evening cravings.

So without much ado, give it a go and enjoy..

Ingredients:

-2 tbsn oil

-2 chicken thigh breasts

-2-3 cups water

-1/2 cup grated carrot

-1 cup cabbage

-1/4 cup mushrooms

-1/2 cup spring onion with greens, chopped

-2 cloves garlic,chopped

-1 small piece ginger, chopped

-1/4 cup corn kernels

-1 egg

-1.5 tbsn cornflour

-2 tbsn soya sauce

-1 tbsn vinegar

-1 tsp pepper

-Salt to taste

Method-

*Chinese cooking is always done on high heat!*

-For making the chicken stock for the soup, dice the chicken breasts in chunks firsts. Then combine the chicken and 2-3 cups of water in a pot and bring to a boil. Cover and simmer at medium-low heat for around half an hour. Skim off any fat or residue on the surface. Set aside.

-Beat the egg well in a seperate bowl. Set aside.

-In a wok, heat the oil.

-Add the ginger and the garlic and fry for a few seconds.

-Add diced cabbage, grated carrot, spring onion with greens, mushrooms and corn. Fry for around 5-6 minutes on high heat.

-Add salt and pepper. Mix well.

-Add your chicken stock along with the chicken chunks and reduce the heat to medium-low, putting the soup on simmer.

-Add the soya sauce and vinegar. Adjust the quantities according to your preference.

-Take the beaten egg and stirring the soup continuously with the other hand, add little by little to your soup. It will split into long, attractive white strands, floating on the top.

-While the soup is simmering away, take the cornflour in the cup and dissolve it in around 1/4 cup water. Mix well to avoid lumps.

-Add half the cornflour mixture to the soup and keep stirring. It should thicken up the consistency of the soup instantly. If it still looks thin, add the remaining cornflour mixture and stir. Soup should be thick enough now. If it still isn’t, repeat the process with more cornflour till you acquire the right consistency.

-Taste and serve hot immediately. Enjoy!

Notes*-

-Add fried noodles or boiled noodles to your soup to make it more filling.

-Add any veggies of your choice!

-Be careful about the quantity of the salt as the chinese sauces are salty too.

-Skip chicken and egg to make the veg. version on this soup. Simply skip the stock-step and add water to your roasted veggies and sauces instead. Rest of the recipe will be the same.

 

 

 

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2 Comments Add yours

  1. InspiresN says:

    Great recipe, looking forward to making it some day!

    Liked by 1 person

    1. Thanx a lot Nisha! 🙂 It’s very easy to make and soothing to eat!!

      Liked by 1 person

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