Friday, November 27, 2009

Chicken Broth for the Soul

Elijah and myself picked up the large family blanket, brought into the living room. Plopped ourselves onto the bean bag, turned on the television to watch Mr. Bean on Pogo. Pulled up the blanket right up to our necks, and each of us held our bowls of warm broth with chunks of bread dunked into it......of course my son needed all the help he could get with the bowl and spoon, not to mention the spills here and there. None the less, mother-son duo were completely enjoying all the warmth we could get for a nice unusually cold evening.

Ingredients:
Chicken Breasts – 250gms with the bone, cleaned
Carrots – 100gms peeled and cut into finger sized pieces of 2cm each
Potato – 100gms peeled and cut into finger sized pieces of 2cm each
Celery – a small bunch roughly chopped up
French Beans – 100gms cut into finger sized pieces of 1cm each
Coriander leaves - a handful
Bay leaf – 1
Star anise – 1
Fennel seeds – ½ tsp
Cinnamon – 1stick
Cloves – 3-4
Green cardamom - 2 pods
Black cardamom - 1 pod
Black Peppercorns – 10-12
Crushed Garlic – 5-6 pods
Ginger – 2inch julienned
Butter - 1tbs
Salt to taste
Flour / Corn Starch – 1 ½ tbs
White Pepper powder - to sprinkle (optional)





Into a pot, add 5 cups of water, cinnamon, star anise, cloves, bay leaf, cardamoms, fennel seeds, peppercorns, salt, and chicken. Cover and cook the chicken for about 30-40minutes on low flame. You could occasionally skim off all the foam that comes up while cooking the chicken. Once the chicken is cooked, shred into small pieces, reserve about a cup for the soup. The remaining chicken could be be stored in the refrigerator for further use. Strain the stock into a large bowl and keep aside. Into a saucepan, melt the butter and saute the onions till transparent. Add in the ginger and garlic and saute for a minute. Dilute the cornflour/ flour into a thick paste using the chicken stock. Combine the cornflour paste into the chicken stock and mix well. Pour this stock back into the saucepan and bring to a gentle simmer. Add in all the chopped vegetables, cover and cook the vegetable for about 20minutes on medium to low flame till the vegetables become nice and tender. Once the vegetables are cooked, tip in the cilantro and shredded chicken. Take the broth off the flame. Check in on the seasoning, add more salt if required. Sprinkle in some white pepper powder and lap it all up with some toasted bread/ croutons/ buttered bread/ bread and cheese or whatever pleases you.

6 comments:

  1. that's a cute dinner with a nice warming soup for the season!! my choice would be with some shredded cheese :)

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  2. my son had it with some cheese, i skipped it owing to the big person i already am!!

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  3. Warming up urself with lovely soup....Enjoy!!!

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  4. WE LOVE YOUR BLOG

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  5. Thank You for visiting and the lovely comments Ally. I am sorry for the delay in replying.I had bght the sprinkles from US, but I remember seeing it in Brigade Nilgiris. I am atpresent looking for muffin liners and will let you know if I get some.Some bakingware are available at MK retail other in Adams in Russel Market,Commercial Street .I got my star cake pan from MK Retail CMH Road.Will let you know shortly.Thanks

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Love,
Ally

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