Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, anti-cold-chickensoup (asian style). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Anti-Cold-Chickensoup (Asian Style) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Anti-Cold-Chickensoup (Asian Style) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. 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):
- Prepare Step 1
- Take 3 tbsp vegetable oil
- Prepare 1 large onion
- Take 3 carrots
- Make ready 1/4 celery
- Prepare 1/2 medium leek
- Get 1 cup cauliflower
- Prepare 4 chickenwings with skin
- Take 2 chickenlegs with skin
- Take 2 chickenbreast with bones and skin
- Make ready 1 medium ginger root
- Prepare 4 lemongrass
- Take 1/4 bunch fresh coriander
- Prepare 1/2 bunch fresh parsley
- Get 6 cup water
- Take 1 salt, pepper, chilli
- Take 8 clove garlic
- Make ready Step 2
- Make ready 2 tsp vegetable oil
- Take 2 carrots
- Get 1/2 medium leek
- Make ready 1 can coconut milk
- Make ready 3 tsp Sambal Olek
- Take 4 tbsp Asian fishsauce
- Take 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.
Instructions 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 exceptional food anti-cold-chickensoup (asian style) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
