Asian Chicken And Vegetable Soup Food

ASIAN-STYLE CHICKEN AND VEGETABLES

Steps:

• Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
• Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
• Whisk cornstarch and 1/2 cup water together in bowl.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
• Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
• Sprinkle sesame and peanuts over chicken and vegetables before serving.

ASIAN CHICKEN SOUP

Steps:

• Heat a small skillet and toast the whole spices until fragrant. Let cool and then grind them in a spice/coffee grinder.
• Add the ground spices to a food processor along with the ingredients for the Spice Paste. Pulse until ground to a coarse mixture.
• In a stock pot, heat about 2 tablespoons of oil in a small skillet and fry the spice paste for 2-3 minutes. Add the chicken broth and chicken pieces, bring to a boil, reduce the heat, cover and simmer for one hour.
• Remove the chicken pieces. Remove the chicken from the bones and shred the chicken. Set aside. Pour the broth through a sieve to remove the spice paste pulp and return the broth to the pot. Return the shredded chicken to the pot along with the potatoes, carrots and salt. Return to a boil, reduce the heat, cover and simmer for another 25-30 minutes. Squeeze the lime juice in the soup just before serving.Dish the hot soup into bowls topped with some bean sprouts, cilantro and slices of red chili pepper.

CHINESE CHICKEN VEGETABLE SOUP

Steps:

• Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
• Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.

ASIAN CHICKEN VEGETABLE SOUP

Steps:

• Combine all stock ingredients in a large soup pot.
• Bring to a boil, then reduce heat to simmer.
• Partially cover the pot and simmer for about 2 hours.
• Remove bones and vegetables from the stock.
• Using a mess strainer, strain stock into a large bowl.
• Rinse the same pot and dry.
• Heat oils over medium high heat.
• Add mushrooms and saute until browned.
• Add green onions and saute for 30 seconds.
• Add bell pepper and saute for 1 minute.
• Add garlic and saute for 30 seconds.
• Add bok choy and saute for 1 minute.
• Add pea pods and carrots and stir fry 30 seconds.
• Stir in bean sprouts, chicken and stock.
• Stir in ginger paste, soy sauce, salt, pepper and sriracha.
• Bring soup to a boil, reduce heat and simmer, covered, for 15 minutes.
• Serve with additional soy sauce and sriracha

CHINESE CHICKEN SOUP

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

ASIAN CHICKEN AND VEGETABLE SOUP

Steps:

• Place the broth in a large saucepan and bring to a boil. Reduce heat to a slow simmer. Add the chicken and poach until just cooked through, about 8 minutes. Remove the chicken and set aside.
• Whisk the black-bean sauce into the broth. Add the carrots, celery and shiitakes. Simmer until tender, about 12 minutes. Meanwhile, shred the chicken. Remove broth from heat and stir in the chicken, scallions and rice and let stand 5 minutes. Divide among 4 bowls and serve.

ASIAN CHICKEN NOODLE SOUP

Steps:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
• Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

ASIAN CHICKEN NOODLE SOUP

Steps:

• Heat 1 tablespoon sesame oil in a large pot over medium-high heat. Add the carrots, celery and ginger; stir in the scallions, reserving 2 tablespoons scallion greens. Season the vegetables with a pinch each of salt and pepper and cook, stirring occasionally, until the ginger softens, about 2 minutes.
• Season the chicken with salt and pepper and add to the pot along with the chicken broth and star anise. Cover and bring to a simmer over high heat, about 5 minutes. Reduce the heat to maintain a simmer, cover and cook until the chicken is just cooked through, 6 to 8 minutes. Remove the chicken with tongs and transfer to a cutting board; let cool slightly, then shred.
• Meanwhile, increase the heat under the pot to high. Stir in the spaghetti and 3 cups water; cover and cook, stirring occasionally, until al dente, about 8 minutes. Stir in the wontons and simmer until tender, 1 to 2 minutes. Stir in the spinach and shredded chicken and heat through; season with salt and pepper.
• Divide the soup among bowls, discarding the star anise pods. Top with the reserved scallion greens and drizzle with the remaining 1 tablespoon sesame oil.

CHINESE CHICKEN AND VEGETABLES

Steps:

• Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic.
• Shake to coat all chicken.
• Let marinate in fridge for at least 30 minutes.
• Longer is OK.
• Heat oil in wok or large frying pan over medium-high to high heat.
• Add chicken and marinade to pan and cook thoroughly.
• Combine water, cornstarch, salt and pepper.
• Add to chicken.
• Bring to boil.
• Add vegetables.
• Heat through.
• Serve over rice.

ASIAN CHICKEN SOUP

Steps:

• Bring a pot of water to a boil, salt it, add the pasta and cook for 1 minute less than the instructions indicate. Drain and return to the pot.
• Meanwhile, place the chicken, large celery pieces, carrot, onion and bay leaf in a pot. Cover with 1 1/2 to 2 quarts water, bring to a boil and let poach for 12 minutes. Remove the chicken, discard the skin and let cool enough to handle. Shred or dice the meat and discard the bones. Strain the poaching liquid into a large measuring cup and add the store-bought chicken stock. (Using the quick-poach liquid alone makes for too thin a flavor, but adding it to store-bought stock works out nicely and stretches a buck.).
• Heat the oil in a dutch oven or medium soup pot over medium-high heat. Add the thinly sliced celery, scallions, garlic, chile pepper and the ginger and stir for a couple of minutes. Add the chicken stock mixture and tamari (or soy sauce).
• Divide the noodles and shredded chicken among 4 soup bowls. Top with the soup and garnish with the lime wedges and cilantro.