Chicken And Potato Soup Satsuma Jiru Food

CREAMY CHICKEN POTATO SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

JAPANESE VEGETABLE SOUP WITH CHICKEN (KENCHIN-JIRU)

Steps:

• Scrape burdock root with the back of a knife to remove all skin. Shave root diagonally into narrow, thin shavings, about 1 inch long. Place shavings in a mixture of 1 cup of cold water and he vinegar. Soak 3-4 minutes; rinse under cold running water and drain.
• Cut potato lengthwise into quarters; cut quarters crosswise into thin slices. Place in remaining cup of cold water; soak five minutes. Drain.
• Cut daikon and carrot lengthwise into quarters; cut quarters crosswise into thin slices. Cut green onions crosswise into 1/2 inch lengths. Remove and discard mushroom stems. Cut caps into halves; cut halves crosswise into thin slices.
• Place tofu in strainer; using fork, break tofu into pieces no larger than 1/2 inch. Rinse and drain.
• Heat the oils in a 3-quart saucepan over high heat 1 minute; add chicken and saute, stirring constantly, until chicken is cooked, about 3 minutes.
• Add burdock, potato, daikon, and carrot to chicken. Saute, stirring constantly, 2 to 3 minutes.
• Add dashi, soy sauce, and salt to chicken mixture. Heat to boiling, then reduce heat to medium-high. Boil gently until vegetables are tender, about 5 minutes, skimming any foam, if needed.
• Stir mushrooms and tofu into soup; cook 2 minutes. Stir green onions into soup and remove from heat.
• Ladle soup into 4 soup bowls and serve immediately. Pass seven spice powder or sansho at table.

CHICKEN AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear.
• Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.

CHICKEN AND POTATO SOUP (SATSUMA-JIRU)

Steps:

• Cut eash chicken breast into 4 pieces and blanch them in boiling water for 30 econds. Drain and pour the sake over the chicken and let it stand while preparing the vegetables.
• Cut the peeled potatoes obliquely into bite-size pieces. Soak in very salty cold water for at least 5 minutes, then rinse under fresh cold water and drain.
• Peel the radish and cut into 1/2-inch-thick half moons, or peel the turnips and cut each into quarters. Peel the carrot and cut it obliquely into bite-size pieces.
• Dice the konnyaku into 12-16 cubes and blanch them for 1 minute in boiling water. Drain well.
• In a large pot, combine the chicken through the konnyaku and enough water to cover all generously. Bring to a boil and skim the surface frequently for the first five minutes. Reduce the heat to maintain a steady simmer and cook the soup for 15 minutes. Measure out the miso into a separate bowl and ladle some hot soup over it, stirring to dissolve. Add the dissolved miso to the soup and continue to cook for 7-8 more minutes, but do NOT let it boil! Just before serving, stir in the mirin.

CHICKEN POTATO SOUP

Steps:

• Season chicken with seasoned salt and pepper.
• Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
• Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
• Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
• Taste and adjust seasoning with salt, pepper, and cayenne.

CREAM OF CHICKEN AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat. Stir in the flour until absorbed thoroughly by the butter. Add the onion and chives and saute for 5 minutes. Pour in the cream, water, milk, cumin, salt, ground black pepper, garlic powder, thyme, potatoes and chicken. Reduce heat to low and let simmer for 1 hour. Remove from heat, let cool slightly, pour into individual bowls and garnish each with parsley.