Chinese Chicken Vegetable Soup Food

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 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.

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.

ORIENTAL CHICKEN VEGETABLE SOUP

Steps:

• In large sauce pan, cook onions and celery with ginger in butter until tender.
• Add remaining ingredients.
• Simmer about 10 minutes.
• Stir often.

CHICKEN, VEGETABLE & NOODLE SOUP

Steps:

• Put the kettle on. Chop the leftover chicken into small pieces. Put the gravy in a jug and make up to 1 litre with boiling water from the kettle. Pour into a saucepan and bring to the boil.
• Add the noodles, vegetable stir-fry, spring onions, chilli and chicken. Simmer rapidly for 5 mins until the noodles are tender, then serve with crusty bread.

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Steps:

• Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
• Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

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.