Fragrant Chicken And Squash Soup Food

CHICKEN TINOLA

Steps:

• Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

ROASTED CHICKEN AND BUTTERNUT SOUP

Steps:

• Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.
• Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.

FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES

Steps:

• Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
• Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
• Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.
• Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.

COLORFUL CHICKEN 'N' SQUASH SOUP

Steps:

• Place chicken and water in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. , When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through.

FRAGRANT CHICKEN AND SQUASH SOUP

Steps:

• First poach the chicken breast for 20 minutes in the stock, this will make the stock more flavoursome.
• Take it out and leave to rest.
• Then add the squash and simmer quietly for about 10 minutes. Once the chicken is cool enough to handle cut it into bitesize chunks and return to the soup.
• Now add the Lemongrass, shallot, galangal and spring onion and cook for about 3 minutes more.
• Just before serving add the chopped chilli and finally sprinkle with the coriander.
• Bon apetit!

FRAGRANT CHICKEN

Steps:

• Coarsely process the 1st nine ingredients (onion through salt) with 2 Tbsp water in a blender or food processor.
• In a 12-inch skillet or sauté pan, saute sliced onion in oil over medium high heat until onion turns golden.
• Reduce heat to medium-low, add processed onion-seasonings mixture to pan and saute about 4 minutes, stirring constantly, scraping pan often to prevent from sticking and burning.
• Add chicken to pan, tossing to coat thoroughly, then add tomatoes, peas and 1/3 cup water.
• Increase heat to medium, cover pan, and let simmer 25 min; uncover and continue to cook until sauce is thickened and chicken is very tender.
• Fold in raisins and continue to cook just long enough to heat through.
• Spread a bed of rice on each of 4 plates or shallow bowls, pile chicken and sauce over rice, then spoon yogurt over the top.

FRAGRANT CHICKEN (MARTIN YAN)

Steps:

• Make the marinade-combine all marinade ingredients in a bowl; mix well.
• Add in the chicken; stir to coat; let stand 10 minutes.
• Make the sauce-combine all the sauce ingredients in a small bowl; mix well; set aside.
• Add oil to a small saucepan and place over high heat.
• When the surface of the oil begins to shimmer, add the garlic and shallots; cook/stir until golden brown, about 1 minute.
• Remove with a slotted spoon and drain on paper towels; remove oil from heat.
• Place a stir-fry pan over high heat until hot; add 1 tablespoon garlic-shallot oil, swirling to coat the sides.
• Add in the chicken; stir-fry until no longer pink, 3-4 minutes; add the browned shallots and garlic and the sauce; bring to a boil.
• Add in the cornstarch solution and cook/stir, until the sauce boils and thickens, about 45 seconds.
• Transfer to a serving plate.

FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES

Steps:

• Heat oil in a large soup pot over high heat. Add onion and salt and sautéuntil limp, about 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.).
• Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
• Return heat to high (if you lowered it), and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low and simmer for 15 minutes.
• Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired.
• Garnish with chopped cilantro and lemon wedge and serve.

ROASTED CHICKEN AND BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 425°F Place squash, onion, and chicken on a baking sheet in a single even layer. Drizzle with olive oil, and sprinkle with salt, and pepper. Toss to coat and roast until the chicken is cooked through and squash is tender, about 30 minutes.
• Transfer chicken to a plate. When cool enough to handle, remove and discard skin, and tear chicken into bite-sized pieces. Set aside.
• Meanwhile, place cooked squash and onion in a soup pot with chicken broth. Add the cumin and coriander and bring to a simmer. With a potato masher or wooden spoon, mash up the soup, leaving some chunks of squash. Stir in lemon juice. Return chicken to soup and simmer until heated through. Adjust salt, pepper and lemon if needed. Serve with cilantro for garnish.