Category Archives: Soup

My Ginseng Chicken Soup

There are many different recipes for ginseng chicken soup. This one is how I have interpreted it; given ingredients that are quickly available from my local supermarket.

It works for western taste buds too (tried and tested).

Ingredients (For about 4 People)

2 x Small Chickens

6 x Dried Red Dates (jujubes)

Dried ginseng root (to taste. I use about 10 thin slices)

Korean ginseng wine (this might not be so easy to find; but not 100% necessary)

8 x Cloves of garlic. Peeled. Leave whole.

6 x Dried wolfberries

1 x knob of ginger. Thinly sliced.

1 x handful of rice

1 Spring onion. Sliced

White Pepper

1-2 teaspoons of salt, depending on taste.

Instructions

1. Wash and de-skin the chicken. This is important if you don’t want the chicken soup to be loaded with oil on the top layer. (unless you like the oil, but we’re trying to be healthy with this soup).

2. Chop the chicken in half. Then separate the various parts. Pat to dry between some good quality kitchen towel.

3. Place the chicken, ginseng, rice, garlic, ginger, wolfberries and dates in a large pot. Fill the pot with water.

4. Bring the soup to the boil.

5. Cover the pot with a lid and leave on the lowest heat. Stirring occasionally.

The key is to cook this as slowly as possible. So that once it is done, the chicken is so tender that it more or less slides off the bone.

6. After 30 minutes, add in the ginseng wine and the salt.

7. Leave for another 30 minutes. Taste for flavour. If it is too bland, add more salt. Now is also a good time to add the white pepper to taste.

That’s at least 60 minutes cooking time, but it works best the longer you leave it and the slower you cook it. 90 minutes is optimal.

8. Bring back up to heat and serve with some chopped spring onion on the top for garnish.

Advertisements

Interesting Peppery Summer Soup

Here’s a nice soup made up from mix and match ingredients from a soup I learned how to make years ago.

Ingredients: Sweet peppers (mixed), 1 red chili pepper (de-seeded), plum tomatoes, red wine, vinegar, chicken stock (or vegetable stock), olive oil.

1. Grill/oven toast some sweet peppers.

1. Grill/oven toast some sweet peppers.

2. Fry the grilled and chopped peppers in some olive oil and chopped chili

2. Fry the grilled and chopped peppers in some olive oil and chopped chili

3. Open up a tin of plum tomatoes

3. Open up a tin of plum tomatoes

4. Chop the tomatoes up and add them to the pan. Simmer.

4. Chop the tomatoes up and add them to the pan. Simmer.

5. Simmer for about 10 minutes until the tomatoes start to get mushy. Then add some pepper.

5. Simmer for about 10 minutes until the tomatoes start to get mushy. Then add some pepper.

6. Add chicken stock, red wine and a slight bit of vinegar. Simmer again for about 5 minutes.

6. Add chicken stock, red wine and a slight bit of vinegar. Simmer again for about 5 minutes.

Then it is done. Once again my phone camera + lousy camera skills don’t do the food justice.

The tricky part is getting the right mix of wine and vinegar. Too much vinegar and the whole thing is ruined :). Alternatively, the wine + vinegar can be replaced with straight up red wine vinegar (although that it pretty darn hard to find in Singapore).
With the Swine flu/H1N1/’hamthrax’/’aporkalypse’/etc! scare it might be better to stick to vegetarian stuff, so instead of chicken stock I guess vegetable stock can be used (and still make it taste good).

Chinese Hot and Sour Soup. Attempt 1

Tried a recipe from this blog: http://www.homemade-chinese-soups.com

This was the Chinese Hot and Sour Soup No 3

Chinese Hot and Sour Soup

Chinese Hot and Sour Soup

Considering that I’m not Chinese and hadn’t heard of most of the ingredients before I made it I don’ t think I did a bad job. The look might not be 100% perfect but I’m sure I got the taste because it was awesome!