Chicken Soup: A Bowl of Relief for Fever and Cold

published by joan retiro on Oct 12, 2009

An Asian Cuisine known for its healthful benefits of giving relief and faster recovery from fever and cold.

            In tropical countries like the Philippines, where the climate and weather changes in an unpredictable phase, it is a normal occurrence to catch a cold, fever and flu accompanied by occasional coughing. This is true to old and young alike.

            However, other places in the world are not safe from getting the said virus. Everybody is susceptible of getting infected especially if we don’t maintain a healthy life style and diet.

            With the way the economy is shifting from stable to being unstable and vise versa, with all the prices going sky rocketed with just a blink of an eye, it is wiser that we have a cheaper but equally effective alternative to the over- the- counters solution for our illnesses.

            Aside from the medicines prescribed by the physicians, there’s a home remedy to make you recovered from cold and fever easily and faster. It can be found right there in your stew pot. The Chicken soup with lemon grass and ginger. Lemon grass is known for its health benefits as well as a food flavoring. The equally famous ginger in Asian cuisine is also known for its healing powers. Its It is a dish famous in countries like to give relief and comfort to someone affected with fever and cold.

Here are the five easy steps on how to make a delicious and healthy chicken soup.  

                                    CHICKEN SOUP with Lemon Grass and Ginger

Ingredients:

1/2 kilo of chicken meat, cut into serving pieces

¼ kilo chicken liver                

1 piece medium unripe papaya or chayote, peeled and sliced 5 cm thick diagonally            

1 piece medium onion, chopped                                

1 cup of fresh pepper leaves (sili) (clover leaves or spinach can be used, too)                                  

Lemon grass, finely chopped                         

Salt and black peppercorns to taste               

1 tsp of fish sauce (Patis)                                           

2 tsp cooking oil

5 cloves garlic, crushed

1 thumb size ginger root cut in strips

4 cups of water or chicken broth

2 pcs of Jalapeño pepper (optional)

Direction:

1.      Heat oil in a medium sauce pan over medium heat. Sauté garlic and ginger until fragrant. Add onions, stir frying until softened.

2.      Add the chicken meat first. Cook for 5 minutes or until slightly brown in color, then, add the liver. Let it simmer for 3 minutes. Add the lemon grass. Season with salt, pepper and fish sauce.

3.      Pour in water or chicken broth. Bring to a boil. Lower the heat and let it simmer.

4.      Add in the unripe papaya or chayote. Continue simmering until softened. Do not over cook.

5.      Add in the fresh leaves and jalapeño pepper. Cover and let it simmer for another 3 to 5 minutes or until sili/clover or spinach leaves are cooked.

Remove from heat. Serve immediately or while it is hot with plain steamed rice or rice noodles. 

Makes six servings.

Cooking time: 30 minutes on medium heat.


One Response so far | Have Your Say!

  1. # 1 by pearl2010
    April 5th, 2010 at 11:23 am #

    I like this recipe. I have the same recipe or relevant recipe for this.
    http://notecook.com/main-course/chicken/ginger-chicken-soup-tinolang-manok/

Leave a comment

comments powered by Disqus