Chinese Chicken and Rice Soup
Very interesting and tasty food Chinese chicken and rice soup, you can know here details of cook formula.
An addition of fresh lemon grass gives this soup. wonderful lemony fragrance. Do use it if you can find some-
Ingredients
- 500 gm. chicken,
- 4 large onions,
- 1 tbsp. grated ginger,
- 125 gm. button mushrooms,
- 6 spring onions,
- 1.5 It. stock,
- 1 tbsp. refined oil,
- 50 gm. best quality rice,
- 1 tbsp. light soybean sauce,
- Salt and pepper to taste,
- 1 tsp. Worcestershire sauce.
Method
Take the fleshy parts of the chicken, like the breasts, legs and thighs. Slice the onion, mushrooms, shred the spring onions in Juliennes including some of the green tops as well The chicken stock must be refrigerated for a couple of hours before use. you should Use only the clear stock. then Heat the oil in a large saucepan.and add the onion also lightly Brown. Stir m the ginger and rice and stir briefly just to coat the rice with oil. Pour in the stock, sauce and bring to the boil then you can Add the chicken and salt, pepper to taste. Cover and simmer for about f an hour or till the chicken and rice are tender. Take the chicken out of the pan and shred the flesh. Turn to the pan with the mushrooms, spring onion and Worcestershire sauce.
Authentic Scotch Broth uses pearl barley. Since the 1an ability of pearl barley is restricted, I’ve substituted rice With good result.
Ingredients
- 600 gm. mutton,
- 1 It. stock or water. 60 gm. rice,
- 2 carrots, diced,
- 2 potatoes, peeled and dice,
- 1cup shelled peas,
- Salt and pepper to taste,
- croutons of bread and lime wedges for garnishing.
Method
Pressure cook the mutton in lightly salted water or stock 110ngwith the rice for 15 minutes ; take out the mutton, “move the bones. Pass the stock through a sieve, pressing the cooked rice well into the stock. Put the stock back on heat. Add the mutton, carrot, potatoes, peas, salt and pepper. you should cook over medium heat with Cover. Stir the soup from time to prevent it sticking to the bottom of the pan. When the vegetables are tender, check seasoning and remove. Serve hot with croutons of bread on top and posts around plate of lime wedges.
