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Lotus Root Soup


Since I’ve been wanting to add more tubers in my meal, I made Lily Root (Lotus Root) Soup for today’s meal. Yeah I’ve been having this lazy mood over the weekend, so my weekend cooking has been anything with minimal efforts.

Ingredients:
2 lotus/lily root – cut off end parts, and scrape the sides lightly (no need to use peeler)
Sorry I forgot to take picture of the ones I bought cause I was recharging the camera’s battery. Anyway here what they look like. Thanks for Google. (Source)

2-3 pieces of Chinese dried scallops (usually can be purchased at any Chinese supermarkets- they come in a package) -(Source)

Homemade chicken broth -didn’t really measure the amount – as long it covers all the lotus root -about 1 quart?
Dash of salt

Directions:
1. Boil the whole lotus root, dried scallops in the chicken broth in pressure cooker – about 25 minutes
If you don’t have pressure cooker, might need to boil them a lot longer (simmer)- about 1-2 hours or until the lotus roots are tender. Add some salt.
2. Separate the lotus root from the broth

3. Slice them!

aren't they pretty? Look like flowers hehe

4. Enjoy them with the soup

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20 Comments

Posted by on March 27, 2011 in food, recipe

 

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Homemade Chicken Broth

I am not a big fan of canned chicken broth, even though it’s said low sodium, organic, 100% natural etc etc…canned food is still canned food..At least there’s a teeny bit of preservatives in there. Otherwise, how could the broth stay fresh for a long time?

As a soup person, I always make my own chicken broth from scratch.

Homemade Chicken broth
Ingredients:
1 whole stewing hen

The meat is not edible (too tough cause it’s an old age chicken- sorry for my bad English
1 jicama -sliced
1/2 inch – 1 inch ginger or more
3-5 cloves of garlic
Optional: 1 onion -chopped
Dash of salt

Directions:
1. Cut up the chicken, throw away the skins and cut out some excess fat

2. Meanwhile, boil about 1/4 pot of water

3. When the water boils, put in the cut up chicken for about 30 seconds to “wash away” the impurities. This will prevent some foams and build up in the soup later on

4. Take out the chicken and discard the water
5. Refill the pot with clean water and throw in the rest of the ingredients with the chicken to the pot. Fill it up until almost everything’s covered

6. I used my wonderful pressure cooker to cook the broth, which only took me 25 minutes


Kath, my mom said this pressure cooker is also from Germany! 😀
Note: For those who don’t have pressure cooker, bring the water to boil then reduce the heat to medium low and boil about 45 minutes to 1 hour. Skim off any foams.
7. Done!

8. Discard the chicken. Use strainer to strain the rest of the ingredients.

9. The soup looks oily, despite throwing away most of the skins. Fear not, pop this into the fridge and after an hour or two later, skimming off the fat will be a breeze! 😀

Nothing beats homemade chicken broth!

What’s your favorite way of making chicken broth?

 
14 Comments

Posted by on January 29, 2011 in food, recipe

 

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