Chicken Galanga Soup Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
ASIAN CHICKEN STOCK
4 lb: whole chicken,
4 quart: water,
1 teaspoon: salt,
1 large: onion, quartered
1 piece: ginger, about the size of your th
2 ribs: celery, chopped
1: carrot, scraped and chopped
1 teaspoon: black peppercorns,
FOR SOUP
2: star anise,
2 cloves: ,
2 pieces: dried galanga, quarter-sized
1 piece: ginger, about the size of your th
2 inch: piece cinnamon stick,
1/4 teaspoon: cumin,
1: salt,
1: white pepper,
14 oz: can coconut milk,
2: green onions, finely chopped
1: walla walla onion, quartered
1 large: beefsteak tomato, quartered
1/2: lemon, juice and zest of
1/2 cup: fresh cilantro leaves,
Directions:
Simmer the chicken in a large nonaluminum stock pot along with the
rest of the stock ingredients until the chicken falls off the bone,
about 3 hours. Lift the chicken from the broth. Strain the broth,
discarding solids and refrigerate until you want to make soup.
Discard skin and bones from chicken and tear the meat into bite-sized
pieces.
Pour 2 quarts of the strained broth into a soup pot and bring it to a
boil. Add star anise, cloves, galanga, ginger, cinnamon stick, cumin,
salt and pepper. Simmer for about 30 minutes, then add the chicken
meat, onions, tomato and lemon juice and zest. Simmer until the
vegetables are tender, about 20 minutes. Stir in the coconut milk.
Add cilantro leaves and serve piping hot.
Source: Medford Mail Tribune, 12 June 1994 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Yield: 6 servings
Source from luhu.jp
rest of the stock ingredients until the chicken falls off the bone,
about 3 hours. Lift the chicken from the broth. Strain the broth,
discarding solids and refrigerate until you want to make soup.
Discard skin and bones from chicken and tear the meat into bite-sized
pieces.
Pour 2 quarts of the strained broth into a soup pot and bring it to a
boil. Add star anise, cloves, galanga, ginger, cinnamon stick, cumin,
salt and pepper. Simmer for about 30 minutes, then add the chicken
meat, onions, tomato and lemon juice and zest. Simmer until the
vegetables are tender, about 20 minutes. Stir in the coconut milk.
Add cilantro leaves and serve piping hot.
Source: Medford Mail Tribune, 12 June 1994 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Yield: 6 servings
Source from luhu.jp