Chinese Chicken Soup Stock Recipes
CHINESE CHICKEN SOUP
This chicken ramen soup is spiced with turmeric, chile paste and ginger, and flavored with soy sauce.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium heat. Cook turmeric, ginger and chile paste in oil until fragrant, 1 to 2 minutes. Stir in chicken, broth, sugar, soy sauce and celery. Bring to a boil, then introduce noodles and cook 3 minutes. Stir in lettuce and remove from heat. Serve garnished with green onions.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 6.5 g, Cholesterol 45.1 mg, Fat 8.7 g, Fiber 0.6 g, Protein 17 g, SaturatedFat 2 g, Sodium 1048.5 mg, Sugar 3 g
ONE-POT CHINESE CHICKEN NOODLE SOUP
Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special
Provided by Tom Kerridge
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
- Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.
Nutrition Facts : Calories 265 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
CHINESE CHICKEN SOUP STOCK
A request for Chinese Chicken Stock. From the book The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome by Jeff Smith.
Provided by princess buttercup
Categories Stocks
Time 1h35m
Yield 4 1/2 quarts
Number Of Ingredients 3
Steps:
- Place the bones in a 12 quart stockpot and cover with water.
- On high heat bring the bones barely to a simmer.
- Do Not Boil (yet).
- Foam and scum will form.
- Again, do not boil.
- Drain the bones, discarding water, and rinse the bones in fresh water.
- Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip.
- Bring to a simmer and cook 1 hour uncovered.
- Strain the soup and discard the solids.
- Remove the fat by chilling and skimming off.
- Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock.
Nutrition Facts : Calories 0.8, Sodium 0.1, Carbohydrate 0.2
CHINESE CHICKEN SOUP
This attractive simple soup begins with frozen stir-fry vegetables. Convenient refrigerated minced gingerroot adds to the Asian flavor.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 936mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein.
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