Cooking
For Valentine's Day, Matt and I made each other dinner (we'd already dined out, Saturday). He prepared sushi for me (yum), and I gave him a nice, warm bowl of
Ginger Chicken Soup.
Very simple to make, and was a good use for the three containers of chicken stock in the freezer.
From the most recent issue of Food and Wine:
Chicken Soup with Jasmine Rice and Ginger
* HEALTHY
* MAKE-AHEAD
ACTIVE TIME: 15 MIN
TOTAL TIME: 1 HR
SERVES: 4
The Good News There may not be any clinical proof that ginger helps fight colds or the flu, but this supereasy, gingery chicken soup will undeniably make you feel better.
ingredients
* 1/3 cup plus 1 tablespoon jasmine rice, rinsed
* 4 cups water
* One 3-inch piece of fresh ginger, peeled
* 3 cups chicken stock
* 1 tablespoon Asian fish sauce
* Pinch each of salt and sugar
* 1/2 cup shredded cooked chicken
* 2 scallions, thinly sliced crosswise
* 2 tablespoons coarsely chopped cilantro
directions
1. In a medium saucepan, cover the rice with the water. Bring to a boil over high heat. Reduce the heat to low and simmer until the rice is tender and porridgelike, about 25 minutes.
2. Meanwhile, cut the piece of ginger into slivers: Thinly slice the ginger crosswise; stack the slices, removing the bottom rounded slice, so the stack is stable and easy to work with; cut the slices lengthwise into thin slivers.
3. Add the chicken stock, fish sauce, salt and sugar to the rice, bring to a simmer and continue cooking over low heat for 10 minutes. Stir in half of the ginger and simmer for 10 minutes longer.
4. Ladle the soup into shallow bowls, garnish with the shredded chicken, sliced scallions, chopped cilantro and the remaining slivered ginger and serve.
MAKE AHEAD The recipe can be made through Step 3 and refrigerated overnight. When reheating, add extra stock to adjust the consistency.
NOTES One Serving 128 cal, 3 gm fat, 0.2 gm saturated fat, 16 gm carb, 0.6 gm fiber.
Recipe by Mai Pham
From Ginger
This recipe originally appeared in March, 2005.
Obviously, I didn't taste it myself, but Matt thought it was wonderful. And like I said? Really, really, easy.
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Cooking
Heart-warming
For Valentine's Day, Matt and I made each other dinner (we'd already dined out, Saturday). He prepared sushi for me (yum), and I gave him a nice, warm bowl of
Ginger Chicken Soup.
Very simple to make, and was a good use for the three containers of chicken stock in the freezer.
From the most recent issue of Food and Wine:
Chicken Soup with Jasmine Rice and Ginger
* HEALTHY
* MAKE-AHEAD
ACTIVE TIME: 15 MIN
TOTAL TIME: 1 HR
SERVES: 4
The Good News There may not be any clinical proof that ginger helps fight colds or the flu, but this supereasy, gingery chicken soup will undeniably make you feel better.
ingredients
* 1/3 cup plus 1 tablespoon jasmine rice, rinsed
* 4 cups water
* One 3-inch piece of fresh ginger, peeled
* 3 cups chicken stock
* 1 tablespoon Asian fish sauce
* Pinch each of salt and sugar
* 1/2 cup shredded cooked chicken
* 2 scallions, thinly sliced crosswise
* 2 tablespoons coarsely chopped cilantro
directions
1. In a medium saucepan, cover the rice with the water. Bring to a boil over high heat. Reduce the heat to low and simmer until the rice is tender and porridgelike, about 25 minutes.
2. Meanwhile, cut the piece of ginger into slivers: Thinly slice the ginger crosswise; stack the slices, removing the bottom rounded slice, so the stack is stable and easy to work with; cut the slices lengthwise into thin slivers.
3. Add the chicken stock, fish sauce, salt and sugar to the rice, bring to a simmer and continue cooking over low heat for 10 minutes. Stir in half of the ginger and simmer for 10 minutes longer.
4. Ladle the soup into shallow bowls, garnish with the shredded chicken, sliced scallions, chopped cilantro and the remaining slivered ginger and serve.
MAKE AHEAD The recipe can be made through Step 3 and refrigerated overnight. When reheating, add extra stock to adjust the consistency.
NOTES One Serving 128 cal, 3 gm fat, 0.2 gm saturated fat, 16 gm carb, 0.6 gm fiber.
Recipe by Mai Pham
From Ginger
This recipe originally appeared in March, 2005.
Obviously, I didn't taste it myself, but Matt thought it was wonderful. And like I said? Really, really, easy.
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One day it's pouring rain and the next it's sunny and bright. Trees are already blooming with cherry blossoms, the delicate pink petals sometimes getting washed away in a sudden downpour. The hills all around the Bay Area are green and...
- Cambodian Chicken & Rice Soup For Souper Sundays
, I like the cooler temperatures a lot more than Matt. My feeling is that you can add more layers to get warm, but when it's hot you can only take off so much to get cool! There's another, and more recent, reason I like this time of the year:...
- Kind Of Like Re-gifting, Only Not
My online cooking club seems to be dissolving...we all lead such busy lives, and many of the gals involved just couldn't find the time. I'm going to be reposting a few of my entries here. One of our themes was Asian (it could cover any cuisine,...
- Chicken Braised In Pumpkin Seed Mole Verde
This recipe was really nice; it didn't have a particularly strong flavor, but it was a very...warm, comforting dish. A hint of citrus from the tomatillos. It worked equally well with tortillas, which is how I ate my leftover's the next two days. ...
- Pretty Nice For A Jerk
Oh, I know. It's been ages. But I've been positively exhausted, and actively avoiding anything cooking-related. But, new week, time to get back to normal. Matt's always liked jerk seasoning. I've never tasted it. I found a recipe...