Ginger Chicken Diet Soup (archive recipe) Recipe
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Category: |
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Ingredients: |
Ingredients: (adapted from The Super Soup Recipe by Carmel Berman Reingold)
3 chicken leg quarters
3 qt. water
3 tsp. salt
9 peppercorns
1 tbsp. fresh ginger, shredded
1 tbsp. Japanese seasoned vinegar
3 stalks celery, thinly sliced
1 bag oriental-style frozen vegetables (e.g. broccoli, carrots, water chestnuts, mushrooms)
½ fresh jalapeño pepper, finely minced
4 green onions, thinly sliced
1 handful cilantro,chopped
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Directions: |
Directions:Put water, chicken, salt and peppercorns in a big pot and bring to a simmer for about 45 minutes. Turn off heat. Remove chicken from broth.
Skim some of the fat off the cooling broth. I use a paper towel as a mop. Three towels, one at a time, will each pick up about a tablespoon of fat.
Add ginger, vinegar, celery, jalapeño and veggies to the broth and bring to a simmer. While the veggies are cooking, discard skin and bones from the chicken. Cut into bite sizes, add to the cooking veggies.
Marion likes to add a bunch of cilantro and green onions at the end. Serve with Vietnamese hot sauce. Great with Franzia Merlot! (cardbordeaux) Chef Edouard |
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Personal
Notes: |
Personal
Notes: I make a large batch to last two days. It saves money to make your own broth. I buy 10 pounds of chicken leg quarters at WalMart® for about $4.25. It has about 10 leg quarters in a bag. I use 3 quarters per batch. This archive recipe recovered by Philip Kropf.
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