Canh Rau Cai Ngot (Yu choy soup) with Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 bunch rau cai ngot (cut off stalks; leaves cut to 1 inch pieces; can use some young stalks)
1 to 2 chicken thighs or breasts pieces (depends on how much meat you want in soup); cut them into 1/2 inch cube pieces
1 shallot; chopped or minced
1 sliver ginger root (1 to 2 tiny pieces); ginger root peeled and sliced thinly for flavor
15-20 oz chicken stock
100ml water
1/2 tsp salt
1 tsp sugar
1 Tbsp fish sauce (and more if needed to taste)
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Directions: |
Directions:1. Prepare rau cai ngot. Pick off all the leaves from the bunch. Cut off all the bottom stalks. Then put 3-4 leaves together and cut into 1 inch pieces all the way down to bottom of leaves. Put them in a container to wash until all dirt is gone. Boil water and then blanch leaves in pot. Remember blanching means to put the boiled leaves into ice cold bath to keep them green. Remove them water and set aside.
2. Wash the chicken pieces in a salt solution or vinegar solution for a few minutes.
3. Cut the chicken pieces into 1/2 inch pieces.
4. Add shallots into pot on medium heat. Then add chicken to pot and saute for a few minutes. Once chicken is almost cooked, then add water then chicken stock.
5. Add sugar to taste and turn heat to high to boil soup base.
6. Once boiling, add rau cai ngot and lower heat to medium.
7. Add ginger for flavor and fish sauce (can add more fish sauce to taste). |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: This is Ba's daily favorite. Skylar loves the soup base and calls it her "green soup". Quinn loves this rau cai soup. Lots of green leafy veggies on a daily basis!
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