CHICKEN & MUSHROOM SOUP CHINESE STYLE
Unless you and your family are gannets, there's usually a bit of meat left on a chicken carcass and here is an easy and delicious way to slurp it all up! It'll only take you 25 minutes, far less time than roasting another bird.. of the edible variety.
You will need:
About 350g of cooked, boneless chicken shredded into fine pieces.
A bunch of spring onions trimmed and chopped.
2cms of fresh ginger root peeled and grated.
110g button mushrooms or shiitake if you can find them.. go a'hunting in Asian supermarkets.
2 tbsp of dark soy sauce.
2 tbsp of dry sherry.. put the bottle back! Stop taking those cooks' nips.
2 level tsp light brown sugar.
1.2 litres of vegetable stock.
2 large carrots, scraped and finely sliced.
200g of baby sweetcorn.
How to do it:
Put the chicken meat into a bowl and stir in the spring onions.. keep a few back for garnish.
Add the ginger, sherry and sugar to the meat, mix well, set aside.
Pour the stock into a large saucepan and bring to the boil.
Add the carrots and baby sweetcorn and simmer for a minute.
Stir in the chicken mixture, bring back to the boil, then simmer for ten minutes.
Serve with the reserved spring onions as a garnish.
That, Dear Readers, is a perfect Tuesday night supper! You probably don't want to eat chicken again for supper on a Monday night but if you stripped the carcass on Sunday night and put the meat into the chilly white larder.. aka fridge.. you'd be able to put the carcass into a large pan to make stock.
For home made stock is wondrous as soup or to freeze in ice cube containers so you have a ready supply to put into other dishes.
I am a 'bit' deficient in the feather department.. like almost bald on my tumtum and I am not wearing my fluffy trousers as I have 'taken them off' and the witch has turned the heating off! But I am very happy and squeaking and singing and tweeting and blogging along with the best of them, whomever 'they' maybe!
Debbie goaty mum gave her goaty curd yesterday and there was a fair sized bit on my saucer this morning, simply delicious stuff that curd. She had it on top of a thin layer of marmite on a slice of toast last night, I got a crunchy piece of the crust, I've never had marmite before.. it is a curious but tasty taste. She usually has it in the way of a hot drink.
It's a bright but chilly day, she's off to the allotments but I, because of my lack of clothing, have to stay here as it is too cold for me, it is such a daft thing I have done and yesterday she discussed making me a silk vest but goaty mum didn't think it would last long and she's right about that!
So, depending on what time madame comes back from the allotments, I may post later on but I will certainly be prattling away again tomorrow giving you all the news (that's fit to print) and the result of her stepping onto those scales at her 1.00pm weigh-in.
Now.. where is the warmest place to perch?
GeeGee Parrot.
April 10th, 2016.
PostScript: Who is the person considered by a caller on LBC to be "not fit to look after a Bombay car park".
Unless you and your family are gannets, there's usually a bit of meat left on a chicken carcass and here is an easy and delicious way to slurp it all up! It'll only take you 25 minutes, far less time than roasting another bird.. of the edible variety.
You will need:
About 350g of cooked, boneless chicken shredded into fine pieces.
A bunch of spring onions trimmed and chopped.
2cms of fresh ginger root peeled and grated.
110g button mushrooms or shiitake if you can find them.. go a'hunting in Asian supermarkets.
2 tbsp of dark soy sauce.
2 tbsp of dry sherry.. put the bottle back! Stop taking those cooks' nips.
2 level tsp light brown sugar.
1.2 litres of vegetable stock.
2 large carrots, scraped and finely sliced.
200g of baby sweetcorn.
How to do it:
Put the chicken meat into a bowl and stir in the spring onions.. keep a few back for garnish.
Add the ginger, sherry and sugar to the meat, mix well, set aside.
Pour the stock into a large saucepan and bring to the boil.
Add the carrots and baby sweetcorn and simmer for a minute.
Stir in the chicken mixture, bring back to the boil, then simmer for ten minutes.
Serve with the reserved spring onions as a garnish.
That, Dear Readers, is a perfect Tuesday night supper! You probably don't want to eat chicken again for supper on a Monday night but if you stripped the carcass on Sunday night and put the meat into the chilly white larder.. aka fridge.. you'd be able to put the carcass into a large pan to make stock.
For home made stock is wondrous as soup or to freeze in ice cube containers so you have a ready supply to put into other dishes.
I am a 'bit' deficient in the feather department.. like almost bald on my tumtum and I am not wearing my fluffy trousers as I have 'taken them off' and the witch has turned the heating off! But I am very happy and squeaking and singing and tweeting and blogging along with the best of them, whomever 'they' maybe!
Debbie goaty mum gave her goaty curd yesterday and there was a fair sized bit on my saucer this morning, simply delicious stuff that curd. She had it on top of a thin layer of marmite on a slice of toast last night, I got a crunchy piece of the crust, I've never had marmite before.. it is a curious but tasty taste. She usually has it in the way of a hot drink.
It's a bright but chilly day, she's off to the allotments but I, because of my lack of clothing, have to stay here as it is too cold for me, it is such a daft thing I have done and yesterday she discussed making me a silk vest but goaty mum didn't think it would last long and she's right about that!
So, depending on what time madame comes back from the allotments, I may post later on but I will certainly be prattling away again tomorrow giving you all the news (that's fit to print) and the result of her stepping onto those scales at her 1.00pm weigh-in.
Now.. where is the warmest place to perch?
GeeGee Parrot.
April 10th, 2016.
PostScript: Who is the person considered by a caller on LBC to be "not fit to look after a Bombay car park".
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