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      RECIPE TITLE "Supreme Chicken Broth Recipe"
    Source: The Heritage of Chinese Cooking,
    courtesy of Cooking.com

    yieldsMakes 12 cups time--- difficultyeasy

    In Guangdong (Kwangtung) province in the South of China, there is a saying that "Broth to a cook is voice to a singer."

    As early as 1716, Li Yu, one of the best-known gourmets in Chinese literature, wrote: "As long as there is rice there should be soup. The relationship between soup and rice is like that between water and a boat. When a boat is stranded on a sandbank, only water can wash it back to the river, rice goes down much better with soup. I would go as far as to say that it would be better to go without all main dishes than to have no soup!"

      RECIPE INGREDIENTS

    3 lb chicken
    1 lb shoulder or loin of pork
    2 scallions, white part only, kept whole
    2 oz fresh ginger, peeled and slightly crushed
    2 tablespoons Shaoxing rice wine (available at Chinese stores) or dry sherry

    Into the Vietnamese Kitchen
    Into the Vietnamese Kitchen A landmark collection of more than 175 classic Vietnamese recipes, framed by stories of one family's home kitchen and a wealth of information on the regional cuisines, essential ingredients, and culinary traditions of the country. One of the world's most elegant cuisines is also one of the most healthful and easy to prepare. Many dishes take less than 45 minutes from prepare to pan to table and require just a few ingredients.

      RECIPE METHOD

    Place the whole chicken and the pork in a stockpot, and add cold water just to cover. Bring to a boil over high heat; skim off the impurities. Add the scallions, ginger and rice wine. Lower the heat, cover and simmer for 2 hours.

    Remove the solid ingredients. Pull the cooked chicken breasts off the bones; discard all of the solids. Lightly mash the chicken breasts and reserve them. Strain the broth through dampened gauze or fine-mesh cheesecloth. Allow the broth (stock) to cool to room temperature.

    To make the broth, add the mashed chicken breasts to the cooled broth. Place over high heat and stir steadily in one direction (clockwise or counter-clockwise, but do not change direction) until boiling. Lower the heat and let the broth boiling gently for 15 minutes.

    Any remaining impurities in the broth will adhere to the chicken breast. Remove, and strain the broth again. Use immediately, or store in the refrigerator for 2-3 days. It is useful to freeze any unused broth.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Makes 12 cups
    Facts per Serving
    Calories: 220 Fat: 11g Carbohydrates: 1g
    Cholesterol: 93mg Sodium: 94mg Protein: 27g
    Fiber: 0g % Cal. from Fat: 45% % Cal. from Carbs: 2%

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    Vegetable Soups from Deborah Madison's Kitchen
    Vegetable Soups from Deborah Madison's Kitchen When I said I was working on a soup book, the response was often, "Oh, I love soup!" People enthuse about soup in a way that's so heartwarming it makes me feel as if I'm in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I've tried to streamline these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire. -from the Introduction In Vegetable Soups from Deborah Madison's Kitchen, America's favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals. Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce-from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn't available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa. Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear "croutons" and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.



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