Author Topic: Chinese Chicken & Asparagus Soup  (Read 9084 times)

Offline judydawn

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Chinese Chicken & Asparagus Soup
« on: June 10, 2014, 04:39:08 am »
Name of Recipe: Chinese Chicken & Asparagus Soup  - converted from a recipe in my book The Soup Bible
Number of People: 3 - 4  serves

Ingredients:

1 litre chicken stock - I used a bought carton
1 tsp chicken stock powder (optional but it gives it an extra boost if you use bought stock)
140g chicken breast fillet cut into 2cm pieces.
Pinch of salt
1 tsp egg white
1 tsp cornflour mixed with 1/2 tsp water
Bunch of asparagus, tough ends removed & discarded
4 coriander roots, chopped (optional)
S & P to taste
Coriander leaves to serve

Preparation:
Place the stock and stock powder into the TM bowl and heat 8 mins/100o/speed 1

Meanwhile prepare the chicken.  Add the salt, egg white and cornflour slurry to the diced chicken pieces in a bowl and set aside.
Prepare the asparagus by cutting through on the diagonal in 1cm - 2 cm lengths.  Keep the tips whole and set apart from the rest.

When the stock is ready, add the asparagus pieces (but not the tips at this stage).  Cook 3 mins/100o/reverse/speed 1.

Add the coriander roots, chicken and reserved asparagus tips, stir to separate the chicken and cook 2.5 mins/100o/reverse/speed 1.

Check for seasoning and add S & P if needed.  Serve garnished with coriander leaves.

Tips/Hints:

This is a nice, light soup and so tasty  - perfect for a starter for a dinner party.

« Last Edit: June 10, 2014, 04:48:31 am by judydawn »
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Halex

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Re: Chinese Chicken & Asparagus Soup
« Reply #1 on: July 04, 2014, 08:33:48 am »
This looks really yummy JD :)
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Offline JulieO

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Re: Chinese Chicken & Asparagus Soup
« Reply #2 on: July 04, 2014, 10:41:32 pm »
It sounds tasty and healthy Judy, will make this one.  :D

Offline LauraTO

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Re: Chinese Chicken & Asparagus Soup
« Reply #3 on: July 04, 2014, 11:58:01 pm »
Looks simple and yummy- are the chicken pieces supposed to be cooked first? It doesn't seem like 2.5 min is nearly enough. Or is it supposed to be 25 min?

Offline judydawn

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Re: Chinese Chicken & Asparagus Soup
« Reply #4 on: July 05, 2014, 12:22:40 am »
No Laura, the chicken fillet is cut into 2cm pieces so is very small and it cooks in no time.   The original recipe says to add the chicken and just bring the stock back to the boil then serve. They have it spot on, I don't like chicken fillets that have been cooked to death in soups. I must admit I did test a piece though  ;D  Remember if will continue cooking if you leave it sitting in the TMX before serving. I don't usually make a soup and serve it immediately anyway.  I usually let lt rest or reheat it later in the day.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline cookie1

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Re: Chinese Chicken & Asparagus Soup
« Reply #5 on: July 05, 2014, 12:34:56 pm »
Soups are always tastier the next day. A bit like casseroles.
May all dairy items in your fridge be of questionable vintage.

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Offline achookwoman

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Re: Chinese Chicken & Asparagus Soup
« Reply #6 on: July 05, 2014, 08:40:20 pm »
This looks good , Judy.  Will try.  Thanks