Spicy chicken soup
May. 4th, 2006 01:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidFriday I had too many not-interesting bits of chicken left after making roasted chicken with Stuff, so I browned some onions, then chucked in the chicken bits. Once things looked a bit cooked, I added water and the end of a bottle of white wine and let it simmer until Shabbat.
Yesterday I boned and defatted the broth, and figured out what to do with it to turn it into dinner (rainy days are soup weather, definitely).
The shredded chicken was back in the pot already. I put in a couple of cloves of garlic I'd just crushed, grated some ginger in (for the first time using a spoon to peel the ginger, which does really work better than other methods; I wish I'd known this sooner), then added a bunch of freshly ground black pepper.
I let that simmer for a while, then chopped up last week's bunch of spinach to add to the pot.
Once it had wilted, I made a batch of dumplings. Except that I'm out of soy milk, so I was going to have to use water instead, which is (a) boring, and (b) no flavor. So in addition to the usual salt I put in garlic powder, ginger powder, and a glug of Frank's red hot sauce into the batter. I blorped them into the soup, then left them to cook undisturbed.
Twenty minutes later, hot soup. And very spicy soup, but not too spicy, and very yummy.
It's gone now.
(Which is good, because I need the fleishig pot to cook for Shabbat.)
Yesterday I boned and defatted the broth, and figured out what to do with it to turn it into dinner (rainy days are soup weather, definitely).
The shredded chicken was back in the pot already. I put in a couple of cloves of garlic I'd just crushed, grated some ginger in (for the first time using a spoon to peel the ginger, which does really work better than other methods; I wish I'd known this sooner), then added a bunch of freshly ground black pepper.
I let that simmer for a while, then chopped up last week's bunch of spinach to add to the pot.
Once it had wilted, I made a batch of dumplings. Except that I'm out of soy milk, so I was going to have to use water instead, which is (a) boring, and (b) no flavor. So in addition to the usual salt I put in garlic powder, ginger powder, and a glug of Frank's red hot sauce into the batter. I blorped them into the soup, then left them to cook undisturbed.
Twenty minutes later, hot soup. And very spicy soup, but not too spicy, and very yummy.
It's gone now.
(Which is good, because I need the fleishig pot to cook for Shabbat.)