Thursday, 3 November 2011

Chicken Soup for the Perpetually Runny Nose.

Kids get sick. If there was anything more surer than death and taxes, it's that if you have kids, you will one day wipe up vomit, snot, or any combination of various bodily fluids during your tenure.

Now that halloween is over and cold and flu season is just about to get underway, I thought I would share one of my all time favorite secret family recipes for staving off the damp and cold.

Good old fashion chicken soup....with a bit of an asian twist:


4 or 5 chicken leg quarters (whole chicken works great but it is kinda inconvenient during the deboning phase)
1 tbsp black pepper corn
1-2 onions
5 cloves garlic
And the secret ingredient.....2 inches of Ginger, peeled and chopped

Pressure cook the chicken legs, ginger and peppercorns for about one hour in two liters of water. If you don't have a pressure cooker then bring chicken, ginger, pepper mixture to a boil and simmer for 3 hours. The meat should basically disintegrate off the bone.

After pressure cooking, release pressure and debone. If simmering, after three hours, or when chicken falls off bone do likewise.
Add onions and garlic....chopped if you prefer, simmer for about five minutes, make sure onion is cooked.
Chop celery, carrots and add into broth.
Salt to taste.

We serve the soup with broth and veggies in a bowl, and ladle the chicken with a bit of broth on the rice.

It tastes great with soy sauce....but I would HIGHLY recommend Kikkoman brand soy sauce for this recipe. Other brands will taste ok, but if you use Kikkoman, you will taste the difference.

Let me know how it turns out!


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