CHINESE CHICKEN AND POTATO SOUP RECIPE | ALLRECIPES
This is my all time favorite soup. It's very satisfying and easy to make. While I was home for the winter break this year, my grandmother finally taught me how to make it.
Provided by Quinn Lai
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Total Time 1 hours 55 minutes
Prep Time 10 minutes
Cook Time 1 hours 45 minutes
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- In a large pot over high heat, combine the potatoes, carrot, turnip, onion, garlic, chicken and water to cover. Bring to a boil and reduce heat to low. Let soup simmer for 45 minutes to 1 hour. Skim fat, if desired, and season with salt and pepper to taste.
- Remove chicken leg from the soup and allow it cool. Remove the meat, returning it to the soup, and discard the skin and bones. Simmer for 30 to 45 more minutes, or longer, if desired.
Nutrition Facts : Calories 255.2 calories, CarbohydrateContent 47.2 g, CholesterolContent 19.5 mg, FatContent 2.8 g, FiberContent 6.8 g, ProteinContent 11.6 g, SaturatedFatContent 0.8 g, SodiumContent 76.7 mg, SugarContent 5.9 g
MALAYSIAN CHINESE CHICKEN AND POTATO CURRY RECIPE - FOOD.COM
Traditional Hokkien recipe, originally posted by Happyhomemaker88 here: http://happyhomemaker88.com/2008/01/06/my-mother-in-laws-yummy-chicken-potato-curry/ She calls for two ingredients I don't have access to, so I just left them out: 5 candlenuts and 1 bunch curry leaves.
Total Time 1 hours
Prep Time 1 hours
Yield 3-6 serving(s)
Number Of Ingredients 15
Steps:
- Marinate chicken legs in 2 T salt and 3 T curry powder.
- Mash 5 T curry powder, ginger, garlic, and chilies into a chili paste. (Include 5 candlenuts if you can get them.).
- Peel and chop potato, and deep fry in some oil until half cooked.
- Heat an empty wok until smoking, add 1/2 cup of oil and fry shallots until golden and aromatic.
- Add curry paste and stir to prevent burning until the oil separates from the paste and it is very aromatic, about 5 minutes or so. This gives the curry a rich, bright orange color when cooked.
- Add the marinated chicken pieces and stir-fry until it is half cooked – this is to seal in the chicken juices and make the chicken fragrant and tasty.
- Next, add the potatoes, onions, and lemon grass. Add a bunch of curry leaves as well if you can get them. Stir for two minutes.
- Pour in 3 3/4 c coconut milk. Make sure that the coconut milk is enough to just cover the chicken and potatoes.
- Bring to a boil, then lower the heat to medium and simmer the curry for 25 to 30 minutes, until the chicken is tender and the potatoes soft. Remember to stir the curry often to prevent burning. Add a little water if the curry appears to be drying up.
- When the curry is ready, season with salt and pour in the last 1/4 cup of thick coconut milk. The coconut loses flavor while boiling, so adding some at the last minute enhances the flavor.
- Serve with bread or rice.
Nutrition Facts : Calories 2518.6, FatContent 124, SaturatedFatContent 72, CholesterolContent 138.6, SodiumContent 5751.9, CarbohydrateContent 316, FiberContent 17, SugarContent 213.3, ProteinContent 49.3
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