Chinese chicken soup with pea pods

Chinese chicken soup with pea pods

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Preparation: wash and cut the chicken wings (I threw the tips) and boil them with shallots cut into scales and a tablespoon of olive oil, add at the beginning about 1 liter of water. After it boils and frothed, add a tablespoon of soy and spices and let it simmer for another 10 minutes. After 10 minutes add the pea pods and rice noodles (which had a cooking time of 6 minutes).

After 3 minutes since I added the peas and noodles, I add small slices of zucchini, they have to boil very little, in 3 minutes they are ready.

After it boiled and zuchinni tasted and seasoned to taste, I added a drizzle of ginger and a little hot pepper powder because I like to feel a little spicy and a tablespoon of rice vinegar. It was super light and fragrant, ginger gives it a special taste, I love this spice.

Hungarian apple soup

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Shrimp soup

The shrimp are cleaned of the shell, which is kept, and the meat is set aside.

Put the finely chopped onion, sliced ​​carrot and diced celery in oil. Sprinkle with salt and leave until the onions are soft. Remove half of the vegetables, set them aside, and place the shrimp shells in their place.

Pour the soup and cook for 30 minutes.

Strain the soup from the shell and vegetable mixture, then put the preserved vegetables and shrimp in the clear soup. Serve with a few drops of lemon juice and croutons.

Pea cream soup

It is a recipe created by chef Daniel Boulud for Food and Wine magazine. A delicious mix of peas and beans with the rich taste of sour cream.

Fry the bacon for 6 minutes, without oil, until it becomes slightly crispy. Take it out on a plate and drain the remaining fat in the pot.

Heat the oil in the same pot. Cook the celery, onion and leek over low heat for 7 minutes until slightly softened, but not browned. Add chicken soup, 4 slices of bacon, 1 sprig of rosemary, salt and pepper. Simmer over low heat for 15 minutes, until vegetables are tender. Remove the bacon and rosemary, drain the vegetables and keep the juice.

Put the cooked vegetables in a blender. Meanwhile, boil the bean pods in boiling water for 3 minutes. Add the peas and parsley and let it cook for another 2-3 minutes (or 5 minutes if you use fresh peas). Drain the vegetables and put them in the blender.

Pass everything until it becomes a puree, adding a few tablespoons of chicken soup. Transfer the vegetable juice and cream from the blender to a large bowl and mix well.

Boil in a small pan, cooking cream with garlic and 1 sprig of rosemary for 5 minutes. Strain into a bowl and allow to cool.

Serve the pea cream soup with the sour cream sauce and a few pieces of fried bacon.

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Chinese cuisine

Chinese cuisine it has conquered the whole world through the variety of ingredients and the abundance of spices that give a completely different taste to food, even when the basic ingredient is the same.

Chinese cuisine it is based on some key ingredients that we find in many culinary recipes specific to this country. These are rice, noodles, vegetables, chicken, seafood and many spices. Chinese recipes should be tried by those who really want to know China and the Chinese, Chinese cuisine being an important part of their culture.

The development and diversification of Chinese cuisine delicacies are representative of the country's long history. New and tasty recipes were created with each dynasty that ruled China, but Chinese culinary art reached its peak during the Quing Dynasty, that is, between the 1600s and 1900s.

In a country with such a diverse culture, geography and climate, the recipes are diverse and unexpected, so Chinese cuisine has many branches, one more interesting than the other.

A skilled Chinese chef can use a single basic ingredient, such as a simple watermelon, to create dozens of recipes, each with its own taste. Everything is due to the spices and herbs that Chinese cuisine uses in abundance. Ginger, mustard, garlic, sesame, bamboo, cinnamon, hot peppers - these are just a small part of the spices that the Chinese use with a lot of inventiveness and imagination in hundreds of traditional food recipes.

Chinese cuisine is a harmonious combination of colors, flavors and shapes, brought together by some of the world's most skilled chefs. Chinese recipes are passed down from generation to generation, and the most skilled chefs master complicated techniques learned from their parents and grandparents. The ingredients cooked, stewed, fried, fried or baked - the methods of food preparation are very varied - are beautifully placed on plates so that it is a pleasure not only to taste them, but also to see or smell them.

Chinese cuisine appeals to all the senses, even if the taste is the main advantage that most Chinese food recipes have.

It is true that the most delicious Chinese dishes are prepared by skilled Chinese chefs, but there are also simple recipes that anyone can prepare - after all, we do not all have the opportunity to travel to China to get acquainted with the famous Chinese cuisine. Chinese soups, rice recipes, chicken or beef recipes bring a wealth of flavors to every meal.

In addition to taste, another important aspect of Chinese cuisine is that most recipes are very healthy. The ingredients are natural, rich in vitamins and good fats, and the cooking time is short, so the ingredients retain their properties.

Paella with chicken and peas

Not everyone goes for seafood, but that doesn't mean you can't enjoy the famous paella, usually cooked with shrimp, shellfish and octopus. An equally tasty variety, but to the liking of traditionalists, it contains fresh chicken and pea pods.

Prepare your spices before you start cooking. Mix the white wine with a saffron powder and salt with the paprika and pepper. With the latter, season the chicken, mixing well to cover it.

Heat a large non-stick pan with a metal handle (so that it can be put in the oven later). It would be good to have a special paella pan at hand. Fry the chopped sausage in a pan for 3 minutes, until it starts to brown.

Remove the pieces of sausage on a plate. Add a tablespoon of olive oil to the pan and then the chicken breasts. Fry them on both sides for 8 minutes. Take the chicken out on the plate with Chorizo.

Drain the oil and fat from the pan and cook the onion for 5 minutes over medium heat. Add the garlic and mix quickly. Then the long grain rice and mix until incorporated with the onion. Now pour the wine with saffron and let the mixture boil.

Add chicken soup, chopped tomatoes, a little tomato juice (3 tablespoons) and baked pepper. Let them simmer, covering with a lid. When the rice has softened a little, turn off the heat and you can put the pieces of sausage to mix in the rice. Place the chicken sticks on top.

Cover the pan with aluminum foil and place it in the preheated oven at 230C / gas stage 8, for 25 minutes until the rice is almost done. Remove from the oven, remove the chicken pieces from the pan and season with salt and pepper, mixing well. Now put the pea pods and the copanels on top again. Bake for 10 minutes until the pods, rice and chicken are soft.

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Video: Easy Chicken Soup by Masterchef. Cooking Soup Taste Show (August 2022).