For my friends with a cold......
Sep. 14th, 2004 12:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundSince a lot of my friends seem to be fighting colds of late, I offer this varient on chicken noodle soup....
Ginger Chicken Noodle Soup (Pho Ga with Ginger)
Yield: 4 Servings
Ingredients
1 chicken; (about 3 pounds), quartered, excess fat removed. (I usually substitute boneless chicken breasts)
2 qt water
2 pieces fresh ginger; 3 inch piece
2 med onions; cut in half
2 tab fish sauce; 1 to 2 tablespoons (Found in the Vietnamese section of most Asian stores)
1 tab black peppercorns
1 1/2 cup mung bean sprouts
1/2 lb rice noodles thin or medium-width
1 pinch salt
1 can chicken broth; - 14 ounce can, defatted, reduced sodium
2 shallots; thinly sliced and separated into rings
1 cup fresh cilantro; coarsely chopped
1/2 cpu coarsely chopped fresh rau ram (vietnamese coriander) or fresh mint
2 limes; cut into wedges
Instructions
Rinse chicken, including heart, neck and giblets. (reserve liver for another use). Place in a large pot. Add 2 quarts water, or enough to just
cover chicken, and bring to a boil over high heat.
As water is heating, scorch 1 piece of ginger and the onion pieces (see note 1 below). Add scorched ginger and onions to soup.
Once water comes to a boil, skim off foam and reduce heat to low. Add 1 tablespoon fish sauce and peppercorns; simmer, partially covered, until the chicken is cooked, 30 to 40 minutes.
Remove chicken from broth and set aside to cool; slightly. When cool enough to handle, remove meat from the bones, shred coarsely and set aside; discard bones, giblets, skin and fatty pieces.
Line a colander with a double layer of cheesecloth and strain into a bowl. Let cool slightly, then refrigerate until chilled, about 2 hours. SKim fat from the surface. (the soup can be prepared ahead to this point. Store the broth and chicken in separate covered containers in the refrigerator for up to 2 days. The broth can be frozen for up to 1 month.)
Shortly before serving, bring a large pot of water to a vigorous boil. Place bean spouts in a sieve or colander and immerse in boiling water for 20 to 30 seconds. Rinse with cold water; set aside to drain. Bring water back to a boil and drop in rice noodles. Cook just until softened but not mushy, 30 seconds to 1 minute. Drain and rinse with cold water; set aside.
Scorch remaining piece of ginger, then coarsely chop. Place scorched ginger and salt in a mortar and pestle or food processor and work into a paste. Set aside.
Place homemade and canned broth in a pot and heat to simmering. Season with additional fish sauce if desired.
Divide noodles among 4 large soup bowls. Distribute bean sprouts over noodles; top with chicken and shallots. Ladle hot broth over; add a dollop of the reserved ginger paste. Sprinkle with cilantro and rau ram (or mint). Serve at once, with small plates of remaining shallots and herbs, a small bowl of remaining ginger paste and lime wedges, so guests can adjust flavorings as they wish.
NOTE 1 -- To scorch ginger and onion -- If you have a gas burner, use tongs to hold ginger and onion pieces in the flame until charred. If you have an electric burner, heat a dry heavy cast-iron skillet over high heat. Add ginger and onion pieces and turn until blackened on all sides.
Ginger Chicken Noodle Soup (Pho Ga with Ginger)
Yield: 4 Servings
Ingredients
1 chicken; (about 3 pounds), quartered, excess fat removed. (I usually substitute boneless chicken breasts)
2 qt water
2 pieces fresh ginger; 3 inch piece
2 med onions; cut in half
2 tab fish sauce; 1 to 2 tablespoons (Found in the Vietnamese section of most Asian stores)
1 tab black peppercorns
1 1/2 cup mung bean sprouts
1/2 lb rice noodles thin or medium-width
1 pinch salt
1 can chicken broth; - 14 ounce can, defatted, reduced sodium
2 shallots; thinly sliced and separated into rings
1 cup fresh cilantro; coarsely chopped
1/2 cpu coarsely chopped fresh rau ram (vietnamese coriander) or fresh mint
2 limes; cut into wedges
Instructions
Rinse chicken, including heart, neck and giblets. (reserve liver for another use). Place in a large pot. Add 2 quarts water, or enough to just
cover chicken, and bring to a boil over high heat.
As water is heating, scorch 1 piece of ginger and the onion pieces (see note 1 below). Add scorched ginger and onions to soup.
Once water comes to a boil, skim off foam and reduce heat to low. Add 1 tablespoon fish sauce and peppercorns; simmer, partially covered, until the chicken is cooked, 30 to 40 minutes.
Remove chicken from broth and set aside to cool; slightly. When cool enough to handle, remove meat from the bones, shred coarsely and set aside; discard bones, giblets, skin and fatty pieces.
Line a colander with a double layer of cheesecloth and strain into a bowl. Let cool slightly, then refrigerate until chilled, about 2 hours. SKim fat from the surface. (the soup can be prepared ahead to this point. Store the broth and chicken in separate covered containers in the refrigerator for up to 2 days. The broth can be frozen for up to 1 month.)
Shortly before serving, bring a large pot of water to a vigorous boil. Place bean spouts in a sieve or colander and immerse in boiling water for 20 to 30 seconds. Rinse with cold water; set aside to drain. Bring water back to a boil and drop in rice noodles. Cook just until softened but not mushy, 30 seconds to 1 minute. Drain and rinse with cold water; set aside.
Scorch remaining piece of ginger, then coarsely chop. Place scorched ginger and salt in a mortar and pestle or food processor and work into a paste. Set aside.
Place homemade and canned broth in a pot and heat to simmering. Season with additional fish sauce if desired.
Divide noodles among 4 large soup bowls. Distribute bean sprouts over noodles; top with chicken and shallots. Ladle hot broth over; add a dollop of the reserved ginger paste. Sprinkle with cilantro and rau ram (or mint). Serve at once, with small plates of remaining shallots and herbs, a small bowl of remaining ginger paste and lime wedges, so guests can adjust flavorings as they wish.
NOTE 1 -- To scorch ginger and onion -- If you have a gas burner, use tongs to hold ginger and onion pieces in the flame until charred. If you have an electric burner, heat a dry heavy cast-iron skillet over high heat. Add ginger and onion pieces and turn until blackened on all sides.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2004-09-14 12:39 pm (UTC)So I guess this must go with that cough syrup of yours.
Fear Not
Date: 2004-09-14 12:49 pm (UTC)Then there is my Hot Toddy for a head and/or chest cold. Put into a hot-drink mug:
1 dollop honey
1/2 teaspoon powdered ginger
squeeze in 1/2 lemon
1 shot [1 ounce, 4 Tablespoons] whiskey [I use Irish usually, rum or brandy OK]
Fill up with hot water, stir to mix and CHUG IT before you taste buds realize what you are doing. The honey soothes the throat, the lemon and ginger cut the phlegm and the whisky is so you don't much care anymore that you are sick. Works for me.
Re: Fear Not
Date: 2004-09-14 01:12 pm (UTC)no subject
Date: 2004-09-14 01:00 pm (UTC)There is a fermented fish paste version from what I understand, but I personally will pass on it. :-)
The recipe I use for Nuoc Cham is:
2 small garlic cloves
1 small dried chile, seeded & minced
2 tbsp sugar
2 tbsp fresh lime or lemon juice
1/4 cup rice vinegar
1/4 cup or less of fish sauce (Nuoc Mam) or anchovy paste
Process all in a blender for 30 seconds
no subject
Date: 2004-09-14 01:21 pm (UTC)