Skip to main content

Turmeric Chicken Soup





Ginger is a common vegetable. In the kitchen, it is customary. TURMERIC, however, is a member of the ginger family. You might not have realized it.

Chinese traditional medicine and seasoning both use turmeric. Even the curry paste used for curry chicken contains turmeric powder. Other common turmeric meals include turmeric congee, turmeric fried rice, and turmeric pork ribs.

The most traditional dish is chicken soup with turmeric. It is a recipe for turmeric chicken soup that boosts immunity and keeps your body feeling energized. Turmeric is a potent anti-inflammatory and antioxidant spice that gives this soup its beautiful yellow colour.

I'm going to share a chicken soup with turmeric in it. This chicken soup is quite simple to make and fills the house with the delightful fragrances of traditional Thai herbs. This soup is one of my favourite's because you can just dump everything into a pot and let it cook. It can be quite easy to overkill the turmeric, giving the soup a too-medicinal taste, so I recommended using fresh turmeric root rather than turmeric powder.

This dish has the added benefit of tasting even better the next day. For this soup, I'm using chicken wings. Cooking and preparation are quick. You can use whole chicken or boneless chicken breasts. You can also include fresh mushrooms in the soup


INGREDIENTS

12 pcs chicken wings (about 1.2kg)

3 tbsp fish sauce/soy sauce

1 tsp sugar

3 heads shallots, slightly cut into small cubes

10 cloves garlic, crushed

3 stalks of lemongrass, bottom part only

8 thin slices of galangal

10 kaffir lime leaves, roughly torn

4” turmeric root with skin on, slice on a sharp bias            

5 fresh bird eyes chilies, crushed

3 tbsp tamarind juice

Salt to taste

Some fresh chopped cilantros for garnishing




 

METHODS

1. Marinate chicken wings in a mixture of sugar, and fish sauce or soy sauce, and for at least one hour.

2. In a large saucepan, place all the chicken wings. Add just enough water to cover the chicken by about an inch.

3. Add shallots, garlic, lemongrass, galangal, kaffir lime leaves, and turmeric. Simmer for 20 to 25 minutes on low heat with a lid loosely on (chicken wings are very fast to cook).

4. Add the tamarind juice and salt to taste once the chicken is tender. Add additional crushed chilies to the soup for spicy flavour.

5. Spoon the soup into a bowl, then garnish with chopped cilantro or green onions. Enjoy this dish with some steamed rice!

Hope you find this guide useful and enjoy these turmeric chicken soup to the fullest!!

 

 

 
















































Labels:

Comments

Post a Comment

Popular posts from this blog

Dong Po Rou （东坡肉）

Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...
Post a Comment
Read more

Canned braised pork belly (罐头扣肉）

  A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavour of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can w...
Post a Comment
Read more

Ginkgo Bean Curd and Barley Sugar dessert (白果腐竹薏米糖水)

Do you miss this delicacy of Ginkgo Bean Curd and Barley Sugar dessert? When did you most recently enjoy or make it? Ginkgo, commonly known as ginkgo. It is very popular when used to cook bean curd sheets. I went to a dessert house two days ago. The waitress was serving this dessert to a young lady who was sitting next to me. I overheard that lady comment about that dessert is different from other dessert houses. So, I give it a go. I am not sure how it was different from other dessert houses. But it is different from what I had before. It is creamy, smooth, and rich in flavour. So, I am going to copycat this, and my family loves it so much. Especially youngsters who do not like any small chunks to chew on with liquid dessert. This dessert can be cooked on the stove or pressure cooker. There's a catch, though: Yuba sheets or bean curd sheet, also known as Fu Chuk, come in a variety of forms.   If you opt for making this dessert over a stove, need to choose the kind that disso...
Post a Comment
Read more