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!!
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