Monday, August 8, 2016

Chicken Rice and Soup

For the chicken
1 chicken (butterflied and use half)
1 stalk green onions
half stalk lemongrass  bruised
2 slices ginger
3 cloves garlic

  1. Heat up water in a pressure cooker.  Put tripod stand inside the pot.  Place chicken in a metal plate and place on the trivet.  
  2. Cover the pressure cooker and cook on high for 10 minutes.
  3. Turn off heat and continue to leave pot on the stove for another 5 minutes.
  4. Remove from stove and leave cover on for another 15 minutes.
  5. Remove cover and when slightly cooled, rub salt and sesame oil all over chicken.
  6. Chopped into pieces and serve with rice and soup.
For the chicken stock
1 chicken bone (from the spine only)
2 pcs dang gui
1 small pc american gingseng (hua qi sheng)
1 tsp gan cao
half lemongrass - bruised

Other ingredients
1 tbsp wolfberries (washed)
2 tbsp cong cao hua (soak for 15 min and discard water)
handful of chopped parsley for garnish

  1. Put all ingredients  in a pot of boiling water in a pressure cooker.  Cook  over medium high heat for 20 minutes.  When cooled, sieve all other ingredients except ginseng and dang gui.
  2. Slice the ginseng into pieces.
  3. Put the soup, sliced ginseng, dang gui, wolfberries and cong cao hua back into the same pot and boil for another 20 to 30 minutes over low heat.
  4. Ladle into serving bowls and serve the tasty and nutritious soup with chopped parsley.
  5. Enjoy the chicken rice meal. 

No comments:

Post a Comment