Here's one of my favorite Chinese-style soups. It's so simple to make, and I must say Yaya Rufina has already mastered the technique:
1 whole chicken, cut into pieces
4 heads of garlic, chopped
3 small white onions, chopped
1 can of white asparagus (800 grams)
3 chicken cubes
Saute garlic and onions, add in chicken pieces and chicken cubes. When chicken is slightly browned, pour in 4 liters of water. Add salt & pepper to taste. Let the soup boil for around 20-30 minutes to ensure that the chicken is tender. Add the asparagus, including its brine for added flavor. Let boil for another 5 minutes, and serve piping hot. If you want, you may add a little sesame oil just before shutting the heat off, to get a little zing!
1 comment:
hey, gwams just made this last saturday using my chicken bones :) super yummy. but hers had carrots and cabbage.
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