Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, chicken haam chhoy soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Chicken haam chhoy soup is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Chicken haam chhoy soup is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook chicken haam chhoy soup using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chicken haam chhoy soup:
- Take 1 piece big chicken
- Make ready 1/2 inch ginger
- Get 1 tsp cornflour
- Take 1 tsp oil
- Make ready 1/2 tsp salt
- Take 1 mushroom
- Prepare 1 tbsp frozen sweet corn
- Make ready 1/2 tomato
- Prepare to taste salt
- Make ready to taste Pepper
- Make ready 1/2 tsp chopped chives
Remove the chicken from the pot and cut into strips. Put the chicken strips back into the pot with the bok choy and ginger. Use up leftover chicken in this rustic soup with garlic yogurt. Transfer the ham (leaving the oil in the wok) to the stock in the pot and add the bok choy stalks.
Instructions to make Chicken haam chhoy soup:
- Heat oil in a pan, add salt and sliced ginger, then add sliced mushroom, tomato and sweet corn. Saute for 2 mins then add small chicken pieces and saute and then add 3 cups water and pepper and cover the lid and let cook for 10 -15 mins.
- Fermented chhoy: apply salt to a bunch of sarson saag and let it sun dry for 2 days… then once its moisture is evaporated put it in a jar n let it ferment for 10 -12 days… before putting this in the soup…. just take out few leaves and wash it properly and then finely chop and put it in the pan of soup… bring to boil.
- Garnish with some chopped chives and serve hot.
Use up leftover chicken in this rustic soup with garlic yogurt. Transfer the ham (leaving the oil in the wok) to the stock in the pot and add the bok choy stalks. Place the chicken chunks into a bowl with the water, soy sauce, oyster sauce, vegetable oil, and white pepper. Heat oil in a large soup pot or Dutch oven over medium heat. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper.
So that is going to wrap this up for this special food chicken haam chhoy soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
