Culinary Institute Of America Recipes For Soup Chicken Soup With Chinese Herbs Recipe

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Chicken Soup With Chinese Herbs Recipe

Chicken soup has been used as a remedy for respiratory ailments for a long time. In 2000, scientific research into this knowledge began and has continued. Wikipedia says, “Chicken soup has long been touted as a natural remedy for treating flu-like symptoms. In 2000, scientists at the University of Nebraska Medical Center in Omaha studied the effects of chicken soup on the inflammatory response.” in vitro. They found that certain components of chicken soup inhibit neutrophil migration, which can have an anti-inflammatory effect that can lead to temporary relief from disease symptoms.[1] However, since these results have been obtained from purified cells (and used directly), diluted broth in vivo the result is a contradiction. The New York Times reviewed the research of the University of Nebraska, among others, in 2007 and concluded that “there is no conclusive research, and it is not known whether changes tested in the laboratory have a meaningful effect on people with cold symptoms.”[2].”1

Chicken soup is one of my favorite things to cook. The recipe below is designed to make a large pot of soup. It’s a life Secret in the sense that the original color remains the same but I usually turn the ingredients inside or out. When I feel like more green vegetables, I can add bok choi or zucchini. Sometimes I add fingerlings or golden potatoes. I usually make a separate blend of wild rice and add it to the finished product. Part of the fun of cooking this soup for me is experimenting.

One important way I change recipes is the Chinese herbs I choose to add to the soup. These colors relate to the ends I am trying to achieve with the formula. It takes a certain skill to achieve this without making the soup inedible due to the strong flavor of the Chinese herbs. Here are some simple herbal remedies you can try:

Strengthening the immune system: Huang Qi (astragalus root) 30 g, Fang Feng (ledebouriella root) 10 g, Bai Zhu (atractylodis macrocephelae) 10g (do not use if you are already sick!)

Qi-Boost: Huang Qi (astragalus root) 30 g, Dang Shen (codonopsis root) 30 g, Bai Zhu (atractylodis macrocephelae) 10g (do not use if you are already sick!)

Blood Builders: Gou Qi Zi (Goji berries, Chinese wolfberry) 30g, Hong Zao (jujube date) 15 pieces, Long Yan Rou (long fruit) 15pcs, Dang Gui Tou (head of Chinese angelica root) 1 piece

Lung Yin Vacuity (dry chest): Bai Him 30 g (potatoes) Mrs. Men Dong (tuber ophiopogonis japonici) 15g, Jing Jie (Herba Seu Flos Schizonepetae Tenuifoliae) 15g

Insomnia: Suan Zao Ren (zizyphus seed) 15 g, Wu Wei Zi schizandra berries – 15 g, He Huan Pi ( mimosa bark ) 10 g, Bai Zi Ren (biota seed) 10 g

These are just a few examples… there are many more possibilities! You should take the time to find a reputable source for the best Chinese herbs to purchase and use in your soup. Go to the recipe, below.

1 5-6 lb whole chicken

2 large yellow onions, chopped

2-3 large leeks, trimmed and cut in half

2 groups of green onions, cut

2-3 large shallots, chopped

1 head of garlic, sliced ​​thickly

1 bunch of celery, chopped

8-10 medium carrots, chopped

6 medium parsnips, chopped

3 to 4-inch fresh ginger, 1/2 sliced ​​thick and skinned, 1/2 peeled & julienned

2 Tbs Herbs De Provence, crushed in a mortar and pestle

Chinese herbs (as above), washed and soaked

2 cartons of Organic Chicken Stock

1.5 lbs Shiitake mushrooms

1/4 cup Tamari sauce

3 Tbsp Mirin

Phase I

Wash and soak in Chinese medicine for 30 minutes. Wash and sprinkle and/or peel the onion and one shallot. Chop half the garlic, half the celery, half the carrot, half the parsnips and half the ginger. Remove the stems from the Shiitake and chop the stem (used for stock). Remove the root of the leeks and wash. Remove the roots and whites of the green onion, wash and chop. Add all the vegetables to a large soup pot (at least 6 qt size or larger). Remove the giblets from the chicken. Rinse the chicken well under cold water. Place the chicken in the pot on top of the Chinese vegetables and herbs. Add water to cover the chicken or up to 1 inch below the top of the pot. Put the pot on high heat, cover and bring to a boil. Remove the lid and reduce the heat to medium-low (enough to bring to a simmer). Boil for 30-40 minutes until the internal temperature of the chicken reaches 165 degrees F (as measured with a meat thermometer). As it boils, use a large spoon to skim the surface of the gray foam that accumulates. Carefully remove the chicken from the pot and place on a board, let it cool. Reduce the heat to low and allow the stock to cool. Remove the skin from the chicken and discard. Remove the meat from the bones and meat and place in a Pyrex container with a tight-fitting lid to refrigerate. Remove the bones and meat and put them back in a dry container. Boil for 40-60 minutes.

Part II

While the stock is rising, wash, peel and/or chop and/or cut the remaining leaves. Place the Shiitake and green onions in one bowl and the other vegetables in another large bowl, set aside. Remove from the pot from the heat and remove the stock. Remove the remains of vegetables, herbs, bones & meat. Add the vegetables & Herbs De Provence to the pot and pour the stock over them. Add Mirin and chicken (from the pan) to bring volume to the top of the pot. Return to the grill and bring to a boil. Reduce the heat to medium-low and cook for 25 minutes. Remove the pot from the heat, uncovered. Add mushrooms, green onions, and Tamari and serve. Before putting it in the refrigerator, let the sauce chill for at least 30 minutes. For each serving, add chicken stock from a separate container to taste.

Have fun!

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