Thursday, May 28, 2009

An Asian inspired Chicken, Ginger and Spring Onion Soup

After the recent rain it is now one of those clear bright days of Autumn going into Winter. The sun is streaming through the windows and bouncing around the room with a cold intensity that a lazy Summer day could never match. Ever the perfect earth-mother, Nicola has made some stock from the remains of our Sunday roast chicken. It is absolutely delicious, fresh and clean and deserves a starring role in something . . .

I am not an expert but to me the difference between an Asian soup and a Western is their simplicity. Whereas a Western soup would be cooked slowly an Asian one is quick to make, consisting of little more than stock warmed through with a few simple flavourings. This is my take on that idea.

- Put a pint of chicken stock in a saucepan and bring to a gentle simmer.
- Take a small piece of ginger root, say half the size of your thumb, slice it very thinly and pop it into the stock.
- While the stock is simmering, turn on the grill and prepare the chicken.
- Rub a chicken breast with a little olive oil and lots of salt and ground black pepper.
- Put under the grill and cook until browning at the edges and just cooked through. I do this on a little tin foil box or tray that I fold up so that the juices are collected to add to the soup as well.
- Now back to the stock, and add in half a teaspoon of salt, the same of sugar and about a dessertspoon of light soy sauce. I use an organic Tamari which is quite mild and not too salty, so adjust the amount until it tastes right.
- Slice two spring onions into thin circles.
- Once the chicken is cooked slice or tear it into pieces.
- Add the chicken and spring onions to the stock and serve immediately, nice and hot.

Serve with lots of Winter sunshine.

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