- Degree of difficulty:Low
2 chicken breasts2 litres chicken stock3 tablespoons light soy sauce2 carrots cut into thin rounds6 golden shallots cut into wedges3 cm piece of ginger cut into julienne6 cloves garlic thinly sliced250 grams shitake mushrooms, stems removed, sliced1 long yellow chilli, seeds removed, sliced4 heads broccolini, stems cut into rounds, heads split in ½2 cups cooked brown rice2 sheets nori cut into small rectangles3 cups roughly cut Asian greens1/2 cup coriander leaf1/2 cup Italian parsley leaf1/2cup mushroom plant leafOilSalt and pepper to seasonChicken stock:1 BBQ chicken frame 3 litres cold water1 brown onion sliced3 sticks celery roughly cut8 dried shitake mushrooms2 bay leaves20 pepper corns
Place stock and light soy sauce in a large pot, place on hot grill and bring to the boil. Add carrot and reduce heat to moderate. Lightly oil and season chicken breasts and place on grill skin side down, cook until golden. Turn breasts over and cook through. Rest 5 minutes before carving keeping warm. On grill cook shallot, ginger, garlic and mushrooms placing each in stock once caramelized. Add chilli, broccolini, brown rice, nori and half of the Asian greens. to serve, divide remaining Asian greens, coriander, parsley and mushroom plant leaf between bowls. Stir and ladle soup over greens and place carved chicken on top. Stock:place frame and water in a pot and bring to the boil. Reduce heat and skim impurities and fat from surface. Add onion, celery, dried mushrooms, bay leaves and pepper corns and bring back to the boil. Reduce heat again and skim for impurities.Simmer gently 2-3 hours then strain removing solids.Use straight away or cool for later use freezing if not to be used within 3 days
<a href="http://www.abc.net.au/local/recipes/2011/05/27/3228988.htm?site=brisbanetag:news.google.com,2005:cluster=http://www.abc.net.au/local/recipes/2011/05/27/3228988.htm?site=brisbaneFri, 27 May 2011 04:12:02 GMT 00:00″>BBQ Chicken and Mushroom Soup
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