Our next in The Summer of Soup series comes from the cookbook “Simple Chinese Cooking” by Kylie Kwong.[row_fluid][span4] [/span4][span8] The recipe tagged was for Simple Chinese Soup (I am beginning to think Kylie Kwong likes “simple” things). Like our previous soup, from Vietnamese Home Cooking by Charles Phan, this soup also required a stock to be made. Kwong’s stock differed from Phan’s stock in that it took half the time to make (2 hours vs. 4) but it also used a whole chicken instead of bony chicken parts, which means Kwong’s stock costs about 3 times as much to make as compared to Phan’s stock. So half the time but 3 times the cost. Ok enough math, onto making the stock!
[/span8][/row_fluid] [hr] [row_fluid][span4] [/span4][span8] I took a whole chicken and cut it into about 10 pieces. I put it in a large pot and added water, scallions, a red onion, ginger slices and crush garlic cloves.
[/span8][/row_fluid] [hr] [row_fluid][span4] [/span4][span8] I brought the liquid to a boil and then reduced the heat so that it would simmer.
[/span8][/row_fluid] [hr] [row_fluid][span4] [/span4][span8] After 2 hours I removed the solids from the stock with a slotted spoon and then strained the stock through a mesh colander. The stock was put into containers and refrigerated. It can be refrigerated for up to 3 days or put into the freezer for up to 3 months.
Grab the recipe for the stock here.
[/span8][/row_fluid] [hr] [row_fluid][span4] [/span4][span8] Then next day I made the actual soup for dinner. The soup itself was really simple (So Kwong was accurate with her title for the recipe!) and fast. As I have said before whenever I start cooking I prepare all my ingredients ahead of time, it saves a lot of stress while cooking, especially during fast paced recipes!
[/span8][/row_fluid] [hr] [row_fluid][span4] [/span4][span8] To start off I heated the stock I made the day before until it was boiling. Then I added soy sauce, sugar and julienned ginger. I reduced the heat so it would simmer and added sliced chicken breast. After a minute of simmering I added mushrooms, continued to simmer for 2 minutes and then added baby bok choy. After a minute I removed the pot from heat and stirred in sesame oil. Then the soup was ladled into bowls and topped with bean sprouts, cilantro and mint leaves.
The Verdict: Al happened to join Matt and I for dinner. All three of us enjoyed but if was decided if the ingredients had more time together the taste would have been even better. This is a great healthy option though for a busy weeknight (probably a weeknight in the winter and not the summer though). If you want to try this one for yourself you can grab the recipe here.
Al was nice enough to bring over some special spoons (what is it with Al and spoons??) for our meal. You can check them out below.