Saturday, August 25, 2007
It’s really exciting to see the aspiring chef going at it with so much enthusiasm. The sequence of events inspiring this recipe:
1. Pickles having a light dinner of chicken soup cooked a few days ago.
2. VJ walking around the kitchen, unsure of what he’d like to eat.
3. VJ checking out what’s left in the fridge. The ingredients from the birthday quiche, chicken soup and leftover rice.
4. VJ thought of frying rice with shredded chicken from the soup, adding bacon and mushroom.
5. VJ conferred with Pickles on the recipe and method.
The rest is history.
Celery, onion and carrot are the standard mirepoix ingredients in most broth based soups. Personally I find the chicken soup tastier by frying the chicken separately. The soup can be frozen for about 2 to 3 months. Otherwise it keeps well in the fridge for about 4 days.
Chicken Soup Fried Rice
- 4 standard servings of leftover rice (chilled overnight)
- 2 large eggs
- 1 onion, sliced
- 2 tsp finely chopped garlic
- 2 slices lean bacon or beef bacon, chopped
- 1 cup button mushrooms, freshly sliced
- ¾ cup chicken soup
- 1 cup roughly shredded chicken meat from the soup
- salt and pepper to taste
- 1 tbsp oyster sauce
- 1½ tsp Worcestershire sauce
- ¼ tsp nutmeg
- ¼ tsp dried rosemary
- 2 tbsp parsley, finely chopped
- olive oil and/or butter
Beat eggs and season with salt and pepper to taste. Heat up wok with oil for frying. Sauté bacon, onion and garlic. Add mushrooms and butter. Sauté till mushrooms brown before adding chicken pieces.
Lower heat and add in the eggs to cover the ingredients. Stir briefly, turn up heat to medium, add rice. Fry to coat the rice with the egg and mix well with other ingredients. Turn up heat, add chicken soup, oyster sauce and Worcestershire sauce. Continue to fry till rice dries up slightly, adjusting the heat if necessary.
Add spices and salt (diluted in warm water for even seasoning) to taste. Just before rice is done, turn up the heat and add parsley.
Makes roughly 3 liters of soup
- 1 chicken, cut into parts
- 8 sticks celery, roughly chopped
- 5 medium onions, roughly chopped
- 4 large carrots, roughly chopped
- 4 liters water
- 1 stalk lemongrass, smacked, tough outer leaves and bulb removed
- 4 bay leaves
- 8 whole black peppercorns
- 5 sprigs of fresh parsley
- 2 tsp dried or 3 sprigs of fresh rosemary
- oil for frying
- salt and pepper to taste
Pan fry the chicken pieces, skin side down first till brown. Remove the chicken and transfer the oil, including the brown bits into a large stock pot. Sweat the onion till brown, add in peppercorns, lemongrass, bay leaves, celery and carrot.
Cook on high heat till carrot softens slightly. Add salt and pepper to season. Add in chicken and mix well. Add in water, cover and bring the soup to a boil. Add in parsley. Turn down the heat to a slow simmer. Continue to simmer for at least 1 to 2 hours. Season accordingly before serving.
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