Wednesday, December 5, 2012

Chicken Veggie Soup

Soup time! It's the simplest type of meal that people can cook. Now I want to make it more complicated. Read to the end, try, and you'll know why. ^_^

Frying pan or wok
Chicken breast - 1 pc
Carrot - 1 pc
Lettuce - 1/2 pc
chopped/cliced Shallot - 3 clove
chopped/sliced Garlic - 3 Clove
Salt & pepper
Cooking Oil - 2 tsp
Chopped coriander - optional (* daun sup)
fried shallot - optional (* bawang goreng)

  1. Cut All vegetables and chicken into desirable size.
  2. Heat oil, saute garlic and shallot until change color to light yellow.
  3. Put chicken and stir until cooked, add 1 pinch of salt and stir again.
  4. Put carrot and stir until it change color into lighter yellow. Remember, smaller carrot size means lesser time to cook.
  5. Put water as many as you want and cook until it boil. Do not over flooding your pan, sice the water need space to boil as well.
  6. Mix Lettuce together with the earlier mixture until it slightly soft.
  7. Add salt and pepper according to your taste. You need to taste the saltiness of spiciness of the soup to know.
  8. Put last ingredients: coriander leaf or fried shallot.

  1. Chicken breast might be replace by other part of chicken. But you have to take note, chicken breast is healthier than other. I prefer chicken breast because it has more meat and less bones and skin (yes, i dont like skin).
  2. The purpose of sauteing meat with garlic and shallot is to enhance the soup aroma and create a firmer outer side texture of meat.
  3. Actually the easiest way to make soup is to throw all ingredients inside the boiled water, but i prefer to do this way because of the better aroma of soup and the whole cooking experience =)

Please share with me, what type of soup you normally cook?
do you saute the ingredients first or you do the steam boat type of soup? which one do you prefer?

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