Turned out pretty good.
Got 2lb of chicken frames (only because I feed them to my dog and noticed that the team cutting off the saleable chunks were getting lazy, and leave a heap of meat around the thighs and breast section).
Placed in a stock pot with enough filtered (brita) water to cover, and brought to a strong boil. skimmed the muck off, and added a half cup of malt vinegar (to get some minerals out of the bones)...boiled (slow) for 3-1/2 hours, defatted, and sieved.
Brought back to a strong boil, and added:
* one brown onion very finely sliced;
* 6 cloves garlic, very finely chopped;
* 1 medium carrot, sliced lengthwise, and finely chopped;
* 3/4 cup of broccoli, finely choopped;
* 2 stick celery (finely chopped if you didn't get it before);
* 2 sides of a red capsicum, and 2 sides of a green (finely chopped);
* decent handful of green beans, finely chooped;
* 1 tablespoon of very fresh ginger, chopped to a pulp; and
* 2 tablespoons of spring onions (needed more, but didn't have).
Brought to the boil, then dropped back to a simmer again. Added 1/4 cup low salt soy sauce, 1/4 cup dry sherry (out of chinese cooking wine).
Made some dumplings:
* 5 king prawns (threw the tails back into the stock - easily fished out later). Chopped the prawns to minced status;
* 400grammes of lean chicken mince;
* 2 tablespoons chopped spring onions;
* 2 tablespoons of chopped coriander (cilantro???) stalks.
Formed into balls, and wrapped in wonton wrappers (I'll leave them out next time).
Soup sampled, and a teaspoon of Celtic sea salt added to taste (why I use low salt soy, to get it where we like it).
Brought back to a strong boils, and a good handful of chopped coriander leaves added, followed by the dumplings.
When it returned to the boil, left at a light simmer for 10 minutes and served.
Pretty good.
Except I FORGOT THE FREAKIN' LEMONGRASS (and it should have had chilli, but I don't use that these days).
Got 2lb of chicken frames (only because I feed them to my dog and noticed that the team cutting off the saleable chunks were getting lazy, and leave a heap of meat around the thighs and breast section).
Placed in a stock pot with enough filtered (brita) water to cover, and brought to a strong boil. skimmed the muck off, and added a half cup of malt vinegar (to get some minerals out of the bones)...boiled (slow) for 3-1/2 hours, defatted, and sieved.
Brought back to a strong boil, and added:
* one brown onion very finely sliced;
* 6 cloves garlic, very finely chopped;
* 1 medium carrot, sliced lengthwise, and finely chopped;
* 3/4 cup of broccoli, finely choopped;
* 2 stick celery (finely chopped if you didn't get it before);
* 2 sides of a red capsicum, and 2 sides of a green (finely chopped);
* decent handful of green beans, finely chooped;
* 1 tablespoon of very fresh ginger, chopped to a pulp; and
* 2 tablespoons of spring onions (needed more, but didn't have).
Brought to the boil, then dropped back to a simmer again. Added 1/4 cup low salt soy sauce, 1/4 cup dry sherry (out of chinese cooking wine).
Made some dumplings:
* 5 king prawns (threw the tails back into the stock - easily fished out later). Chopped the prawns to minced status;
* 400grammes of lean chicken mince;
* 2 tablespoons chopped spring onions;
* 2 tablespoons of chopped coriander (cilantro???) stalks.
Formed into balls, and wrapped in wonton wrappers (I'll leave them out next time).
Soup sampled, and a teaspoon of Celtic sea salt added to taste (why I use low salt soy, to get it where we like it).
Brought back to a strong boils, and a good handful of chopped coriander leaves added, followed by the dumplings.
When it returned to the boil, left at a light simmer for 10 minutes and served.
Pretty good.
Except I FORGOT THE FREAKIN' LEMONGRASS (and it should have had chilli, but I don't use that these days).
