Saturday, 8 June 2013

Chicken and Alugbati Soup




I am sharing this dish for those people who are trying to eat healthy.  For this dish I made sure that I put less salt and used no oil though I used chicken thigh with their skins on.  The flavor of the dish came mostly from the spices I used and from slow cooking the chicken.  Slow-cooking the chicken will not only give you a soft and fall-off-the-bone tender chicken meat but is also tastier as compared to just boiling the chicken for less than an hour.  The additional flavor from the alugbati leaves makes this soup even more delicious.

Try this low sodium, low fat, and low cholesterol chicken soup :-)

     CHICKEN AND ALUGBATI SOUP

Ingredients :

Chicken Thigh - 8 pcs
Chicken Bones
Alugbati leaves
Green Papaya, diced into chunks
Ginger - 10 slices
Garlic, chopped - 10 pcs
Onion, diced - 1 big
Black Peppercorns, coarsely crushed - 1 tsp
White Peppercorns, coarsely crushed - 1 tsp
Sea Salt (use lesser salt than your normal usage)
Water - 1 inch above the chicken meat and enough to cook the chicken for about 2 1/2 hours


You can add fish sauce if you like.  You go easy on the salt and fish sauce.  I put less salt and I did not use fish sauce since we are trying to go on a less-sodium diet.

Cooking Procedure :

1. In a pot, place the chicken, garlic, ginger, onions, and peppercorns.  Stir until the chicken almost turned brown (around 2 minutes) and is frying in its own oil.  Add in the rest of the chicken bones and stir for about a minute.
2.  Pour water, about 6 cups or 1 inch above the chicken meat. Add salt then bring to a boil.  Cook for 2 1/2 hours or more.  Check the water level every 20 minutes.  Add more water as needed.  Adjust taste by adding more salt or fish sauce.
3.  Add the green papaya and continue to cook for another 7 to 10 minutes until the papaya are soft.
4.  Toss in the alugbati and cook for another minute.

Serve with rice or eat as is :-)

© myFresha-licious (08June2013)

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