"Simplicity is the ultimate sophistication" LdV

Monday, 22 January 2018

HOMEMADE CHICKEN BROTH WITH MISO AND LEMONGRASS (Bouillon de poule maison miso et citronelle)

HOMEMADE CHICKEN BROTH WITH MISO AND LEMONGRASS
(Bouillon de poule maison miso et citronelle)


The famous therapeutic chicken broth the entire planet uses with its own ingredients! Some realize the recipe with the bones only, some only the meat. I do both meat and bones. You may use afterwards the chicken for any others dishes (snacks, sandwiches, salads,...). I do eat the vegetables on the go as they are so yummy! I have created mine following the Okinawa diet ingredients and it is absolutely fantastic! You will have the possibility to freeze some for further uses... For a vegan version, omit the chicken and double the proportions of vegetables!


Wine pairing : Moselle (Red) from Lorraine.





HOMEMADE CHICKEN BROTH WITH MISO AND LEMONGRASS
A quick glance in your kitchen…

In your fridge
Chicken
Fresh ginger
Lemongrass
Carrots
Celery
Leeks 

In your cupboard 
Garlic
Onion
Cloves
Thyme
Miso paste 


HOMEMADE CHICKEN BROTH WITH MISO AND LEMONGRASS
Serves 6-8


1 little chicken
2 crushed garlic cloves
1 large onion chopped
2 cloves 
5cm of fresh grated ginger
A few thyme springs
2 lemongrass stalks diced
500g 17,63 oz whites leeks diced
500g 17,63 oz carrots diced
2 celery stack diced
2,5 litres of water
2 generous tbsp of miso paste

In a large pot, soften the onions with the garlic for a few minutes.
Put the rest of the ingredients listed in the pot along with the chicken.
Simmer for 3 hours over a low heat.
Once cooked, strain the vegetables out of the stock.
Discard skin and bones from the chicken. You may set them aside for another use or eat them with the soup.
Leave the broth to cool down in the fridge to degrease it.
Discard the grease. It’s ready to use!



Bouillon de poule maison miso et citronelle


Pour 6-8 personnes
1 petit poulet
2 gousses d’ail écrasées
1 bel oignon émincé
2 clous de girofle
Quelques branches de thym
500g de blancs de poireaux coupés en morceaux
500g de carottes coupées en morceaux
2 tiges de cèleris coupés en morceaux
2,5 litres d’eau
2 généreuses CAS de miso
5cm de gingembre frais râpé

Dans une grande marmite, faites revenir les oignons avec l’ail pendant quelques minutes.
Ajoutez tous les ingrédients listés et laissez mijoter 3 heures sur feux doux.
Une fois réalisé, ôtez les légumes et le poulet que vous pouvez garder pour le bouillon ou tout autre utilisation.
Faites refroidir le bouillon au réfrigérateur afin de le dégraisser.
C’est prêt !

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