Lemony Chicken Soup ｜檸檬雞肉湯

My son said he wanted to be in the photo with this beautiful looking soup that's made for him. So sweet.

INGREDIENTS:

1 Chicken, whole, skin off

2 Carrots, peeled and cut into chunks

1 Onion, cut into chunks

1 Leeks, cut into big pieces, both white and green parts

8 cups Water

1/2 cup Brown Rice, rinsed

4 Eggs

1/2 Lemon of juice and zest, small

1 bunch Dill, fresh

1 tablespoon of Sugar (to balance the sour)

Salt to taste

small pinch of sugar (optional)

DIRECTION:

1. In a big pot, add water, chicken, carrot, onion, leek, two twigs of dill.  Bring it to a boil over high heat.  Reduce the heat to medium; continue to boil for another hour without covering.

2. Remove all the ingredients from the pot; drain well.

3. Scoop out a cup of chicken soup from the pot and allow it to cool.

4. Meanwhile, add the brown rice to the pot.  Continue to cook over medium heat until the chicken stock reduces in half.

5. Shred the chicken; set aside.

6. In a small bowl, zest and squeeze the lemon; set aside.

7. Then whisk the eggs into the lemon juice.

8. Add a spoonful of egg mixture to the reserved chicken stock one at a time; mix well. The stock should be cool at this point; otherwise the egg will be cooked and the soup will not be milky looking.

9. Slowly add the reserved chicken pot back to the boiling chicken stock.

10. Add the shredded chicken and vegetables back to the pot and stir until heated through.  Season it with salt and sugar.  Remove the soup from the heat.  Add more dill before serving it if desired.

Instant Pot Chicken Noodle Soup ｜壓力煲雞肉麵條湯

There is a flu around the house.  My husband was hugging boxes of Kleenex wherever he goes and my little boy was coughing here and there.  Luckily I stayed healthy so I was able to make something comforting for them to eat.  Hope their cold will go away along with the bitter cold weather after this weekend.

Making chicken noodle soup in an instant pot does not short change the flavours.  The broth is actually rich and fragrant, and the chicken is even moister.

I added light soy sauce in this recipe to season the soup instead of salt.  I found soy sauce enhances chicken flavour while eliminating the "blank salty taste".  It keeps a depth to the broth.

My husband ate three bowls of this soup in a row and showed me a face of comfort and appreciation. It is so worth it.

Instant Pot Chicken Noodle Soup

壓力煲雞肉麵條湯

INGREDIENTS:

1 Whole Chicken, giblets removed (so it fits inside an instant pot)

4 Carrots

4 stalks Celery

1 White Onion, small

4 Garlic Cloves, peeled

1 bunch Flat Leaf Parsley, leaves only

5 cups Water

1 cup Pasta of your choice

4 tablespoons Light Soy Sauce (optional)

Salt to taste

2 tablespoons (for frying)

DIRECTION:

1. Cut the celery, carrot, and onion into bite sizes.  Cut the garlic into rounds.

2. Roughly chop the parsley; set it aside.

3. In the instant pot, add the vegetable oil, carrots, onion, celery, and garlic cloves.  Press the "Sauté" button and stir fry the vegetables until they are fragrant and slightly soft; it's about 5 minutes.  Press the "Cancel" button to turn off the heat.

4. Add chicken and pour in water.  The water is not necessary cover the whole chicken.

5. Close the lid and turn the venting knob to seal.  Press the "Manual" button once, and then press the "Pressure" button to adjust the pressure to high and press the "+" or "-" button to set the time to 15 minutes.

6. When the cooking process is finished, allow the pressure to release naturally and the floating valve goes down.  Open the lid.

7. Remove the chicken from the pot.

8. Add pasta.

9. Add Soy Sauce if you are using.

10. Press the "Sauté" button and allow the soup to come to a boil and the pasta to cook through.

11. Meanwhile, shred the chicken and remove all the bones.

12. Add the shredded chicken back into the instant pot.

13. Turn off the heat.  Stir in the parsley before serving.  Add salt if desired. 

Minced Pork and Thousand Year Old Egg Congee | 皮蛋瘦肉粥

Minced Pork and Thousand Year Old Egg Congee

皮蛋瘦肉粥

Ingredients:

200 gram Mince Pork

1 cup Japanese Rice

2 Thousand year old eggs

Marinade:

1/4 teaspoon Salt

3/4 teaspoon Sugar

1/4 teaspoon Corn Starch

1/2 teaspoon Soy Sauce

材料：

200 克   攪碎豬肉

1 杯   日本白米

2 隻   皮蛋

醃料：

1/4 茶匙   鹽

3/4 茶匙   糖

1/4 茶匙   粟粉

1/2 茶匙   鼓油

DIRECTION:

Brussels Sprouts and Sausage Soup | 球芽根籃肉腸湯

This is an easy soup I enjoy making during winter time, when the sun goes down at 4pm, and I just want to cuddle my little boy on the couch instead of making dishes for dinner in the kitchen by myself.  Besides the efficiency, this rich flavour soup provides the extra water and fat we need in the winter days.  The key of this quick and delicious recipe is the quality of the sausages.  So find a reliable meat shop that sells fresh and MSG-free sausages.  

Brussels Sprouts and Sausage Soup

球芽根籃肉腸湯

Ingredients:

600 gram Sausage, cut into bite size

3 Red Potatoes, cubed

2 cups Brussels Sprouts, halved

1 Red Onion, thinly sliced

4 cups Chicken Broth

2 cups Water

3 Bay Leaves

3 tablespoon Vegetable Oil

Salt and Pepper

材料：

600 克   肉腸

2 杯   球芽根籃，切半

3 個   紅薯仔，切大件

1 個   紅洋蔥，切絲

4 杯   雞湯

2 杯   水

3 片   月桂樹葉

3 湯匙   菜油

少許   鹽

少許   黑胡椒 

DIRECTION: