Ismail Merchants Very Hot Chicken Soup Recipes

Steps:

• In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
• Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
• Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

Steps:

• Put the chicken in a straight-sided 3-to-5 quart nonreactive pot, and add just enough water to cover. It should not take more than 6 cups. If it does, cut the chicken in quarters so no more water will be needed.
• Add all the other ingredients, except for cilantro or parsley, using the minimum amounts of chili pepper, salt and black pepper for the first 25 minutes of cooking time. Simmer gently, partly covered, for 15 minutes, adding water if necessary to maintain original level.
• Taste for seasoning and cautiously add more chili, salt and black pepper. Continue to cook for another 20 to 25 minutes, until chicken is just about falling off the bones. Keep adding water to maintain original level. Remove cooked chicken, cloves and chili pepper stems, if any. Pick the chicken meat from the bones, discard skin and bones and return small chunks of chicken to the soup. Garnish with cilantro or parsley leaves.

Steps:

• Rinse chicken well inside and out with cold water, and pat dry with paper towels. Season inside and out with salt and pepper.
• Put chicken stock in a large pot, and bring to a boil, covered, over medium-high heat. Add chicken and cheesecloth sachet. (If the chicken is not totally covered by the stock, cut it in half through the backbone). Return the stock to a boil, uncovered, and reduce heat to a simmer. Cook the chicken, skimming frequently, about 45 minutes, or until it is so tender the meat begins to pull away from the leg bone.
• Remove chicken to a platter, and reserve chicken broth. When chicken is cool enough to handle, remove and discard the skin. Remove meat and discard bones. Cut meat into bite-size pieces, and reserve.
• Strain chicken broth into a large saucepan, and discard the sachet. (Soup can be refrigerated at this point and finished right before serving.) Remove 1 cup broth to a small saucepan, and bring to a simmer. Prepare avgolemono using this cup of broth.
• Bring the rest of the soup to a boil, and add the reserved chicken pieces. Keep hot over a low flame.
• Put the avgolemono in a stainless steel bowl, and gradually add a few ladles of the hot chicken soup, whisking constantly. When thoroughly combined, slowly pour the avgolemono into the soup, whisking continously. Stir in the dill, and add salt and pepper if desired.
• To serve, ladle the soup into warm bowls, and sprinkle each with equal amounts of shredded lettuce and scallions.

Steps:

• Cut the chicken meat into 1/4" cubes. In a heavy stock pot, heat the oil over medium-high heat.
• When the oil is hot, add the chicken, cooking about 5 minutes stirring frequently. If it sticks or part burns, it just gives the soup flavor.
• Add the onion and garlic. Cook for about 5 more minutes or until everything is browning.
• Add the cayenne pepper and ginger. Go slow with the cayenne pepper, adding a little at first and adding more to taste.
• Stir for about a minute, then add the chicken stock.
• Bring to a boil, then reduce heat to low and simmer for at least 20 minutes.
• In a separate pot, bring pot of water to a boil and cook noodles for 1 minute less than the package directions recommend. Drain.
• turn off the pot of soup and let stand for 5 minutes.
• Only add the noodles to each bowl at serving time. Don't add ahead of time because the noodles will get too soft. Once the noodles are added to the soup, allow to sit for a few minutes for noodles to absorb the flavor of the soup.
• Extra noodles and soup should be stored separately in fridge.

Steps:

• Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
• Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
• Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.

Steps:

• Preheat the oven to 375 degrees. Place the rack in the lowest slots.
• Rinse the chicken thighs, shake dry and lightly salt and pepper them.
• Put half the thighs in one layer in a heavy casserole with a lid. Sprinkle with half the garlic cloves, half the olive oil and half the parsley. Repeat, making another layer with the remaining ingredients.
• Cover the chicken with a piece of waxed paper, and put on the lid.
• Cook for 40 minutes, or until the chicken is cooked through and the garlic cloves are very soft. Serve the chicken with all its juices, along with crusty bread for sopping them up and for spreading with garlic.