Chicken Broth Recipes
Delicious chicken broth recipes recipes from www.nonnascooking.com
Jamaican jerk | “It’s said the aroma of jerk being cooked in the warm air of Jamaica is partly the allspice (pimento) wood it’s cooked over and partly the heady spice mix of allspice berries and cloves, ginger and garlic. Essential to the mix are the adored beautifully spicy scotch bonnet chillies, which add heat and flavour. Jerk refers to both the dry rub/wet marinade and the finished result. This recipe works with chicken or pork and is exotic, delicious and easy.” Maeve O’Meara, Food Safari
Kimchi quesadilla and raspberry soju cocktail | Originating from the streets of Korea’s most popular restaurant district in Gangnam, this fusion of Korean–American food is both playful and creative. Kimchi is used in this recipe, however other fillings could include bulgogi, chilli chicken, or pork and tofu. The cocktail blends raspberries and Korea’s soju – a sake-like spirit – to great effect.
Yucatan-style chicken fricasse (fricase de pollo al estilo yucatan) | This chicken dish is based on a recipe that’s popular in Yucatán, Mexico and uses ingredients familiar to both Mexican and Puerto Rican cuisines. This particular version, however, is based upon a sofrito of onions, spices and tomato paste, making it distinctly Puerto Rican. Fricasé is a common South American cooking technique whereby the meat is browned first before being simmered over low heat.
The vampire slayer ramen express | This is an express ramen recipe that uses 44 cloves of garlic. Most of the garlic is browned and braised with an obnoxious slab of pork belly until meltingly tender, then blended with chicken stock and soy milk (my favourite ramen cheat) to fabricate the most speedy, but intensely rich broth ramen-history has ever seen. Call it the ramen with 44 cloves of garlic. Me, I’m calling it The Vampire Slayer.
Chicken and lime soup with corn chips | This recipe is based loosely on the traditional Mexican sopa de lima – a lime soup from the Yucatan peninsula in Mexico. Tender shredded chicken sits in a bowl of aromatic broth made tangy with a hint of lime. Matthew Evans suggests the condiments (creamy avocado, feta, chilli and crumbled corn chips) be placed on the table to allow everyone to build their own soup.
Ukrainian beetroot broth (borshch) | My uncle in Moscow would often be asked by his Russian friends: ‘Is it true that Ukrainians eat borshch three times a day?’ He answered, ‘If you guys could make a proper Ukrainian borshch, you would get up at night to eat it.’ Stock is very important here, as with every other broth recipe in this book, and the meat that you use should be well marbled, otherwise it will never become meltingly soft. The most authentic of borshches should include pork salo (cure
Hainanese chicken rice | This dish originates from wenchang chicken, which is from Hainan Island off the southern coast of China. As the Hainanese migrated to Singapore and Malaysia, the recipe was adapted, taking on flavours of the regions, and became known as Hainanese chicken rice. It's traditionally served with three dipping sauces: ginger, chilli and dark soy. Serve the fragrant chicken broth as a side dish.
Chicken panucho (panucho de pollo) | The panucho is one of the most loved Mexican street foods of the Yucatan peninsula, with its crispy base, smooth black bean paste, fresh salad and brightly flavoured pickles. Traditionally topped with shredded turkey, this panucho recipe uses chicken treated by an achiote and chocolate spice mix, adding even more dimension to the dish. The preparation method for the chicken also leaves you with a few litres of great chicken broth you can use in another recipe