How To make Canton Chicken and Vegetable Soup
4 lb Chicken
*see note
3 tb Margarine
1 1/2 c Onions :
chopped
1 1/2 c Carrots chopped
1 1/2 c Celery :
chopped
1 t Curry powder
1 Tart apple chopped
1 1/2 ts Salt
1/4 ts Black pepper
2 cn Chicken broth :
condensed
10 oz Frozen corn
10 oz Frozen lima beans
1 1/2 c Pasta shells cooked
2 tb Fresh parsley :
chopped
* Use a 4-pound stewing chicken, cut in half, or use pre-cut chicken. 1. In a 5-quart kettle or pot, melt margarine and
brown chicken until well-browned on all sides. Remove chicken and keep warm. 2. In remaining fat in pan, saute onions, carrots,
celery and curry powder. Use medium heat. Stir until onions are tender and limp; about 5 minutes. 3. Return chicken to pot. Add apple, salt, pepper,
chicken broth, 5 cups cold water and parsley. Bring to a boil then reduce heat to simmer. Cover and simmer for 1 hour. Stiroccasionally. 4. Remove chicken; add corn and lima beans and cook 30
minutes longer. 5. Cook pasta while chicken is cooking.
6. Skim fat from soup. Remove skin and bones from
chicken; cut into bite-sized pieces. Return chicken to pot; add cooked pasta shells. 7. Let stand, covered, for about 10 minutes before
serving. Recipe By : Jo Anne Merrill
How To make Canton Chicken and Vegetable Soup's Videos
Chicken Soup | সব চেয়ে সহজ ঘরোয়া ভাবে চিকেন সুপ তৈরী করার পদ্ধতি | Easy Healthy Chicken Soup Recipe
Chicken Soup Recipe in Bengali, Homemade Chicken Soup, Easy Healthy Chicken Soup Recipe, Bengali Style Homemade chicken Soup. For Ingredients, check below.
INGREDIENTS:
• Chicken – 150 Grams
• Garlic Finely Chopped – 6 To 7 Cloves
• Ginger Grated – 1 Inch Sized (8 Grams)
• Carrot Finely Chopped – Half Cup
• Beans Finely Chopped – Half Cup
• Spring Onion whites and green chopped seperately
• Green Capsicum – Half Cup
• Black Pepper Powder – ½ Tsp
• Corn Flour – 1 Table Spoon
• Egg – 1 Nos
• Butter – ½ tsp (optional)
• Oil – 1 tsp
• Salt, Sugar as required
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Easy Chicken Soup Recipe
this is one of the easy chicken soup you may try at home by following some easy steps shown in the video.
CHICKEN STIR FRY RECIPE | QUICK AND EASY CHICKEN STIR FRY | STIR FRY CHICKEN
30 Minute Chicken Stir Fry | Chicken Stir Fry Recipe | Stir Fry Chicken | Chicken Stir Fry | Chicken Stir Fry With Vegetables | Quick And Easy Chicken Stir Fry | Stir Fry Chicken Recipe | How To Make Chicken Stir Fry
Ingredients for Chicken Stir Fry:
Prep Time - 15 mins
Cooking Time - 15 mins
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken - 1 lb or 450 gms (cut into bite sized pieces)
Seasoning for the Chicken:
- Salt- 1/2 tsp
- White Pepper Powder- 1/2 tsp
- Dark Soy Sauce- 1/2 tsp
Vegetables:
- Broccoli florets- 2 US cup measure (100 gms)
- Carrots, sliced- 1 US cup measure (90 gms)
- Red Bell Pepper- 1 US cup measure (90 gms)
- Yellow Bell Pepper- 1 US cup measure (90 gms)
- Garlic, chopped- 2 tsp (around 4 cloves)
- Ginger, chopped- 1.5 tsp
Stir Fry Sauces:
- Chicken Stock- 1/4 cup (can use readymade low sodium chicken broth/stock too)
- Dark Soy Sauce- 2.5 tsp
- Red Chilli Sauce- 3 tsp
- Honey- 1 tbsp
- Corn slurry- 2 tsp corn flour/starch (Mixed in 1 tbsp water)
- Sesame Oil- 2 tsp
Other Ingredients:
- Oil- 2-3 tbsp
- Salt- to season
- Pepper Powder- 1/4 tsp
Preparation:
Cut the boneless chicken into bite sized pieces.
Take out the broccoli florets, cut the carrots into slices and the red & yellow peppers into cubes.
Also peel and chop the garlic and ginger.
Process:
- Heat oil in a wok and add the chicken pieces. Give a stir for 30 secs and then add salt & white pepper powder to season the chicken.
- Now stir fry on high heat for around 2-3 mins and then add 1/2 tsp Dark Soy Sauce. Give a mix and continue to stir fry on high heat for another 2-3 mins till the water has completely dried up and the chicken is fried and browned.
- Remove and set aside on a plate.
- In the same oil, add the chopped garlic & ginger. Give a stir for 15 secs and then add the sliced carrots and cubed red & yellow peppers. Mix and stir fry on high heat for 1 minute before adding the broccoli florets. Also add salt to season (a pinch) and 1/4 tsp pepper powder. Give a mix and continue to stir fry on high heat for 2 mins.
- Now add the sautéed chicken pieces and give a mix on high heat for 1 minute.
- Add the Dark Soy Sauce, Chicken broth, Red Chilli Sauce and honey. Give a mix and stir fry on high heat for around 2 mins till the sauce has nearly dried up.
- Now add the corn slurry and the sesame oil, give a mix and continue to stir fry on high heat for 1 min till all the sauce has dried up and coats the chicken and vegetables.
#chickenstirfry #stirfrychicken #30minchickenstirfry #chickenstirfryrecipe #stirfryrecipe #chickenrecipe #stirfrychickenrecipe #spiceeats #spiceeeatsrescipes #spiceeatschicken
সুস্বাদু এবং স্বাস্থ্যকর চিকেন স্যুপ তৈরির সহজ রেসিপি | Chicken soup Recipe | chicken vegetable soup
আজকের রেসিপি সুস্বাদু এবং স্বাস্থ্যকর চিকেন স্যুপ তৈরির সহজ রেসিপি | Chicken soup Recipe | chicken vegetable soup | chicken egg drop soup
Ingredients :
Chicken breast - 250 g
water - 4 cups
salt to taste
ginger garlic paste - 1 tsp
pepper powder to taste
cubed carrot 1/3 cup
chilli sauce - 2 tsp
soya sauce - 2 tsp
tomato ketchup - 1 tblsp
egg - 1
corn flour -2 to 3 tblsp
water - 1/3 cup
chopped spring onion
ajinamoto / tasting salt- optional
lemon juice
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COMBINATION OF CHICKEN WITH VEGETABLES SOUP AND STIR FRY CHICKEN WITH PANCIT CANTON..
DONT FORGET TO LIKE ,SHARE, COMMENT AND SUBSCRIBE..I HOPE THIS RECIPE VIDEO WILL HELP AND GUIDE THOSE PEOPLE WHO WANTS TO MAKE COMBINATION OF CHICKEN WITH VEGETABLES SOUP AND STIR FRY CHICKEN WITH PANCIT CANTON..
PLEASE SEE THE RECIPE VIDEO BEFORE YOU MAKE THIS RECIPE IT WILL GUIDE AND HELP YOU!!!
THANK YOU..
BETTER THAN TAKEOUT - Easy Chicken Lo Mein Recipe
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This is a perfect recipe for when you come home from work and you got hungry kids to feed. Everything can be ready within 20 minutes. Better and faster than take out. You can also take it to work as lunch because it reheats in the microwave really well. The flavor if impeccable, it is nutty, savory. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.
INGREDIENTS
1 lb of fresh egg noodles
12.3 oz (350 grams) of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
1/2 tbsp of Chinese cooking wine (Amazon Link -
Black pepper to taste
3 cloves of garlic, sliced thinly
1/2 inch of ginger, julienne
4 oz of carrot, julienne
1/2 of a red bell pepper, julienne
5 mushroom, sliced thinly
4 oz of snap peas
5 scallions
To Make The Sauce
1.5 tbsp of Soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp Hoisin sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tbsp of pure Peanut butter (Amazon Link -
1/2 cup of water
INSTRUCTIONS
Slice the chicken breast thinly. Marinade with garlic, ginger, salt, Chinese cooking wine, black pepper, and baking soda. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture.
Julienne the carrot, bell pepper. Slice the mushroom. Cut the scallions. To save time, you can buy a bag of pre-cut, mixed vegetables from the supermarket.
In a sauce bowl, combine all the sauce ingredients thoroughly. The peanut butter makes the sauce creamier and thicker, helps the flavor to wrap around the ingredients. You have to break up the peanut butter a little bit first so it doesn't clump up.
Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.
Add the scallions and serve.
Videography / Editing by Austin Schargorodski -