Fiery Chicken Soup with Demon Peppers: Spicy Goodness to Burn Your Taste Buds!
Welcome to my channel, where I share my passion for cooking and experimenting with different flavors! In this video, I'll be showing you how to make a delicious Hot and Spicy Chicken Soup with Demon Peppers. This soup is perfect for those who love a bit of heat in their food. I'll guide you step-by-step through the recipe, sharing tips and tricks along the way.
To make this soup, you'll need a few key ingredients, including chicken broth, chicken breast, vegetables, and of course, demon peppers. If you're not familiar with demon peppers, they're a type of hot pepper that's known for their extreme spiciness. Don't worry, though, I'll show you how to handle them safely so you don't end up burning your hands!
Once we've prepped all the ingredients, we'll start cooking the soup. You'll see how the flavors come together and how the demon peppers add a real kick to the dish. It's a perfect recipe for a cold winter's day or if you're feeling a bit under the weather.
If you enjoy this video, please give it a thumbs up and consider subscribing to my channel for more delicious recipes like this. And if you have any suggestions for future videos, please let me know in the comments below. Don't forget to share this video with your friends who love spicy food, too! Thanks for watching, and I'll see you in the next video.
The INCREDIBLE Curry Pea Soup Recipe you can make quick and SPLIT!
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LEARN HOW TO MAKE AN EASY CURRIED SPLIT PEA SOUP RECIPE TODAY!
LAY HO LAY HO indeed today! This deliciously flavour rich soup is a total warm hug in a bowl. Join me in this episode and learn how to make an incredible curry split pea soup recipe right at home!
Ingredients:
1 cup dried split peas (soaked overnight)
400ml canned chickpeas (mayo recipe
1 1/2 tsp salt
pepper to taste
1/2 tbsp smoked paprika
4 tbsp olive oil
3 pieces garlic
1 onion
2 carrots
2 sticks celery
2 russet potatoes
1 tomato
1 tsp chili flakes
2 tbsp curry powder
8 cups water
garam masala to serve
fresh arugula to serve
chili oil to serve (
Directions:
1. Soak the dried split peas overnight with about 3 cups of water. Then, rinse and drain when ready to cook
2. Preheat the oven to 375F
3. Rinse and drain the canned chickpeas and toss in a large mixing bowl along with a pinch of salt, pepper, 1/2 tbsp smoked paprika, and 2 tbsp olive oil
4. Spread the chickpeas onto a baking tray lined with parchment paper
5. Finely chop the garlic and onion. Chop the carrots and celery into small pieces. Chop the potatoes into small cubes and dice the tomato
6. Bake the chickpeas in the oven for 40min
7. Heat up a stock pot to medium heat. Add 2 tbsp olive oil followed by the onions and garlic. Sauté for 5-7min
8. Add the carrots and celery. Sauté for another 4-5min, then add the salt, chili flakes, and curry powder. Sauté for about 1min
9. Add the tomatoes and sauté for a couple of minutes. Add the split peas, potatoes, and water. Turn the heat to medium high. When the soup comes to a boil, cover and cook on medium for 25min
10. Carefully transfer 4-5 cups of soup into a blender. Then, blend on medium high for a few seconds. Pour the blended soup back into the pot and give it a good stir
11. Plate the soup and garnish with some more chili flakes, a pinch of garam masala, some crispy chickpeas, some fresh arugula, and a good drizzle of chili oil
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Fiery Chilli Wonton Soup by Lee Kum Kee
During the Autumn/Winter months we always reach for the stews, soups and broths and at Lee Kum Kee we're no different. This Hong Kong inspired Chilli Wonton Soup will definitely warm your taste buds. It's quick and simple to create from your own home, perfect after a long day at work.
Let us know in the comments what recipes you'd like to see next!
Happy Wok-ing!
Filling:
Lee Kum Kee Double Deluxe Soy Sauce
Sesame Oil
Sugar
Ginger
Garlic
Spring Onion
Coriander
Chinese Chive
Shiitake Mushrooms
Minced Pork
Chopped Prawns
For the soup:
Lee Kum Kee Chiu Chow Chilli Oil
Lee Kum Kee Oyster Sauce
Chicken Stock
Here is the transcript for the video.
Chili Wonton Soup, it’s a simple start to basic dim sum.
Always make sure you season your ingredients properly. We start with a traditional mix of double deluxe light soy sauce, sesame oil, and a pinch of sugar. It’s guaranteed to make your food taste Chinese.
The filling is a classic combination of ginger, garlic, and spring onion. I like to throw a bit of coriander in there as well, we’ve also got some Chinese chives, shiitake mushrooms, and they’ve been soaked in hot water over night. Don’t forget the Chinese leaf as well, all finely chopped.
The meat mix is a traditional mix of pork and prawn mince. The folding is pretty simple, we start nice and easy, we’ve got your pastry, they’ve been ready made just like a bit of pasta. Don’t over fill your pastry just a teaspoon of mix, make sure you bring that pastry into the base of your hand, into your fingertips. You’ve got your crane coming down from the top and then we’re going to start pleating, so pushing through into the pastry, picking up your fingers, and pleating one by one. I like to do at least three to five, if not seven pleats at a time. Squeeze that together bring the lip up, and close that all together. And there you have it your wonton.
The soup is really easy all you need is a little bit of Chui Chow Chili oil, Lee Kum Kee Oyster Sauce, and good ladle, about 200ml of chicken stock. A couple of ladles over the dumplings straight into the steam basket. Steam for six to eight minutes.
Come to the Oriental Culinary Institute for any of our courses, and you’ll learn this type of dim sum.
How to make CHILI OIL ~ a fiery and addictive substance!
In our house, the mood drops when chili oil supplies run low. I have no Asian background and this is not an authentic oil, but it's a delicious oil, of which we consume a lot. In dipping sauce, over Asian dishes, rice, noodles, roasted veggies, meats, soups, eggs ......
In my Florida garden, sweet peppers can be a gamble. Hot peppers on the other hand, especially cayenne, never disappoint. And aside from making fermented hot sauce ( ), my huge home grown supply usually dwindles over the year, making chili oil.
Give it a try, it really is worth it. Don't like it hot? Gift little jars to your fire loving friends. :)
You'll need - roughly - there are no precise measures here:
1.5 - 2 cups neutral oil
1 cup dried peppers flakes or choice - hot, sweet or a combination thereof
1 onion, finely diced
6 garlic cloves - finely chopped or pressed
2 - 3 star anise
2 -3 cloves
2 - 3 bay leaves
teaspoon of crushed szechuan or black pepper corns
2 - 3 tablespoons soy sauce
1 - 2 tablespoons sesame oil (optional)
salt to taste
In a sauce pan heat oil to approximately 200F (or below) and add diced onions. Put aromatics (star anise, pepper corns, clove, bay leaves) in a muslin bag or tea strainer and submerge in the oil.
After onions have shriveled significantly, (anywhere from 30 - 40 mins) add garlic. Keep at or below 200F until onions are slightly brown and floating. Be patient, this may take a while.
Remove aromatics and turn up heat to 250F. Shut off heat and immediately incorporate pepper flakes.
Allow to cool for a while, then add soy sauce, salt to taste and sesame oil if desired.
Store in refrigerator or freeze in small freezer safe jars.
Enjoy!
|| Top Ramen Fiery Chilli ¦ Korean Style ????|| #recipe #reels #food #koreanfood
Ingredients:
Garlic
Sesame seeds
Chili flakes
Top ramen masala
Soya sauce
Vinegar
Oil
How To Make Peri Peri Sauce | Homemade Nandos Sauce Recipe
Here I will show you how to make your own peri peri sauce. This recipe is just like Nando’s marinade which you can use for tasty and juicy grilled chicken.
*Note - I forgot to include lemon juice in this video clip (very sorry) which I feel is one of the important ingredients for this recipe.
Full Written Recipe -
Blender I Use -
Simply add all the ingredients to a food processor and keep it stored in the refrigerator. You can marinate chicken breasts, thighs, or wings. Trust me, it will taste unbelievable fresh, spicy, and juicy. The blender I used is very powerful, but with a less powerful blender, you may need to use a strainer before you add the sauce to a pan.