AUGUST 2018 | Wai Lin Coultas
THERE IS nothing more comforting then a roast chicken as an easy dinner; especially when there is leftover succulent meat for whipping up an aromatic and tasty broth that marries traditional western stock from roast chicken bones with age old Chinese essence of brewing and serving chicken soup, perfect for a hearty lunch that warms the soul after tending the garden on a nippy morning.
Ingredients ½ roast chicken breast, torn into chunks 2 large carrots, cut into 1 cm thick discs 2 red onions, peeled and quartered 1 large potato, cut into 1.5 cm thick cubes 7 button mushrooms, quartered 1/3 cup frozen peas 1/3 cup frozen corn kernels 41° South Tasmania ginseng spice
For the chicken stock* 800 g roast chicken bones (approximately from 4 roast chickens) 1.2 l boiling water 2 carrots, diced 4 stalks celery, diced 2 onions, peeled and diced Iodised salt Crack black pepper
*Note: Can be advance prepared and frozen, for making fresh roast chicken soup another day.
To make the stock, add bones, water and vegetables into stock pot, bringing to boil.
Simmer covered for 1 hour before straining out the bones and vegetables.
Return clear stock to pot, seasoning with salt and pepper.
Add carrots, onions, potato and mushroom to stock, bringing to boil.
Over a medium flame, simmer covered for 20 minutes.
Add chicken, simmering covered for another 5 minutes.
Add peas and corn, simmering for a further 5 minutes before seasoning with ginseng spice.
Serve hot with crusty multi-grain bread and with teriyaki sauce laced to taste with finely diced red and green bird’s eye chillies for dipping the chicken.
Photo | Wai Lin Coultas