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1 Peel, rinse and mince ginger 2 Peel, rinse and mince garlic.

Chicken And Almond Soup

Ingredients :

75g ghee, 1 stalk of leek, 23g ginger, 75g almonds, 1/2t black pepper corns, 1 green chili pepper, 1 carrot, 50g peas, 160g chicken breast, 1 stalk of coriander, 2 cups of chicken stock, 250ml plain light cream, some salt.

(1) some salt, some ground pepper.
(2) 1t salt.

Preparation :

1. Thaw chicken breast; Blanch in boiling water for 10 seconds; Remove and immediately rinse in running water till cool; Drain; Discard the skins; Cut into cubes; Marinate in seasoning (1) for 30 minutes.
2. Thaw peas; Blanch in boiling water with some salt for 20 seconds; Remove and drain.
3. Peel, rinse and julienne ginger.
4. Rinse and chop leek finely.
5. Rinse coriander; Chop most finely; Discard the stems of the remaining.
6. Peel, rinse and slice a carrot.
7. Crush 1/2t black pepper corns.
8. Crush 75g almonds.
9. Rinse, seed and chop a green chili pepper.
10. Heat a karahi over a high heat; Melt 75g ghee over a low heat; Add the ginger and the leek; Stir-fry over a low heat till softened; Turn to lower heat; Add the green chili pepper, the carrot, the peas and the chicken; Stir-fry over a low heat briefly; Add seasoning (2), the almonds, and the black pepper corns;
Stir-fry over a low heat till the chicken is cooked (about 10 minutes; keep on stirring); Add the chopped coriander; Toss briefly; Turn off the heat; Cool.
11. Add the mixture from the step 10 to an electronic blender; Blend into paste (about 1.5 minutes); Add 2 cups of chicken stock; Blend for 30 more seconds.
12. Return the mixture from the step 11 to the karahi; Bring to the boil over a medium heat; Turn to a low heat; Gradually stir in 250ml light cream; Cook over a low heat for 2 minutes (keep on stirring); Turn off the heat; Transfer to a serving bowl; Garnish with the remaining coriander; Ready to serve.