Vegetables Chicken Soup

Ingredients:

6 stalks celery (sliced)

1 carrot (sliced)

2 potatoes (cubed)

2 large tomatoes (quartered and cook with hot water for 4 minutes. Remove the skin and set aside)

2 onions (quartered)

100g kernel corns

1 chicken breast with bone (chopped into 4 parts and blanched with hot water)

1 muslin bag

1.5-2 litres water

1 tbsp chopped Italian Parsley

Sea Salt

Coarse black pepper

Methods:

1. Boil the water in a pot. Once the water starts to boil rapidly, put the chicken into the muslin bag and cook for few minutes.

2. Add the celery, carrots, tomatoes, onions and corns into the pot. Cook for 10 minutes. Reduce the heat and simmer for 1 hour. Add the potatoes and continue to cook for another 30 minutes. Remove the muslin bag. Sprinkle the chopped italian parsley and add the salt as desired. Sprinkle some coarse black pepper.

Sauteed Button Mushrooms With Herb

Ingredients:

1 packet Brown Button Mushrooms (washed and sliced)

2 cloves garlic (minced finely)

1 tsp chopped fresh Italian Parsley

2 tbsp light soy sauce

1 tsp cooking wine

1 tbsp olive oil

Methods:

1. Heat the oil in the pan. Sauté the garlic.

2. Toss in the sliced button mushrooms and drizzle the soy sauce. Stir fry for a minute.

3. Sprinkle the chopped Italian Parsley and stir fry quickly.

4. Serve as side dish.

Easy Aglio Olio

Serve 2

Ingredients:

150g spaghetti (cook the spaghetti with 2 tbsp sea salt and a little olive oil for about 15 min. Drain and rinse with cold water. Set aside) 

1.5 bulbs garlic (minced finely)

4 chilli padi (deseeded and chopped)

2-3 tbsp olive oil

Sea salt

Optional:

Italian parsley leaves (chopped finely)

Coarse black pepper

Methods:

1. Heat the olive oil in a non stick pan. Reduce the heat.

2. Sauté the garlic and chilli padi till the garlic is slightly browned. Turn the heat off.

3. Toss the spaghetti with the garlic and chilli padi. Sprinkle some sea salt.

Pumpkin, Sweetcorn & Carrot Chicken Soup

Ingredients:

300g pumpkin (sliced off the green hard outer layer and chopped into chunks)

2 sweetcorn (chopped into chunks)

1 carrot (peeled and chopped into chunks)

1 large tomato (quartered)

14 seedless red dates

1 chicken breast with bone (chopped into 4 parts and blanched with hot water. Remove and set aside)

3 litres water

salt

Methods:

1. Boil the water in the big pot. Once the water starts to boil rapidly, put the chicken and cook for 5 mins.

2. Put the sweetcorn, carrot, tomato and red dates into the pot and cook for 10 minutes. Reduce the heat and simmer for 2 hours. Put the pumpkin in and simmer for another hour. The soup should be very sweet now. Add salt as desired.

Five Treasure Soup

Recipe mainly adapted from Cuisine Paradise.

Slight changes in the ingredients.

500g lotus root (washed, peeled and chopped into chunks)
2 sweetcorn (chopped into chunks)
1 chicken breast with bone (chopped into 4 parts)
6 dried scallops (rinsed and soaked with warm water)
4 small dried mushrooms (soaked in hot water till soften)
14 seedless red dates
3 litres water

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Lotus Root Chicken Soup

Ingredients:

500g Lotus Root (Washed and peeled. Then slice into chunks)

1 chicken breast with bone (chopped into 4 parts and blanched with hot water)

10 dried oysters (washed)

1/2 dried cuttlefish (washed)

14 seedless red dates

3 litres water

Salt

Methods:

1. Boil the water in a big pot.

2. Once the water starts to boil rapidly, put in all the ingredients and cook for 10 minutes.

3. Reduce the heat and simmer for 3 hours. Add the salt as desired.