Chicken bits and broth the remainder from 4 chicken thighs pressure cooked in their own dish inside a pressure pot with water for the pot. So, no cleaning necessary for the pot.
There wasn't much chicken broth left so most the liquid here is water. The Asian flavoring for the soy-broth are brilliant.
1 teaspoon soy sauce
1 teaspoon Asian fish sauce
1/2 teaspoon toasted sesame seed oil
1 teaspoon dry Sherry substituting (with sugar) for Japanese mirin
1 level teaspoon sugar
Those things together in a few cups of water make a delicious soup broth. It's basically the same thing that goes into sukiyaki broth. Along with all the blended flavors from the added ingredients.
This same type of flavor ingredients goes very nicely in miso soup. Along with a sort of tea made from steeping kombu seaweed and bonito flakes.
I've been really enjoying adding tofu to things. It's very nice in soups.
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