As we know, the common and seasonal cold are the most common diseases in the world, with more than 1 billion colds per year reported in the United States alone. The cold should not be a distinct disease caused by a limited 1 of more than 200 viruses.
Traditionally, a member of the Chinese families, who were only allowed to have a cold hot chicken soup and chicken congee take to digest the avoidance of all hard and cold dishes. Nobody knows why, but it workseffective.
Here are some chicken soup and chicken congee are recipes that I every time a member of my family has always used a cold.
1. Vietnamese Recipe: Chicken Congee Hue Style
Stock:
* 5 chicken thighs, bone and skin
* Two 1-inch knob fresh ginger, peeled and halved lengthwise
* 5 whole cloves garlic, peeled
* 1 onion, peeled and quartered
* 10 peppercorns
Rice pudding
* 2 tablespoons olive oil
* 3 / 4 cup jasmine rice, rinsed anddrained
* 2 garlic cloves, finely chopped
* 3 shallots, diced
* 1 tablespoon chopped fresh ginger
* 4 leeks, into thin slices (sliced white for soup, green for garnish)
* 2 tablespoons Vietnamese fish sauce
* Fine sea salt and freshly cracked black pepper to taste
* Handful fresh Vietnamese coriander, chopped
* Handful of fresh Thai basil leaves, chopped
* Handful of fresh mint leaves, chopped
* Lime wedges (optional)
Make inventory, placed first seriesof ingredients in a 6-qt soup pot and give with cold water. Bring to boil and immediately reduce the heat has let simmer gently. Let chicken cook for about 25 minutes or until cooked through. Remove chicken and let cool. Carefully remove meat from the bones and try to keep the meat into large pieces. Back skins and bones to stockpot unresolved. The chicken is cut into long thin strips for use in rice pudding or salad. Continue to add hot water to take stockPot to keep the ingredients for the rest of the cooking time under water. I like to simmer my stock for at least 2 hours, but ideally it should simmer for 6 hours or longer. Once done, pour broth through a fine strainer into another stock pot. Discard the solids.
Rinse rice and drain. Heat a frying pan with olive oil, shallots, ginger, garlic and rice and throw until rice is fragrant and completely coated with oil. Transfer rice pot Simmering stock. Cook for another 30 minutes oruntil rice is soft. Add white part of scallions, fish sauce and salt & pepper. Serve in soup bowl, garnished with chicken and chopped herbs. You can squeeze a little fresh lime juice for a burst of freshness. Mix all ingredients until before dinner to enjoy all the wonderful flavors.
2. Chicken congee with steamed vegetables
• 1 to 2 cups long-grain rice
• 5 to 6 cups chicken broth
• 2 tsp salt
• Olive Oil
• Salt and pepper
• 2 cups darkChicken, cut loose
• Your Favorite Vegetables
• peanuts, chopped chilies, or chopped green onions for garnish
Traditionally, rice pudding is done when water is added to rice and then cooked to a paste is consistency. Substituting chicken broth for water, rice porridge has an extra strong flavor. Start by giving the broth and cook the rice. Once boiling, reduce to medium-low. Then put the lid on the pot and steam can escape as when making rice. Cook the chicken in aPan for a minute or two to give it some color and then add the rice. 1 hours stirring occasionally until 1 hours 15 minutes, or until the rice pudding reaches the right consistency and serve. With salt, white pepper to taste and side dishes for flavor without the heat. If you have a steamer, you will be your favorite vegetables in the pot to help the chicken broth infusion with the vegetables, as well as save time cooking!
3. Mom's Cold-Season Chicken SoupRecipe
Ingredients
4 cups homemade chicken broth
Fat from the homemade chicken broth
1 yellow onion, peeled and coarsely chopped
2 carrots, sliced into half-inch slices (about the same amount as onions)
2 celery stalks, sliced into 1 / 4 inch slices (about the same amount as the onion)
1 tablespoon fresh parsley
1 tablespoon chopped greens from a green onion (green) part of the green onion.
1 / 4 teaspoon poultry seasoning
1 / 8 teaspoon (a pinch) of crushed redRed pepper flakes (or a small pinch of cayenne pepper)
Salt and pepper to taste
Method
In a 4 qt saucepan, heat a tablespoon of chicken fat (has risen to the surface and solidified from your homemade stock) on medium heat. If you do not have enough chicken fat, you can a little olive oil. Sauté the vegetables in the fat until the carrots are almost done. While you are sautéing the vegetables, add the seasoning - poultry spices, the crushed red pepper flakes, a pinch of saltand a pinch of pepper. Seasoning such as this is when cooking vegetables is their taste. According to my mother, crushed red pepper flakes or cayenne pepper is very helpful for a cold, so it is part of this recipe. Add the 4 cups of stock. Bring to a low simmer. Add the fresh parsley and green onion greens. Check taste and adjust seasoning.
Serve with (at least) days old, crusty French bread.
Serves 3rd
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