Tuesday, November 10, 2009
Chinese Chicken Soup *edited*
Once again I began with the Fast Chicken Soup Base. This time I substituted 1-14 oz. can of Vegetable Broth for the same size Chicken broth at the beginning to give it a bit of different flavor. While the bones and skin simmered I added 1/4 teaspoon Chinese Five Spice Powder to let them infuse the broth with their distinctive flavor. I also added 1/4 teaspoon of Emeril's Essence which I put in nearly everything.( I think it doesn't flavor things so much as enhance the individual flavors of the ingredients.)
The vegetables in this week's soup are:
1 small can mushroom stems and pieces,
2 cups fresh bean sprouts,
1 lb. fresh green beans, cut in 1/2 inch pieces,
and twice as many carrots as the recipe calls for.
I thought about giving it a dash of soy sauce or maybe even hoisin sauce, but it smells so good right now I can't bear to alter it. Maybe tomorrow when the flavors have melded it'll need a little tweaking, but right now I think it's just right.
*I think it needs another 1/4 tsp. of Five Spice Powder; it's got the aroma but not quite enough of the taste.*