Chicken soup with Squash, French Beans & Tomato

Name: Chicken soup with Squash, French Beans & Tomato
Yield: 6 peoples
Cuisine: British
Ingredients: 3 big Chicken Legs attach joined with the Breast meat; 400 g Butternut /Squash, peeled cut into a chunk, steam first; 2 handfuls frozen French Beans, cut into 3 inches long; 2 inches Ginger, sliced thinly; 1 Choko (Labu)(optional), peeled,cut into a thick Match stick; 1 Red Capsicums,chopped roughly, better do pre-fried first; 1 big Carrot, peeled then sliced thickly; 2 cubed Chicken stocks; 2 big fresh Tomato sliced roughly; 1 White big onions, chopped; 3 cloves Garlic, smashed, dice; 2 spring onions diced thinly; 4 leaves Basils. chopped roughly; Small fresh Rosemary, finely dice (1tbs chopped); 4 lemons leaves, teared at the edge to release the oil; 1 tsp ground nutmeg; 3/4 tsp Cayenne Pepper Powder(or 2 fresh chillies deseeded & chopped); Salt n grinded Black pepper; 1 cup Rice Bran Oil; Boil water in a kettle; Cooked 1 Cup Rice Basmati

TS @mterry_kitchen

New Zealand

It's a simple, delicious and healthy soup, good in a raining day, my family loves it with a lot of broth to be poured out onto the rice as bed. The dish is very delicious, filling for family dinner

TS @mterry_kitchen

New Zealand

It's a simple, delicious and healthy soup, good in a raining day, my family loves it with a lot of broth to be poured out onto the rice as bed. The dish is very delicious, filling for family dinner

Saved

Ingredients

6 peoples

3big Chicken Legs attach joined with the Breast meat
400 gButternut /Squash, peeled cut into a chunk, steam first
2 handfulsfrozen French Beans, cut into 3 inches long
2 inchesGinger, sliced thinly
1Choko (Labu)(optional), peeled,cut into a thick Match stick
1Red Capsicums,chopped roughly, better do pre-fried first
1big Carrot, peeled then sliced thickly
2cubed Chicken stocks
2big fresh Tomato sliced roughly
1White big onions, chopped
3 cloves Garlic, smashed, dice
2spring onions diced thinly
4 leavesBasils. chopped roughly
Small fresh Rosemary, finely dice (1tbs chopped)
4lemons leaves, teared at the edge to release the oil
1 tspground nutmeg
3/4 tspCayenne Pepper Powder(or 2 fresh chillies deseeded & chopped)
Salt n grinded Black pepper
1 cupRice Bran Oil
Boil water in a kettle
Cooked 1 Cup Rice Basmati

Saved

Steps

1

On a double pot to steam, put the base pot with water, on the second pot put the butternut chunks on a second pot, and let it steams 8'or until half cooked, not to overcook. Turn off the heat, remove, transfer into a dish, set aside. Then put the green French Beans, let it half cook for 10' then
remove, transfer into a big plate and set aside.
2

In a small pot, put plenty of water to boil the sliced
Choko, put a pinch of salt and cook until well soft perhaps it took 20' or until soft.
3

In a big pot put 1 cup of oil, heat then add the onions, stir fry 2' then add the capsicums, stir fry 2 ' then add the tomatoes, carrots, garlic, ginger, salt & stir fry for further 2'. Then add the warm water from the kettle, to fill half pot. Let it boil then add the chicken, salt, black pepper,nutmeg,the herbs: 4 basils leaves chopped, Rosemary, 4 lemon leaves teared off the edges.Once the water boil, lower the temp, cover,simmer for 12' or Turn off the heat
4

Remove the chicken & place them onto a big plate, then try to de-bone the meat, shredded the meat into big pieces. Then put them back into the big pot. Add the half cooked squash, choko, and the green beans. Turn the heat on, once boil then lower the temp, cover the pot and let it simmer for a short time, about 5' or the veggies are just cook. I dont like to overcook them. Taste the seasoning. Then turn off the heat, remove the pot.discard the lemon leaves.
5

To serve the chicken with the broth with the steam rice. Buon appetito

Saved

Cooksnaps

Saved

TS @mterry_kitchen

on March 22, 2023 17:51

New Zealand

As an ordinary housewife, I love doing home cooking & baking, or sperimenting world culinary but I'm a learner in the kitchen, so bear patience with me of my mistakes as all depend on time, availability, strength of health,moods & budget. I have to do the recipes that suites to me, to my husband, kid to my own family's preferences, so my cooking is just simple and not a restaurant style.🇮🇩 😚 I spent my childhood till teen age in Indonesia, a country that loves rice, spicy casserole with gravy, light soup bowls with sambals hot chili sauce on top. My mum cook almost daily 🐟🐋🐬fresh fish dishes, a menu that has plenty of vegetables on the table, we oftenly have snack many times a day. Delightful for us as kids to have🍍🍋🌽plenty of tropical fruits at home. In my birth city the sun shine 10 months yearly, the heavy raining season is 2-3 months approximately it depends in what zone location you are.😍My mom is passionately into cooking and I growing up got inspired and learnt from her cooking recipes, but I didnt learn much because I spent most of the time with the school programs.😍🌶Now I live with my husband in New Zealand. I couldn't find many of the ingredients from the Asian stores for my cooking, so I've tried to substitute the ingredients. The results are that the taste of my cooked dishes are not perfect to the original recipes. I've to reduce the quantity of the hot chilies as my husband or invited friends who can't eat hot meal at all but the main thing is that the dishes taste delicious & healthy.My quote: Keep on trying to improve my own cooking. Cooking is just fun and a relaxing moment to enjoy food around the table with my family 😚 🤗