tetleytee

starting over

Flower

Archive for February, 2014

Cream of mushroom soup

What you need:
1 lb of mushrooms, thickly sliced
1 small onion, diced
3 cloves of garlic, minced
1.5 cups chicken broth
1 cup milk (or soy milk)
4 tbsp of butter
2 tbsp of flour
salt and pepper to taste

What to do:
Melt 2 tablespoons of butter in medium-sized pot and sweat garlic and onions. Add in mushrooms and broth until softened, about 10 minutes. Purée vegetables with hand blender until slightly chunky (or more, if you like creamier). Allow the vegetables to simmer to reduce.

In a separate pot, melt remaining 2 tablespoons of butter on low heat and whisk in flour to create a roux. Add in milk slowly to create the cream base, ensuring there are no lumps. Add in mushroom purée and reduce until desired thickness is achieved. Add salt and pepper as needed.

adapted from allrecipes.com

Chinese chicken with mushrooms

What you need
1 small handful of wood mushrooms
6 dried shiitake mushrooms, soaked
1 chunk of ginger (about the length of a thumb knuckle), sliced thinly
4 chicken thighs, deboned
1 tbsp corn starch
1 tbsp soy sauce
1 tsp oyster sauce
1 tsp sugar
vegetable oil

What to do:
Marinate chicken with corn starch, soya sauce, oyster sauce, and sugar. Let sit for 20 minutes. Halve the shiitake mushrooms. Boil the wood ear mushrooms for approximately 15 minutes to remove any vinegar taste.

Steamed:
Add shiitake and the wood ear mushrooms into the chicken mix with a little bit of oil. Steam the dish for approximately 20 minutes or until the chicken is cooked.

Stirfried:
Add sliced ginger to the marinated chicken and then stirfry in a wok. Add mushrooms a bit of chicken broth, and then cover and simmer for another 10 minutes. Thicken if necessary with corn starch and water. Could also add a dash of shaoxing wine if you have it on hand!

Easy carrot ginger soup

What you need:
1 tbsp butter
1 medium onion, diced
2 cloves of garlic, diced
1-2 large soup carrots (or 4-5 regular-sized ones), diced
1 tbsp grated ginger
2 cups chicken stock

What to do:
Melt the butter in a medium-sized heavy-bottom pot. Add in the onions, garlic and carrots to soften them for about 5 minutes on medium heat (don’t let them brown!). Add chicken stock and ginger, and bring to a boil. Once boiling, turn the heat down to low and simmer for 15 – 20 minutes until carrots are soft. Blend up the ingredients into a smooth soup. Add salt & pepper to taste.

You are currently browsing the tetleytee blog archives for February, 2014.