As we know the cold season are the most common diseases in the world, with more than 1 billion colds per year reported in the United States alone.
The common cold is a self-limited disease caused by any of the more than 200 viruses.
Traditionally, a member of Chinese families that colds were allowed to take the hot chicken soup and chicken rice soup, avoiding difficult to digest and cold foods. Nobody knows why, but it works more efficiently.
Here are some recipes for chicken soup and chicken congee I've used every time a member of my family to catch a cold.
1. Vietnamese Recipe: Chicken Congee Hue style
Stock:
* 5 chicken thighs, bone and skin
* 1 button two inches of fresh ginger, peeled and halved lengthwise
* 5 cloves garlic, peeled
* 1 onion, peeled and neighborhoods
* 10 peppercorns
congee:
2 tablespoons olive oil
* 3/4 cup jasmine rice, rinsed and drained
* 2 cloves garlic, finely chopped
* 3 shallots, diced
* 1 tablespoon fresh soup, chopped ginger
* 4 stalks of chopped scallions (white for soup, green for garnish)
* 2 tablespoons fish sauce Vietnamese
* Sea salt and freshly ground black pepper to taste
* Handle Vietnamese fresh cilantro leaves, chopped
* Handle fresh basil leaves, chopped Thai
* Handle fresh mint leaves, chopped
* Lime wedges (optional)
To make stock first set of ingredients in a pot and fill 6/4 with cold water. Bring to a boil and reduce heat to simmer gently stocks immediately. Cook the chicken for about 25 minutes or until done. Remove chicken and let cool.
Caring for the meat from the bones and try to keep the meat into large pieces. Skins and bones back to continue simmering pot. The chicken can then shredded into long thin for use in rice soup or salad strips.
Continue adding hot water pot to keep ingredients submerged during the remainder of the cooking time. I love my stock to simmer for at least 2 hours, but ideally it simmer for 6 hours or more. Once this is done, pour through a fine sieve into another pot stocks. Discard the solids.
Wash and drain rice. Heat a pan with olive oil, onion, ginger, garlic and rice and stir until rice is fragrant and completely coated with oil. Transfer the rice into the pan over low heat of the action. Bake 30 minutes or until rice is tender.
Add green onions, white part, fish sauce and salt and pepper. Serve in a bowl of soup, garnished with shredded chicken and chopped herbs. You can squeeze some fresh lemon juice for a burst of freshness. Mix all ingredients before eating to taste all the flavors.
2. Congee chicken with steamed vegetables
or 1-2 cups long grain rice
or 5-6 cups chicken broth
or 2 teaspoons salt
olive oil or
or salt and pepper
or 2 cups of black chicken, lightly crushed
o your favorite vegetable
or chopped peanuts peppers or green onions for garnish
Traditionally, rice soup is done when water is added to the rice and then boiled for a porridge consistency. By substituting chicken broth for water, rice soup has a strong extra flavor. Start by putting the broth and rice to a boil. Once boiling, reduce heat to medium-low. Then put the lid on the pot, letting out steam and rice.
Cook chicken in a pan for a minute or two to give it some color, then add the rice. Stir occasionally for 1 hour to 1 hour 15 minutes or until rice soup reached the right consistency and serve. Season with salt and white pepper ingredients to flavor without the heat. If you have a steamer, adding your favorite vegetables in the pot will help infuse the chicken with vegetables and save cooking time!
3. Mom cold season soup recipe chicken
ingredients
4 cups homemade chicken soup
Chicken fat homemade broth
1 yellow onion, peeled and cut into cubes of about
2 carrots, cut into half-inch slices (about the same amount as onion)
2 stalks celery, sliced 1/4 inch (approximately the same amount as onion)
1 c fresh parsley leaves
1 green c chopped green onion (green part of green onions).
1/4 teaspoon poultry seasoning
1/8 teaspoon (a pinch) red pepper flakes (or a pinch of cayenne pepper)
Salt and pepper to taste
method
In a 4 qt saucepan, heat a tablespoon of chicken fat (which rose to the surface and solidifies your home inventory) over medium-high heat. If you do not have enough chicken fat, you can add a little oil. Saute vegetables in fat until carrots are almost cooked. While sauteing the vegetables, add seasonings - poultry seasoning, red pepper flakes crushed and a pinch of salt and a pinch of pepper. Like this seasoning when cooking vegetables to bring out their flavor.
According to my mother, flakes or crushed red pepper cayenne is very useful for a cold, so it is part of this recipe. Add 4 cups broth. Bring to a low boil. Add the fresh parsley and green onion. Check the seasoning and adjust to taste.
The common cold is a self-limited disease caused by any of the more than 200 viruses.
Traditionally, a member of Chinese families that colds were allowed to take the hot chicken soup and chicken rice soup, avoiding difficult to digest and cold foods. Nobody knows why, but it works more efficiently.
Here are some recipes for chicken soup and chicken congee I've used every time a member of my family to catch a cold.
1. Vietnamese Recipe: Chicken Congee Hue style
Stock:
* 5 chicken thighs, bone and skin
* 1 button two inches of fresh ginger, peeled and halved lengthwise
* 5 cloves garlic, peeled
* 1 onion, peeled and neighborhoods
* 10 peppercorns
congee:
2 tablespoons olive oil
* 3/4 cup jasmine rice, rinsed and drained
* 2 cloves garlic, finely chopped
* 3 shallots, diced
* 1 tablespoon fresh soup, chopped ginger
* 4 stalks of chopped scallions (white for soup, green for garnish)
* 2 tablespoons fish sauce Vietnamese
* Sea salt and freshly ground black pepper to taste
* Handle Vietnamese fresh cilantro leaves, chopped
* Handle fresh basil leaves, chopped Thai
* Handle fresh mint leaves, chopped
* Lime wedges (optional)
To make stock first set of ingredients in a pot and fill 6/4 with cold water. Bring to a boil and reduce heat to simmer gently stocks immediately. Cook the chicken for about 25 minutes or until done. Remove chicken and let cool.
Caring for the meat from the bones and try to keep the meat into large pieces. Skins and bones back to continue simmering pot. The chicken can then shredded into long thin for use in rice soup or salad strips.
Continue adding hot water pot to keep ingredients submerged during the remainder of the cooking time. I love my stock to simmer for at least 2 hours, but ideally it simmer for 6 hours or more. Once this is done, pour through a fine sieve into another pot stocks. Discard the solids.
Wash and drain rice. Heat a pan with olive oil, onion, ginger, garlic and rice and stir until rice is fragrant and completely coated with oil. Transfer the rice into the pan over low heat of the action. Bake 30 minutes or until rice is tender.
Add green onions, white part, fish sauce and salt and pepper. Serve in a bowl of soup, garnished with shredded chicken and chopped herbs. You can squeeze some fresh lemon juice for a burst of freshness. Mix all ingredients before eating to taste all the flavors.
2. Congee chicken with steamed vegetables
or 1-2 cups long grain rice
or 5-6 cups chicken broth
or 2 teaspoons salt
olive oil or
or salt and pepper
or 2 cups of black chicken, lightly crushed
o your favorite vegetable
or chopped peanuts peppers or green onions for garnish
Traditionally, rice soup is done when water is added to the rice and then boiled for a porridge consistency. By substituting chicken broth for water, rice soup has a strong extra flavor. Start by putting the broth and rice to a boil. Once boiling, reduce heat to medium-low. Then put the lid on the pot, letting out steam and rice.
Cook chicken in a pan for a minute or two to give it some color, then add the rice. Stir occasionally for 1 hour to 1 hour 15 minutes or until rice soup reached the right consistency and serve. Season with salt and white pepper ingredients to flavor without the heat. If you have a steamer, adding your favorite vegetables in the pot will help infuse the chicken with vegetables and save cooking time!
3. Mom cold season soup recipe chicken
ingredients
4 cups homemade chicken soup
Chicken fat homemade broth
1 yellow onion, peeled and cut into cubes of about
2 carrots, cut into half-inch slices (about the same amount as onion)
2 stalks celery, sliced 1/4 inch (approximately the same amount as onion)
1 c fresh parsley leaves
1 green c chopped green onion (green part of green onions).
1/4 teaspoon poultry seasoning
1/8 teaspoon (a pinch) red pepper flakes (or a pinch of cayenne pepper)
Salt and pepper to taste
method
In a 4 qt saucepan, heat a tablespoon of chicken fat (which rose to the surface and solidifies your home inventory) over medium-high heat. If you do not have enough chicken fat, you can add a little oil. Saute vegetables in fat until carrots are almost cooked. While sauteing the vegetables, add seasonings - poultry seasoning, red pepper flakes crushed and a pinch of salt and a pinch of pepper. Like this seasoning when cooking vegetables to bring out their flavor.
According to my mother, flakes or crushed red pepper cayenne is very useful for a cold, so it is part of this recipe. Add 4 cups broth. Bring to a low boil. Add the fresh parsley and green onion. Check the seasoning and adjust to taste.
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