When it comes to soup, I believe there is no need for measurement. I surprisingly ended up with quite a bit of soup left over. Soup is the only kind of left over I will actually eat and it is usually better the next day.
Ingredients...
1/2 of a Left Over Rotisserie Chicken from Maynard's Market
Red Cabbage
Red Onion
Rice Noodles
Peanut Butter
Peanuts
Sesame Oil
Salt and Pepper
3 Roma Tomatoes
Paper Bag of Flour
Salt and Pepper
Fill a large stock pot with water- wait for the boil. I picked off the bones from the rest of my chicken that was left over from a few days ago. Drop in boiling water. Along with the bones. Next, Toss in your red cabbage and a large handful of peanuts. About 2 tablespoons of sesame oil and a dash of garlic powder (of course fresh garlic would be key but I was feeling lazy). Then I added the peanut butter, about 2 heaping spoonfulls (use a wooden spoon) and some red onion.
Don't forget your desired amount of salt and pepper and let simmer on the stove for 15 minutes or 5 hours...
Regardless, when you are ready to eat within the next 25 minutes, you will get a small frying pan out, fill with hot olive oil and turn up high. Start slicing your roma's, the thicker the better; I have come to find out. Take a small paper bag and fill with about a cup of flour and salt and pepper, take your slices and drop them in the bag. Shake until each slice is evenly floured.
At this point your oil should be hot enough and you are free to throw in a batch of floured tomatoes and cover. TIME FOR NOODLES. These noodles cook fast so make sure it is the last thing you add to your soup. The soup and the fried roma's were done pretty much at the exact same time (which is always nice).
Last thing: Don't forget to take out the chicken bones from the soup before serving.
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