關於 what to add to chicken broth to make soup ，我們在網路上蒐集到這些相關的討論、資訊與評價

Kopivosian!

As a disclaimer, my husband MANager Joe writes and creates the thumbnail so I was a bit #rolleye but hey! Let's have fun lah. (The reason behind this title is simply because I made a cameo in Marsha and Velvet's much loved hit "Sumandak Sabah" which has lyrics going "Sumandak Sabah ...mana ko mau cari? Semua lawa-lawa pandai masak nasi!")

Anyhoo...in light of the Kaamatan & Harvest Festival celebrations coming soon (Harvest Festival is a celebration to thank a bountiful harvest of rice) - I've themed our D'Varomas Live Cooking Show "Borneon with a Twist".

So what was cooked today?

1. Refreshing Lemonade with Asam Boi by Rifqi
2. Quick Steamed Mantou Buns by Suzie Alias
3. Lazy Mom's Tuna Sushi Balls by Aisyah Wahab and
4. Soup Ayam Lihing by Daphne Iking

I'd like to thank my Sales Advisors Mas Era and her 14 year old son Rifqi, Suzie and Aisyah for being my co-presenters of our #DVaromas Weekly LIVE show, as well as my wonder leaders in D'Varomas for sharing and commenting over the LIVE earlier.

Why the following menu?

1. Lemonade is our a well-known favourite beverage of most Thermomix users. Plus it demonstrates the TURBO power of the TMX where we can grind the rock sugar to powdery goodness in just 2 seconds! Add 2 cut lemons (with peel intact) with cold water, TURBO another 2 seconds and voila! It's done! Popped an asam boi cause we Sabahans love our Kit Cai Ping (kasturi drink with asam boi) so this is the twist in our much loved beverage.

2. Sabah is known for it's seafood. Dip your mantou buns (Steam or fried) with your Kam Heong Prawns or Chili Butter Crab ... delish!

3. Aisyah shows us how EASY and healthier and CLEANER it is to cook rice using the "simmering basket method". No grain of rice is wasted and her easy to make sushi rolls are definitely going to be a hit amongst my kiddos!

and finally

4. Sup Ayam Lihing (Chicken Rice Wine) is a popular soup of the Kadazandusun community. Usually I would use Ayam Kampung, but I only had chicken breasts so I had to make the broth in advance. Add a bit of lihing or rice wine and hmmmmm. Heaven!

Hope you enjoy the show! Let us know in the comment box what recipes would you like on our next DVA show!

Love and Light ... Come and join the DVAs ... we shine so Bright! =P

Kopivosian!

As a disclaimer, my husband MANager Joe writes and creates the thumbnail so I was a bit #rolleye but hey! Let's have fun lah. (The reason behind this title is simply because I made a cameo in Marsha and Velvet's much loved hit "Sumandak Sabah" which has lyrics going "Sumandak Sabah ...mana ko mau cari? Semua lawa-lawa pandai masak nasi!")

Anyhoo...in light of the Kaamatan & Harvest Festival celebrations coming soon (Harvest Festival is a celebration to thank a bountiful harvest of rice) - I've themed our D'Varomas Live Cooking Show "Borneon with a Twist".

So what was cooked today?

1. Refreshing Lemonade with Asam Boi by Rifqi
2. Quick Steamed Mantou Buns by Suzie Alias
3. Lazy Mom's Tuna Sushi Balls by Aisyah Wahab and
4. Soup Ayam Lihing by Daphne Iking

I'd like to thank my Sales Advisors Mas Era and her 14 year old son Rifqi, Suzie and Aisyah for being my co-presenters of our #DVaromas Weekly LIVE show, as well as my wonder leaders in D'Varomas for sharing and commenting over the LIVE earlier.

Why the following menu?

1. Lemonade is our a well-known favourite beverage of most Thermomix users. Plus it demonstrates the TURBO power of the TMX where we can grind the rock sugar to powdery goodness in just 2 seconds! Add 2 cut lemons (with peel intact) with cold water, TURBO another 2 seconds and voila! It's done! Popped an asam boi cause we Sabahans love our Kit Cai Ping (kasturi drink with asam boi) so this is the twist in our much loved beverage.

2. Sabah is known for it's seafood. Dip your mantou buns (Steam or fried) with your Kam Heong Prawns or Chili Butter Crab ... delish!

3. Aisyah shows us how EASY and healthier and CLEANER it is to cook rice using the "simmering basket method". No grain of rice is wasted and her easy to make sushi rolls are definitely going to be a hit amongst my kiddos!

and finally

4. Sup Ayam Lihing (Chicken Rice Wine) is a popular soup of the Kadazandusun community. Usually I would use Ayam Kampung, but I only had chicken breasts so I had to make the broth in advance. Add a bit of lihing or rice wine and hmmmmm. Heaven!

Hope you enjoy the show! Let us know in the comment box what recipes would you like on our next DVA show!

Love and Light ... Come and join the DVAs ... we shine so Bright! =P

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じゅわとっとだし汁が溢れ出す揚げ出しレシピ♫
たっぷりの大根おろしと一緒にいただくので、揚げ物だけどさっぱりいただけます。
寒い日にはポカポカ温まる最高の料理！ぜひ作ってみてくださいね♫

揚げだし鶏もも大根
2人分

材料：
鶏もも肉　300g
酒　大さじ1/2
塩　適量
片栗粉　大さじ3
揚げ油　適量

◾︎だし汁
だし汁（白だしめんつゆ使用）
　　　　※表示の通りうどんの汁くらいにうすめて　参考：めんつゆ60ml+水320ml
しょうゆ　大さじ1
大根おろし　5センチ分
えのき (根を切り落とし5センチの長さに切る)　小1袋
一味唐辛子、ねぎ　お好みで

作り方：
1.だし汁を作る。だし汁、しょうゆを鍋に入れ、煮たったらえのきを入れ一煮立ちさせ、大根おろしの半量を入れる。

2.鶏肉の余分な脂や筋を取り一口大に切って、酒と塩を揉み込み下味をつける。
　
3.(2)を袋に入れて片栗粉をまぶし、油で揚げる。

4.(3)を器に盛り付け、(1)のだし汁をかける。

5.(4)に残りの大根おろしと、お好みでねぎや一味唐辛子を添えたら、完成！


Here is what you'll need!


Fried chicken with dashi broth
Servings: 2

INGREDIENTS
300g chicken thigh
1/2 tablespoon sake
Some salt
3 tablespoon potato starch
Some oil (for frying)

◆Dashi broth
Noodle soup base (dilute with water as a package instruction)
1 tablespoon soy sauce
5cm Japanese radish aka Daikon (grated)
1 packet enoki mushroom (remove the root, cut into 5cm pieces)
Some chili powder

PREPARATION
1. To make dashi broth, heat diluted noodle soup base and soy sauce in a pan. Add enoki mushroom when boiled. Add half of grated daikon.

2. Remove excess fat and tendons from chicken thigh. Cut into bite-size pieces. Season with salt and sake.

3. Coat the chicken with potato starch in a plastic bag, then deep-fry.

4. Place fried chicken (3) in a bowl. Pour dashi broth (1) over the chicken.

5. Put rest of grated daikon. (Sprinkle with chili powder as you like.)

6. Enjoy!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

This soup if what we all need to beat the weather now!! And it’s really simple to make just follow my recipe and watch the video?

500gm free range chicken bones, skinless
500gm free range chicken meat, skinless
1whole red onion, diced
4cloves garlic, smashed & skin on
Thumb size ginger, smashed & skin on
200gm carrots, big chunks
1whole red chilli, split

In a hot pot heat up 3tbsp coconut oil and fry of chicken bones until light brown. Add onions and sweat followed by garlic, ginger, carrots, red chilli & fry them all until fragrant.

Chinese herbs:
300gm mixture of dehydrated Chinese herbs & fruits
1L of hot water
2pieces bay leaves
1tbsp black peppercorns

Hydrate the dehydrated herbs in 2L of hot water for 20mins. Add herbs and infused water to frying bones pot and scrape the bottom & sides on the pot. Bay leaves and peppercorns can be added after scrapping. Season with a pinch of salt for now.

Close the pot and allow it to boil. Once it starts to boil, reduce fire and allow it to simmer for an hour.

After an hour of simmering, you will realise the soul has reduced down by half. Remove the bones(optional) and add in the chicken meat & 500gm diced potato. Pour in 2L of water and let it boil again on a high fire for 25mins.

Garnish with lots of coriander and season to taste. Goes perfectly well with steamed rice, fried omelette or this can even be a broth for your noodle soup.

Happy cooking guys!! ?
#letscookwithchefvic