Chicken Tortilla Soup
Video taken from the channel: outdoorcastironcook
Chicken Tinga⎜Vegan shredded chicken Mexican stew⎜Super easy!
Video taken from the channel: Chef Jana
How to Make Perfect Hot Pot Every Time
Video taken from the channel: Taste Show
Cumin Spiced Tomato Lentil and Chard Soup | Instant Pot |Vegan
Video taken from the channel: Growing Frugal
Biang Biang Noodles, with Chili oil topping (油泼面)
Video taken from the channel: Chinese Cooking Demystified
Latin Shredded Chicken Stew
Video taken from the channel: Cookedbyjulie
Spicy Cumin Lamb Noodles at Xi’an Famous Foods & Flushing New York City Chinese Food Tour!
Video taken from the channel: Mark Wiens
Bring 8 cups of water to a boil and add the chicken breast, cumin, oregano, and salt. Boil, covered, until the chicken breast can easily be pierced through with a fork—about 15 minutes. When ready, remove the chicken, strain the liquid, and reserve for use as the base for the soup.Season with salt and pepper to taste. Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot; bring to a simmer.
Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as.In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes.
Stir in chicken, season with salt and pepper, and cook until chicken.Over medium-low heat, add chicken stock and acho chile to saucepan. Simmer uncovered, stirring occasionally, until mixture is moderately thickened.Instructions.
Place whole chicken in large stockpot and cover with water. Pour in chicken stock. Add 2 carrots, 2 celery stalks and thyme, a little salt and pepper, and bring to a boil.
Heat oil. Saute onions, carrots, celery, ginger, garlic. Add broth, tomatoes, potatoes, seasonings and bring to a boil.Add chicken to the pot and then pour in the pureed soup. Stir well and cover with a lid, then reduce heat to low.
Simmer soup on low heat for 30 minutes until vegetables are very soft. Season generously with kosher salt and serve hot. Sometime in the late spring, my two little girls and I planted a vegetable garden.Ingredients. 2 cups chicken broth.
1 cup fresh or frozen corn. 1 small celery rib, chopped. 1 small carrot, chopped. 1 small onion, chopped. 1 cup shredded cooked chicken.
1/2 cup canned diced tomatoes. Salt and pepper to taste.Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil.
Reduce heat to low and simmer for 30 minutes.Spicy Chicken Vegetable Soup with Fresh Herbs Saveur nam pla, dill, shallots, lemongrass, boneless skinless chicken breast and 12 more Spring Vegetable and Chickpea MinestroneFeasting at Home.Heat the oven to 350°F. Stir the soup and 1/4 cup water in a large bowl.
Step 2 Season the chicken with 1/2 teaspoon black pepper, the onion powder and poultry seasoning.Instructions. Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, and carrots. Saute until onions are translucent and the veggies have been tossed through with hot oil.
Add stock and season with salt and pepper to taste. Add the soy sauce.Add olive oil, garlic, and onion to the Instant Pot. Cook on sauté for 5 minutes. Add raw chicken, vegetables, diced tomatoes, seasonings, broth, and water.
Close and lock the Instant Pot and cook on the soup setting.Shredded chicken is perfect for adding to chicken tacos, chicken enchiladas, chicken casseroles, and any other recipe calling for cooked chicken. Here are some of our favorite shredded chicken recipes to try for dinner tonight.
7 cups (1 2/3 liters) chicken or vegetable stock 1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained 1 cup.
List of related literature:
|
|
| from Glycemic Index Diet For Dummies |
|
|
|
| from The Glycemic Index Diet For Dummies |
|
|
|
| from The Looneyspoons Collection |
|
|
|
| from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico |
|
|
|
| from Not Your Mother’s Slow Cooker Cookbook |
|
|
|
| from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss |
|
|
|
| from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy |
|
|
|
| from The Sexy Chef Cookbook |
|
|
|
| from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy |
|
|
|
| from Heirloom Beans: Recipes from Rancho Gordo |
48 comments
chinese food is corona, they should be banned. i am 7 years old.
Love to make Tinga de pollo, need to try your recipe, thanks for sharing!!!
How to make a sink full of dirty dishes that’ll last for three days.
This is seriously one of the best things I’ve ever eaten. The pork burgers are also really good.
“How to make the perfect hot pot every time”
Uses tens of spices and seasonings and vegetables and multiple kinds of meat to make a lot of dressings and seasonings and salads for a relatively small portion at the end
No sorry, I don’t think I even have the money to make this once, let alone “every time”, let alone having the capacity to purchase the spice kiosk it needs for it to be done, let alone knowing what most of ingredients he used even are before watching the video
me craving for a hotpot lets make it
umm after watching video i dont have more than half the ingredients
bruh you startin to look like cumin. first man to turn into a spice right here
Comida Mexicana me vuelve loco… si necesitas un catador titulado aquí me tienes jjjjj… besoooss
You two ROCK! I wish you would do a video on hand pulled noodles! Every and I mean every video on YouTube purporting to successfully do them using freaking cake flour or endlessly kneading for 378 hours straight…….even the funny German dude…are ALL lying! I attended a culinary school in Beijing for this purpose alone….using peng hui powder mixed with water into the dough and with 22 minutes of monkeying around and your pulling noodles like crazy……I’d like to see you finally put this topic to bed……please….
No oil contains cholesterol… cholesterol only comes from animals. An odd thing to add.
Hello Chef:) thanks for a fantastic recipe, it looks great! Greetings:)❤
Under present supermarket shortages, I am having a go at making this with self-raising flour. Hope it works…
I wonder how mark handles all that oil I cut out oily foods a long time ago if I ate oily food now I would get the oil sweats not in the good way ��
Idk why all these people in the comments are acting like this is super complicated. The ingredients are expensive if you don’t have the spices on hand, but like, this is not that difficult. It’s a multistep process, like most good things. The real question is what kind of wine do we mean when we say “cooking wine” because idk what that is for chinese cooking.
The boringest and strangest part is when Mark ate salad ����
Did he just throw out that bowl of liquid those cucumbers were in into the garbage? Dude not everyone can travel the world eating for a living. Some people have to lift trash bags out of trash cans in restaurant’s filled with liquid that spills inside the bin and onto the floor giving them twice the work! God Mark you really are a PIG! Maybe I should start a Vlog highlighting just how nasty you are.
In my opinion, I think Chinese restaurants are dirty. But I’m not going to offend anyone
I started this recipe a month ago. I’m still shopping for ingredients.
Now I know why Mark doesn’t like sweets.
Sugar is a appetite inhibitor ����
Eating Asian in america is like narrowminded Americans eating only American food on vacay outside of America…boring
What a beautiful stew, Julie. You have the cutest little smile, and the sweetest voice. What makes stews flavorful? Stay safe, sweetheart.
I have chili flakes home grown in vietnam. Would have to adjust the amount I add as it is far more potent than normal store bought variety haha. First time I tried it and covered a dish in it to a nice red like normal chili was an experience ��
My son and I visited Manhattan and ate here. It was incredible.
I remember coming over my friends house and making these together. It was a fun and easy process, I’m hoping to try it again myself!
This was so wonderful to have! I’m in the states and can’t get back to China because of the virus. But, at least I got to introduce my family to my favorite Chinese food! Thank you so much for making these!
Great recipe. Just followed it with success on first try. And yum! Sadly I never had any reference, so Ill guess I enjoy my stay in plato’s cave for now
i have recently become a subscriber, my husband watches your vlogs so he got me hooked. Thank you for giving up a solid description of your food experience. Truly I am a forever subscriber now:) from Canada:)
I have to comment I LOVE YOU GUYS! This is about the sixth recipe from your site that blew my mind, but I consider it as a milestone, as I never thought I’d be able to do it from home. There’s a very famous Chinese chef in my hometown, Budapest, and I’m obsessed his biang biang noodles, but with this lockdown, and this noodle not being on the take-away menu, I had to try it. And it worked!
I also used some of the wuhan dry noodles beef stock on it (also your recipe ;)), with some extra soy sauce and black vinegar, lots of mung bean sprouts. It was AMAZING!
Thank you so much for being such an inspiration to all of us!
Love the simplicity! I bet my husband would like this wrapped in a flour tortilla. Thanks Jana!
4 table spoons of soy sauce and oil is a bit woo much sodium and fat. Was that measurement for the entire recipe or for one person?
I just watched 2 hours of you eating food and now I’m starving!! Love all these videos!
I cooked these in a microwave at an AirB&B and it worked great
Ahhhhh man!!! Looks soooooo amazing! When I went to Sichuan China I fell in love with the food there! Especially chili oil
This guys reaction is exactly the same with everything he eats. The same facial expression, wide eyes etc. I really think if you fed him wood chips with yak urine you would get the same reaction out of him
ok everything is delicious.. but where did you find the pot????
I think I will sleep in the bathroom for a year when I eat this food…..
LA should have this too.stop bringing s o many political refugees,bring good Chinese cooker
I know this recipe was posted a year ago, but i followed it to a tee, noodles came out perfect. but the sauce mixture was too salty (yes i used low sodium) and oily. I think half the recommended or even a third of soy sauce to oil mixture would have been the appropriate amount.
What kind of chili flakes do you use I tried it with arbol chili and I’m not sure it was right. I’m in the states.
Respect man! He did it the old fashion way. But now there is already sachet hot pot sauce selling on market that’s you just nedd to add water or chicken broath
Why do you have to pour hot oil over the dish instead of just making the sauce in the pan and then add noodles to the pan and mix?
This looks so good and easy to make. I love spice so this is going to get it. Making tomorrow so let you know how it came out. Thanks for the recipe. Yumski!!
A bit confused about biang-ing and cooking one at a time. Do you wait for the last noodle to finish before putting the next one in?
Hi! I’m a super huge fan. You are all amazing. I just wanted to say thank you for the recommendation for the spicy lamb noodles. Unfortunately the one you went to is temporarily closed. I ended up going to the one in Chinatown & it was just so amazing, tasty & such a delicious meal. Bless you all.
All that calories still chinese are slim like a CARD BOARD.
That stew looks like a really good stew. Could you use a roasted chicken from the market to speed up making this a little?
Hey @markweins. In Flushing now and just ordered some Muslim Lamb Chops. Thank you.