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Chinese Chicken Soup

P1020243 with text

To wrap up this mini-series of gluten-free Chinese meals, I thought I’d share one of my favourite meals, Chinese chicken soup. It has all the benefits of other types of chicken soup – at least according to my personal studies if not anything more official. It is the sort of meal you want when it is cold which Tassie is at present despite the calendar declaring summer. The sort of soup you crave when you might be coming down with something or you already have.

Chinese Chicken Soup

chicken carcass or pieces or if you like lots of chicken in your soup you can use a whole chicken. I prefer mine already roasted so that most of the fat is removed. I often take a whole chicken, remove the breasts for a stir fry meal, roast the remainder in the oven and freeze this until I want to make soup.

1 – 2 tbsp minced ginger

1 onion or a bunch of shallots

greens – a good bunch – usually whatever is in the garden or fridge, baby bok choy, Kale – use young leaves, baby spinach, even rocket, cut up finely.

small bunch coriander – cut finely leaving a little for garnish when serving

1 – 2 grated carrots

mushrooms – you can use the ordinary sort, sliced, but I really like black cloud ear mushrooms. These are available in dried form at a Chinese grocery.  You can use the whole ones or buy them already shredded as pictured. Use about 40 gms dry weight. Soak them for half an hour in just boiled water before adding to the soup. If you buy the whole ones you’ll need to cut them to the size you like prior to adding as a large one can swell up to almost plate size. They have a seaweed like texture and are often mistaken for that by the uninitiated.

prior to soaking

prior to soakingmushroom from bottom right in previous shot post soakingmushroom from bottom right in previous shot post soaking

1 tbsp tamari

1 tbsp sweet chilli sauce

salt or stock to taste (I use herbamare as a salt/stock replacement or make your own – recipe at  http://premeditatedleftovers.com/recipes-cooking-tips/how-to-make-a-substitute-for-herbamare-at-home-seasoned-salt-recipe/)

Method

Place chicken carcass in large saucepan, cover with water, add ginger and onions (if using shallots, add these with the other vegetables later) and simmer for half and hour until chicken meat is coming away easily from carcass. Remove carcass and separate the meat from bones and other non edible bits.  Add all the vegetables and mushrooms, tamari, sauce and salt or stock and simmer gently for 15 minutes. Return meat to saucepan, stir through for a minute so. Good to go.


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Gluten – free Asian food – Ginger Beef

We love Asian food. Thankfully these days it’s pretty easy to eat out gluten-free Asian and many Asian dishes lend themselves to gluten-free cooking.

In our house there are a few dishes that we eat pretty regularly to satisfy our Asian food cravings.  Today I’ll share with you a family favourite. It was one of my Mum’s recipes. Unfortunately I can’t say where she got it from.

P1020050 with text

Chinese Ginger Beef

700 gms Sliced or diced beef ( I like mine sliced finely)

Marinade ingredients

1 tbsp tamari (gluten-free soy sauce)

2 tsp curry powder (keen’s of course!)

1 tbsp minced ginger (we like our ginger, if you are not so keen put a little less in)

1 tsp bicarb soda (this and the vinegar are the key ingredients in making the beef tender)

1 tbsp rice wine vinegar

1 tbsp oil (I usually use olive but sesame gives a lovely flavour)

1 dsp honey

salt to taste

Mix all these ingredients in bowl and marinate overnight. If you are like me 🙂 you might not get to do this the night before. It really is better the longer you can marinate the mix – an hour or two is still better than not at all.

Slice up an onion or two depending on your preference.

Lightly fry the onion in a little oil in a fry pan. When soft, add the meat and brown quickly at high temp. Remove from heat.

P1020045 with text

At this point you need to decide if you want to make an all in one dish with vegetables added or if you prefer to stir fry the vegetables separately. For ease and time reasons I usually make it as an all in one dish. What vegetables you use is variable so use what you have. For this meal pictured above I added:

1 red capsicum – sliced

1 large carrot – peeled and sliced

broccoli florets (about 1/2 and average head)- cut into small pieces

10 mushrooms – sliced

fresh ginger – cut finely – about 3 cm cubed worth

Stir fry your vegetables in the same pan that you cooked the meat in and remove.

To make sauce

Make up a second mix of the marinade mixture with half the minced ginger. Stir in the fry pan. Mix a heaped tbsp of tapioca flour (or GF cornflour) with a cup of water and stir into the mix over medium heat until the sauce thickens. At that point the meat and vegetables can be returned to the pan and once heated through it is ready to eat.

Serve with rice.

I hope you enjoy it as much as we do.