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Moist Asian-Style Simmered Dish Made with Chicken Broth

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We hope you got benefit from reading it, now let’s go back to moist asian-style simmered dish made with chicken broth recipe. To make moist asian-style simmered dish made with chicken broth you only need 10 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Moist Asian-Style Simmered Dish Made with Chicken Broth:

  1. Use 1 of enough to cover the vegetables Chicken broth from "Moist ☆ Boiled Chicken".
  2. Get 1/2 medium of Lotus root.
  3. Prepare 8 of Mini-onions.
  4. Use 1 of Sugar snap peas.
  5. You need 1/2 of Red chili.
  6. You need 1 clove of Minced garlic.
  7. Get 1 tsp of ☆ Fish sauce or usukuchi soy sauce (to add flavour).
  8. Prepare 1 tsp of Lemon juice (or your favourite vinegar).
  9. You need 1 of Salt and pepper.
  10. Take 1 of Vegetable oil.

Steps to make Moist Asian-Style Simmered Dish Made with Chicken Broth:

  1. Prepare the vegetables. (Soak in water to remove bitterness, remove tough strings from the peas, peel, etc…).
  2. Heat oil in a pot, and fry the garlic until fragrant. Break the red chili in half, add to the pot, and fry briefly..
  3. Add the lotus root to Step 2, and continue stir-frying until fragrant..
  4. Pour the chicken broth into the Step 3 pot, add the remaining vegetables, and simmer for about 20 minutes..
  5. When the vegetables are cooked nicely in the chicken broth, add the nam pla sauce and salt to taste..
  6. Simmer for about 20 minutes over low heat. Taste it, and add salt and pepper to adjust the flavour. Turn off the heat, and add the lemon juice..
  7. Once cooled, turn the heat back on, and let the vegetables absorb the flavour..
  8. You're done!!!.

Add the miso and sesame oil and bring back to a gentle simmer. Each time after making this basic chicken stock, my first choice is to make a very basic Chinese chicken noodle soup (鸡汤面). Then re-heat the stock to remove the extra water, save it for later dishes like egg drop soup or wonton soup. In this recipe, chicken thighs are simmered in a white wine and herb broth with chunks of potatoes and carrots. Crush the garlic (you can also use sliced ginger).

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