Sunday, June 14, 2009

Kimchi Soup

2pieces of chicken thigh marinate with some soya sauce and pepper
soft tofu cut into cubes
bean sprout
big onion(medium size) cut in thin slices
scallion (onion leaves) cut in 1ins in length
some button mushroom cut in slices
1 small bottle of kimchi (korean cabbages pickles)
1 to 2 tablespoon of chilli powder
soya sauce
beef/chicken stock
salt and sugar to taste

1. Heat up the pot with 3tablespoons of canola oil.
2. Fry the chicken pieces till well done... cut the chicken into big slices.
3. Add in the slice mushroom and fry till soft.
4. Add in the kimchi and stir well for 2minutes.
5. Add in 1.5litres of water and 2cubes of beef/chicken stock in the pot. Bring to a boil.
6. Reduce to a simmer and stir in the chilli powder.
7.Add in the cut scallion, slice onions, soft tofu and beansprouts.
8. Salt, sugar and soya sauce to taste
Serve with white rice and noodle.
(Serves 4)



looks so yummy, I'll try to cook this, thanks for the idea

hani said...

you are most welcomed my dear :)


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