Diva Tasting: Soup and Entree…

Savory Basil Chicken

Ingredients

1 Cup Chicken Broth

1 Tablespoon Oyster Sauce

4 Tablespoon Soy Sauce, Or As Needed

2 Teaspoons Fish Sauce or Worcestershire

1 Teaspoon White Sugar

1 Teaspoon Brown Sugar

4 Tablespoons Vegetable Oil

3 Pounds Skinless, Boneless Chicken Thighs, Coarsely Chopped

½ Cup Sliced Shallots

6 Cloves Garlic, Minced

2 Tablespoons Minced Thai Chilies, Serrano, (Optional)

1 Cup Very Thinly Sliced Fresh Basil Leaves

3 Cups Hot Cooked Basamati Rice

Directions

Step 1 Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.

Step 2 Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about 3 tablespoons of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.

Step 3 Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.

Step 4 Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

6 Servings.

Chicken, Mushroom Soup

Ingredients

1 Rotisserie Chicken Boned and Chopped

2 Large Carrots, Cut Into 1-Inch Pieces

1 Rib Celery, Cut Into 2-Inch Pieces

1 Medium Onion, Roughly Chopped

1 Large Bay Leaf

3 Qt Chicken Stock To Cover

¼ Cup Unsalted Butter

¼ Cup Olive Oil

1 Pound Cremini Mushrooms, Thickly Sliced

1 Pound Shitaki or Oyster Mushrooms Sliced

1 Teaspoon Kosher Salt, Or More To Taste

1 Cup Diced Green Onions

4 Cloves Garlic, Minced

½ Teaspoon Freshly Ground Black Pepper

1 Pinch Cayenne Pepper

3 Sprigs Fresh Thyme

1 Cup Orzo Pasta OR Basmati Rice

Directions

Step 1 Place chopped chicken, carrot, celery, onion, and bay leaf in a stockpot. Add 4 quarts chicken broth, or enough to cover the chicken. Bring to a simmer on high heat. Reduce heat to low; simmer gently for 1 hour.

Step 2 Melt butter in a skillet over medium-high heat until it starts to brown. Add Olive oil and stir. Add mushrooms and salt; saute until mushrooms are well browned. Add garlic and diced onion and saute for 2 to 3 minutes. Add black pepper, cayenne, and thyme. Reduce heat to medium and simmer for 10 minutes.

Step 4 Add pasta or rice and cook, stirring occasionally, for 20 minutes. Taste for seasoning and add more salt if needed; remove thyme stems. Add a few more cups of the chicken broth if needed to achieve the desired texture. Add Green Onions. The soup will continue to thicken as the pasta swells, so more may be needed if you want a thinner soup.

Step 5 Let simmer until chicken is heated through and has absorbed the flavors, and rice is fully cooked, about 15 minutes. Taste one last time for seasoning. Adjust with more broth as needed. Serve with Cornbread. Serves 6-8.

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