Chicken Soup with Togan and Kai Choy
After the wonderful meal that I had last night, I decided that I need to have something plain and simple tonight. Since I don't let much go to waste, I remembered that I had some chicken bones left over from the roasted chicken that I ate about 2 weeks ago. So I decided to make some chicken soup.
First, I start off by preparing the stock. In a large stock pot, I combine the following:
roots & stems of a bunch of cilantro (Chinese parsley)
1 clove garlic, minced
ginger (a piece about 5" long), sliced then pounded
fresh ground black pepper
10 cups of water
Bring to a boil. Boil uncovered for about 10 minutes before turning heat down to low. Simmer covered for about 1 hour.
While the stock is cooking, it's time to start preparing the vegetables. For my soup, I like to use togan (winter squash)...
and kai choy (mustard cabbage)...
Normally, it's about 2 cups togan that's been cut into cubes, and 3 cups kai choy that has been chopped into pieces about an inch thick.
Next, chop the bunch of cilantro that's left after the stems and roots went into the pot and finely grate a finger of ginger. These will be used as garnish when the soup is served.
Once you've cooked the stock for an hour, skim visible fat and remove the chicken bones and meat. Set aside.
Strain stock using cheesecloth. Return the stock to the pot and add in the togan. Bring to a boil, then turn down to simmer for 30 minutes.
While that's cooking, remove any meat remaining on the chicken bones. You'd actually be surprised as to how much meat is actually left over. This time I've got about a cup of shredded chicken.
Now you should be ready to add the kai choy to the soup. Continue to simmer on low heat for about 15 minutes.
Remove from heat and add in shredded chicken. Served garnished with cilantro and ginger. Enjoy!