maxine in ri said:I was thinking chicken, poached in some liquid (suggestions?all I
have in the house at the moment is red wine, or apple/carrot juice...)
Some lovely fresh plum tomatoes, and lots of frozen veggies.
[snip]
Quoted message said:96 degrees on the way home, 90 in the yard, 84 in the house.
Here is a perhaps unusual suggestion: samgyetang, a Korean ginseng
chicken soup, served very hot, almost boiling. For some unfathomable
reason, it is said to be extremely popular in Korea in just such a
weather. I rather like the soup, not necessarily in this kind of
weather, but have to say that it is, in my experience, very bland and
always needs to be seasoned. I have eaten it many times but never
cooked it myself, though.
The recipe below, from <http://www.asiafood.org/samg.cfm>, looks
authentic.
Victor
Samgyetang (ginseng chicken soup)
4 small chickens, one for each serving
4 fresh ginseng roots
2 cups glutinous rice
8 cloves of garlic
Salt
Black pepper
8 chestnuts
8 dried jujubes
1. Cut the chicken's belly lengthwise. Remove organs, head and feet --
wing tips and neck optional, but leave the body whole.
2. Clean chicken thoroughly and sprinkle with salt. Wash the glutinous
rice, ginseng and jujubes, and remove the skin from the garlic cloves
and chestnuts. Slice or leave ginseng, according to taste.
3. Rinse chicken and stuff each chicken's body cavity with ginseng,
rice, and garlic.
4. Sew the body cavity shut.
5. Put stuffed chickens in a covered pot with 15 cups of water and bring
to a boil. Lower heat and add jujubes and chestnuts.
6. Simmer until chicken is thoroughly stewed. Serve unseasoned; diner
usually adds salt and black pepper to taste, but some cooks add salt
immediately before serving.
