Friday, March 4, 2016

Ga Tiem (Vietnamese Chicken Soup with Lotus Seed and Shiitake Mushroom) Recipe


Prepare/Marinate Chicken
1 1/2 lb. Chicken
1 tsp. Kosher Salt
1 tsp. minced Garlic
1 tsp. chopped Shallots
1/2 tsp. Kosher Salt

Making the Soup
Marinated Chicken
1 Tbsp. Oil
1/2 tsp. chopped Shallots
1 tsp. minced Garlic
1 Young Coconut
6 Shiitake Mushroom
3/4 cup cooked Lotus Seed
5 Dried Chinese Dates
2 Carrots
1/2 cup Baby Corn
6 cups Water
1/2 tsp. Kosher Salt or to taste
1 tsp. Sugar or to taste

First wash 1 1/2 lb. Chicken with 1 tsp. Kosher Salt.  Rinse with water, let it dry a little bit.
Place it into a large bowl. Add in 1 tsp. chopped Shallots, 1 tsp. minced Garlic and 1/2 tsp. Kosher Salt. Mix well and cover with plastic wrap.
Let it marinate for at least 30 minutes.

Soak about 6 Shiitake Mushroom overnight.  Then, next day soak it in hot water for about 30 minutes, rinse and wash.  Squeeze out the excess water and cut it in half.

Peel and cut 2 Carrots.

In a pan add 1 Tbsp. Oil. Add 1/2 tsp. chopped Shallots and 1 tsp. minced Garlic.  Saute for a few seconds.
Add in the marinated Chicken. Semi-cooked the chicken, add in the Shiitake Mushroom and Carrot.
Let it cook for a few more minutes. Remove from heat and set aside.

In a large pot add in 6 cups water and 1 young Coconut Water.  Add in 3/4 cup cooked Lotus Seed and 5 Dried Chinese Dates.
Bring to a simmer and add in the semi-cooked Chicken, Shiitake Mushroom and Carrots.

Let it cook for about 20 minutes, add in the 1/2 cup Baby Corn.  Add 1/2 tsp. Kosher Salt and 1 tsp. Sugar or season to taste.
Continue to let it cook for a few more minutes and serve.

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