Hello, I’m Sarah,
This week I have chosen to share a recipe for one of my favourite dishes when I am eating out at a Chinese restaurant which is Chinese Chicken Soup. I like this recipe because it always looks appetising, smells delicious and I love the simple, healthy way it’s made!
My soup recipe is healthy because it is low in sugar, saturated fats, salt and calories. It looks great and it’s really good for you. Normally when I go for a meal at my local Chinese restaurant, I would probably have duck and rice which is perhaps not the healthiest option. But since I found this healthy recipe for Chinese Chicken Soup I think that I will go for that from now on.
Choosing to eat more healthily can help to make your bones stronger, keep your skin looking good and your teeth free from decay. It also helps with keeping your weight under control especially when you combine a healthy diet along with a fitness programme of exercise.
In my experience, working towards having a healthy approach to the food I eat has helped me to become happier and healthier in mind and body!
You will need:
800g of chicken thighs and drumsticks with the skin taken off
2 celery sticks
Small bunch of fresh parsley, stalks and leaves separated
1.2 litres boiling chicken stock
Freshly ground black pepper
75g dried pearl barley
Here’s what you do:
Begin by putting the chicken in a large saucepan and just cover with cold water.
Bring the saucepan to the boil over a high heat and skim off any ‘scum’ from the top.
In the meantime, roughly chop the onions and celery and 2 of the carrots and 2 of the leeks. Finely chop the parsley stalks and prepare the chicken stock.
Then add all of these ingredients to the chicken saucepan, season to taste with ground pepper and turn the heat to low. Leave the saucepan to gently simmer for 1 hour.
Meanwhile, in another pan, cook the pearl barley according to the packet instructions.
You can also finely chop the remaining carrot and leek, ready to add to the soup near to the end of preparation.
After cooking the chicken for an hour, carefully remove from the saucepan and pick the meat off the chicken bones, roughly shredding and covering it with foil to keep warm.
Strain the remaining soup through a fine sieve, discarding anything left in the sieve.
Return the soup to the saucepan and add the finely chopped carrot and sliced leek. Over a medium heat cook the soup for about 10 minutes or until the vegetables are soft.
Finally, stir the shredded chicken and pearl barley into the soup, heat through and season to taste.
As a finishing touch, finely chop the parsley leaves and scatter them over the soup to serve and enjoy sharing this delicious and healthy meal with your friends and family.
Why don’t you give it a try and let me know how you get on by email@example.com