California Farm Gochujang Chicken Thigh Soup Dinner

Name: How to cook California Farm Gochujang Chicken Thigh Soup Dinner - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 4 dinners
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Gochujang Chicken Thigh Soup Dinner

Must be so hard during Ramadan, to smell chicken thighs stewed slowly all day with herbs, spices and vegetables, releasing their odors, flavors and fat, the smell must make it so hard to fast till sunset. Thighs are delicious and the soup becomes truly amazing when gochujang pepper paste makes it a totally special and different dinner.

Ingredient

Food ration :

2 people, 4 dinners

Cooking time :

8 hours

1 Tbs

olive oil

whole Chicken thighs, 2 pounds

Thumbnail of fresh ginger, chopped

1 Cup

celeriac root

whole Bunch fresh italian parsley

1 cup

fresh bella mushrooms

1 cup

zucchini slices, skin on

2 Tbs

celeriac sauce

1-3 Tsp

gochujang pepper paste

nest chinese dragon noodles

Cooking instructions

* Step 1

Brown the chicken tighs in Tbs olive oil in a dutch oven, fifteen minutes. Boil enough water to immerse and blanch chicken thighs, when the broth returns to boil, add celericac root, chopped ginger, fresh parsley and simmer till broth is concentrated by half, about seven hours till the thighs have released all their chicken fat. Remove parsley, celeriac root, ginger.

* Step 2

Add water, add celeriac sauce, add 1 Tsp gochujang paste, add vegetables, add chinese noodles, simmer half an hour in the delicious broth, taste. Add 1 more Tsp gochujang paste, simmer, taste. Add one more Tsp gochujang paste simmer, taste.

* Step 3

Taste, simmer till perfect. Remove bones. Bones go to bokashi garden fermenter. Soups below show the difference between one and three teaspoons of gochujang paste. Serve soup as follows: noodles on bottom, lots of chicken thigh meat on top, vegetables on top, then add broth to cover. Enjoy.