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Soups and stews please
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<blockquote data-quote="angustia" data-source="post: 2135415" data-attributes="member: 514637"><p><strong>Ginger Chicken Soup with Papaya</strong> (inspired by a Philippine recipe called, "Tinola")</p><p></p><p>Chicken drumsticks</p><p>1/4 cup sliced fresh ginger</p><p>3 cloves of garlic, crushed or finely diced</p><p>onions, diced</p><p>1 teaspoon of black peppercorn, roughly crushed</p><p>Salt</p><p>1 cubanelle pepper (optional ), sliced in big chunks, or halved</p><p>1 small papaya (still firm to the touch - not too ripe), optional (peeled, seeded and sliced in nice chunks)</p><p>(I like the papaya medium ripe or almost fully ripe - as long as it's not too soft!)</p><p>A bunch of bokchoy (or Napa cabbage)</p><p></p><p>1. Place chicken drumsticks, ginger, onions, garlic, and peppercorn in a soup pan, adding water that barely covers the stuffs in the pan. You don't want the soup to be too watery - you want the flavor intensed. Bring to boil, then lower heat to medium-low, letting it simmer, uncovered. Add salt (depending on your taste).</p><p></p><p>2. After 10 minutes, add the cubanelle pepper, and let it simmer for another 10 minutes. Adjust the salt.</p><p>3. Add the papaya, and <strong>cover</strong>. Let it simmer for another 10 minutes.</p><p>4. Add the bokchoy or Napa, and bring it back to boil - <strong>covered</strong>.</p><p>Once it starts boiling, remove the pot from heat but leave the cover on for about 5 minutes.</p><p>The bokchoy will cook from the heat inside the pot (and it will retain that nice vibrant green color).</p><p>Enjoy.</p><p></p><p>Note: you can substitute papaya with, or add potatoes and/or carrots. But being on low-carb, limit it to papaya (minding the portions of papaya you have).</p><p></p><p>The ingredients in this soup are so nutritious!</p></blockquote><p></p>
[QUOTE="angustia, post: 2135415, member: 514637"] [B]Ginger Chicken Soup with Papaya[/B] (inspired by a Philippine recipe called, "Tinola") Chicken drumsticks 1/4 cup sliced fresh ginger 3 cloves of garlic, crushed or finely diced onions, diced 1 teaspoon of black peppercorn, roughly crushed Salt 1 cubanelle pepper (optional ), sliced in big chunks, or halved 1 small papaya (still firm to the touch - not too ripe), optional (peeled, seeded and sliced in nice chunks) (I like the papaya medium ripe or almost fully ripe - as long as it's not too soft!) A bunch of bokchoy (or Napa cabbage) 1. Place chicken drumsticks, ginger, onions, garlic, and peppercorn in a soup pan, adding water that barely covers the stuffs in the pan. You don't want the soup to be too watery - you want the flavor intensed. Bring to boil, then lower heat to medium-low, letting it simmer, uncovered. Add salt (depending on your taste). 2. After 10 minutes, add the cubanelle pepper, and let it simmer for another 10 minutes. Adjust the salt. 3. Add the papaya, and [B]cover[/B]. Let it simmer for another 10 minutes. 4. Add the bokchoy or Napa, and bring it back to boil - [B]covered[/B]. Once it starts boiling, remove the pot from heat but leave the cover on for about 5 minutes. The bokchoy will cook from the heat inside the pot (and it will retain that nice vibrant green color). Enjoy. Note: you can substitute papaya with, or add potatoes and/or carrots. But being on low-carb, limit it to papaya (minding the portions of papaya you have). The ingredients in this soup are so nutritious! [/QUOTE]
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