Jook - The Chinese Version of Chicken Noodle Soup

For a VERY long time I disliked the very thing I'm posting. But in my recent quest to make good food and try new things for my family to sample, I got a weird craving for this dish.

Being half Chinese I've been exposed to Chinese food my entire life. I'm not talking about that $1 Chinese food you find in strip malls. I'm talking about the REAL deal. I remember my grandmother would make dishes that I didn't even know the names for (at least not the English translation). I found myself asking my mother tons of questions about how to make Jook and she gave me the easiest recipe to follow. She always describes this as the "poor man's soup" because she grew up being taught not to waste a THING when it comes to food.

So far I've made this twice and right now it's my favorite comfort food for a cold night.

Ingredients:

1 whole turkey carcass (or 2 chicken carcasses)
Leftover turkey or chicken meat cut into bite sized pieces
1/4 cup Knorr Chicken Bullion
1/2 cup minced green onion
1 1/2 cups of uncooked white rice
3-4 tablespoons of soy sauce
LOTS OF WATER

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Directions:

Place the carcass and meat in a LARGE stock pot. Fill the pot with enough water to cover the all of the bones. I know it seems like a lot of water, but once you remove the carcass and add everything else, it'll cook down. Next, add the chicken bullion and rice. Bring everything to a rolling boil, cover and simmer for about 40 minutes. I usually leave a bit of meat on the turkey once it's been carved, so carefully lift the carcass and remove as much of the meat as possible - by now it'll be falling from the bones.

Once you're satisfied with the amount of meat you've pulled from the bones, discard the carcass. You'll notice that the soup has thickened from the starch in the rice. Add the green onions and soy sauce, mix well. You can add cilantro or fried won ton strips on top and enjoy...

There is no need to season this dish other than with the soy sauce. I usually rub the inside of my turkey and chicken with seasoning anyway...that all boils into the broth in the cooking process. The soy sauce gives it just the right flavor. Please try this one...it's sure to please on those cold winter nights!

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Chicken, Mushrooms & Artichokes in a white cream sauce

This recipe is very similar to the Chicken Carbonara recipe that I previously posted with a few minor alterations.

My mother actually made this for my baby shower and served it over pasta. I damn near had to beat her down for this VERY SIMPLE recipe. I swear it wasn't that serious, but you know how funny folks can get about sharing some of their better recipes.

Ingredients:

1 lb. chicken breast (or chicken tenders)
1 pack of fresh CHOPPED mushrooms (or 2 small cans of mushrooms)
1 jar Alfredo sauce
3/4 jar of water (yes, the same jar from the Alfredo sauce)
1/4 cup marinated artichoke hearts (chopped)
2 teaspoons of capers (optional)
Salt and pepper to taste


*3 tablespoons of fresh chopped parsley OPTIONAL

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DIRECTIONS:

I hate to chop, so I use my kitchen shears to cut the chicken into small pieces BEFORE I cook it. Saute chicken in about 3 tablespoons of olive oil until cooked - set aside. Saute mushrooms. In a separate pot, warm the Alfredo sauce and add the water, artichoke, capers and mushrooms. Add salt and pepper to taste.

I serve this over a bed of rice pilaf with a salad and garlic bread. It's SUPER easy and everyone loves it...even my picky kids!

Enjoy!

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Chicken Carbonara

Oddly I had ordered this very dish one night from a pizza joint. I'm not naming names because there is no such thing as free advertising around these parts - I'm not getting paid to pump up someone else's product! It was soooo good that I decided to re-create it on my own (without really knowing how it would turn out). Well...it was PERFECTION the first time out and super easy to make.

Ingredients:

1 lb. chicken breast (or chicken tenders)
1 pack of fresh CHOPPED mushrooms
1/2 medium sweet onion - the purple one (sliced, not diced)
6-8 slices of cooked bacon

1 cup of frozen peas
1 jar alfredo sauce
3/4 cup milk
16 oz. package of penne rigate pasta
Salt and pepper to taste

*3 tablespoons of fresh chopped parsley OPTIONAL

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DIRECTIONS:

I hate to chop, so I use my kitchen shears to cut the chicken into small pieces BEFORE I cook it. Saute chicken in about 3 tablespoons of olive oil until cooked - set aside. Saute mushrooms and onions. In a separate pot, warm the alfredo sauce and add the milk. BOIL THE PASTA (there's no way around this - hehehehee). Add salt and pepper to taste. Combine pasta, sauce, chicken, veggies and crumbled bacon.

For variation, you can also add sundried tomatoes, capers and/or artichoke hearts and/or serve over rice. Serve with garlic bread and a salad...

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Gumbo

Since everyone was asking and emailing for the recipe...here it is. It's a bit different from the original recipe I had posted on my old cooking blog because I've figured out a way to make it EASIER (read: a little less chopping and cutting). But feel free to add fresh ingredients in place of my canned ones. I have a SEVERE intolerance to shell fish...so my recipe does NOT include ANY seafood, but you're free to add it if you'd like.

Since I have a large family, I don't know how to cook for 2...so before you prepare any of my recipes, you might wanna run out and buy a great big stock pot...like this one...16 cups of fluid fills about HALF of this pot (just to give you an idea of how much it holds).

INGREDIENTS:

3 lbs. skinless, boneless chicken leg meat (or chicken thighs)
1 box Farmer John Louisiana smoked links (approx. 3 lbs), thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic (which I substituted with shallots)
14 cups chicken broth (I used Knorr chicken bullion in a jar)
1 (12 fluid ounce) can or bottle beer (My preference is Heineken)
6 stalks celery, diced
2 large cans of diced tomatoes
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
1 bunch fresh parsley, chopped
1/4 cup Tony Chachere's Creole Seasoning (try not to substitute this one)

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DIRECTIONS:

In a medium sized saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.

Pour chicken broth and beer into a large stock pot and gradually stir in the roux mixture. Bring to a boil. Mix in sliced smoked links, chicken meat, celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, parsley, and Cajun seasoning. Reduce heat to medium-high, cover, and simmer about 40 minutes. Pull chicken meat out and separate meat with a fork and return to the pot. Simmer for another 45 minutes until all the vegetables are soft. If adding seafood, at during the last 20 minutes of cooking. Serve over rice.

Enjoy!

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