Merry Christmas and Happy Holidays!
Anyway today I finally used my big oven to make turkey.
No..not the whole turkey. I am still not brave enough to cook a whole turkey! Instead, I baked two piece of bone-in half turkey breasts. Just like a whole turkey, I brined them overnight so for sure they would turn out moist!
And they did turn out GREAT!
Feeling fancy, I went ahead and made some side dishes (roasted brussels, tomatoes and kabocha)
And since I haven’t been posting for a while, here’s a little gift for you: a NEW recipe!
I haven been wanting to make a hearty comfort chicken soup and since I didn’t have the whole day, I whipped out my pressure cooker. Within an hour, I had a hot piping soup ready for me to devour. This soup used winter melon (dong gua – 冬瓜) as part of the ingredient.
You can find winter melon (冬瓜) at any Asian grocery market. They usually already pre-cut. If you want a whole thing, it’s HUGE!
I hope you enjoy this recipe. Until next time.
Hearty Winter Melon Chicken Soup
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
|Dietary||Dairy Free, Diabetic, Gluten Free, Paleo|
|Meal type||Lunch, Main Dish, Soup|
|Misc||Gourmet, Pre-preparable, Serve Hot|
|Occasion||Casual Party, Christmas|
- 1 piece bone-in skinless chicken breast (About 1lb or 500gram)
- 4 pieces garlic cloves
- 1oz ginger root
- 10oz carrots (About 4 medium size carrots or 500 gram)
- 10oz celeries (About 4 medium size celeries or 500 gram)
- 1-2 teaspoon salt
- 1-2 teaspoon fish sauce
- 4 cups water (about 1 liter)
- 10oz winter melon (about 500 gram)
- 1 sprig parsley (for decoration)
INGREDIENTS YOU MIGHT NEED:
Red Boat Fish Sauce