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We hope you got benefit from reading it, now let’s go back to simmered winter melon and chicken in soup with two kinds of dashi stock recipe. You can cook simmered winter melon and chicken in soup with two kinds of dashi stock using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Simmered Winter Melon and Chicken in Soup with Two Kinds of Dashi Stock:
- Prepare 1/4 Winter melon
- You need 1 small Chicken thigh
- Get 1/3 Onion
- Prepare 1/2 Carrot
- Provide 1 tbsp Sesame oil
- Take 1 thumb's worth Grated ginger
- You need 2 tbsp Sake
- Take 1/2 tbsp ●Weipa
- Provide 1 tsp ●Japanese soup stock (granules)
- Provide 400 ml ●Water
- Take 1 tbsp ●Mirin
- Use 1 tsp ●Salt
- You need 1 tsp ●Soy sauce
- Use 1 Black pepper or shichimi spice
Steps to make Simmered Winter Melon and Chicken in Soup with Two Kinds of Dashi Stock:
- Cut the winter melon, onion, carrot, and chicken into bite-sized pieces.
- Add the sesame oil and ginger into a frying pan, and turn on the heat to low. Fry the ginger until fragrant.
- Add the chicken, and turn up the heat to medium. Stir-fry until both sides change colours.
- When the colours have changed, add the vegetables. Briefly stir-fry until everything is coated with the oil.
- Swirl in the sake, and mix briefly.
- Add the ● ingredients, and bring to a boil. Skim off the scum, simmer for about 10 minutes over medium heat, and done!
- It's also delicious to sprinkle on some black pepper or shichimi spice to your liking!
- I garnished this dish with mitsuba This is also delicious!
- When you are using chicken broth from boiled chicken, substitute Weipa Chinese chicken stock paste and water with it. - - https://cookpad.com/us/recipes/143249-moist-boiled-chicken
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to assist stop harmful bacteria from growing and spreading. You can take some steps to help protect yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food such as poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you will want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as meat, fish and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, such as salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any germs that get on the meals won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of the fridge where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to make sure everything you’re likely to use has been stored correctly (based on some storage directions ) and none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that state just how long you may keep the food and if it needs to go in the fridge.
This kind of food often has special packaging to keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. For instance, you might see’eat in two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it may contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. If this date runs out, it does not mean that the food will be detrimental, but its flavour, colour or texture might start to deteriorate.
An exception to this is eggs, that have a best before date of no more than 28 days after they are laid. After this date that the caliber of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, be sure that you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are strong, like in a cake or even as a walnut.
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