Cambodian Chicken-and-Rice Soup with Shrimp
Chef way For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it. Easy way Using prepared stock and pre-roasted chicken significantly cuts back on prep time. More Chicken Soup Recipes
By Ratha Chau
Total Time: 40 mins
Yield: 4
Ingredients
One 3-pound rotisserie chicken
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger
2 garlic cloves, minced
4 cups chicken stock or low-sodium broth
1 cup water
3 tablespoons fish sauce
1 teaspoon honey
1 cup cooked jasmine rice
8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound)
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
2 tablespoons chopped basil
1 Thai chile, thinly sliced
Lime wedges, for serving
Directions
Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.
In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.
This next one is great for
Qi, Blood and Yin Deficiency/ Anemia, hypertension, coronary heart disease, stroke,
insomnia, immunodeficiency from AIDS, chemotherapy, radiotherapy etc
American Ginseng, Reishi, Red Date and Wolfberry Tea
Ingredients:
15g - American Ginseng (Xi Yang Shen)
30g - Reishi Mushroom (Ling Zhi)
20pc - Chinese Red Date (Hong Zao)
15g - Wolfberry (Gou Qi Zi)
3pc - Fresh Ginger (Sheng Jiang)
Right amount - Brown Sugar (Hong Tang)
Directions:
1. Rinse the Chinese herbs (Ginseng, Mushroom, Date, Wolfberry)
2. Wash the fresh ginger and cut into pieces
3. Place all the ingredients into a pot with 1.5 liters of water and bring to a boil
4. Simmer on medium for 10 minutes
5. Add the brown sugar and drink when it is warm or room temperature
Actions/Indications/Functions
• Tonify qi and blood
• Nourish spleen, stomach, kidney yin
• Calm the spirit
• Moisten lung yin and generate body fluids
•Strengthen immunity
The Hot Toddy has never been, well, hotter. The push toward year-round outdoor dining since the pandemic has fueled a resurgence of this warming cocktail, making it a wintertime favorite on bar menus around the country. In New York City, you can’t walk through Manhattan's West Village in the winter where buzzy bars line cobblestone streets without finding joyful bar goers sipping hot toddies out of sturdy glass mugs.
Made with hot water, sweeteners like honey or sugar, whiskey (we prefer bourbon), and a stick or two of cinnamon, you likely already have everything you need to make a Hot Toddy in your pantry at home. In fact, one of the best things about the drink is how simple staples come together and transform with a change in temperature –– the sweetener melts into the bourbon, and the aroma of the cinnamon is amplified with the heat of the cocktail. Bourbon’s rich mouthfeel and inherent sweetness naturally lends itself to the soft flavors of this cozy cocktail. When it comes to choosing a garnish, whole dried spices like a cinnamon stick or a few clove buds will become even more expressive after a few minutes of soaking in the hot cocktail. Using citrus peels like lemon or orange can help brighten the drink and provide a gorgeous floral aroma. Looking for a bit of spice? Try adding crystalized ginger on top for a sweet and spicy snack that pairs perfectly with the flavors of the drink.
While it might not change the flavor of the cocktail, a glass mug is the classic Hot Toddy vessel that should not be missed. When it comes to choosing the right one to invest in, it’s important to choose one that withstands high temperatures, and of course, looks fabulous as you drink it. We love a double-walled glass mug for its form and function –– the two walls of glass help insulate the liquid inside and protect your hands from any too-hot contents.
Ingredients
1 cup boiling water
1 tablespoon honey
1 1/2 ounces bourbon
1/4 ounce freshly squeezed lemon juice
1 cinnamon stick (for garnish)
Buddhist Tofu Soup
Recommended for Spleen deficiency, middle jiao disharmony, excess dampness/ Hypertension, high blood
sugar, high cholesterol, weight control, cancer prevention etc
Ingredients:
8 to 10 - Dried shiitake or other mushrooms
1 to 2 cups - Water
1 (12-14 oz) package - Firm tofu, cut into 1/2 inch cubes
1 cup - Fresh bamboo shoots, cut into 1/2 inch cubes
4 cloves - Garlic, peeled and minced
1 (1 inch) piece - Ginger, peeled and minced
6 cups - Vegetable broth
1 cup - Chinese cabbage or bok choy, chopped into 1/2 inch slices
1 Tbsp - Dark sesame oil
1 Tbsp - Soy sauce, or to taste
2 Tbsp - Oyster sauce (vegetarian is available)
Directions:
1. Soak the shiitakes in warm water for about 20 minutes. Reserve the water for later use.
Remove and discard the stems if desired. Chop the mushrooms into 1 inch pieces.
2. Combine the mushrooms, reserved mushroom water, tofu, bamboo shoots, garlic, ginger and
broth in a saucepan, bring to a boil, then lower the heat and simmer for about 10 minutes.
3. Add the Chinese cabbage to the soup, cook for another 5 mintues.
4. Add the sesame oil, soy sauce, and the oyster sauce (if using), then serve.
Actions/Indications/Functions
• Tonify the spleen
• Harmonize the middle jiao
Bok Choy with Wood Ear and Shiitakes
Good for Excess heat, blood stasis, middle jiao stagnation/ Diabetes, cancer, high cholesterol, or
constipation etc.
Ingredients:
1/3 cup (1/2 oz, or 15g) - Dried black wood ear fungus
5 - Dried shiitake mushrooms
3 - 2 oz bundles cellophane noodles, mung bean preferred
4 Tbsp - Sesame oil
3 cloves - Garlic, peeled and chopped
1 (1 inch) piece - Ginger, peeled and minced
1 small - Onion
1 large - Carrot, cut into match size pieces
2 clusters - Baby bok choy or 3/4 pound of regular bok choy or Chinese cabbage
2 Tbsp - Mirin or dry sherry
3-4 Tbsp - Soy sauce or to taste
Pepper - To taste
Directions:
1. Soak the wood ear for 30 minutes in warm water, where it will expand to two to five times its
original size. Rinse the wood ear, remove and discard the fibrous base, and cut into 1 by
1/4 inch strips.
2. Soak the dried shiitakes in warm water for 20 minutes, or until soft. Drain, reserving the
water for later use. Squeeze the excess liquid from the mushrooms and, if desired, discard
the stems. Cut the mushrooms into 1/4 inch slices.
3. Soak the noodles in a bowl of hot water for about 15 minutes, or until soft. Drain and cut the
noodles into 3-inch pieces with scissors or knife.
4. In a large wok or saute pan, heat 2 Tbsp of the sesame oil over medium-high heat. Add the
garlic, ginger and onions, stir fry for about 2 minutes.
5. Add the carrots, then the bok choy. Continue to stir fry for about 5 minutes, until the
vegetables are cooked.
6. Mix together a sauce from 1/2 cup of the water from soaking the mushrooms, mirin, soy
sauce, and the remaining 2 Tbsp of sesame oil.
7. Add the noodles to the wok, then pour in the sauce. Stir. Continue cooking until the noodles
have been heated and the liquid has been absorbed, 5-10 minutes.
8. In the mean time, toast the sesame seeds in a dry skillet over medium heat until golden
brown, stirring or shaking frequently, about 5 minutes. When they are done, remove them
immediately from the hot skillet so they don’t burn.
9. Sprinkle the sesame seeds on top of the noodles and add pepper if using to taste.
Actions/Indications/Functions
• Clear heat
• Move blood
•Regulates middle jiao
Champion Chicken with Goji Berries
Good for Weakness due to Illness or Surgery
Ingredients:
2 tbsp Olive Oil
2 cloves Garlic, peeled and minced
1 (3/4 inch) piece Fresh Ginger, peeled and minced
1 roasting Chicken, skinned and cut up OR 3-4 lbs skinless legs and/or breasts
2 medium sized Green Onions, chopped into ½ inch pieces,
roots and tough tips discarded
3-4 tbsp Rice Wine or Dry Sherry
2 tbsp Soy Sauce
2 tbsp Goji Berries
1 ½ cups Water or Vegetable Stock
1 tsp Dark Sesame Oil
Directions:
1. Heat oil in a pan and then add garlic and ginger and cook until garlic is golden (approx. 5
mins)
2. Place chicken, garlic, ginger, green onions, wine, soy sauce, goji berries and water in a
pot
3. Bring mixture to a boil and cover and lower the heat to a simmer. Cook for about 30
minutes or until the chicken is cooked through
4. Sprinkle the sesame oil on top as a finishing touch
5. Serve in a bowl with some of the broth or on top of rice with the broth as gravy
Actions/Indications/Functions
o Warms the Stomach
o Tonifies Qi
o Nourishes Blood
o Strengthens Liver and Kidneys
Bon Appétit!
If you want to discuss more specific traditional Chinese medicine and Ayurvedic or Indigenous intentional cooking, be it for chronic illness or something that may just be starting to be of concern, just let me know.
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I have chased out duality, lived the two worlds as one.
- Rumi
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