chicken soup with butternut squash.
I have a terrible song stuck in my head. It goes like this:
b-o-o-t-a-Y! b-o-o-t-a-Y! You ain’t go no alibi, you ugly, yea yea….. (And the rest of the lyrics are inappropriate for a Japanese Cracker Blog.)
Between this and my husband’s constant outbreaks of “Music is my boyfriend”…… I’m just glad no one can hear us.
CHINESE CHICKEN SOUP with BUTTERNUT SQUASH.
Ingredients: (4 servings)
4 chicken drumsticks
1 cup stock
½ cup dry white wine
3 bay leaves
1 clove garlic
1 can organic butternut squash puree
2 cups bok choy
1 can straw mushrooms, strained
2 tsp Nuoc cham (or Nuoc nam)
1 tsp brown sugar
½ tsp soy sauce
1 tsp chopped ginger
½ cup milk
Salt & Fresh pepper to taste
In a large pot, sear chicken until brown. Pour stock and white wine, add the bay leaves and garlic, and bring to a boil. Keep on medium heat for about an hour, covered, until chicken meat can be easily pulled off the bone. Remove drumsticks; place aside. Add butternut squash puree, bok choy, mushrooms, and remaining ingredients. Adjust thickness by pouring up to 1/2 cup of milk. Put chicken back into the pot (take out the bones…or not, if you’re lazy). Add salt and fresh pepper to taste.
- - - - - - - - - - -
You saw this one coming…
- mp3: CSS - Music Is My Hot Sex
- mp3: CSS - Let’s Make Love and Listen to Death From Above (Spank Rock Remix)
