關於 chicken zucchini soup ，我們在網路上蒐集到這些相關的討論、資訊與評價

Dinner for Day 120 of #postcircuitbreaker Phase 3.

Homemade cream of chicken soup, fried chicken, zucchini with egg, and lotsa veggies.

Monday, 26th April 2021.

I experimented this Chicken soup with courgette (zucchini) noodles, to replace the wheat or rice noodles for the @seafoodrev Masterclass 2021 I launched with my SFR team! As I love noodles so much, more than rice to be honest, this works perfectly well and to my liking it gives that texture as the noodles. You have to make sure the courgette is hard and pour the soup in the bowl with courgette noodles ready! Delicious in this cold weather! Go to my website for the masterclass link - it’s all about healthy, fuss-free and accessible Southeast Asian cuisine!

夏天真的來了啊～～這兩天又開冷氣了～～～

✨【夏日料理】開胃不流汗料理之新加坡海南雞飯
➡️ https://vivitomdays.com/hainanese-chicken-rice/
　
#海南雞飯 的雞是吃冷的，所以可以提早先做好
做法也很簡單也不用站在爐子邊流汗
所以就是適合夏天又適合懶人又適合孕婦ＸＤ

話說
因為老公真的無敵愛 #YABIKitchen 的海南雞
我下午跟他說晚上我要做海南雞飯
他還直接點菜，指定要我炸蔥酥（我們家沒薑）
然後特地到全聯去買看有沒有海南雞的辣醬（當然沒有）（買了 #鵝油辣椒）（他快被辣瘋）

還好我冰箱裡還有一罐之前在香港買的煲仔飯醬油拿來沾
也在抽屜裡翻到一包海南雞飯的調料包（直接跟米一起煮）
全部完成之後再配上上禮拜做的涼拌小黃瓜
整個配在一起也是滿適合的哈哈哈哈

老公說吃起來完全又回到新加坡的巴煞吃午餐的感覺啊～～
　
☀️☀️☀️☀️☀️ 更多夏日清爽料理底加 ☀️☀️☀️☀️☀️

🍹【夏日料理】外婆的味道之涼拌酸辣小黃瓜
https://vivitomdays.com/pickled-cucumber/

🍹【夏日料理】原來是四川來的蒜泥白肉啊
https://vivitomdays.com/sliced-pork-belly-with-garlic-sauce/

🍹夏日櫛瓜義大利麵 Gluten Free Zucchini Pasta
https://vivitomdays.com/zucchini-pasta/

🍹【夏日料理】涼拌茄子
https://vivitomdays.com/aubergine-with-garlic-dressing/

🍹【夏日料理】越南春捲
https://vivitomdays.com/vietnamese-spring-roll/

🍹【夏日料理】冰涼涮嘴之電鍋滷豆乾
https://vivitomdays.com/stew-tofu/

🍹【夏日料理】超快速小菜之涼拌雞絲蘿蔔
https://vivitomdays.com/pickled-cucumber-with-chicken/

🍹【夏日料理】番茄冷湯
https://vivitomdays.com/cold-tomato-soup/

🍹【低醣料理】嫩煎香檸雞排
https://vivitomdays.com/crispy-lemon-chicken/

🍹清爽一夏 泰式清蒸檸檬魚＋厚切香茅豬
https://vivitomdays.com/thai-lemon-fish/

夏野菜をたくさん使った南蛮漬けのレシピをご紹介します！
6種類の夏野菜と、さらに鶏むね肉を加えてボリュームを出しました。
素揚げすることによって鮮やかになり、栄養価が上がり、甘味も増して一石二鳥♪
たくさん作ってひと晩冷やしてから食べると、味が染み込んで美味しさが増します！
ぜひ、作ってみてくださいね。

夏野菜と鶏むね肉の南蛮漬け
2人分

材料：
鶏むね肉　1枚
塩　少々
コショウ　少々
米粉　大さじ2

玉ねぎ　1/4個
なす　2本
ズッキーニ　1/3本
パプリカ赤/黄　1/4個ずつ
オクラ　3本
ピーマン　2個

Aめんつゆ（2倍濃縮）1/4カップ
A水　1/2カップ
A酢　1/2カップ
A砂糖　大さじ3
Aしょうゆ　大さじ1
A輪切り唐辛子　少々

揚げ油　適量

作り方：
1.なすはヘタを取って乱切り、オクラはヘタを取り斜め半分に切り、パプリカ細切り、ピーマンは一口大に切る。

2.玉ねぎは薄くスライスし、ズッキーニは輪切りにして、Aを混ぜ合わせたボウルに一緒に入れる。

3.鶏むね肉は水気を拭き取り、そぎ切りにして塩、コショウ、米粉をまぶす。

4.揚げ油を170℃に熱し、(1)を素揚げし、（しっかり水気を拭くことでハネを防ぎます）揚げ終わったら(3)を揚げる。

5.(4)を熱いうちに(2)に漬け込み、冷蔵庫で冷やし、お好みで一晩漬けたら完成！

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Nanban Pickles of Summer Vegetables and Chicken
Servings: 2

INGREDIENTS
1 chicken breast
Some salt and pepper
2 tablespoon rice flour

1/4 onion
2 eggplants
1/3 zucchini
3 okra
2 green pepper
1/4 red and yellow bell pepper

A
1/4 cup noodle soup base (2 times concentrated)
1/2 cup water
1/2 cup vineger
3 tablespoon sugar
1 tablespoon soy sauce
Some chopped chili peppers

Some oil for frying

PREPARATION
1. Remove the stem off eggplants and okra. Cut eggplants into small pieces. Cut okura into halves. Slice red and yellow bell peppers. Cut green pepper into bite-sized pieces.

2. Mix all ingredients in a bowl. Slice onion thinly and cut zucchini. Marinate them in the bowl.

3. Pat dry the chicken with a paper towel and cut into small pieces. Season with salt and pepper and coat with rice flour.

4. Heat oil to 170°C (338°F). Deep-fry all vegetables (1) first, then the chicken (3). *Make sure to pat dry all vegetables.

5. Put all fried vegetables and the chicken in the bowl (2) while hot. Leave it in the refrigerator overnight.

6. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

賀年套餐(2)
[首先處理花膠和海參]
花膠4安士(114克)
適量薑
適量葱

急凍海參14安士(398克)
適量薑
適量葱

1)*紅燒海參花膠燴香菇:
浸泡好花膠4隻
浸泡好海參2隻
乾冬菇10隻
煙肉2片
蒜頭
薑

混合醬：
蠔油1湯匙
生抽1湯匙
魚露1湯匙
適量胡椒粉

紅糖1湯匙(可用片糖)

2)* 海皇羹
浸發好花膠1隻
浸發好海參1隻
乾瑤柱6粒
木耳 1/2安士(14克)
2隻鮑魚
共6杯 雞湯連乾瑤柱水
適量薑

粟粉水：
水8湯匙
粟粉6 1/2湯匙

3)*腰果鮑魚炒雞丁：
鮑魚4隻
翠玉瓜10安士(285克)
燈籠椒10安士(285克)
適量薑
適量蒜頭

雞上髀 10安士(285克)
醃雞：
生抽1湯匙
適量胡椒粉
粟粉1湯匙
水1茶匙

混合醬：
鮑魚水1/2杯
蠔油1湯匙
生抽1/2湯匙
糖1/2茶匙
適量胡椒粉
水2湯匙

粟粉水：
水1 1/2湯匙
粟粉1湯匙

Chinese Holiday 3 Piece Meal(2)
[First process the fish maw and sea cucumber]
4 oz(114g)fish maw
Some ginger
Some shallot

14 oz(398g)
freezing sea cucumber
Some ginger
Some shallot

1)*Braised sea cucumber w/ fish maw & mushrooms：
4 pieces fish maw
2 piece sea cucumber
10 pieces
shiitake mushrooms
2 pieces bacon
Some garlic
Some ginger

Sauce mix：
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp fish sauce
Some white pepper

1 Tbsp brown sugar
(can use candy sugar)

2)*Dried seafood soup:
1 piece
soaked fish maw
1 piece
Soaked sea cucumber
6 pieces dried scallops
1/2 oz(14g)
black fungus
2 eggs white
2 pieces abalone
Total 6 cups
chicken broth & dried scallops water

Cornstarch water：
8 Tbsp water
6 1/2 Tbsp cornstarch

3)*Fried chicken w/ abalone & cashew nuts:
4 pieces abalone
10 oz(285g)zucchini
10 oz(285g)bell pepper
Some ginger
Some garlic

10 oz(285g)
chicken thighs
Marinade chicken：
1Tbsp soy sauce
Some white pepper
1Tbsp cornstarch
1 tsp water

Sauce mix：
1/2 cup abalone water
1 Tbsp oyster sauce
1/2 Tbsp soy sauce
1/2 tsp sugar
Some white pepper

Cornstarch water：
1 1/2 Tbsp water
1 Tbsp cornstarch

Although Japan is not currently on any sort of lockdown or strict order to stay indoors, I think we are all starting to realize that we need to take matters into our own hands and self-isolate as much as possible. For those of you who are dealing with your first "crisis" in Japan, I wanted to provide a little bit of a guide to help you make sure you're as prepared as you can be, for spending time indoors.

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●Curry
- Meats: Pork, Beef, or Chicken. Whatever you have.
- Vegetables: Potato, Onion, Carrot, Mushrooms, Spinach/Komatsuna/Kale, Asparagus, Sweet Potato, Pumpkin (Kabocha), Eggplant, Okura, Renkon (Lotus Root)

Quick Tutorial on How To Make Curry @ 4:53

●Instant Miso (for reference, this is the kind I usually buy https://www.amanofd.jp/amano/shop/goods/index.html?ggcd=B4741&cid=miso)

You can buy any kind, some instant miso comes with a paste, which some people may prefer but I like the freeze-dried type. It is said that certain nutrients are preserved when you freeze-dry vegetables, so I think they're a bit healthier.

●Cook Do (for reference: https://www.ajinomoto.co.jp/cookdo/lineup/)
These are usually found in the Chinese seasoning section of your Japanese supermarket (as the majority of the boxes are Chinese.) Similar simple-meal kits with Japanese recipes are sometimes stocked in the same aisle.

●Canned Tomatoes
- Good for curries (add one can of diced tomatoes to your curry to make it more tangy and acidic)

- Pasta (sautee veggies, garlic, onion, and bacon, add your diced tomatoes, stew, taste, and season, add to pasta)

- Soups (lightly sautee your favorite soup veggies in oil and garlic, pour diced tomatoes into the pot, then fill the empty tomato can with water and add one cube of soup stock of your choice, throw in your desired seasonings, bring to a boil and simmer. you can add rice, quinoa, gains, shredded chicken to make it a hearty meal.)

- Stews (for beef, lamb, and pork, I cut my vegetables large, season them first with cumin, curry spice, cinnamon, salt, pepper, paprika, etc to make a fragrant mix, then add tomatoes and water, and simmer until liquid has dissolved and the mixture is thick enough to be a stew.)

- Salsa (Use half a can, pulse in a mixer with red onion, cilantro, garlic, green pepper, red chiles, lemon, salt, pepper, and a bit of cumin for a more tex-mex flavor)

●Spices:
I didn't show them in the video but I actually prefer S&B's herb packets, you can see what they look like here:
https://www.sbotodoke.com/shop/c/cB51210/
Most supermarkets have them, and they are very versatile, cheap, and easy to use.

●Yakiniku Sauce:
You can choose any kind you like! When in doubt, the popular Yakiniku chain "Gyukaku" has a sauce in the supermarket that's pretty good. Use this on "grilled" and "charred" meats. Tastes great over rice. Make a "Yakiniku Bowl" with charred carrots, cabbage, onion, green pepper, and slices of beef or pork.

●Ponzu: I prefer Yuzu, but you won't be missing out on too much if they don't stock it. Regular Ponzu works. Use this on steamed veggies with lighter flavors, or in sautees with Asian veggies (bok choy with garlic topped with ponzu, baked white fish with salt and ponzu, or daikon and pork sauteed with ponzu is great!) Can be mixed with olive oil, salt, and pepper to make a salad dressing too!

●Veggies - Try to pick a few greens, and then one veggie of each color. I try to plan for one raw-green (for salads), one wilting-green (for soups and stir-fries), and one firm-green (for baking grilling) per shop.

Green: Lettuce, Baby Leaf, Spinach, Bok Choy, Komatsuna, Asparagus, Zucchini, Green Pepper, Kale, Cucumber, Cabbage, Avocado

Purple: Red Onion, Eggplant, Purple Turnip, Satsumaimo (Sweet Potato), Purple Cabbage (great for adding color).

Red: Tomatoes, Red Peppers, Beets, Beni Daikon (Red Radish)

Orange: Carrot, Pumpkin, Orange Pepper, Orange/Yellow Fruit Tomatoes

White: Daikon, Turnip, Cauliflower, Renkon (Lotus Root), Bean Sprouts, Potato, Onion, Sato-Imo, Yama-Imo,

Brown: Gobo (burdock root), Mushroom

●Buy & Freeze:
- A loaf of bread or two (Japanese bread tends to come in slices instead of loaves so buy accordingly.)
- Meats (Chicken Breasts are the most versatile AND cost-effective IMO.)
- Frozen Seafood (S&B has a paella seasoning! if you can find it, this is a nice way to utilize rice, veggies, and seafood)
- Frozen naughty snacks like pizza, dorayaki, frozen fried rice, emergency instant meals, etc can go here too.

●Pasta and Rice are good to have, but if you don't have a rice cooker in your apartment, you can buy a few microwavable instant-packs from your supermarket or convenience store and store those instead.
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Let me know what you'd add! I'm out of space and can't write more :'(