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

This soup if what we all need to beat the weather now!! And it’s really simple to make just follow my recipe and watch the video?

500gm free range chicken bones, skinless
500gm free range chicken meat, skinless
1whole red onion, diced
4cloves garlic, smashed & skin on
Thumb size ginger, smashed & skin on
200gm carrots, big chunks
1whole red chilli, split

In a hot pot heat up 3tbsp coconut oil and fry of chicken bones until light brown. Add onions and sweat followed by garlic, ginger, carrots, red chilli & fry them all until fragrant.

Chinese herbs:
300gm mixture of dehydrated Chinese herbs & fruits
1L of hot water
2pieces bay leaves
1tbsp black peppercorns

Hydrate the dehydrated herbs in 2L of hot water for 20mins. Add herbs and infused water to frying bones pot and scrape the bottom & sides on the pot. Bay leaves and peppercorns can be added after scrapping. Season with a pinch of salt for now.

Close the pot and allow it to boil. Once it starts to boil, reduce fire and allow it to simmer for an hour.

After an hour of simmering, you will realise the soul has reduced down by half. Remove the bones(optional) and add in the chicken meat & 500gm diced potato. Pour in 2L of water and let it boil again on a high fire for 25mins.

Garnish with lots of coriander and season to taste. Goes perfectly well with steamed rice, fried omelette or this can even be a broth for your noodle soup.

Happy cooking guys!! ?
#letscookwithchefvic

Let’s celebrate this lovely Thai classic dish that everyone has tried and when ooooo & ahhhh over it. And if you wondered how it is made, you my friend are in luck today. Follow my recipe and the steps in this video & at the end of the day you will be a happy child with a happy tummy?. Green curry paste
A. Toasted Spices:
- 1tbsp black pepper corn
- 1tbsp cumin seed
- 1tbsp coriander seed
- 1tbsp fenugreek seed - 1tbsp fennel seed
B. Herbs & Root veggies:
- 5stalks of lemongrass, chopped
- 6cloves of garlic, peeled
- 2 thumbs size ginger, peeled & sliced - 4nos of green chili padi
- 6pcs of lime leaves, stem removed
- 1 Bunch of coriander leaves & stem - 4 large green chili, burnt & skin removed
- Handful of basil leaves
- 1/2tbsp salt
- 3tbsp fresh coconut milk - 1nos ginger flower, quartered - 2cups of warm water
Blend all this ingredients to a smooth paste.

Start cooking!
- Large wok - 1/2 cup of sunflower oil
- 1 large red onion, sliced
- 1 whole chicken, cut into 16pcs
- 1tbsp turmeric powder
- 1/2tbsp salt
Cook all this ingredients until chicken pieces are coloured lightly.

Making the green curry:
- add curry paste to chicken - Add 1 to 2cups of water - Add 3 tomatoes, quartered - Add 300gm button mushrooms, quartered - Add 500gm green brinjals, quartered - Pour in 1cup of fresh coconut milk
- Season with 1tbsp salt
Cook green curry under a medium high heat for 25 to 30mins and garnish with chopped coriander & 2tbsp chopped turmeric leave. Check for seasoning and add more salt if required.
Thank you for watching guys, Happy Cooking
#letscookwithchefvic