#chilli oil

[c98sancturary]

kimchi chilli broth maggi noodles loaded with vegetables, lunch meat, and soft tofu F2U with source

[conscydraws]

Madness, necromancy and unconventional approaches to cooking... I present my second entry for @mxtxfoodzine It's the most ADHD recipe presentation i've ever created

[sixcupids]

x

[the-element-of-hot-leaf-juice]

Zuko every meal after he leaves the Earth Kingdom:

Zuko: If I fucken see jook again, it's on sight.

[moonchildfood]

Crispy Rice Salad with Gochujang Mushrooms

[loveformybelly]

Stir fried sweet potato vermicelli with fried tofu, yellow bell pepper, Kohlrabi and cabbages in chilli oil sauce.

[daily-deliciousness]

Chinese prawn fried rice

[askwhatsforlunch]

Ginger and Lemongrass Chicken and Corn Soup

Fragrant, spicy and comforting, this generous Ginger and Lemongrass Chicken and Corn Soup is just what's needed on a wet and grey Autumn day, both to warm up and be cheered up! Happy Tuesday!

Ingredients (serves 3):

1 1/2 tablespoon Chilli Oil 

3 chicken thighs

a small red onion

a ripe red Bell Pepper, rinsed

1 thumb-sized piece fresh ginger

1 stick fresh lemongrass

1/3 Garden Chilli

1 large garlic clove, minced

2 ripe Garden Marmande Tomatoes 

a tin sweet corn (about 300 grams/ounces)

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

4 fluffy sprigs Garden Cilantro 

1 lime

2 cups water

1 tablespoon demerara sugar

Heat Chilli Oil in a large pot over medium-high heat.

Add chicken thighs, skin-side down first, and brown, about 2 minutes on each side. Transfer to a plate; set aside.

Peel and finely chop red onion, and stir into the hot Chilli Oil. Fry, a couple of minutes.

Halve, seed and chop red Bell Pepper, and stir into the pot. Cook, a couple of minutes more.

Peel ginger, and cut into thin strips. Stir into the pot, and fry, 1 minute.

Remove outer leaves of the lemongrass stick, and cut into chunks. Add to the pot.

Thinly slice Garden Chilli, and stir into the pot, along with minced garlic. Cook, a couple of minutes more.

Roughly dice Tomatoes, and stir into the pot, with all their juice. Cook, stirring often, until Tomatoes collapse into a sauce.

Drain sweet corn, and add to the pot.

Return chicken thighs to the pot along with their resting juices, and season with coarse sea salt and black pepper.

Finely chop Garden Cilantro. Halve the lime. Add both to the pot, and give a good stir, to combine. Cook, a few minutes.

Finally, stir in water, cover with the lid, and bring to the boil. Once boiling, reduce heat to medium-low, and simmer, 25 minutes.

Just before serving, stir in demerara sugar until dissolved.

Serve Ginger and Lemongrass Chicken and Corn Soup hot.