The unconventional chicken

I will preface this entry by saying that I love Asian flavors.

While I like your typical roasted chicken seasoned with sage, thyme, bay and the like, I occasionally like to kick it up a notch. 2 nights ago I made a chicken in my handy, dandy dutch oven (mainly because that sucker was too big to fit into a crockpot) and seasoned it with Chinese 5 Spice and Kosher Salt. Nothing too fancy but oh-so-delicious. CiBaby even gobbled it up! She eats everything you say? Almost...it's hard to get meat in her, it's a texture thing.

Today, from our unconventional chicken I made unconventional chicken soup and boy-oh-boy was it DELISH! Like any stock making I covered the bones with the rest of a can of chicken broth and then water to finish it off. Then to the broth I added 1 onion, about 1/4 cup soy sauce, a couple tablespoons Mirin and a 2-inch chunk fresh ginger (sliced). I let it simmer for about an hour. Cool and strain.

Added to the broth was chunks of golden beets (T-Daddy asked if it was pineapple...hmmm, no), parsnips, and carrots. Let those simmer until tender, remove from heat then added chicken (of course), sliced mushrooms, 2 cubes of Trader Joe's cilantro (from the freezer section - this is a great product!!!) and about 1 tablespoon sesame oil (have I mentioned that this is one of my favorite condiments???). I made some noodles separately which I added to each bowl, so they don't get mushy.

Paired with some hot bread it was mmmm mmmm mmmmmm mmm Good! All I have to say is Campbell's has nothin' on me.

Tomorrow's adventure in this frozen tundra is to make some homemade spaghetti sauce, no Asian flavors here.