MAKING MAGIC IN THE KITCHEN
Sometimes gathering up everyday ingredients can yield surprising and tasty results
Sometimes gathering up everyday ingredients can yield surprising and tasty results
I believe in magic, the simple kind of everyday magic that accompanies the often-overlooked wonder of discovery in creating something from an inkling in the mind’s eye.
I do not have a magic wand per se, but I find a quality chef’s knife can make for a find standin for any accessory that might come from Hogwarts.
When I have a day to myself, I like to play in the kitchen. Sometimes I have a general direction I plan to follow, for example, baking bread. Conversely, there are times where I just whip open the fridge, freezer and cupboards and allow my imagination to soar. It was on one of those amazing days where I felt empowered in my kitchen and came up with my vibrant take on a chicken noodle soup.
I have had some memorable flavour adventures in Asia, which serve as inspiration in this chef’s day-off tale. As I contemplated how I would approach the flavour profiles, I reflected on the blessing it is in being Canadian. Our unique ability to celebrate our diversity is inextricably entrenched into our collective identity.
What better way to practise this authentic Canadian characteristic than through the act of eating?
I am deeply fond of the flavours found in Vietnamese cuisine and those found in Chinese cuisine. On the day I was playing in the kitchen, I could not definitively pick one or the other. As I deliberated and agonized over which flavour profile would emerge victorious, it dawned on me that I could do both.
My go-to noodles are a rice
noodle, but not the type one would find in pad Thai. Instead, it’s a Chinese variety popular in Jiangxi province. I was craving the uniquely tangy flavour of tamarind for the broth often found in Thai soups, and I punctuated the broth with aromatic spices more predominantly used in China and a length of lemongrass for good measure.
For the vegetable component of this recipe, I opted for Chinese greens and a smattering of fresh herbs. The broth is the backdrop for this recipe — and is adjustable — and can include other vegetables like bean sprouts, cabbage, pumpkin, baby corn or even some kale.
There really are no limits. If you want to make this soup vegetarian friendly, go with a vegetable stock and substitute tofu and shiitake mushrooms
(in place of the animal protein) to bolster the umami flavour.
Tamarind Chicken Soup with Dark Asian Greens & Rice Noodles
Created by: Chef Ilona Daniel For the stock:
2 litres chicken stock (no sodium added) 2 TBSP Tamarind Soup Paste 2 Star Anise 1-2 stalks Lemongrass, bruised 4 cloves garlic, peeled, and halved ¼ cup good quality soya sauce (Japanese is my preference here)
Peel of 1 lime (green part only), juice the lime and reserve for finishing the stock
3 TBSP brown sugar
Basil stalks and stems from 1 bunch of basil (reserve leaves for serving)
White of 3 green onions, reserve green portion of onion for serving
2 chicken breasts To serve for 4. In each bowl: 1-2 baby bok choi, shredded 1 TBSP green onion, sliced on a bias ¼ of the chicken breast, shredded
1 cup cooked rice noodles (or noodles of preference)
Small handful of basil leaves 2 TBSP shallot, thinly sliced Additional lime wedges
To make the soup:
In a heavy-bottomed stock pot, place all ingredients and turn heat to maximum.
Once the stock comes to a boil, reduce the heat to a simmer and allow chicken to poach for 25 minutes. Turn off heat.
Remove fully cooked chicken and allow to cool before shredding. Once stock has sat for 10 minutes, strain through a cheese cloth, if possible, or otherwise simply strain stock through a fine mesh strainer. Rinse out pot and return stock to pot, add juice of one lime and return stock to a near boil. While the stock is reheating, prepare the bowls for serving. Once bowl are assembled, ladle hot stock into the bowls.
Serve with additional lime wedges and chili sauce as desired.