Best Lemongrass And Ginger Egg Drop Soup With Rainbow Chard Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEAMED CHICKEN WITH LEMONGRASS AND GINGER



Steamed Chicken With Lemongrass and Ginger image

Make and share this Steamed Chicken With Lemongrass and Ginger recipe from Food.com.

Provided by MarraMamba

Categories     Poultry

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

2 stalks lemongrass
1 garlic clove, finely sliced
1 teaspoon fresh gingerroot, grated
1 pinch salt & freshly ground black pepper
2 boneless skinless chicken breasts
250 g broccoli florets
1/2 teaspoon cornflour, mixed with
2 tablespoons cold water
1/4 cup toasted almond

Steps:

  • Mix the lemon grass, garlic and ginger together, season with salt and freshly ground black pepper and rub over the chicken. Leave to marinate for 20 minutes.
  • Put just enough water into a steamer or pan and place the rack or steamer basket on top. Place the chicken and seasoning inside, cover and steam for 15-20 minutes.
  • Scatter over the broccoli florets and cook for another two minutes. Remove the steamer tray and set aside.
  • Whilst cooking the fragrant chicken juices should have dripped down into the water to make a stock and evaporated to leave approximately a glass full of liquid (about 80-100ml - if you find you have too much liquid, bring to a fast boil and reduce).
  • Thicken the stock with cornflour and season if necessary.
  • To serve, arrange the chicken on a plate and scatter over the broccoli, and toasted almonds then drizzle with the sauce. Serve with steamed rice.

SEARED RAINBOW CHARD WITH LEEKS



Seared Rainbow Chard With Leeks image

Make and share this Seared Rainbow Chard With Leeks recipe from Food.com.

Provided by dicentra

Categories     Chard

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 bunches rainbow chard leaves or 2 bunches red and green swiss chard
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large leeks, halved lengthwise and cut crosswise into 1/4-inch-thick slices (white and pale green parts only)
3/4 teaspoon fine sea salt

Steps:

  • Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices.
  • Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
  • Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
  • Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.).

Nutrition Facts : Calories 163.2, Fat 15.5, SaturatedFat 6.4, Cholesterol 22.9, Sodium 446.2, Carbohydrate 6.3, Fiber 0.8, Sugar 1.7, Protein 0.8

SEARED RED CHARD



Seared Red Chard image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 18m

Yield 6 Servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 small red onion, thinly sliced
10 to 12 cups red chard (2 bunches trimmed and coarsely chopped)
Grated nutmeg, to your taste
Coarse salt and pepper
2 tablespoons red wine or cider vinegar

Steps:

  • Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for you to cook up even quicker.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.

SAVORY SWISS CHARD



Savory Swiss Chard image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
Freshly grated nutmeg, about 1/4 teaspoon
1/2 teaspoon smoked sweet paprika or ground cumin
Salt and freshly ground black pepper
1 teaspoon Worcestershire sauce
1/2 cup chicken stock

Steps:

  • In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.

LEMONGRASS AND GINGER TEA MARINATED SHRIMP OR FISH



Lemongrass and Ginger Tea Marinated Shrimp or Fish image

A fusion of lemongrass and ginger flavored shrimp or fish made with Elmstock lemongrass and ginger tea. Easy and unique. Tried in my kitchen for a dinner with family and on the barbecue for a summer party

Provided by Chef at Elmstock Tea

Categories     Mahi Mahi

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs red snapper or 2 lbs other firm fish
3 elmstock lemongrass and ginger tea bags
2 tablespoons canola oil, sesame oil or 2 tablespoons safflower oil
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cayenne
1 lemon
1 teaspoon fresh salt
1 teaspoon pepper
1 tablespoon soy sauce
coriander leaves

Steps:

  • 1. Brew 1 cup lemongrass and ginger tea (2 tea bags). And pour into a mixing bowl. Immerse shrimp in bowl
  • 2. Squeeze juice of one lemon into mix adding soy sauce, pepper and salt, oil, turmeric, coriander, cayenne and contents of the other tea bag while stirring mix.
  • 3 Marinate peeled shrimp leaving tail on, in the bowl overnight for best results or at least for an hour if pressed for time.
  • Barbecued.
  • 4 Put shrimp on moistened skewers and grill for 3 minutes on each side
  • Cooking on Stove top:.
  • Heat a tablespoon of oil and sauté the shrimp lightly for two to three minutes,
  • Place shrimp on skewers and serve as an appetizer'.
  • Garnish with fresh coriander.
  • (This recipe can be adapted to your favorite fish. After marinating fish sprinkle contents of one lemongrass and ginger tea bag and spice mix of ¼ tspn each of turmeric, coriander, pepper and salt and cayenne over the fish. Drizzle another teaspoon of sesame oil or olive oil or canola oil over the fish. The fish can be broiled, grilled or cooked in a pan until fish is soft and flaky. Serve with quick ginger chilli sauce below.
  • For a Festive Treat --
  • I also bake the whole fish in parchment paper. I make a tent out of the paper and secure it with moistened skewers. I also paint a scene on the paper with food coloring, depending on the occasion. For Thanksgiving I paint the sides to look like the sides of a ship with blue waves at the bottom and I attach a skewer on top with a parchment flag with the word Mayflower written on it.).

LEMONGRASS AND GINGER EGG DROP SOUP WITH RAINBOW CHARD



Lemongrass and Ginger Egg Drop Soup With Rainbow Chard image

Make and share this Lemongrass and Ginger Egg Drop Soup With Rainbow Chard recipe from Food.com.

Provided by DrGaellon

Categories     Chard

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 quart chicken stock
2 cups water
3 stems lemongrass, bruised and cut into 3-inch lengths
1 large garlic clove, crushed
1 red chili pepper, halved and seeds removed
3 inches fresh ginger, cut in 6 slices
1 inch fresh ginger, peeled
2 eggs
1 teaspoon cornstarch
4 scallions, thinly sliced on an angle
2 cups chopped rainbow chard leaves, packed

Steps:

  • In a saucepot, combine stock, water, lemongrass, garlic, chile and sliced ginger. Bring to a boil, reduce to a simmer and cover. Steep aromatics in broth 5-6 minutes. Remove and discard solids.
  • Cut remaining piece of ginger into thin matchsticks and add to broth. Turn off heat. Beat eggs with cornstarch. Stir broth vigorously to form a vortex and drizzle eggs into soup. Add scallions and chard, and serve at once.

Nutrition Facts : Calories 138.7, Fat 5.4, SaturatedFat 1.6, Cholesterol 100.2, Sodium 424.1, Carbohydrate 12.3, Fiber 0.9, Sugar 5, Protein 10.1

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #soups-stews     #eggs-dairy     #vegetables     #asian     #easy     #kosher     #eggs     #stove-top     #dietary     #greens     #chard     #taste-mood     #savory     #equipment     #presentation     #served-hot     #3-steps-or-less

Related Topics