Thursday, June 28, 2018
Here's what I did:
I had two whole rotisserie chicken remains left so I boiled those with some bay leaves and then picked all the meaty bits off, like a treasure hunt.
I used the broth and added carrots, frozen peas, a whole head of garlic chopped up, a huge onion, a large knob of grated ginger plus the juice from it, some Japanese pumpkin, a sweet yellow pepper, lots of turmeric, salt, pepper, parsley, and chicken bouillon cubes. It simmered till everything was soft and then I added the meat back in. After a few minutes, I served it up in bowls with a scoop of cooked rice.
The saltiness feels so good to my sore throat.