Tuesday, September 7, 2010
Torinabe or chicken soup served with rice in a fancy dish
The lighting wasn't really working with me on this, but in real life it looked pretty good if I say so myself.
Also, still no table top gas burner, so this was just cooked in a pan and then poured into my lovely pot. We both know things just taste better out of pretty dishes.
This was a very basic chicken soup with chicken broth, sliced up chicken thigh, purple carrots (from the farmers market), and onion. Then I served it with my new fancy rice.
Also, a fun thing to note is that my nabe has about a three cup storage capacity. This means if I ever want to throw that nabe party I either need to get the much larger one I saw (which is not a money/space investment I am currently willing to make) or cooking in rounds (meet round, veggie round, repeat) which is not a bad way to do it.
The carrots are more what I imagine "real" carrots ought to be (aside from being purple) in that they have a little bit more of a sweet potato flavor and are shorter but a little fatter towards the top. In fact, these ones reminded me a little of beets from appearances alone.
The interesting thing about these carrots is that only the skin is purple, the rest is a very vivid orange. For the soup, I thoroughly scrubbed them but left the skin on. I mean, what's the point of buying purple carrots if they're not purple when you get to eat them? Plus, I'm sure there's some vital nutrient in it. I mean... it's purple.
Anyway, something that was suggested in my nabe book was when you are finished with all the goodies in the soup (a.k.a. the solids) you just ladle that rich broth on top of some rice.
So good. Will do again. The Boyfriend really liked the new rice by itself and just had the broth after he'd finished it, but I liked the chicken stock and rice combo.
If you have a favorite pan or serving dish, you should write about it in the comments.