Deulk Kae Kook Chicken And Perilla Soup Recipes

DEULK KAE KOOK (CHICKEN AND PERILLA SOUP)

Deulk Kae Kook (Chicken and Perilla Soup) image

This recipe is from the cookbook, The Korean Kitchen, by Copeland Marks. He says that Koreans would consider this soup more of a health food since it does not have any red meat and is made with no fat.

Provided by Member 610488

Categories Chicken Thigh & Leg

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

10 cups water
1 1/2 lbs chicken parts (boneless breast, thighs, legs-discard the skin and fat)
1/2 cup perilla seeds or 1/2 cup toasted sesame seeds, ground to a powder
1 tablespoon garlic, minced
1 tablespoon soy sauce
2 tablespoons scallions, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon red hot chili powder (gochu garu)
8 scallions, chopped into 2 inch lengths

Steps:

In a large pot, bring the water to a boil and add the chicken parts. Lower the heat to medium and cook for 1 hour.
Remove the chicken parts from the broth and reserve the broth. Cool the chicken and separate the meat, removing bones and skin. Tear the meat into shreds.
Add the ground seeds to the broth and bring back to a boil. Lower heat back to medium and cook for 15 minutes.
Add the seasonings to the chicken shreds - soy sauce, garlic, chopped scallions, pepper and gochu garu - and mix well. Add to the broth and simmer on low for 15 minutes.
Add the scallion lengths and cook for 5 minutes more.

Nutrition Facts : Calories 252, Fat 13.7, SaturatedFat 3.8, Cholesterol 88.1, Sodium 660.3, Carbohydrate 2.6, Fiber 0.8, Sugar 0.6, Protein 28.2

CHICKEN PERLOO

Chicken Perloo image

This is an iconic and versatile one-pot Gullah dish starring chicken and rice. You may also see it spelled purloo, perlo or perlou (or sometimes called chicken bog). I prefer chicken thighs for a more intense flavor. I use smoked sausage to add a subtle smokiness to the dish. Dry sherry has a nutty profile and it also enhances the overall flavor of this dish.

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 19

Ingredients

5 slices thick-cut bacon, cut into 1/2-inch pieces
1 pound skin-on, bone-in chicken thighs
2 teaspoons House Seasoning, plus more if desired, recipe follows
8 ounces smoked sausage, such as kielbasa or andouille, cut into half moons
1 stalk celery, diced
1 medium Vidalia onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1/2 cup dry sherry
3 cups diced ripe tomatoes (beefsteak or heirloom if ripe, plum if not)
2 cups uncooked long-grain white rice, such as Carolina Gold Rice
2 tablespoons unsalted butter
5 cups chicken stock
1/4 cup chopped fresh curly-leaf parsley, for serving
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon garlic powder

Steps:

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.

HOMEMADE CHICKEN TORTILLA SOUP

Homemade Chicken Tortilla Soup image

Bring a bit of the Southwest to your table with this homemade chicken tortilla soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.

Provided by ladyw4kids

Categories Tortilla Soup

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup chopped onion
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 envelope taco seasoning
1 ½ pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
¼ cup cold water
¼ cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

Steps:

Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g

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