Monthly Archives: June 2010

So you guys only have to hear about my hopes to have a chance to compete for my OWN show for 4 more days, then it’s over…and it’ll be up to the producers.  However, there’s still time to make sure I stand out!

Copy and Paste the link, then send it out to your friends and family!  Let’s make one more push, and then let the cards land where they may!

http://myown.oprah.com/audition/index.html?request=video_details&response_id=11259&promo_id=1

SOUP INGREDIENTS

3 leeks, coarsely chopped into 1″ – 2″ pieces

3 – 4 dried chili peppers (I use Tien Tsin, but you could use anything spicy – including fresh chilis, just chop them coarsely membrane, seeds and all)

2 cups water

3 tbs. mirin

5 – 6 cloves garlic, sliced

1 tbs. fresh ginger, grated

1/2 cup white wine

Salt and Pepper

3 – 4 cups Vegetable Broth

Soman noodles (you’ll find these in the asian section of your market…you can also use GOOD rice noodles)

Green onions for garnish

CHICKEN MARINADE

1/4 cup soy sauce

1/4 cup mirin

1/4 dry white wine

4 – 5 cloves of garlic, sliced

1 tbs. fresh ginger, grated

Pepper

3 – 4 boneless, skinless chicken breasts

1. Heat a small amount of olive oil in a medium saucepan over medium-high heat. Add leeks and chiles and saute until lightly browned.

Browning the leeks

2. Add water, mirin, garlic, ginger, white wine, salt and pepper bring to a boil and then reduce heat.  Simmer, stirring occasionally, until leeks have fallen apart and are fairly transparent (up to an hour, or more if you have the time! I usually start it in the morning and keep it on low all day).  Add broth as water evaporates.

3. Meanwhile, in a medium size bowl, stir together soy sauce, mirin, wine, garlic, ginger, and black pepper.  Add chicken breasts and marinate in the refrigerator for at least 30 minutes.

4. When leeks are transparent and soft, strain out solids (don’t strain into the sink like I have done more than once…be sure to put something underneath the sieve to catch the liquid – TH. AT’S what you’re serving, not the actual leeks!).  Return liquid to clean saucepan, and return to a simmer.

Ready for the sieve!

5. Heat a small amount of olive oil in a large skillet over high heat.  Brown chicken on both sides (about 1 minute on each side).  Add a small amount of remaining broth (or use some of the soup), reduce heat to medium, and cook for 6 – 8 minutes on each side, or until juices are clear (internal temperature of 165° – 170º).  Slice into 1/4 inch pieces.

6. Meanwhile, return soup to a boil, add soman noodles and cook for 10 minutes (or according to timing on their package).

7. Serve soup topped with sliced chicken and green onions.