Well, during the exam weeks, this period could be considered as hectic as well as relaxing. Now, how can 2 contradicting qualities coexist? Possible. The 2-3 days before a exam subject are the most infernally busy while the long intervals between subjects can be used for other productive activities. One of them - cooking. Yea, didn't get much time to use my culinary skills during the lesson weeks. Now, I make good use of the gas stove and the spatula.
Did a few frying and boiling and steaming. Today, I decided to do something that can spice up your gastrointestinal tract like the way alcohol does and something warming - ginger soup.
Simple dish. It feels good when drank on a cold, rainy day like today. Or, it could be used to get rid of the "wind" in you, as the traditional herb lore puts it. It is not preferred during a hot afternoon. Hot weather + hot ginger, you do the rest of the thinking. :)
All you need are the following:
A. Main ingredients
1. Either cubed/sliced chicken breast meat (1 whole slice) or pork (about the same proportion as the chicken breast)
2. Slices of ginger (preferably young ones)
3. Sugar
4. (optional) Chicken stock/broth (or cubes)
B. Marinate
1. Salt (1/2 tsp or some sprinkle)
2. Sugar (~1-1.5 tbsp)
3. Soy sauce (~1-1.5 tbsp)
Instructions (quick version):
1. Marinate the chicken breast with ingredients B for about 15 to 30 minutes. The quantity of the marinate can be altered to suit one's palate.
2. Boil the sliced ginger with some sugar in a pot of water. The amount of ginger depends on which extreme of the spiciness you desire.
3. Let it simmer for another 10 minutes.
4. Add in the chicken/pork.
5. Add in the chicken broth/stock. Taste the soup and add in salt/soy sauce if necessary.
6. Let it simmer for another 15-20 minutes or so and you are done!
