http://www.foodpeoplewant.com/restorative-asian-soup/ ...if what they want is GOOD food. Wed, 13 Apr 2011 04:07:39 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://www.foodpeoplewant.com/restorative-asian-soup/comment-page-1/#comment-821 Mike Wed, 28 Oct 2009 23:37:13 +0000 http://www.foodpeoplewant.com/?p=262#comment-821 Christine - You most certainly could cook the chicken directly in the simmering broth. The only reason I suggest cooking it separately in simmering water is to preserve the clarity of the broth as the egg/cornstarch mixture tends to make the soup a bit cloudy. If you aren't concerned about clear broth, I say go for it. Christine – You most certainly could cook the chicken directly in the simmering broth. The only reason I suggest cooking it separately in simmering water is to preserve the clarity of the broth as the egg/cornstarch mixture tends to make the soup a bit cloudy. If you aren’t concerned about clear broth, I say go for it.

]]> http://www.foodpeoplewant.com/restorative-asian-soup/comment-page-1/#comment-819 Christine Wed, 28 Oct 2009 23:21:53 +0000 http://www.foodpeoplewant.com/?p=262#comment-819 Sounds great - Just curious - could you just cook the chicken right in the broth for 5 minutes plus the 30 or so seconds it cooked in the water? Seems like the water wouldn't be a critical step if the soup is already simmering, and the chicken is doing most of its cooking in the soup anyway. Sounds great – Just curious – could you just cook the chicken right in the broth for 5 minutes plus the 30 or so seconds it cooked in the water? Seems like the water wouldn’t be a critical step if the soup is already simmering, and the chicken is doing most of its cooking in the soup anyway.

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