This is the first test for the homemade chicken stock prepared earlier, here. As expected it is concentrated, more concentrated than even consommé, so concentrated, in fact, that it must be diluted by 100% to be palatable and even then it is quite strong.
Could I ask for anything more?
The flavor is rounded with
* half a small onion
* one large garlic clove
* one dried arbol chile broken up
* a hefty splash of sake
* a moderate splash of soy sauce
* one teaspoon of sugar
* a dash of gray sea salt
* 1/8 teaspoon Mexican oregano
* 1/2 teaspoon dry rubbed sage.
* water, 100% of the volume of stock
Included for substance
* one sliced layer of tofu cubed
* 1/8 of a huge napa cabbage. I didn't want to buy such a big one but the others were tiny.
Oh, I forgot, one tomato cut into the bowl more as garnish than a soup element. It is not cooked at all if you discount residual carryover heat.
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