Chicken Soup

Chicken Soup is light and refreshing.  This time around, I am adding red carrot, fresh water chestnuts, corn and  dried lotus seeds.  This bowl of soup is 'Simple Yet Yummylicious!'

Ingredients: (serves 2)

2 chicken drumsticks (cleaned and remove excess fat)

1 chicken thighs (cleaned and remove excess fat)

1 corn (peeled and cut into thick sections)

6 fresh water chestnuts (peeled and leave whole)

1 large carrot (peeled and cut into chunks)

1/4 cup dried lotus seeds (washed, soaked, drained and remove bitter core/germ)

Water

Chicken stock granules (for seasoning - to taste)

Methods:

1. Blanch the chicken with hot water, drain and transfer into a pot with simmering water.
2. Add in corn, carrot, water chestnuts and lotus seeds.  Bring it to a boil.
3. Reduce heat to medium-low and simmer until everything is cooked.
4. Season with chicken stock granules.
5. Serve warm.

Red Velvet Cupcakes

 

Ingredients:

180 g. plain flour (sifted)

100 g. caster sugar

113 g. unsalted butter (softened)

2 eggs

1/2 cup buttermilk (1/2 cup milk + 1/2 tbsp. white vinegar)

1 tsp. vanilla extract

1/2 tsp. salt

1 tsp. baking soda

1 tbsp. cocoa powder

1 tbsp. red food coloring

1 tsp. white vinegar

Methods:

1. In a bowl, whisk plain flour, cocoa powder and salt.
2. In a stand mixer bowl, beat butter and sugar until fluffy.  Add eggs, then vanilla, and beat until combined.
3. Stir red food coloring into buttermilk.
4. Add dry mix (1) and red buttermilk in turns, starting and ending with flour.
5. Mix vinegar and baking soda (it fizzes), fold in the batter quickly.
6. Fill in a lined muffin pan (with cupcake liners) 2/3 full.
7. Bake 18-20 minutes until a wooden skewer inserted in the center comes out clean.
8. Cool completely.
9. Enjoy these delicious, soft and fluffy Cupcakes.

This recipe is adapted from '2day's Delights' with a slight adjustment on the amount of sugar used.  Add more sugar if you have a sweet tooth.