Ingredients with Measurements:
- 1 lb chicken thighs, bone-in
- 1 lb duck blood
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp salt
- 4 cups chicken broth
- 1 tbsp vegetable oil
- 2 tbsp cilantro, chopped
Special equipment needed:
- Large pot
- Immersion blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook until the onion is translucent.
2. Add the chicken thighs to the pot and cook until browned on all sides.
3. Add the turmeric, cumin, coriander, garam masala, and salt to the pot and stir to combine.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce the heat to low and simmer for 30 minutes.
6. Remove the chicken thighs from the pot and shred the meat. Discard the bones and return the meat to the pot.
7. Add the duck blood to the pot and stir to combine.
8. Use an immersion blender to blend the soup until smooth.
9. Simmer the soup for an additional 10 minutes.
10. Serve the soup hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 10g
Protein: 22g
Carbohydrates: 8g
Fiber: 2g
Sodium: 820mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or boneless chicken thighs.
- Duck blood can be substituted with beef blood or pork blood.
Variations:
- Add diced potatoes or carrots to the soup for added texture.
- Use different spices such as curry powder or chili powder for a different flavor profile.
Tips and tricks:
- Be sure to use an immersion blender to blend the soup until smooth.
- If the soup is too thick, add more chicken broth to thin it out.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of cilantro on top.
Garnishes:
Chopped cilantro
Pairings:
- Naan bread
- Basmati rice
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
- If the soup is too thin, simmer it for a longer period of time to reduce the liquid.
Food safety advice:
- Be sure to cook the chicken thighs to an internal temperature of 165°F to ensure they are fully cooked.
- Handle the duck blood with care and follow proper food safety guidelines.
Food history:
Indian cuisine is known for its use of spices and bold flavors. Turmeric, cumin, and coriander are commonly used in Indian cooking. Duck blood soup is a traditional dish in many cultures, including Chinese and Vietnamese cuisine.
Flavor profiles:
This soup has a bold and spicy flavor profile with a smooth and creamy texture.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Indian