Meizitang 100% Natural

Meizitang 100% Natural
Meizitang en cualquiera de sus tres presentaciones (MZT- básico, Strong y Red Extra Strong) es conocido como el Adelgazante Botánico, lo cual se caracteriza por ser suaves cápsulas de gelatina que se componen de una combinación de plantas naturales y que históricamente poseen propiedades adelgazantes.

martes, 6 de enero de 2009

MEATBALLS OF CHICKEN


Ingredients:
For the broth:
1 kilo corn fed, free range, organic chicken wings
1 onion, peeled, cut into chunks
1 carrot, peeled, cut into chunks
1 celery stalk, cut into chunks
1 garlic clove, peeled but kept whole
Peppercorns- black and white
Cardamom pods
Cumin seeds
Fresh ginger, cut into slices
Saffron threads, a large pinch
Turmeric
Whole dried red chili
Sea salt
Fresh lime or lemon, juice and zest, finely chopped
For the dumplings:
I small onion, finely chopped
1 garlic clove, finely chopped
1 tbsp extra virgin olive oil
250g minced chicken
100g chickpea flour
All of the spices above
Method:
Place all of the ingredient (except your chosen citrus) for the broth into a stockpot. I used about 5 grams of each spice, more or less. Find the balance you like. I also crushed the spices very lightly to release the aromas, with the mortar and pestle.Cover with cold water. Bring just to the simmer, and cook very slowly for 2- 3 hours. I never boil my stock; I keep the temperature below a simmer. This keeps the stock crystal clear.
Strain when you are happy with the flavour and discard all the solids. You can season the broth with chicken stock cube instead of salt. There is nothing wrong at all with this practice- my grandmother does it, and so do restaurants I have worked in.In the meantime, you can prepare the dumplings.Sauté the onion and garlic in the olive oil gently, for about 15 minutes to soften.
In a bowl mix together with a wooden spoon, the chicken, chickpea flour, the softened onion and garlic.
Add to the mixture, all of the same spices that went into the broth. Use only pinches of each one and make sure they are finely ground. Again find the balance you like. Season well with salt.
Roll them into small meatballs.
Poach them in simmering water for 15- 20 minutes or until cooked through. Drain them using a slotted spoon.To serve: place the hot meatballs into a soup bowl, however many you like. Top with the boiling chicken broth. Sprinkle the citrus zest over each bowl and add a squeeze of the juice too. Delicious. Makes about 4 –6 serves.

1 comentario:

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