Aloha Friday Recipe: Kim Chee Soup

February 26th, 2010

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2 pounds pork butt OR 2 1/2 pounds skinless boneless chicken thighs, chopped
1 tablespoon Hawaiian salt
6 to 8 cloves garlic, crushed
1 bottle (12 ounces) won bok hot kim chee, cut into bite size pieces
Salt, pepper, and/or shoyu
1 bunch watercress, chopped into 2-inch pieces

Place meat into a large pot; add water to cover. Stir in Hawaiian salt and garlic; cover and bring to a boil. Lower heat and simmer until meat is tender. Remove meat from broth then strain broth and return the broth and the meat to the pot. Add additional broth or water if necessary. Bring to a boil. Add the kim chee (including kim chee liquid) to the soup; stir; season to taste with salt, pepper and/or shoyu. Add watercress to the soup and remove from heat; serve immediately. Very ono & will certainly warm you up.

Recipe courtesy of KPOA.com’s Honey I’m Hungry, What’s for Dinner?


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