Rice & Chicken Soup with Chayote & a Mint, Lemon & Garlic Gremolata

Name: Rice & Chicken Soup with Chayote & a Mint, Lemon & Garlic Gremolata (Canja de Galinha Nikkei Com Chuchu)
Yield: Serves 8
Cuisine: Brazilian
Ingredients: 1 tbsp extra virgin olive oil; 4 corn-fed, skinless, bone-in chicken thighs (about 600g (1lb 5oz)); 4 corn-fed, skinless, bone-in chicken thighs (about 600g (1lb 5oz)); 4 corn-fed, skinless, bone-in chicken thighs (about 600g (1lb 5oz)); 1 small white onion, chopped; 1 chayote (about 200g (7oz)), peeled and cut into 1cm (½in) cubes (available in South American, Chinese and Turkish food shops); 2 garlic cloves, sliced; 2 cm (¾ in) piece of root ginger, peeled; 2 tbsp unsalted butter; 4 garlic cloves, very finely chopped; finely chopped finely grated zest of 1 lemon; 1 tsp Maldon sea salt flakes; 10 cm (4 in) square of konbu; 2 litres (3½ pints/8 cups) water; 100 g (3½ oz/½ cup) short-grain white rice; 1 tbsp instant dashi powder; ¼ tsp ground white pepper; 2 tbsp Maldon sea salt flakes; 15 g (½ oz/1 cup) mint,; 25 g (1 oz/1 cup) parsley, finely chopped

Canja de Galinha Nikkei Com Chuchu

Preparation info

Serves
8

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Every country has its rice and chicken soup. In Brazil and Portugal, canja de galinha is perhaps the most popular of soups; warming and delicious, it is home cooking at its best. This soup is easy to make and the ingredients are not expensive or difficult to find. In this Nikkei version, I make use of chu-chu or chow-chow, also known as chayote in the UK and US, which is native to Mexico but grown all over South America. Use the best-quality chicken on the bone for this dish i

Ingredients

Europe
Americas
Asia
Portugal
Brazil
Japan
Soup
South America
Gluten-free

Ingredients

Method