Yuen Sai ~ Chinese Parsley ~ Coriander ~ Cilantro ~ Coriandrum sativum
Daverick Leggett describes coriander seed as neutral, pungent & sour with the ability to dispel cold in the stomach.
Pakistani Chicken and Egg Curry Recipe
contributed by Lady Alinor of Oregon
2 Tbls. ground Coriander seed
2 Tbls. ground Cumin
1/2 tsp. Chili powder
2 tsp. ground Tumeric
1 Tbls. Apple Cider Vinegar
2 oz. water
1/4 cup Olive oil
1 lg. Onion, chopped
2 Tbls. fresh Ginger, chopped
8 cloves Garlic, chooped
3 cups Toamtoes, chopped
8 oz. can Tomato sauce
1 pinch sugar
1/4 tsp. Salt
1 1/2 tsp. Pepper, fresh ground
1 lb. cooked Chicken breast, cut into bite size bits
4 hardboiled eggs, cut lengthwise
1/8 cup Cilantro, chopped
Mix first 4 ingredients with vinegar and water to make a paste.
Heat a large pot over medium heat and pour Olive oil in, add onion,
ginger and garlic.
Saute until golden brown. Add spice mixture to onion, ginger and garlic, if mixture sticks add a bit more water. Add chopped tomatoes. Pour tomato sauce into 2 cup measuring cup and add water to make 2 cups. Add to onion, ginger, garlic and tomato mixture simmer for 20 mins. Add sugar, salt, pepper, eggs and chicken, simmer 10 mins. Top with chopped Cilantro and serve over Rice
Rice Recipe.....
2 tsp. Olive oil
2 cups Basmati rice
3 cups hot water
Salt to taste
6 Cardamon seeds
6 whole Cloves
1 stick Cinnamon
1/2 tsp. tumeric for color
Preheat Oven to 350 degrees F.
Add oil to oven proof pan or stockpot. Add rice and saute until grains turn whitish, add water, salt and spices...stir. When rice and water come to a boil, cover, remove and place in oven for 20 mins. Remove from oven and fluff with fork to distribute color.
El Pollo Peruvian Chicken Soup contributed by Mamaleh
Ingredients:
1 (2 1/2-lb.) chicken quartered
2 potatoes, peeled and each cut into 6 pieces
6 Tbsp. rice, rinsed and drained
1 stalk celery
1 TBS chopped garlic
1 TBS salt
8 1/2 C. water
1/2 C. fresh veggies diced carrots, cut green beans,
whole corn kernels
handful of cilantro
Pepper
Lime juice (optional)
Bring the chicken, potatoes, rice, celery, garlic, 1-teaspoon salt, and 8 cups water to boil in large saucepan over high heat.
Reduce the heat to medium and simmer until the chicken is tender, stirring occasionally, for about 30 minutes.
Add frozen mixed vegetables.
Process cilantro and remaining 1/2 cup water in blender.
Stir into soup mixture.
Remove soup from heat.
Remove chicken and celery stalk.
When chicken is cool enough to handle, remove meat from bones.
Discard skin, bones and celery stalk. Return chicken meat to soup. Bring soup to simmer over medium heat and cook 5 minutes.
Add remaining 2 teaspoons salt and pepper to taste.
Sprinkle with lime juice to taste just before serving if desired.
This herb is the 7th stop on the Chinesetherapeutics.org tour of the Bastyr Chinese
Herb Garden. Click here to continue the tour.
Chinese Pharmacopoeia Index