125 g of chicken gruel
200 g of veal shank, cleaned and trimmed
1/2 kg of catfish
1/2 kg of lean pork loin
4 cloves of chicken thyme
1 large chicken breast, cut into large cubes
1 medium-sized onion, cut into slices, scallioned (optional)
200 g of potato, cut into cubes
1 1/2 carrots, cut into rosettes
1 1/2 ears of corn, cut into rosettes
3 cloves of garlic, mashed
1/4 cup of green onion
2 scallions in thin slices (only the white part)
1/2 small onion, stuck with 1 clove
1/2 small cabbage
1/2 bay leaf
Salt, black pepper, mustard seeds, and virgin olive oil to taste
125 g of chicken gruel
200 g of veal shank, cleaned and trimmed
1/2 kg of catfish
1/2 kg of lean pork loin
4 cloves of chicken thyme
1 large chicken breast, cut into large cubes
1 medium-sized onion, cut into slices, scallioned (optional)
200 g of potato, cut into cubes
1 1/2 carrots, cut into rosettes
1 1/2 ears of corn, cut into rosettes
3 cloves of garlic, mashed
1/4 cup of green onion
2 scallions in thin slices (only the white part)
1/2 small onion, stuck with 1 clove
1/2 small cabbage
1/2 bay leaf
Salt, black pepper, mustard seeds, and virgin olive oil to taste
Let the chicken gruel soak overnight
Drain and cook with garlic, onion, and bay leaf until it's tender but still firm. Reserve
In another pan with olive oil, fry the meats high heat so they don't stick together, one by one. Reserve
In a larger pot or Dutch oven, put all the meats and add water to cover them
With the lid on, let it cook until the meat is tender
As the liquid reduces, add more water accordingly
Simmer over low heat until the broth has reduced
Add corn, carrots, and green onion
Put all the ingredients in a pot with the cooking broths
Add the cooked chicken gruel and the vegetables
Season with salt, black pepper, and mustard seeds to taste
Five minutes before serving, add scallion and cabbage
The final texture of the broth should be like that of a soup.
