Quantities Ingredients
3 Tbsp.
|
Olive oil
|
Scraps from roasted chicken
| |
1 head
|
Chard or bok choy
|
8 - 9
|
Okra
|
1
|
Yam, diced
|
1
|
Turnip, diced
|
1 bottle
|
Chicken stock
|
1
|
Yellow bell pepper, diced
|
1
|
Orange bell pepper, diced
|
1
|
Green bell pepper, diced
|
2
|
Chinese sweet peppers, chopped
|
2
|
Jalapeno peppers, sliced lengthwise
|
5
|
Chinese hot red peppers, chopped
|
1
|
Onion, diced
|
4 cloves
|
Garlic, pressed
|
1 can
|
Red kidney beans
|
1/2 small can
|
Sliced black olives
|
1 can
|
White chicken meat
|
1/2 tsp.
|
Oregano
|
1/2 tsp.
|
Thyme
|
1/2 tsp.
|
Savory
|
1/2 tsp.
|
Italian seasoning
|
8 - 9
|
Black peppercorns, whole
|
1 tsp.
|
Chinese hot & sweet sauce
|
1 tsp.
|
Worcestershire sauce
|
Preparation Procedures:
1. Heat olive oil in large soup pot. Add chard and saute.
2. Add okra, yam, and turnip, and saute for 4 minutes.
2. Add okra, yam, and turnip, and saute for 4 minutes.
3. Add peppers and onion.
4. Slowly pour in chicken stock.
5. Add canned items, spices, and sauces.
6. Add chicken scraps.
7. Cook on medium for an hour, stirring occasionally.
8. Serve with bread. Also good as a hot dip with crackers. For more texture, add orzo pasta towards the end of cooking.