Small Bay Leaf

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Small Bay Leaf to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Small Bay Leaf, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 sprigs parsley
• 1/2 ts thyme
• 1 ts salt
• 1/8 ts pepper
• 1 garlic clove, crushed
• 2 ts ground coriander
• 1 1/2 ts chili powder
• 1 tb soy sauce
• 1/2 lb raw small, shelled shrimp *
• 2 c sliced mushrooms
• 6 scallions, with tops, sliced
• 3 c hot cooked rice
• 1/3 c chopped fresh coriander

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions Deveined * or use Parsley Remove skin from chicken breasts

Step 2: Technique & Execution

Carefully cut meat from bones and pull out the pieces of cartilage

Step 3: Technique & Execution

Cut meat into strips and set aside

Step 4: Technique & Execution

Put bones in large saucepan

Step 5: Technique & Execution

Add water, onion, bay leaf, parsley, thyme, salt, and pepper

Step 6: Technique & Execution

Lower heat and cook slowly, covered, 1 hour