Ama can be compared to the hard and solid cheese that is stored in the fridge. As long as it remains in this cold damp environment, cheese will always be hard and heavy. But once removed from the fridge and placed on a pan over a burning fire, the same cheese starts to melt and flow.
Chicken soup is one of the classic comfort foods. Whether it comes with noodles or rice, a bowl of chicken soup can make the worst day a little bit better. Many people have a time-honored chicken soup recipe passed from generation to generation. If you don't have one, here are some herbs that will make your chicken soup taste better than anything you can get from a can.
Directions. In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper.Remove ham hock and let cool. Pull meat from ham hock bone and shred.Garnish with ham and pepper.dd peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.