CHINESE FOODS

Corn and Fish Soup

2009-05-19T12:09:00.000-07:00

Ingredients:
1 lb filleted white fish (cod or sea bass)
1 tsp ginger juice
1 tsp sherry
Salt
3 ¾ cups water
1 x ½ lb can kernel corn, drained
1 tsp oil
1 ½ tsp cornstarch, dissolved in 1 tbsp water
1 scallion, chopped
.

Directions:
Place the fish in a shallow heatproof dish with the ginger juice, sherry and generous pinch of salt. Leave to marinate for 10 minutes.
Place in a steamer and steam for 5 to 6 minutes, remove from the heat and mash the fish with a fork. Set aside.
Pour the water into a large saucepan and bring to the boil. Add the sweetcorn, oil and 1 tsp salt. Simmer for 2 minutes.
Add the cornstarch mixture and cook for 1 minute. Pour into soup bowls, sprinkle with scallion and serve hot.

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Chinese Cabbage Soup

2009-05-08T12:45:00.000-07:00

Ingredients:
2 c. cooked chicken, cut into strips
7 c. chicken broth
6 c. sliced Chinese cabbage
1 tsp. soy sauce
1 tsp. salt
1/4 tsp. pepper

Directions:
Combine chicken and chicken broth, bring to boil.
Stir in remaining ingredients; cook only 3 to 4 minutes or until cabbage is crisp and tender. (Do not overcook.) Lettuce can be used for cabbage, reduce time to 1 minute.

Vegetable Soup

2009-05-06T08:47:00.000-07:00

Ingredients:
2 cans chicken broth
1/2 c. snow peas
1 pkg. tofu chopped
1 bunch celery, cabbage
1 c. fresh mushrooms
1 c. sliced zucchini
1 pkg. bean sprouts
1/4 c. soy sauce
1 tbsp. sesame seeds
1 can water chestnuts, drained

Directions:

Heat chicken broth to boiling.
Add remaining ingredients. Simmer about 30 minutes until vegetables are just tender.

Hot and Sour Soup - 3

2009-05-05T10:09:00.000-07:00

Yield 2-4 servings

Ingredients:
3 c. chicken broth
1 tbsp. soy sauce
4 dried Chinese mushrooms, soaked for 20 minutes in cold water, stems removed, cut into fine strips
1/2 c. bamboo shoot, cut into 2-inch strips, 1/4 inch wide
1/4 lb. raw lean pork, cut into narrow strips
1 cake tofu, cubed
1/4 tsp. white pepper
2 tbsp. lemon juice
2 tbsp. cornstarch mixed with 3 tbsp. cold water
1 egg, slightly beaten
2 tsp. sesame oil (or 1/4 tsp. hot chili oil or more to taste)
Finely chopped scallions for garnish

Directions:
In a large saucepan combine broth, soy sauce, mushrooms, bamboo shoots and pork. Bring to a boil, reduce heat, simmer for 3 minutes.
Add bean curd, pepper and lemon juice. Bring to a boil and add the cornstarch mixture. Cook, stirring, until soup thickens slightly, then pour in the egg very slowly, stirring soup constantly.
Remove from heat; stir in sesame or hot oil. Garnish with scallions.

Hot and Sour Soup - 2

2009-05-04T12:17:00.000-07:00

Ingredients:
6 dried black mushrooms
1/4 lb. boneless pork loin
1/2 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. soy sauce
6 oz. bean curd/tofu
4 c. chicken broth
3 tbsp. white wine vinegar
1 tbsp. soy sauce
1/2 tsp. salt
1/2 c. bamboo shoots, chopped
2 tbsp. cornstarch
2 tbsp. cold water
1/4 tsp. white pepper
2 eggs, slightly beaten
2 tbsp. chopped green onion
2 tbsp. white wine vinegar
1/2 tsp. sesame oil
1/4 tsp. white pepper

Directions:
Soak mushrooms in water 30 minutes; drain. Discard stems, cut caps into julienne strips.
Trim fat from pork, cut into julienne strips. Toss pork with next 3 ingredients, cover and refrigerate 15 minutes.
Cut tofu into 3/4" cubes.
Heat chicken broth with next 3 ingredients in 3 quart saucepan.
Stir in bamboo shoots, mushrooms, pork and bean curd. Bring to a boil, reduce heat; cover and simmer 5 minutes.
Combine cornstarch, water and white pepper. Stir into soup. Bring to boil, stirring constantly. Slowly pour eggs into soup, stirring constantly with fork until egg forms shreds. Stir in green onion, wine vinegar, white pepper and oil.

Hot and Sour Soup

2009-05-03T10:17:00.000-07:00

A with a most unusual but very attractive taste.

Serves 6

Ingredients:
2 tbsp. vegetable oil
1 med. onion, sliced
3 carrots, thinly sliced
3 cloves minced garlic
1 tbsp. fresh ginger, minced
4 c. chicken broth
1 c. water
2 tbsp. soy sauce
6 oz. shiitake mushrooms
1/3 c. sliced water chestnuts
1/2 lb. sliced snow peas
1 c. fresh bean sprouts
1/4 c. rice-wine vinegar
2 tbsp. sesame oil
Dash of chili oil

Directions:
Heat 2 tbsp. vegetable oil in a heavy pot over medium heat.
Add the onion and carrots; cook, stirring constantly for 3 minutes.
Add the garlic and ginger; cook, stirring for 1 minute.
Add chicken broth, water and soy sauce. Bring to a boil and cook for 2 minutes.
Add the mushrooms and water chestnuts; boil for 1 minute.
Turn off heat, add peas and bean sprouts. Cover and let rest for 2 minutes.
Stir in rice-wine vinegar, sesame oil and chili oil. Heat through for 1 minute, serve immediately.

Beef noodle soup

2009-05-02T09:18:00.000-07:00

Braised noodle soup

Ingredients

150g of your favorite noodles

2 stalks baby bok choy

150g braised beef

500ml beef stock no.4Seasonings

2 teaspoon salt

1 tsp soy sauce

1 tsp sugarDash of sesame seed oil

Directions
Bring a pot of water to a boil
Cook the bok choy quickly in the water
Remove the vegetables
Cook the noodles in water till al dente next
Place the cooked noodles in a bowl
Slice the braised beef into think slices
Bring the soup stock to a boil
Add the beef to the stock and the seasonings
Pour the soup into the bowl with the noodles
Serve hot

Spicy beef noodle soup

Ingredients

150g of your favorite noodles

2 stalks of bok choy

150g cooked beef fillet

500ml beef stock no.

5Dash of chilli oil

1/2 tsp salt and sugar

Directions
Cut the beef fillet into smaller pieces
Bring a pot of water to a boil
Cook the bok choy and then the noodles in the boiling water
Place in a serving bowl when cooked
Bring the soup stock to a boil
Add the seasonings and the beef pieces
Pour the soup and beef pieces over the bok choy and noodles
Serve hot

Egg Drop Soup

2009-05-01T11:13:00.000-07:00

Ingredients:
3 c. chicken broth
1 tsp. salt
Dash of white pepper
1 med. green onion (with top), chopped
2 eggs, slightly beaten

Directions:

Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan.
Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds.

3 servings (about 1 cup each).
____________________________________________

Also try this one

Egg Drop Soup
4 cups chicken broth (I use organic, boxed liquid broth by Swanson's. A box = 4 cups)

2 eggs, lightly beaten

1/8 cup chopped red onion

2 Tbsp Sesame oil

¼ tsp pepper

1/2 tsp Salt

1 tsp soy sauce

1/8 tsp ginger

chopped green onion tops for garnish (optional)

In 2 Tbsp sesame oil in a 4 qt pan, cook onions until transparent. Add broth and slowly bring to a boil over medium-high heat. Add salt, pepper, ginger and soy sauce, and stir occasionally for one minute.
Beat eggs in a separate bowl. Slowly add eggs to the soup and gently stir until strands/strings form. Serve immediately.
Makes 4, 1 cup servings

Nutritional information per serving: Calories:122, Carbohydrates: 3 g, Fiber: 1 g, Net Carbohydrates: 2 g, Protein: 4 g, Fat: 6.5 g

Spicy Corn Muffins

2009-04-29T10:44:00.000-07:00

Spicy Corn Muffins(yields 6 medium ones)

Ingredients
Cornmeal – 1/3 cup
All purpose flour – 1/3 cup
Baking powder – 1 tsp
Salt – a pinch
Egg – 1, small
Vegetable or canola oil – 2 tbsp
Yogurt – 1/3 cup
Sugar – 1½ tbsp
Corn – ¼ cup,
fresh or frozenScallion/green onion or Cilantro – ¼ cup,
chopped Red pepper flakes – 1 tsp, more if desired
Marinated feta or goat cheese – ¼ cup,
crumbled (optional)

Method
Preheat oven to 375F. Line 6 holes in a medium muffin pan with paper liner.
In a larger bowl, mix the first four ingredients. In a separate bowl, whisk the next four ingredients until mixed well. Add the wet ingredients to the flour mixture. Mix gently until just combined. Finally, mix in corn, scallion or cilantro, red pepper flakes and feta (if using), to form a uniform mixture. Take care not to over mix. Pour into the prepared muffin molds, bake for 18-20 minutes until firm. Serve warm or at room temperature with soup or salad.

Tomato and tofu soup

2009-04-28T11:06:00.000-07:00

G H O S T Please click to visit
Remove the tomato skin as it is difficult to digest.

This dish can ease a child's bloatedness and increase appetite. .

Ingredients

1 tomato

20g silken tofu

100cc stock .

Directions
Score the tomato skin and plunge into boiling water
Remove the curled tomato skin
Peel and chop the tomato
Mash the tofu and tomato to the stock
Bring the stock and mixture to a boil
Remove from heat and serve

Tomato and Egg Soup

2009-04-27T09:43:00.000-07:00

Serve 4
Firm ripe tomatoes – 250 g
Eggs – 2
Spring onion chopped - 1
Oil 1 table spoon
Vegetable or chicken of meat stock – 1 liter
Light soy sauce – I table spoon
Corn flour – 1 table spoon
Score a cross in the bottom of each tomato. Plunge into boiling water for 20 seconds, then drain and peel the skin away from the cross. Cut into slices or thin wedges, trim off the core. Beat the eggs with a pinch of salt and a few pieces of spring onion.
Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the spring onion for a few seconds to flavor the oil, then pour in the stock and bring to the boil. Add the tomatoes and return to the boil. Add the soy sauce and slowly pour in the beaten eggs, stir as you pour. Return to the boil.
Combine the corn flour with enough water to make a paste, add to the soup and simmer until thickened.
It is ready to serve

CHINESE CHILI CHICKEN RECIPE

2009-01-03T10:41:00.000-08:00

500 -600 gms Boneless Chicken 2 tbsp Soya Sauce 1 Egg 2 tbsp Corn Flour/Corn Starch5-6 Chopped Green Chilies2 Green Onion Chopped1 tsp Garlic Paste Salt to taste 1/2 tsp White Pepper Powder1 tsp Sugar A pinch of ajinomoto2 cups chicken Broth/ Water 1 tbsp Oil Oil to fry
Preparation:
Cut the boneless chicken pieces into1 " cubes.
Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
Heat oil and deep fry the marinated chicken pieces till golden brown.
Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
Add fried chicken pieces to it and cook for few minutes.
Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
Cook for 2-3 minutes.
Serve chinese chili chicken hot garnished with chopped green onion tops.
Chinese chili chicken goes well with steamed / boiled rice.