Hot and Sour Soup (Hot and Sor Soop) Recipe


Ingredients:
  • 1 cake tofu (fresh tofu if possible)
  • 1/2 cup bamboo shoots, shredded
  • 2 Tbsp black fungus (Wood Ear)or 3 - 4 Chinese dry mushroomssmall handful dry lily buds
  • 2 ounces pork tenderloin, julienned

Marinade:

  • 1 tsp soy sauce
  • 1 tsp tapioca starch (or cornstarch)
  • 1/2 tsp sesame seed oil
  • 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)
  • *2 tsp salt
  • 1 tsp sugar
  • 2 Tbsp soy sauce
  • 2 Tbsp red rice vinegar** (or white if red not available)
  • 1 tsp sesame oil2 Tbsp finely chopped green onion1 Tbsp finely chopped white pepper to taste (no more than 1 tablespoon)
  • 1 egg

Mixture:

  • 1 Tbsp cornstarch (corn flour)1/4 cup water

Directions:

  1. Shred pork. Mix marinade ingredients and marinade pork for 15 minutes.
  2. To reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into thin pieces.
  3. If substituting mushrooms, cut off the stems and cut into thin strips.
  4. Cut tofu into small squares.
  5. Cut bamboo shoots into strips, and then into fine slices.
  6. Boil water. When it is boiling add all the ingredients in I and II.
  7. Add the vegetables first.
  8. Stir.
  9. Add the tofu.
  10. When the broth is boiling, add the marinated pork.
  11. Add the remaining ingredients in III, except for the green onion.
  12. Beat the egg well. Set aside.
  13. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
  14. Mix the cornstarch and water.
  15. Slowly pour the cornstarch mixture into the soup, stirring while it is being added.
  16. Let the broth come back to a boil.
  17. As soon as it is boiling, remove the broth from the stove.
    Slowly drop in the beaten egg, stirring in one direction at the same time.
  18. Add the green onion and white pepper to taste.
  19. Drizzle with chili oil if desired.(This dish can be prepared ahead of time and frozen.
  20. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
  21. *Adjust the ratio of water to chicken stock as desired.
  22. ** If using chicken broth increase the amount of red rice vinegar
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Egg Bubble soup (Eg Buble Soop) Recipe


Ingredients:

  • 4 (250 g) eggs, beaten
  • 1/8 tsp pepper
  • 3 1/2 oz (100 g) lard or vegetable oil
  • 1 tsp scallions, chopped
  • 1 1/2 tsp salt, or to taste
  • 1 tsp MSG (optional)

Method:

  1. Heat the oil in a work over low heat to about 350oF (175oC), or until a piece of scallions green sizzles and moves around when dropped in the oil.
  2. Add the eggs and fry until the egg solution bubbles but has not yet begun to brown.
  3. Add 4 cups (1 liter) of water. Stir in the salt, MSG, and pepper.
  4. Simmer until fragrant.
  5. Pour the soup into a tureen, sprinkle with Scallions, and serve.
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Stir Fried Noodle (Chicken Chow Mein) Recipe


Ingredients:
  • 1 lb (500 g) flour noodles
  • 10 1/2 oz (300 g) boneless chicken breast, skinned
  • 1 egg white
  • 2 1/2 tbsp cornstarch (corn flour) dissolved in 1 1/4 tbsp water
  • 13 tbsp (200 ml) vegetable oil (or lard)
  • 7 oz (200 g) chives, washed well and cut into 1 inch (3 cm) sections
  • 1 tbsp salt, or to taste
  • 1 cup (200 ml) chicken broth
  • 1/4 tsp MSG (optional)

Directions:

  1. Shred the chicken breasts. Mix the egg white and the cornstarch-water into a paste and coat the chicken shreds.
  2. Heat 4 1/2 tbsp (100 ml) of the oil in a wok to about 212oF(100oC).
  3. Add the chicken shreds and cool, stirring, until they turn white.
  4. Pour out the oil and set it aside.
  5. Mix the chives, MSG, salt, and stock with the chicken and bring to a boil.
  6. Drain off and reserve the broth and seasonings.
  7. Place the chicken shreds in a bowl.
  8. Boil the noodles 3 times, as described in recipes 165 and 166.
  9. After the final boiling rinse in cold water and drain well.
  10. Heat 4 1/2 tbsp (100 ml) of the oil, including that used earlier, in the wok until the oil surface ripples.
  11. Tilt the wok to swirl the oil around.
  12. Add the noodles in an even layer.
  13. Shallow-fry them, swirling the wok so they cook evenly.
  14. Fry until browned on one side, then slide the wok scoop or a spatula under the noodles and turn them over.
  15. Sprinkle the other 4 tbsp of oil around the edges and shallow-fry the noodles until browned on the other side.
  16. Add the reserved chicken broth.
  17. Cover the wok and simmer for 1 minute, or until the noodles absorb the sauce.
  18. Toss the noodles with chopsticks or a fork and add the chicken shreds. Stir, remove, and serve.
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Garlic Chicken (Garllic Chiken) Recipe


Ingredients:

  • 1 pound boneless, skinless chicken breasts

Marinade:

  • 1 tablespoon light soy sauce
  • 1 tablespoon dry sherry
  • 4Garlic clove, finely minced
  • 2 green onions, finely chopped on the diagonala few drops sesame oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon dry sherry
  • 1/4 teaspoon chili paste
  • Oil for stir frying

Directions:

  1. Cut the chicken into bite-sized cubes.
  2. Place in a bowl, mix in the marinade ingredients and marinate for about 30 minutes.
  3. While the chicken is marinating, prepare the green onions and garlic.
  4. Combine the sesame oil, light , soy sauce sherry and chili paste in a bowl and set aside.
  5. Heat wok and add oil. When oil is ready, add the marinated chicken.
  6. Stir-fry briefly on high heat, then add the garlic and green onion.
  7. Add the remaining ingredients and combine (total cooking time should be about 5 minutes).
  8. Serve hot with rice.Cook's

Notes:

I make garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Sometimes I will even use 500 grams of chicken breasts, adjusting the seasonings slightly and stir-frying the chicken in two batches so as not to overcrowd the wok. I like to serve this dish with Stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.

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Sweet and Sour Chicken (Sweat and Sor Chiken) Recipe


Ingredients:
  • 1 pound boneless, skinless chicken breasts
  • 3/4 cup baby carrots
  • 1 cucumber
  • 1/2 red bell pepper
  • 1 garlic clove

Marinade:

  • 2 tsp Chinese rice wine or dry sherry
  • 1 tsp cornstarch

Batter:

  • 1 - 2 eggs, lightly beaten
  • 3 TB potato starch

Sauce:

  • 4 1/2 TB rice vinegar
  • 1 1/2 TB black rice vinegar
  • 3/4 cup water
  • 3 TB tomato paste
  • 4 1/2 TB brown sugar
  • 3/8 tsp chile sauce, or to taste
  • 1 1/2 tsp cornstarch mixed with 6 teaspoons water
  • 3 1/4 cups oil for deep-frying and stir-frying


Directions:
  1. Cut the chicken into 1/2-inch cubes. Marinate in the rice wine or sherry and cornstarch for 30 minutes.
  2. While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots. Bring a large pot of water to boil and blanch the carrots briefly in the boiling water. Drain thoroughly.
  3. In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm.
  4. To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 - 4 minutes until the chicken turns golden brown. Drain on paper towels.
  5. To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, very briefly for less than a minute, until the chicken turns brown. Drain on paper towels.Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish. Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.
  6. *Cornstarch can be substituted for the potato starch
  7. **This recipe is designed to make extra sauce for mixing in with the rice. It can easily be adjusted either up or down depending on how much sauce you want - just be sure to keep the proportions constant. For 3/4 lb of chicken, reduce quantities by 1/3 - ie. use 3 TB rice vinegar, 1 TB black rice vinegar, 1/2 cup water, 2 TB tomato paste, etc.
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Chicken Chop Suey (Chiken Chopp Soy) Recipe


Ingredients:
  • 1 pound Uncooked chicken breast -- cut
  • 1/2 cup Sliced celeryin 1" cubes
  • 1 Green pepper -- sliced
  • 1 tablespoon Oil
  • 1/2 cup Sliced mushrooms
  • 3 Cubes vegetable bouillon
  • 1 Tomato -- diced
  • 1/2 cup Unsweetened pineapple juice
  • 1/4 cup Sliced green onions
  • 2 tablespoon soy sauce
  • 1 1/2 cup Fresh Chinese pea pods
  • 1/2 teaspoon ginger1 can (4 oz) water chestnuts
  • 1/2 teaspoon Horseradish
  • 3 cup Fresh bean sprouts

Directions:

  1. Pan fry chicken in oil. Remove from heat and set aside.
  2. In another pan, crush bouillon cubes and dissolve in pineapple juice.
  3. Add soy sauce,ginger, horseradish, celery and green pepper; heat through.
  4. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry for about 2 minutes.
  5. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.
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