Chinese Cabbage soup with Dried Shrimps (Chines Cabag Soop with Droid Shrimmp) Recipe

Ingredients:
  • 10 1/2 oz (300 g) hearts of Chinese cabbage (bok choy)
  • 2 Chinese black mushrooms, soaked3 tbsp (50 g) dried shrimps, soaked
  • 1/2 tsp salt, or to taste
  • 2 tsp Chinese ham, sliced
  • 1 tsp melted chicken fat

Directions:

  1. Cut cabbage hearts into 1/2 inch by 1 1/4 inch (1 cm by 3 cm) strips.
  2. Blanch briefly in boiling water and drain.
  3. Halve the mushrooms and discard the stems.
  4. Pour the stock into a pot and add the ham, mushrooms, shrimps, cabbage, and salt.
  5. Bring to a boil and skim off any foam. Simmer until the cabbage hearts are very tender.
  6. Pour into a tureen, sprinkle with the chicken fat, and serve.
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Sparerib Soup (Sparrib Soop) Recipe


Ingredients:
  • 9 oz (250g) pork spareribs
  • 1 tsp Scallians, chopped, white parts only
  • 5 tsp Vegetable oil
  • 1/8 tsp Rice wine
  • 3/4 tsp salt, or to taste
  • 1/4 tsp MSG (optional)
  • 1/2 tsp fresh Ginger chopped

Directions:

  1. Wash the spareribs and chop into 1 inch by 2 inch (3cm X 5 cm) pieces.
  2. Heat the oil in a work over high heat until the oil surface ripples.
  3. Add the spareribs and stir-fry for 10 minutes, or until the ribs turn a lighter color and give off most of their juices. Place in a heavy casserole with the salt and ginger .
  4. Add 2 1/2 cups (600 ml) of water, cover and bring to a boil.
  5. Boil for 2 hours over high heat, replenishing the water if necessary.
  6. Add the MSG and scallions.
  7. Turn down the heat and simmer for 30 minutes.
  8. Remove and serve.
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Wonton Soup (Wanton Soop) Recipe


Ingredients:
  • ½ lb. ground chicken, veal or lean pork
  • 2 green onions, finely chopped
  • 2 tsp. grated fresh ginger root
  • 1 tsp. cornstarch (corn flour)
  • 1 tsp. little soy sauce
  • 6 drops hot pepper sauce
  • 18 wonton wrappers

Soup

  • 4 cups chicken broth
  • 2 tsp. lite
  • 1 tsp. sesame oil
  • ¼ tsp. hot chili paste
  • Salt and freshly ground black pepper
  • 1 cup shredded fresh spinach or watercress
  • 1 green onion, thinly sliced

Directions:

1.Wontons:

  1. In bowl, combine ground chicken, green onions,ginger root, cornstarch, soy sauce and hot pepper sauce; mix until well blended.
  2. Lay wonton wrappers on work surface.
  3. Place spoonful of ground chicken mixture in center of each one.
  4. Moisten edges with water.
  5. Fold each wrapper in half to form triangle; press edges to seal.
  6. Arrange in steamer basket.
  7. Cover and steam over boiling water for 3 minutes.
  8. Meanwhile, in large saucepan, combine broth, soy sauce, sesame oil, and hot chili paste.
  9. Bring to boil. Season to taste with salt and pepper.
  10. Just before serving, stir in spinach until wilted.
  11. Place 3 wontons in each bowl.
  12. Ladle soup over top.
  13. Garnish with green onion rings.

2.Nutrition Facts:

Amount Per Serving: Calories 183 Fat 3 g, Cholesterol 47 mg

Carbohydrates 21 g, Sodium 642 mg

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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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