Posts Tagged chicken essence

Seaweed and Egg Soup

Jun 18th, 2011 Posted in Soup recipes | no comment »

Seaweed and Egg Soup

Seaweed and egg soup has attractive color, refreshing taste and delicious, fragrant and yet not oily. One of the common soups in any Chinese family, the seaweed (laver) and egg soup is a simple but delicious soup with salty but yet fresh taste. It is mainly made of seaweed and egg; some dried shrimps may be added to make it more appetizing.

Ingredients for Seaweed and Egg Soup:
dried seaweed, 10 g
1 egg
dried shrimps, 5 g

Preparation:
Crack the egg into a bowl or a small basin and add a little bit salt. Beat it up.

Seasonings for Seaweed and Egg Soup:
salt
sesame oil
chicken essence (chicken stock/bouillon) or monosodium glutamate
Note: the amount of the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Seaweed and Egg Soup:
1.Fill the wok with one bowl of water. Turn on the heat. Pour in the beaten egg slowly when the water is boiling.
2.Add in the seaweed and the dried shrimps once the beaten eggs turn into yellowish flower floating about. Boil it for 30 seconds. Then add in salt and chicken essence.
3.Now, turn off the fire, pour the seaweed and egg soup into a fine porcelain bowl. Add in the sesame oil and stir it lightly until well mixed.

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Tangba Town’s Stir-fried Fish

May 7th, 2011 Posted in Fish recipes | no comment »

Tangba Town's Stir-fried Fish

Tangba Town’s Stir-fried Fish is a Sichuan specialty, generously spiced but not so hot as other Sichuan dishes. It originated from a Xian boy named Su whose

home town was Tangba of Chongqing. Being away from his home town, Su missed the strong flavor of Chongqing dishes. One day, he invited his friends for a meal and cooked some fish for them using the chili sauce he had brought from home. To his surprise, all his friends loved his fish. Later, Su opened a small restaurant in Xian and asked a chef from his hometown Tangba to teach him to cook fish. Su named the dish cooked by his master from Tangba ‘Tangba Fish’.

Ingredients for Tangba Town’s Stir-fried Fish:
1 grass carp, around 500 g
100 g konjac tofu (or hard bean curd)
20 g celery stems

Preparation for Tangba Town’s Stir-fried Fish:
A. Scrape the scales off the grass carp and remove the entrails. Wash it well and cut it into chunks.
B. Clean the konjac tofu (or hard bean curd). Cut into thick strips and place in a dish.
C. Clean the celery stems. Cut into sections and put in a dish.

Seasonings for Tangba Town’s Stir-fried Fish:
green onion sections
thinly sliced ginger
broad bean paste
cooking wine
soy sauce
dry cornstarch
salt
chicken essence (chicken stock/bouillon) or monosodium glutamate
five spices powder
Note: the amount of the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Tangba Town’s Stir-fried Fish:
1.Pour the grass carp chunks into a small basin. Add the green onion sections, ginger slices, cooking wine, salt, five spices powder and soy sauce. Stir well with chopsticks, and leave to marinate for 10-15 minutes.
2.Sprinkle some dry cornstarch on the carp chunks, and stir well with chopsticks until the fish feels sticky. Place a wok over high heat. Add some cooking oil. Add in the fish pieces one by one with chopsticks. Turn heat to medium to stir-fry the carp chunks as soon as they turn golden. Turn off the heat and quickly remove the pieces from the wok, and place in a colander to drain the oil, and then transfer to a dish.
3.Leave some cooking oil in the wok, swirling to coat the sides. Add the broad bean paste and stir it for 30 seconds until you feel the spiciness.
4.Pour in the konjac tofu (or hard bean curd) straps and add half a bowl of water. Bring to boil and add the salt and chicken essence. Stir well and add the celery sections and fried grass carp chunks. Stir and boil it for 2-3 minutes.
Remove from heat and serve in a fine porcelain fish dish. Tangba Town’s Stir-fried Fish is ready for you to enjoy!

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Hand-torn Cabbage

May 2nd, 2011 Posted in Vegetable recipes | no comment »

Hand-torn Cabbage

Hand-torn Cabbage is a typical vegetable dish in Hunan cuisine, usually served as the last course of a meal after the meat dishes. Cabbage is rich in

vitamin C the health properties of which may be destroyed easily if met with metals, so people choose to tear it instead of cutting with a kitchen knife. Besides cabbage, other vegetables are also suitable for being torn to protect their nutrition.

Ingredients for Hand-torn Cabbage:
1 Chineze/Napa cabbage (green cabbage), 200 g
green onion stems
fresh red chili
garlic
vinegar
soy sauce
chicken essence (chicken stock/bouillon)
salt
wet cornstarch (made of water and cornstarch, whose proportion is 2:1)
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one’s personal taste.

Preparation for Hand-torn Cabbage:
A. Tear the cabbage leaves into small pieces, wash them, and put onto a plate. Wash the red chili, and place on the cabbage pieces.
B. Wash the garlic cloves, and cut into thin slices. Put onto a small plate.
C. Wash the green onion stems, and cut into 2-3 cm section. Put onto a small plate.

Directions to cook Hand-torn Cabbage:
1.Place a wok over high heat. Fill the wok half full with water. Drop in the cabbage pieces when the water is boiling. Stir and Boil it for 1-2 minutes until 50-60% cooked. Turn off the heat and drain the cabbage pieces through a colander.
2.Pour out the water, and place the wok over high heat until hot. Add some cooking oil, swirling to coat all sides. Add in the garlic slices and green onion sections. Stir it for 20 seconds until fragrant. Add the boiled cabbage pieces and stir-fry for 1-2 minutes.
3.Add the red chili, salt, chicken essence, vinegar and soy sauce, and stir-fry for 20 seconds. Turn to medium heat, and add in the wet cornstarch. Stir-fry for 10 seconds more.
4.Your Hand-torn Cabbage is ready to eat. Turn off the heat and pour onto a prepared serving plate.

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Chinese Wonton

Apr 12th, 2011 Posted in Dim Sum recipes | no comment »

chinese_Wonton

The wrapper of the wonton is thin and tastes soft and smooth, the filling is rather fresh, and the soup is clear and tasty.

Originating in northern China, wonton is a

traditional food in China. In ancient times, Chinese people regarded it as a kind of sealed meat bun without any opening and named it ‘Hun Dun’ (chaos). At that time, a wonton is the same as a dumpling. Since then, the dumpling hasn’t been changed too much, but the wonton has been developed a lot in southern China, having its own style.

Ingredients for Chinese Wonton:
chopped lean pork, 150 g
wrappers (made of flour), 150 g
dried small shrimps
salt
chicken essence (bouillon/stock) or monosodium glutamate
cooking wine
sesame oil
chopped ginger
chopped green onion
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Chinese Wonton:
1.Place the chopped lean pork into a bowl. Add in some cooking wine, chopped ginger, chopped green onion, salt and chicken essence. Stir it well with chopsticks or a teaspoon.
2.Take one piece of wrapper, and smooth it in one hand. Pick some of the fillings, and put at the corner of the wrapper (the filling should be less than that of the dumplings). Roll it up and pinch the two sides together. The result is a hat-like wonton.
3.Place a wok over high heat. Add in half a wok of water. Add the wontons one by one till the water is boiling. Add in 1/4 table spoon of water when it boils. Repeat this twice. Turn off the heat. Scoop out 1 tablespoon of soup and pour in to a soup bowl. Pick out the boiled wontons with a table spoon or a colander and add to the bowl.
4.Add in salt, chicken essence, chopped green onion, sesame oil and dried small shrimps. Stir slowly and thoroughly with the teaspoon.

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Hot and Sour Soup

Apr 5th, 2011 Posted in Soup recipes | no comment »

Hot and Sour Soup

Hot and Sour Soup is mainly made of pork shreds, sausage, egg, mushroom, and dried bean curd sheet. It is usually eaten after the meal, helping to sober one up,

getting rid of the grease and aiding digestion. It is also a good choice when you lose your appetite.

Ingredients for Hot and Sour Soup:
1/4 piece of dried bean curd sheet or 50 g beancurd (tofu)
3-4 fresh mushrooms
50 g lean pork
50 g chicken breast
20 g sausage
1 egg

Seasonings for Hot and Sour Soup:
chopped green onion
pepper powder
cooking wine
sesame oil
vinegar
soy sauce
chicken essence (chicken stock/bouillon)
salt
wet cornstarch (the proportion of cornstarch and water is ususally 1:2)
Note: the amount of the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Hot and Sour Soup:
1. Fill the wok with three bowls of water. Turn on the heat. Add the lean pork when the water is boiling and add in the cooking wine to get rid of the fishy smell. Boil it for 10-15 minutes until it is 80% cooked. Turn off the heat and remove it from the wok, through a colander and place on to a plate. Repeat to process the chicken breast.
2. Wash and clean the mushroom, sausage and dried bean curd sheet, cut them into shreds, and place on to separate plates. Cut the boiled lean pork and chicken breast into shreds, and place on to separate plates, too. Crack the egg into a bowl or a small basin and beat it.
3. Pour the water out of the wok, and Add in the dried bean curd sheet, mushroom, sausage, lean pork and chicken breast shreds, and add in 3/4 bowl of water until all of the ingredients are immersed. Turn on the heat.
4. Prepare a soup bowl by putting in it the pepper powder, vinegar, and chopped green onion. When the liquid in the wok is boiling, change to low heat and stew it for 2-3 minutes. Turn to high heat again, add in the salt, soy sauce, wet cornstarch, chicken essence and egg soup. Once the egg soup resembles a yellowish flower floating about the water, turn off the heat. Spoon them out of the wok and pour into the prepared soup bowl. Add in the sesame oil, finally.

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Sweet and Sour Boneless Chicken Feet in Thai Style

Jul 18th, 2010 Posted in Chicken recipes | no comment »

Sweet and Sour Boneless Chicken Feet in Thai Style

Ingredients :
300g   chicken feet, boned
shallots, sliced 2
onion, shredded 1/2
20   mint leaves
Seasoning :
2   garlics, minced
2 tsps   chicken essence powder
2 tbsps   fish sauce
2 tbsps   lime juice
4 tbsps   sesame seed oil
1/2 cup   chicken paste

 

Directions:
1.Wash chicken feet, cut open, blanch in boiling water for 8 minutes, rinse, soak them into a bowl of icy water until chilled, then strain.
2.Mix with marinade, let stand in the fridge for an hour.
3.Transfer to a serving dish, garnished with the prepared onion, shallot and mint leaves.

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Eggplant with Minced Garlic

Jul 12th, 2010 Posted in Vegetable recipes | no comment »

Eggplant with Minced Garlic

Ingredients :
3   eggplants
5g   dried chili, strips
1 tbsp   ginger, fine dices
2 tbsps   minced garlic
1 tbsp   spring onion, dices

Seasoning :
2 tbsps   water
2 tbsps   soy sauce
1 tsp   chicken essence powder
2 tsps   caster sugar
1 tbsp   sesame seed oil

Directions:
1.Wash eggplants thoroughly, cut in half, blanch in boiling water, strain, then transfer to a dish.
2.Steam in a steamer on high heat for 5 minutes, remove from steam, then cool.
3.Tear the eggplants into strips, then transfer to a dish.
4.Heat 2 tbsps of oil, stir-fry dried chili and ginger, add in seasonings, cook into a sauce.
5.Pour it over the eggplant, add in minced garlic and spring onions, mix thoroughly. Ready to serve.

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Fried Rice with Dried Scallops and Egg White

Jul 5th, 2010 Posted in Rice recipes | no comment »

Fried Rice with Dried Scallops and Egg White

Ingredients :
3   dried scallops
100g   scallops(diced)
8   choi sum stems(sliced)
3   egg white
400g   cooked rice
ginger(finely diced)

Seasoning :
1/2 tsp   salt
1/2 tsp   chicken essence powder

 

Directions:
1.Wash dried scallops, soak until tender, steam with soaking water for 15 minutes, take scallops into strips, deep-fry a tbsp of dried scallop strips in boiling oil until golden, strain; stir-fry the remaining dried scallop strips with a little oil, toss well, and then set aside.
2.Blanch fresh scallops in hot water, rinse, and then set aside; slightly stir-fry choi sum stems with a little oil, toss well, and then set aside.
3.Beat egg white; cover a bowl of cooked rice, heat it in a microwave for 2 minutes, or steam it over boiling water until hot.
4.Heat 2 tbsps of oil, add in egg white to stir-fry until medium cooked, add in rice to stir-fry until rice becomes disintegrated. Add in ginger dices, other ingredients(except deep-fried dried scallops), and seasonings to stir-fry quickly, transfer to a plate, and then sprinkle deep-fried dried scallops on top. Ready to serve.

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Baked Seafood Rice in Young Coconut

Apr 18th, 2010 Posted in Rice recipes, Seafood recipes | one comment »

Baked Seafood Rice in Young Coconut

Ingredients:
4   young coconuts
80g   squid
1   Chinese sausage(diced)
3   shiitake mushrooms(soaked & cut into dices)

2   dried scallops(soaked & tear into strips)
20g   dried shrimps
2 tbsps   chicken oil
1 tsp   turmeric powder
1   garlic(slightly crushed)
320g    rice
1 tbsp   ginger juice
360g   water

Seasoning :
A.
2 tsps   soy sauce
2 tsps   oyster sauce
1/2 tsp   sugar
1 tsp   Shaoxing wine
B.
1/2 tsp   salt
1 tsp   chicken essence powder

Directions:
1.Preheat oven to 180℃。
2.Open a small hole on top of coconut to drain out its juice; wash squid, remove its internal organs, cut into dices, blanch in boiling water, and then strain.
3.Heat 1 tbsp of chicken oil in a wok, stir-fry Chinese sausage, shiitake mushrooms, dried scallops and dried shrimps until aromatic, add in squid, toss thoroughly, add in seasonings A, mix well, and then transfer to a dish.
4.Heat the remaining chicken oil in the wok, add in turmeric powder and garlic to stir-fry until aromatic, add in rice, toss thoroughly, pour in ginger juice, mix well, and then remove garlic from the rice. Transfer the rice to an electric cooker, pour in water and seasonings B, cook until it is done.
5.Fold the stir-fried ingredients from step 3 into the cooked rice, toss well, transfer the rice into coconut, cover its top with an aluminium foil paper, and then bake in a preheated oven for 15 minutes. Ready to serve.

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Buttered Frog Legs

Apr 8th, 2010 Posted in Chicken recipes | no comment »

Buttered Frog Legs

Ingredients:
10 pairs   frog legs
2   eggs
1 cup   flour

Seasoning :
2 tsps   chicken essence powder 

 

1 tsp   pepper
2 tbsps   soy sauce
1 tbsp   brandy

Butter & Garlic Seasonings
3 tbsps   minced garlic
4 tbsps   French butter
1/2 tbsp   black pepper, ground
2 tbsps   onion puree
1-2 tbsps   spring onion dices
1 tbsp   red chili dices
1/2 tsp   salt

Directions:
1.Cut the claws of frog legs, wash thoroughly, pat dry, then marinate with seasonings for 1 hour, and strain.
2.Beat eggs, mix with frog legs, transfer frog legs to a plate of flour and toss to coat them with flour until dry.
3.Heat a large wok of oil, add in frog legs to deep-fry until golden, take them out and strain excess oil.
4.Heat another wok, add in minced garlic, butter and onion puree to stir-fry until aromatic. Put in frog legs, sprinkle some red chili dices, onion dices, pepper and salt, toss thoroughly, then transfer to a dish and serve hot.

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