Posts Tagged chicken stock

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

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:
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.

Pan-Seared Green Chili Pepper

May 28th, 2011 Posted in Vegetable recipes | one comment »

Pan-Seared Green Chili Pepper

Pan-Seared Green Chili Pepper is made completely out of chili peppers. It tastes delicious, seared on the outside but quite tender insider. Pan-Seared Green Chili Pepper is

actually green chili pepper’s ‘monologue’. The appearance of the green chili is fried to be tiger-skin color, so it is commonly known as Hu Pi Jiao Jiao in Chinese. It can be made either spicy or mild according to the variety of the green chili pepper used.

Ingredients for Pan-Seared Green Chili Pepper:
8-10 green chili peppers, 200 g

Preparation: Get rid of the stems and seeds. Wash them well, and put on a plate.

Seasonings for Pan-Seared Green Chili Pepper:
chopped garlic
chopped green onion
chicken essence (chicken stock/bouillon)
soy sauce
Note: the amount of the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Pan-Seared Green Chili Pepper:
1.Place a wok over high heat until hot. Add some cooking oil, and add in the green chili halves one by one with chopsticks. Turn down the heat to low and stir fry until spots appear on the surface of the chili peppers. Remove from the wok.
2.Leave some cooking oil in the wok, swirling to coat the sides. Add in the chopped garlic and chopped green onion, and stir-fry over high heat for about 20 seconds. Add in some salt, chicken essence, soy sauce and vinegar. Stir-fry for about 10 seconds more.
3.Pour in the fried green chili halves, cover and stew about 2 minutes over medium heat until the seasoning liquid is well mixed with the fried green chili.

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
soy sauce
chicken essence (chicken stock/bouillon)
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.

Foo Yung Hai

Nov 15th, 2010 Posted in Dim Sum recipes | no comment »

Foo Yung Hai


3 oz Crab meat, cooked chicken or
-shrimp (optional)
4 tb Peanut oil
1 Spring onion, shredded
-(green onion)
1 oz Bamboo shoots, shredded

1 c Bean sprouts
5 Eggs
1/4 ts Salt
2 tb Water
6 tb Chicken stock
1 pn Sugar
1 ts Soy sauce
2 ts Ketchup
1 ts Cornstarch

Shred crab meat or chicken if using. Heat 1 tablespoon of oil in pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, bean sprouts, 1/4 ts salt, 2 tb water n crab. Heat another tablespoon oil in the pan, add chicken stock, pinch salt, sugar, soy sauce, ketchup and cornstarch. Mix all well, bring to the boil n keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook. Put on hot dish, pour sauce over.

Broccoli Soup

Sep 6th, 2010 Posted in Soup recipes | no comment »

Broccoli Soup

Ingredients :
30g   butter
onion, chopped 1
garlic, minced 1 tbsp
medium-sized potato, peeled and diced 1
454g   chopped broccoli

2 cups   chicken stock
2 cups   water
50ml   cream
little   Parmesan cheese, grated
little   salt and black pepper

1.Melt butter in a pot, stir fry onion and garlic, add potato dices and fry well.
2.Add the chicken stock and water, bring to boil. Simmer at low heat for 20 minutes until potato is soft.
3.Add broccoli, cook for 5 minutes until it is done.
4.Blend into thick soup. Return the soup to the pot, and bring to a boil. Stir in cream then turn off the heat.
5.Season. Sprinkle in cheese before serve.

Cashew-Rice Pilaf

Dec 10th, 2009 Posted in Rice recipes | no comment »

Cashew-Rice Pilaf

● 70ml butter
● 90ml onion(finely chopped)
● 250ml long grain rice
● 500ml hot chicken stock
● 120ml cashew(roasted & coarsely chopped)

● 60ml parsley(chopped)
● little salt

1. Saute onions in butter until soft.
2.Add rice, stir until coated and grains start to burst.
3.Stir in chicken stock and salt, cover and simmer for 15 to 20 minutes, or until rice is tender and liquid is absorbed.
4.Stir in cashew and parsley.

Rice Gruel : Black Mushrooms & Shredded Pork

Nov 19th, 2009 Posted in Rice recipes | no comment »

Mushrooms Rice Gruel

● 100  ml Rice
● 4 pcs  Black Mushrooms
● 120 g  Shredded Lean Pork
● some  Chinese Parsley
● 5 tbsp  Chicken Stock
● 1/2 tbsp  Salt   

● some  Pepper
● some  Pepper powder
● 1/4 tbsp  Sesame Oil   

1.Soak the clean rice for 30 minutes with approx. 300 ml of water
2.Add chicken stock then boil in low heat, stir gently until gruel
3.Soak black mushrooms, remove stalks and shred
4.Heat wok with oil, stir fry shredded mushrooms and pork until cooked
5.Add sauce, take out and pour into the gruel, stir well
6.Add chopped  Chinese parsley, serve

tbsp –  table spoon
Rice gruel can be made with any other meat such as beef, fish, scallop…..etc
If you don’t made this with any other material, you can use soy milk to replace chicken stock.