Chinese Chicken Noodle Soup Dinner

Chinese Chicken Stock

Ingredients

3-4 lb chicken
10 cups water (cold)
3 slices​ fresh ginger
2​ scallions (cut into 1-inch pieces)
1 tablespoon Chinese rice wine (or dry sherry)
Salt and black (to taste)

Directions

Place the chicken in a large pot with 10 cups of water (or enough to cover).
Add the ginger, green onion, rice wine, or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat, and simmer for 2 hours. Strain the broth and use as called for in recipes. Shred one cooked chicken breast for the soup recipe below. Use the remainder of the meat for other recipes.

Chinese Chicken Noodle Soup

Ingredients

8 cups Chinese chicken broth
4 garlic cloves, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 tablespoons sherry or Chinese rice wine
2 teaspoons sesame oil
4 oz Asian curly noodles, cut into smaller pieces
3 medium carrots, thinly sliced
2 celery stalks, thinly sliced
6 denied shiitake mushrooms, soaked
1 medium onion, sliced
8 oz can water chestnuts, drained
Chilies, hot sauce, chili paste, optional

Add broth ingredients to a large saucepan. Cover and simmer for 10 minutes
to have ingredients infuse flavors.

Cook noodles according to the package.

Cut vegetables as needed.

Add carrots to the broth and simmer for 2 min. and remove but keep warm. Add
chicken and bok choy and cook for 2-3 min. until bok choy is tender.

Divide the broth between four bowls, add the noodles, carrots, chicken, and
bok choy in sections around the bowl and the green onions scattered in the
middle or the side.

Serve with hot sauce, optional.

Ginger Pork in Lettuce Leaves

6 servings

Ingredients

3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
2 teaspoons Asian sesame oil
1 tablespoon peanut oil
One 8-ounce can water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 lettuce leaves

Directions

In a medium bowl, combine the ground pork with bell pepper, garlic, ginger, chile sauce, fish sauce, and sesame oil l.

In a large skillet or wok, heat the peanut oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce, and cilantro and remove from the heat.

Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up,

Originally posted at Jovina Cooks Italian

Easy Homemade Wonton Soup

No need for takeout – make this incredibly easy wonton soup at home.

Just a few ingredients are needed for this rich and flavorful broth. The wontons also only have a few ingredients, and once you get the hang of wrapping them, you will put this together in no time.

One quick tip – make a big pot of broth and then only drop in the wontons you plan on eating that night and freeze the rest. The next day you can pull out your pot of broth, heat it up and drop the frozen wontons in. This worked much better for us than cooking all the wontons at once as they would be soggy the next day.

Enjoy!

Easy Wonton Soup
Adapted from: Spend With Pennies

The Broth 

Broth Ingredients

  • 3 32 oz cartons chicken broth (not low sodium)
  • 1 bunch green onions, chopped
  • 4 cloves garlic, peeled
  • 4 slices of fresh ginger
  • 3 Tbsb low sodium soy sauce
Broth Directions
  • Add all broth ingredients to a large pot and bring to a boil.
  • Reduce to a simmer for one hour.
  • Once ready to cook your wontons, remove the garlic and ginger and increase to a steady simmer. 
  • Drop wontons in and let cook about 6 minutes. Serve immediately. 

The Wontons

Wonton Ingredients
Note: I made 50 wontons with these ingredients. The broth will be able to cook 30 total; the rest of the wontons can be frozen for future use. 

  • 1 package wonton wrappers (50)
  • 1 lb ground pork
  • 1 bunch green onions, finely chopped
  • 2 tsp freshly grated ginger
  • 3 Tbsp soy sauce
  • 2 tsp sesame oil
  • 3 tsp cornstarch 
  • Other things needed: water, flour (about 2 Tbsp), parchment paper
Wonton Directions
  • Mix the pork, green onions, ginger, soy sauce, sesame oil and cornstarch in a large bowl until combined. 
  • Prep your area – put a small bowl of water and a small plate of flour near your wrapping station. Line a baking sheet with parchment paper. Place a clean cutting board or other flat surface in front of you.
  • There are several ways to wrap wontons and they all work! I used this process, but you could take a look at some videos online before choosing how to wrap yours: Place a wonton wrapper on the cutting board. Spoon 1 tsp of the filling onto the center of the wrapper. Wet the edges with water, and then fold the wonton wrapper in half to form a triangle, pressing the edges together tightly. Wet the 2 pointed ends and pull them together, pinching tightly. Dip the bottom in flour and place on your parchment paper lined baking sheet. 
  • Continue until you have wrapped all of your wontons. 
  • At this point, either place them in the freezer and once frozen place in freezer baggies, or drop into the broth to cook. Or do like I did – cook half and freeze half! 


Originally posted at Maryellens Cooking Creations

Curry Mee: Cooking Notes

I have been wanting to work on the Curry Mee recipe and am glad that I finally got down to it.

So, what is the difference between Curry Mee and Laksa?  In my opinion, both terms describe the same thing: noodles in curry. We know that laksa is not laksa if it is not noodles and if the broth has no curry in it.

Just that this version which we normally call “Curry Mee” in Malaysia  has a lighter broth. In my version, I omitted coconut milk.

In a nutshell, Curry Mee broth is a combination of meat broth (or stock) and sambal. In this version, I used some prawns and added the shells go into the broth. I also added some tamarind slices for the sour flavour. I also used oil from chicken fats and skins to make the sambal.

There are actually many times of Curry Mee. You can also use pork bones for the stock. Add some coconut milk if you like. Omit using daun keeping if you prefer a sweeter broth. Just get the general idea of how to make curry mee or laksa and you can improvise as you please.

This is not something you will want to make for your daily dinner. But if you are expecting many relatives or friends in a gathering, this great for such occasions.

Making the Broth

Ingredients:
2 kg of chicken bones and parts
1 tsp of salt
1 kg of medium size prawns

Peel the prawns. Reserve the meat for garnishing. Fry the shells and heads till they are golden. Heat up about 6 laters of water and simmer the chicken bones and prawn heads/shells for 2 hours. If you are using pressure cooker, an hour will do.

Making the Sambal

Making the Sambal

Ingredients
To blend
10 pieces of garlic
20 pieces of shallots
10 buah keras (candlenut)
1 inch of turmeric or 2 tsp of turmeric powder
1 inch of blue ginger
2 tbsp of belachan

2 tsp table salt
3 tsp sugar
4 tbsp of chilli paste
2 tbsp of light or chicken curry powder
4 stalks of lemon grass (smashed)
2  tamarind slices (daun keping)
1 bowl of chicken or vegetable oil

Blend the ingredients. In a wok, heat up the oil and add the paste. Add salt, sugar, chilli paste, curry powder and the lemon grass. Simmer for 20 minutes.

Boiling the prawn shells and chicken bones

Preparing the Bowl of Curry Mee

Ingredients
Yellow Mee
Rice vermicelli (bi hun)
Bean sprouts

For garnishing
Mint leaves
Strips of Chicken meat
Tau pok (fried bean curd puffs)
Lime (kalamansi)

Strain the broth. Add the sambal paste and stir the broth. Leave some of the sambal paste for dipping. The broth is done. Add the fried bean curd.

In the boiling broth, blanch the chicken meat til it is cooked. When cooled, tear into strips.  Likewise, blanch the prawn meat.

Next, soak the rice vermicelli (bi hun)  in warm water for 15 minutes. Blanch the mee, bi hun and bean sprouts. Add the curry soup. Garnish with chicken strips, prawn, tau pok and mint leaves. Serve with some sambal and lime on the side. If you like, add some slices roast pork as a garnish. It goes very well with the sambal.

The finished broth

Originally posted at Food Canon