2-quarts chicken stock
3-cloves garlic, pressed
2-tablespoons fresh ginger root, diced
1-teaspoon sesame oil
3-large island eggs, well beaten
1-bunch green onion, chopped
Salt and pepper, to taste
Bring chicken stock to a boil, add pressed garlic, minced ginger and sesame oil. Slowly add the beaten eggs, while briskly stirring the boiling broth. This takes a long time! After all the beaten eggs have been added to the broth, immediately remove the soup from the heat. Ladle into soup bowls and top with generous amount of chopped green onions or chives.
Category Archives: Chinese recipes
Won Ton Soup
1/4 pound small shrimp; peeled, de-veined
1/4 pound lean pork; ground
3 green onions; chopped
2 tablespoon soy sauce
1 garlic clove; crushed
1/4 teaspoon five spice blend
1/2 teaspoon salt
1/4 pound won ton wrappers
6 cup chicken broth
3 chives; chopped
1 medium onion; sliced
1 cup broccoli florets
1 cup button mushrooms
1/2 cup carrots; pared, sliced,
1/4 pound large shrimp; peeled, de-veined
In a food processor, place the small shrimp, pork, green onions, soy sauce, garlic, spice and salt. Process for 1 minute. Place a small amount of the mixture on a won ton wrapper. Brush with water, fold over into a triangle. Pull the three corners together and press to seal. Repeat until all mixture is used. Place the broth into a large pot and bring to a boil. Add the won tons and cook for 6 minutes. Add the remaining ingredients and cook for an additional 6 minutes.
Beef Snow Pea Casserole
1 pound lean ground beef
1 (7 ounce) packages frozen chinese pea pods with water chestnuts
1/4 cups green onion, diagonally sliced or 1 teaspoon dried onion flakes
1 tablespoons parsley flakes
1 (10 3/4 ounce) can cream of mushroom soup
1 tablespoons soy sauce
1/8 teaspoons pepper
1 can chow mein noodles
Crumble meat into 1 1/2 quart casserole. Cook in microwave on full power for 3 to 4 minutes, or until beef is no longer pink. Stir halfway through cooking. Drain. Place pea pods in small casserole; leave in inside package. Cook in microwave on full power for 45 seconds; or partially thawed. Mix together meat, onions, parsley flakes, soup, soy sauce and pepper. Cook in microwave on full power for 10 to 15 minutes or until reaches 150 degrees. Place noodles in small bowl. Heat on full power for 1 to 1 1/2 minutes serve casserole over noodles. Makes 4 servings.
Chinese Chicken Soup
6 cups chicken broth or stock, fresh or canned
2 inches slice fresh ginger, julienned
2 bunches green onions, sliced on the diagonal; into 1/2 inch pieces
2 stalks celery, cut into thin diagonal slices
2 cups cooked chicken, in bite sized pieces
2 tablespoons soy sauce
1 teaspoon hoisin sauce
8 ounce can sliced water chestnuts
Salt and freshly ground black pepper
Put the chicken broth in a soup pot. Add the ginger, green onions, and celery. Bring to the boil over high heat, reduce heat, and simmer 10 minutes. Add the chicken, soy sauce, and hoisin sauce and simmer 5 minutes. Add the water chestnuts. Taste for seasoning and add salt, if necessary, and pepper. Canned broth usually does not need any salt. Serve hot. May be made a day ahead.
Chinese Almond Cakes
1 cup rice flour
4 tablespoons lard
1 egg
2 tablespoons (sweet) almond oil (sesame seed oil or peanut oil may be substituted).
1 cup sugar
1 teaspoon baking powder
1 1/2 teaspoon almond extract
1/4 teaspoon salt
1/2 cup chopped fine almonds
Extra almonds, cut into halves
Cream the lard, add sugar and cream well. Add oil and cream well together. Beat egg well and add to above. Whip together to form a fluffy mixture. Add almond extract and beat well. Add flour, baking powder, salt, and nuts. Beat well. Form into balls the size of walnuts and place one half almond on the top of each ball. Put on greased cookie sheets, placing them about 2 inches apart. Bake at 350 degrees for 20 minutes. Makes 3 dozen cookies.
Chinese Chicken Salad in Won Ton Baskets
1/4 cup sugar
1/4 cup vinegar
1/4 cup salad oil
2 1/2 teaspoons salt
1/2 teaspoon brown sugar
2 pounds chicken breasts or thighs, cooked and shredded
6 ounces won ton wrappers (about 30)
Salad oil for frying
1 head lettuce; shredded
1 green onion; sliced
1/2 cup slivered almonds; toasted
Combine sugar, vinegar, the 1/4 cup oil, the salt, and brown sugar; mix well. Pour over chicken, marinate for at least 20 minutes or longer. Heat oil to 375 degrees. Place one won ton wrapper in basket ladle, fit another ladle on top wrapper to hold in place. Deep fry in hot oil until golden brown; drain. Repeat until all wrappers are made into mini baskets. Place baskets on a platter lined with lettuce. Fill each basket with lettuce, chicken, green onion and almonds. Serve immediately. Makes 10 servings.
