I’ve been feeling like my Chinese dinners are not complete without the traditional Chinese soup at the end of the meal and did some Googling again. I have a book of recipes for such soups, but some of the ingredients just seem so difficult to find or impractical to just buy a whole bulk to use just a little of it. So this is the first soup that came to my mind. I got this recipe from food-4tots, one of the great recipe sites I referred to when my younger daughter was starting on solids and I was running out of ideas for her meals.
Adapted and modified: 百度知道
1 whole chicken (about 1 kg) (I used free range chicken/ 甘榜鸡)
12g cordyceps militaris/ chong cao hua (虫草花)
5 sticks dang shen (党参)
2 tbsp wolfberries (杞子)
2 slices of ginger (姜)
12-15 red dates (红枣)
1200-1500 ml water (adjust accordingly)
Salt to taste
- Remove the chicken skin. Trim the excess fat. Wash and rinse the chicken. Cut into large chunks. Blanch over boiling water. Rinse again and set aside.
- Rinse dang shen and cut into 2 portions for each stick. Wash and rinse cordyceps militaris. Wash and removed seeds for red dates. Cut ginger into slices. Set aside.
- Bring water to a boil. Put all ingredients (except for wolfberries) into the pot and bring it to the boil again. Reduce to medium heat for 10 minutes. Then simmer for another 2 hours. Add wolfberries just 5 minutes before the end of the cooking.
- Turn off the heat. Season with salt and serve.
I have days where I miss food from my childhood. This is one of those classic dishes that my mom would cook when I was younger. At least after trying out the recipe, it brought me back to my childhood =)
- 1″ (2.5cm) thick Fresh Cod Fish Steak
- 2 slices Ginger
- a dash of White Pepper
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Rock Sugar (or castor sugar)
- 1 tablespoon Water
- 1 tablespoon Hsao Xing Wine (cooking rice wine)
- 3 clove Garlic – finely chopped
- 1 tablespoon Cooking Oil
- 1 Spring Onion (green part) – cut into 1″ length, thinly sliced and soaked in ice cold water
- Clean fish and pat dry. Place ginger in the middle of the steaming dish, and place fish on top the ginger.
- Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes.
- While waiting, heat sauce ingredients in a pot to melt the rock sugar.
- In another pan, fry chopped garlic with oil until golden brown.
- Check for doneness of fish. When done, remove fish from the steamer and pour away the liquid that condensed on the dish.
- Add a dash of white pepper and pour the sauce over the fish.
- Pour the hot garlic oil over fish, garnish with golden brown garlic and spring onions. Serve immediately!
This is a very simple soup to make. It just takes 3 ingredients and water and we are done. this recipe was taken from this site.
4 chicken drumsticks (500g thereabouts)
60g white fungus
- Wash the chicken drumsticks.
- Soak the white fungus in hot water. drain and wash again after it has expanded.
- Bring water to boil. add drumsticks. simmer for about 20 minutes.
- Add white fungus and continue to simmer for 20 minutes.
- Add salt. Serve once taste is adjusted to your taste.
This was so good, it didn’t last 2 meals as I’d planned (1kg of meat there and only 4 people eating!) Recipe from eatlittlebird.
2 hours 20 mins
Author: Eat, Little Bird
Recipe type: Dinner
- 1 kg (2 pounds) beef chuck steak, cut into large cubes
- olive oil for frying
- 6 garlic cloves, peeled and finely chopped
- 5-6 spring onions (scallions), thinly sliced and separated into white and green parts
- 1 red chilli, finely chopped
- 3-4 cm (1-2 inches) piece of ginger, peeled and coarsely grated
- 1 teaspoon Chinese five-spice powder (or more, to taste)
- 3 tablespoons Shaoxing rice wine (Chinese cooking wine) or dry sherry
- 2 tablespoons plain flour
- 500 ml (2 cups) beef stock
- 3 tablespoons light soy sauce, plus more to taste
- 2 teaspoons light brown sugar (or white sugar)
- 2 star anise
- 3 large carrots, sliced thickly
- small handful of coriander (cilantro), finely chopped
- Preheat the oven to 150°C (300°F).
- Heat a few tablespoons of olive oil in a large, oven-proof pan (such as a Le Creuset pot) over medium-high heat. Brown the meat in batches and remove with a slotted spoon to a bowl. Add more oil between batches if necessary.
- Once you have finished browning all of the meat, add to the pan the garlic, white part of the spring onions, chilli, ginger and Chinese five-spice powder. Cook for a few minutes until fragrant. Pour in the Shaoxing rice wine and let it bubble away for about a minute, scraping the pan with a wooden spoon to make sure that any bits which have stuck to the pan are dissolved in the wine.
- Return the meat to the pan, together with any juices which have collected while it has been resting. Sprinkle over the flour and stir everything together until the flour is dissolved and the liquid in the pan starts to thicken.
- Pour in the beef stock and soy sauce. Add the sugar, star anise and carrots. Mix everything together well. Place the lid on the pan and put the pan into the oven for about 1.5 to 2 hours, stirring every 30 minutes or so. Alternatively, you can cook this on the stove-top over low heat, making sure that you stir regularly.
- The beef is done when it is soft and easily falls apart when pierced with a fork. Taste the sauce for seasoning and see if you want to add more soy sauce. If you would like to have more sauce, you can add some boiling water to the stew, though you might have to thicken it with some cornflour if the sauce is too thin.
- I like to serve this stew with a good sprinkle of freshly chopped coriander (cilantro), green spring onions (scallions) and some finely sliced red chillies for more kick. Serve with steamed Jasmine rice and some steamed green veges, such as broccoli, on the side.
This recipe is awesome! Found it on seriouseats.
- 1/2 pound flank steak, sliced about 1/8 inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon soy sauce
- 1 teaspoon plus 3 tablespoons vegetable oil, divided
- 1/2 teaspoon cornstarch
- 1 ginger piece, sliced quarter inch thick
- 1/2 pound mix variety of mushrooms, sliced about a quarter inch or more thick
- 2 teaspoon soy sauce
- 1 tablespoon butter
- 2 medium cloves garlic, finely minced (about 1 teaspoon)
- Steamed white rice, for serving
Place the beef in a large bowl. Add the salt, sugar, ground black pepper, Shaoxing wine, soy sauce, 1 teaspoon oil, and cornstarch. Mix well and set aside for 30 minutes.
When ready to cook, heat 2 tablespoons oil in a wok over high heat until smoking. Add the ginger. Cook for 30 seconds and then remove and discard the ginger.
If the wok is no longer smoking, reheat until it is, then add the beef. Spread the beef out with the spatula, cook without moving until lightly browned, about 1 minute. Continue to cook while stirring regularly until half cooked, about 2 minutes longer. Transfer to a bowl and set aside.
Heat 1 tablespoon oil in wok over high heat until smoking. Add the mushrooms. Stir and cook the mushrooms until they start releasing their water. Continue cooking, stirring frequently, until the water evaporates. Depending on the type of mushrooms you use, this can take 5 minutes or more.
Once the water evaporates, add 2 teaspoons of soy sauce. Stir and add in the butter and garlic. Toss the butter with the mushrooms until fragrant, about 1 minute, then return the beef to the wok. Cook, stirring, until beef is cooked through, about 1 minute longer. Transfer to a serving platter immediately and serve with white rice.
This recipe was a huge success! I got my parents over for dinner and they loved it too. Here’s the amazing recipe from the woks of life.
- 2 lb slab of pork belly
- 3 bunches scallions, washed and cut in half lengthwise
- 8 slices ginger
- 2 cups Shaoxing wine
- ⅔ cup light soy sauce
- 2½ tablespoons dark soy sauce
- 4 – 5 oz. rock sugar, depending on desired level of sweetness
- Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain. This process gets rid of any impurities and also allows you to more easily cut the pork belly into same-size pieces. Cut the pork into 3 x 3 inch pieces. You can also make them 2 x 2 inches if you like them smaller. Set aside.
- In a medium clay pot (preferably) or a medium (4-quart) regular pot, lay the scallions on the bottom in a thick, even layer. The scallions should cover the entire bottom of the pot. Space the ginger slices evenly over the scallions.
- Next lay the pork belly skin-side down on top of the ginger and scallions. Pour over the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar to the pot as well.
- Now cover the pot and place it over medium high heat. Once the liquid in the pot comes to a boil, immediately turn down the heat to low and simmer for 90 minutes. No need to stir.
- After 90 minutes, you have 2 choices:
- 1. Turn the pork belly skin-side up in the pot, cover, and let simmer for another 90 minutes. With the heat at the lowest setting, there should be plenty of liquid in the pot to cook the pork through the entire process––no need to add additional liquid.
- 2. Transfer the pork to a heat-proof plate, skin-side up (I used the small clay pots you see in the photos). Drizzle with some of the braising liquid, and place in a steamer for another 90 minutes.
- Both methods should yield tender, delicious results! When serving, transfer the pork pieces to a plate. At this point, you can heat the braising liquid in a saucepan to reduce the sauce and drizzle it over the pork.
I tried this recipe and added in chicken too, as I was in need of a meat dish last night. It turned out really nicely and I’m definitely using this recipe again. The original recipe is here.
||Dried white fungus (snow fungus)
||Dried black fungus (cloud ear)
||Dried black mushrooms
||Dry sherry or Chinese rice wine
||Chinese (napa) cabbage leaves – for garnish
||Canned gingko nuts – drained
||Cornstarch – dissolved in
Soak the white and black fungus and mushrooms in separate bowls in warm water to cover for 30 minutes; drain. Rinse the white fungus well to remove sand around the stems. Cut off and discard the mushroom stems. Combine the sauce ingredients in a small bowl.
Cook the cabbage leaves in a large pot of boiling water for 1 minute and drain well. Arrange on a serving platter.
Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the white and black fungus, mushrooms, gingko nuts, and sauce; mix well. Cover and simmer over medium-low heat for 10 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Serve over cabbage leaves.