Chicken with burdock soup

Recently the weather is so warm that everyone tend to drink more liquid to curb the heat, so boil some soup to clear the body heat else will fall sick sooner or later. Found this recipe in an old issue of Oriental magazine but instead of stew I boiled the soup.

Ingredients:

1 stick burdock
1/2 bird chicken
2 carrot
salt to taste

Method:
1. Chop chicken into big pieces and blanch in boiling water.

2. Peel burdock under running tap water then cut into wedges and soak in water. Peel carrot and cut into wedges.

3. Put all ingredients into soup pot, pour in enough water to cover the ingredients (about 2 litre) and bring to boil over high heat, then turn to weak fire and boil for another 1 and half hour. Add salt to taste.

Pork Rib Soup with Lotus Seeds and Huai Shan

Bought some dried octopus from the wholesale dried goods shop at bugis sometime ago, its much bigger than the usual ones that selling at the market, the soup taste very sweet with it.

Ingredients:

75g White lotus seeds (莲子)

38g Huai shan (淮山)

1 dried octopus

2 candied dates (蜜枣)

300g pork ribs

4 slices ginger

Salt to taste

Rinse ribs and scaled it in boiling water for 3 min.

Peel dried octopus. Soak it in warm water for 20min. Rinse all remaining ingredients. Soak lotus seeds and huai shan in water for 30min.

Put all ingredients into a pot. Add water(app. 2 litre) and bring to the boil. Reduce to low heat and cook for 2 hours. Season with salt. Serve.

Function of ingredients:

Dried octopus strengthens Qi; regulate blood chemistry; improves skin texture and strengthen the body. White lotus seeds and huai shan strengthens the Spleen and Kidneys, while regulating Qi flow and improve skin texture. Candied dates and ginger neutralize gastric acid; benefit the Spleen and cure Asthenia.

Chicken with Corn and Egg Soup

There are times when I do not have much time to do slow boil soup, and I think a meal isn't complete without a soup so I will do such fast and easy soup.

Ingredients:

200g chicken breast meat -

marinade for chicken:

1 tsp light soy sauce, dash of white pepper and 1 tbsp corn flour

1200ml chicken stock - I do not have instant chicken stock so I added half a chicken flavour cube to water to make the stock.

1/2 can of corn

1 egg

1/2 medium carrot - slice


Seasoning:

Salt & pepper


Method:

1. Rinse chicken breast, cut into cubes or long strips. Marinate the chicken breast cubes with the marinade for 15min.

2. Add carrot slices to chicken stock and bring to boil, add corn and stir well, add in chicken breast and let it boil a while.

3. Beat egg in a bowl and mix 2 tbsp water, slowly pour it into soup till egg separates into shreds on the surface and off the heat.

4. Add salt and pepper to taste. Serve warm.

Sour Vegetable Duck Soup

Was craving for this soup, so flip thru some recipe books and found one recipe but I didn't follow all the way, the soup still taste nice...

Ingredients:
Half duck
300g sour vegetable (酸菜)
2 carrots
2 tomatoes
20g ginger
1 tsp peppercorn
2500ml water
Method:
1) Rinse duck, remove skin and excess fats, chop into big pieces. (I requested the poutry seller to do it for me)
2) Soak sour vegetable in water for an hour. Cut into pieces.

3) Remove skin of carrot, cut into chunks.

4) Crack open the peppercorn slightly with a stone miller. Bruise ginger with stone miller.

5) Scald duck in hot water for 3 minutes, remove and set aside.

6) Put all ingredients except tomatoes in pot, add 2500ml water and let it bring to boil over high fire, boil for 20min then turn to low fire and let boil for another 45min or till duck meat become soft.

7) Cut tomatoes into half or quarter. Add into soup 15min before turn off the fire.

Pork ribs with Huai Shan, Lotus seed & Fig soup

Recently the weather is not so good, it can be so warm in the day and very heavy rain at night. I think better boil some soup to strengthen the body.
Besides the herbs, I also like to add carrot to the soup, so that the kids can have more vegetable which they usually lack in their meals.

Ingredients:
300g loin bone
2 carrots
4 figs --white color, available in medical hall
1 piece of dried orange peel
38g huai shan ( 淮山)
38g dried lotus seed (莲子)
Method:
Method:
1. Rinse pork bone. Scald in boiling water for 3 min.

2. Rinse figs, huai shan, lotus seeds. Soak them in water for 30 min. Rinse dried orange peel.

3. Rinse and remove skin of carrot. Cut into pieces.

4. Put all ingredients into a pot. Add about 2 litre water. Bring to the boil. Reduce to low heat and cook for 2 hours. Serve.

Pork Ribs with Small Bean soup

I seldom post soup recipes because the ingredients always disappears or break into very small pieces after 2 hours of boiling it, or I always forgotten to snap a picture of it before dinner...

Ingredients:
38g small red beans (赤小豆)
38g fox nuts (芡实)
38g chinese barley ( 薏仁)
300g loin pork bone
1 green radish (about 225g)
2 carrot (about 225g)


Method:
1. Rinse pork bone. Scald in boiling water for 3 min.

2. Rinse small red beans, fox nuts and Chinese barley. Soak them in water for 30 min.

3. Rinse and remove skin of green radish, carrot. Cut into pieces.

4. Put all ingredients into a pot. Add about 2 litre water. Bring to the boil. Reduce to low heat and cook for 2 hours. Serve.


Function:
It benefits the Spleen and the eyes; expels Dampness; protects the Liver; lightly nourishes and supplies nutrients to the body; improves skin texture.

Saturday's Dinner...

As usual I will cook a pot of soup with some dishes. As my daughter was down with cough, so cook batang fish with teriyaki sauce i.s.o the usual pan fry way. But both kids still prefer the imperial ribs to the fish.

ABC soup

Batang fish with teriyaki sauce

Imperial Ribs

Imperial Ribs 京都排骨

Ingredients:
Short ribs 400g
Potato starch 2 tbsp

Marinade:
Salt ½ tsp
Sugar 1tsp
Wine 1tsp
Light soy sauce 1tsp


Seasoning
1tbsp Worcestershire sauce
2tbp tomato sauce
1tbsp chilli sauce
1tsp sugar
4tbsp water
1tsp sesame oil
1tbsp shao xing wine

some starch mix with water

Method:
1. Wash ribs and cut into sections. Marinate for about 30min-1hour. Then mix well with potato starch.

2. Heat about 1 cup of oil and pan fry ribs over low heat for 5 minutes. Then fry over high heat for about 1 minute. Drain oil.

3. Combine seasonings, pour into wok and bring to boil. Then add in ribs and stir well for about 2minutes. Then add in starch water and stir till gravy is fairly dry.