This one was a hit with my family members. They love it! I will definitely be making this over and over again!
Chinese Chicken Corn Soup
Cook Time: About 30 minutes
Yields: About 6 bowls
Ingredients
• 2 (14 ounce) cans reduced sodium chicken broth
• 1/2 cup water
• 2 boneless chicken breasts
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground white pepper
• 2 tablespoons cornstarch
• 2 (14.75 ounce) cans cream-style corn
• 1 teaspoon sesame oil
• 2 egg whites
• Green onions, sliced
Directions
1. In a medium stock pot combine water, broth, and chicken. Bring to a boil then reduce heat and add onion powder, garlic powder, and pepper. Simmer about 20 minutes or until chicken is no longer pink.
2. Remove chicken from pot and allow to cool slightly. When chicken is cool enough to handle, shred or cut into bite size pieces.
3. While the chicken is cooling, in a small bowl mix together the corn starch and about 1/4 cup of the broth. Mix until no lumps remain and then add the cornstarch mixture to the stock pot. Bring mixture back to boil and stir constantly until well mixed.
4. Add the creamed corn and chicken pieces to the broth then season soup with sesame oil.
5. Reduce heat and slowly add egg white while swirly the soup with a fork to break the egg pieces apart. The eggs should cook and form strings similar to egg drop soup.
6. Serve hot and garnish with green onions.
Thursday, February 4, 2010
Coconut Shrimp
My favorite: YUM! This is my version from what I found online. I like my version much so much better!!
Coconut Shrimp.
INGREDIENTS:
1 1/2 pounds large shrimp - peeled and
deveined
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 tablespoon salt
1/2 tablespoon ground white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
1/2 cup orange marmalade
1/4 cup Dijon-style prepared mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce
DIRECTIONS:
1. Peel & wash shrimp. Dry well on paper towels.
2. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
3. Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
4. Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.
http://allrecipes.com/Recipe/Twice-Cooked-Coconut-Shrimp/Detail.aspx
Coconut Shrimp.
INGREDIENTS:
1 1/2 pounds large shrimp - peeled and
deveined
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 tablespoon salt
1/2 tablespoon ground white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
1/2 cup orange marmalade
1/4 cup Dijon-style prepared mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce
DIRECTIONS:
1. Peel & wash shrimp. Dry well on paper towels.
2. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
3. Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
4. Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.
http://allrecipes.com/Recipe/Twice-Cooked-Coconut-Shrimp/Detail.aspx
Tofu and Vegetable Stir-Fry
Here is the first of many recipe I'll post! Enjoy!
Tofu and Vegetable Stir-Fry
Marinade:
• 1 pound block tofu, cut into 1" cubes
• 1 clove garlic, minced
• 1 tsp fresh ginger, minced
• 1/4 tsp pepper
• 2 tbsp. soy sauce
• 1/8 to 1/4 tsp. red pepper flakes
• 1 tbsp. sesame oil
• 2 tbsp. dry sherry
• 1/4 cup hoisin sauce
Vegetables:
• 2 tbsp. oil
• 1 medium onion, chopped
• 1 carrot, thinly sliced
• 2 celery stalks, sliced
• 1 cup small cauliflower or broccoli florets
• 1 cup peas or snow peas
• 1/3 cup red pepper, slivered
• 1 tin sliced water chestnuts, drained
• 1 tbsp cornstarch
1. Combine marinade ingredients in a large bowl (garlic-sherry).
Gently stir in tofu cubes, cover and refrigerate 4 hours or overnight.
2. Heat oil in frying pan and add onion, cooking 'til softened. Add other veggies (in usual stir-frying order from slow-fast cooking veggies) and fry 'til desired cookness.
3. Add tofu to the veggies. Stir 1 tbsp. cornstarch into marinade and pour over vegetable mixture.
4. Reheat until the tofu is hot.
http://www.ivu.org/recipes/chinese/tofu-and.html
Tofu and Vegetable Stir-Fry
Marinade:
• 1 pound block tofu, cut into 1" cubes
• 1 clove garlic, minced
• 1 tsp fresh ginger, minced
• 1/4 tsp pepper
• 2 tbsp. soy sauce
• 1/8 to 1/4 tsp. red pepper flakes
• 1 tbsp. sesame oil
• 2 tbsp. dry sherry
• 1/4 cup hoisin sauce
Vegetables:
• 2 tbsp. oil
• 1 medium onion, chopped
• 1 carrot, thinly sliced
• 2 celery stalks, sliced
• 1 cup small cauliflower or broccoli florets
• 1 cup peas or snow peas
• 1/3 cup red pepper, slivered
• 1 tin sliced water chestnuts, drained
• 1 tbsp cornstarch
1. Combine marinade ingredients in a large bowl (garlic-sherry).
Gently stir in tofu cubes, cover and refrigerate 4 hours or overnight.
2. Heat oil in frying pan and add onion, cooking 'til softened. Add other veggies (in usual stir-frying order from slow-fast cooking veggies) and fry 'til desired cookness.
3. Add tofu to the veggies. Stir 1 tbsp. cornstarch into marinade and pour over vegetable mixture.
4. Reheat until the tofu is hot.
http://www.ivu.org/recipes/chinese/tofu-and.html
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