Delicious Chinese Chicken and Soup Recipes- Part I

Ingredients:

2 tablespoons sesame oil, 1/2 teaspoon ground turmeric, 2 teaspoons chopped fresh ginger root, 2 tablespoons chili paste, 400-500 gm chopped, cooked chicken breast, 4 cups chicken broth, 2 teaspoons sugar, 1/4 cup soy sauce, 1/2 cup chopped celery, 1 packet noodles, 1 cup shredded lettuce, 1/2 cup chopped green onions.

Method of Preparation:

In a large pot, heat oil over medium heat. Cook turmeric, ginger and chili paste in oil for 1 to 2 minutes. Stir in chicken, broth, sugar, soy sauce and celery. Bring to a boil, then add noodles and cook for 3 minutes. Stir in lettuce and remove from heat. Serve garnished with green onions.

Serves: 4

2. Chinese Vegetable-Egg Soup

Ingredients:

3 dried shiitake mushrooms-soaked in hot water to soften, 2 egg whites, 1 egg, 6 cups chicken broth or vegetable broth, 1 package spinach, stems removed, washed and drained (or substitute frozen leaf spinach, thawed and drained), 1 packet noodles- cooked, 1 to 2 teaspoons soy sauce, 1 teaspoon, balsamic vinegar, Tabasco- to taste, 250 gm firm Chinese-style tofu cut into small cubes, freshly ground white pepper to taste.

Method of Preparation:

Drain the mushrooms, remove and discard the stems, cut them into small pieces, and set aside.
In a large saucepan, bring the broth to a boil; add the spinach and cook until just wilted, stirring often. Add the mushrooms and noodles and cook just to heat through. Season the soup with soy, vinegar, and Tabasco. Add the tofu and pepper and stir just to heat through. Scramble the egg whites and egg together and while the soup is simmering, stir it with a fork in one hand and gradually pour the egg mixture into the soup in a stream, scrambling constantly. Serve the soup immediately.

Serves: 4

3. Spicy Chinese Chicken

Ingredients:

4 chicken breasts, boneless, skinless, 2 egg whites, 2 tablespoons cornstarch, 2 tablespoons cooking wine, 1 teaspoon Worcestershire sauce, 2 teaspoons Tabasco sauce, 2 tablespoons sesame oil, 1 tablespoon soy sauce, 2 tablespoon sugar(brown), 1/4 teaspoon cayenne pepper, 1/2 teaspoon crushed dried red chilies, 2 slices ginger- minced, to form 1 tablespoon, 4 carrots-cut into thin strips, 1/2 red bell pepper-sliced, 1/2 green bell pepper-sliced, 3 green onions-chopped, 1 cup plus 1 tablespoon vegetable oil.

Method of Preparation:

Rinse the chicken and pat dry with paper towels. Cut the chicken breasts into thin strips. Combine all the sauce in a small bowl and set aside. Whisk the cornstarch into the egg whites. Coat the chicken strips in the cornstarch mixture. Heat 1 cup oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain on paper towels. Clean out the wok and add 1 tablespoon oil. When the oil is hot, add the carrots. Stir-fry briefly and add the peppers. Make a "well" in the middle of the wok and add the sauce. Heat briefly, and then mix the sauce in with the vegetables. Return the chicken to the wok.Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.

Serves: 4

4. Chicken Noodles

Ingredients:

500 gm boneless skinless chicken breast, 500 gm Chinese-style steamed noodles or cooked thin egg noodles, 1 1/2 cups chicken stock, 1 tablespoon minced ginger, 1/2 cup thinly sliced onions, 3 large dried Chinese mushrooms, soaked and thinly sliced, 2 cups green onions- cut into quarters, 2 teaspoons sesame oil,3 cups bean sprouts-tightly packed, black pepper to taste

Method of preparation:

Combine the chicken and marinade ingredients. Mix well and set aside. Blanch noodles in large amount of boiling water for one minute, or as per package instructions. Heat over broiler to medium-high. Broil noodles for about 5 minutes on each side, until crisped, but not burned. Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions and mushrooms and cook for one minute. Add chicken and cook for 2 minutes (if using green onions, cook for only 30 seconds). Remove from heat and stir in bean sprouts. Season with pepper. Pour chicken mixture over noodles and serve.

Serves: 4