Posts in : Ingredients cornstarch

• 

  Chinese meats Soup

  
  
  • Posted by elimam
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  Chinese meats Soup
  

  

  Course

  soup

  Cuisine

  Chinese

  Prep Time

  15 minutes

  Cook Time

  20 minutes

  Servings

  servings

  
  Ingredients

  • 1 pound ground pork
  • 1 egg
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil
  • 1 tablespoon minced fresh ginger root
  • 1/4 teaspoon monosodium glutamate (MSG) (optional)
  • 1 teaspoon salt
  • 2 green onions chopped and divided
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 head napa cabbage, cored and cut into chunks
  • 2 cups low-sodium chicken broth
  • 2 cups water or as needed
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil

  Course soup Cuisine Chinese Prep Time 15 minutes Cook Time 20 minutes Servings servings Ingredients 1 pound ground pork 1 egg 1 tablespoon cornstarch 2 teaspoons sesame oil 1 tablespoon minced fresh ginger root 1/4 teaspoon monosodium glutamate (MSG) (optional) 1 teaspoon salt 2 green onions chopped and divided 1 tablespoon Extra Virgin Olive Oil 1 head napa cabbage, cored and cut into chunks 2 cups low-sodium chicken broth 2 cups water or as needed 1 tablespoon soy sauce 2 teaspoons sesame oil

  
  Instructions

  1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
     

  2. Heat the olive oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.

  3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

  
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• 

  Asian Chicken and Rice

  
  
  • Posted by elimam
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  • in Uncategorized
  
  
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  Asian Chicken and Rice

  

  Course

  rice

  Cuisine

  Chinese

  Prep Time

  15 minutes

  Cook Time

  45 minutes

  Servings

  servings

  Ingredients

  • 1/3 cup warm water
  • 1/4 cup packed brown sugar
  • 2 tablespoons orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon white vinegar
  • 4 cloves garlic , minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Chinese five-spice powder
  • 1 teaspoon grated orange peel
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 1/2 pounds skinless, boneless chicken breast halves cubed
  • 2 cups water
  • 1 cup uncooked white rice
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • chopped green onions for garnish

  Course rice Cuisine Chinese Prep Time 15 minutes Cook Time 45 minutes Servings servings Ingredients 1/3 cup warm water 1/4 cup packed brown sugar 2 tablespoons orange juice 2 tablespoons soy sauce 2 tablespoons ketchup 1 tablespoon white vinegar 4 cloves garlic , minced 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon Chinese five-spice powder 1 teaspoon grated orange peel 2 tablespoons Extra Virgin Olive Oil 1 1/2 pounds skinless, boneless chicken breast halves cubed 2 cups water 1 cup uncooked white rice 2 teaspoons cornstarch 2 tablespoons cold water chopped green onions for garnish

  Instructions

  1. In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
  2. Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
  3. While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
  4. Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

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