Hot and Sour Egg Flower Soup

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everyone says i cook too much east asian food. i guess its true, but i never tire of it. i mean, there’s so much to discover. and this of course includes chinese food. these are adapted from martin yan recipes:

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sichuan spicy noodle salad

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macanese steak with mushrooms

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hot and sour egg flower soup

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hakka shrimp-stuffed eggplant with black bean sauce

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gum-lo wontons with seafood sweet and sour sauce

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fujian fried rice

here’s the recipe for the soup:

3 dried black mushrooms
1 dried wood ear mushroom
2 ounces dried bean thread noodles
4 cups chicken broth
1/4 cup carrot, sliced thinly
1/2 package medium tofu, cut into 1/2-inch dice
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon chili garlic sauce
2 teaspoons sugar
1 tablespoon cornstarch, drissolved in 2 tablespoons water
1 egg, lightly beaten
1 green onion, sliced thinly

1. soak mushrooms with warm water until soft, about 20 minutes. drain and slice thinly.

2. soak noodles with warm water until soft, about 10 minutes. drain and cut into four-inch lengths.

3. bring the chicken broth to a boil in a large saucepan. stir in the mushrooms and carrot, simmering for about 2 minutes.

4. stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, and sugar. simmer for about 2 minutes. pour in the dissolved cornstarch and cook, stirring, until the soup boils and thickens, about 1 minute. slowly pour in the egg, stirring the soup to create “egg flowers.”

5. ladle the soup into bowls and garnish with green onions.

Spicy Chinese Eggplant

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while its been pouring buckets outside, i’ve been inside cooking. (well i’ve been outside too, but that’s another story.) the theme this time was chinese.

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shandong stir-fry soup noodles

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spicy eggplant

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sizzling singapore chili shrimp

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chinatown roast duck

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daikon with bean thread noodles

here’s the recipe for the eggplant:

1/3 cup chicken broth
1 T hoisin sauce
2 t soy sauce
2 t lemon juice
1 t plum sauce
4 chinese eggplants (1 lb)
vegetable oil
2 t minced garlic
1 t minced ginger
1/2 jalapeno chili, sliced into thin rings
basil leaves
sliced green onions

1. prepare the sauce: stir the chicken broth, hoisin sauce, soy sauce, lemon juice, and plum sauce in a bowl until blended.

2. cut the stems from the eggplants, then cut them lengthwise into quarters, then cut crosswise into 3-inch pieces.

3. pour enough oil into a large saucepan to come to a depth of 2 inches. heat over medium-high heat and deep-fry the eggplant until tender. remove and drain on paper towels.

4. heat a wok over high heat until hot. add 1 tablespoon of oil and the garlic, ginger, and chili and stir-fry until fragrant, about 20 seconds. add the sauce and bring to a simmer.

5. add the eggplant and stir to coat. scoop onto a serving platter and garnish with basil leaves and green onions.

Sherried Mushroom Chicken Scallopine

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the most recent foray into the kitchen:

spaghettini with garlic and olive oil, and sherried mushroom chicken scallopine.

here’s the recipe for the chicken:

to compensate, here is the recipe for the last update’s dish – sherried mushroom chicken scallopine:

ingredients:
4 boned, skinned chicken breast halves
1/2 cup flour
4 tbsp olive oil
6 oz mushrooms, quartered
2 tbsp minced shallots
1/2 tsp dried thyme
1/4 cup sherry
1/4 cup chicken broth
2 tbsp whipping cream
1 tbsp chopped parsley
salt and pepper

1. sprinkle both sides of chicken breasts with salt and pepper. place halves between sheets of plastic wrap; with a mallet pound chicken to an even 1/4 inch thick. peel off wrap.

2. put flour in a shallow container. turn each piece of chicken in flour to coat.

3. set a nonstick pan over medium-high heat, add 2 tbsp olive oil. lay chicken in pan; cook, turning once, until no longer pink in the center, about five minutes on each side.

4. add 2 tbsp olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken and stir often over high heat until mushrooms are browned, about five minutes. spoon over chicken.

5. add sherry, chicken broth, and cream to pan; stir until mixture is boiling. boil, stirring occasionally, until juices are slightly reduced, about 1 minute. spoon sauce over chicken. sprinkle with parsley and salt and pepper to taste. serve with a simple spaghettini tossed with sauteed garlic, hot pepper flakes, parsley, parmesan and olive oil.