Egg Drop Soup

This was something my paternal grandmother showed me when I was staying with them. I haven’t perfected it yet. Feel free to add suggestions. I tried different ways to cook this but it ends up either being salty or bland.

 

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Ingredients:

• 6 - 12 quail eggs, boiled
• 1 large egg
• 1/4 of the Knorr chicken cube or desirable meat stock
• 14.05 oz chicken broth
• 1/4 tbsp rice vinegar
• 1/4 tsp soy sauce
• 1/2 tbsp cornstarch
• green onions, finely chopped for garnish

 

 

 

 

 

 

 

Directions:

In a small pot, add water, 1 tbsp distilled vinegar, a dash of salt and 1 drop of olive oil. Place the pot over medium-high to high heat and bring the water to a boil. Carefully place the quail eggs into the pot, turn the heat down to medium, and continue to cook for 30 secs. Remove pot from heat and leave to cool for another 30 secs. Peel the eggs from its shell, and set aside in a bowl.

Place another pot at medium heat, and add chicken broth, chicken cube, and soy sauce. Stir well.

In a small bowl, break egg and mix with salt and pepper. When broth is steaming, add rice vinegar. Turn up heat to medium high.

Slowly pour egg into broth while stirring. Add quail eggs. Remove soup from heat and ready to serve.

Cashew Chicken

Ingredients:
1 lb of tenderloin chicken strips, cut to bite size
1 cup of diced carrots
1 cup of diced celery stalks
1 cup of diced mushrooms
1 can of bamboo shoots
2 slices of ginger roots
1 cup cashew nuts
1 tsp cornstarch
1 tbsp Soya sauce
2 tbsp Hoisin sauce
1/2 cup water
1 small can of tomato juice
1 tbsp oyster sauce
1 clove garlic, diced
1 quartered onion, diced
1/8 tsp sesame seed oil

Directions:

Heat skillet or large pan on medium heat. Saute onion and garlic with sesame seed oil until onions are transparent.

Cook chicken until well done. Add water, Soya sauce, Hoisin sauce, tomato juice, oyster sauce and cashew. Simmer until sauce thickens.

Add vegetables and mushrooms. Set heat to low and let simmer in covered pan for 5 minutes.

Stir Fried Beef with Brocolli (instead of Spring Onions)

A delectable Northern Chinese Dish. I have taken the ideas from my book: The Food of China and from About.com. I truly detest advertising on a website when I'm trying to cook something.

• 3/4 pound lean beef (rump or sirloin steak)

Marinade:

• 1 tablespoon rice vinegar (substitute rice wine if desired)
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1 tablespoon water
• 1 tablespoon cornstarch

Sauce:

• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon water

Thickener:

• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1 pound fresh broccoli
• 2 garlic cloves

To Cook Broccoli:

• 1/2 cup water
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon sugar, or to taste

Note: I used the SaladMaster™ Steamer to steam the broccoli instead of boiling. The broccoli came out fresh and crisp without losing the vitamins and minerals.

Other:

• 1 1/4 cups oil, or as needed

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.

While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the florets into 3 or 4 pieces. Crush the garlic.

Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).

Remove the beef from the wok and drain on paper towels.

Clean out the wok with paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.

Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Variations: *Add carrots and onion if desired. Boil/Steam in the wok with the broccoli (you'll need to add more water).