Chicken Noodle Soup

My attempt at making some authentic Chinese food, a very simple yet tasty chicken noodle soup. Although to be honest i’m not entirely sure how authentic it actually is! I loosely followed the recipe found at http: //www.bbcgoodfood.com/recipes/1869/chicken-noodle-soup.

Step 1. Get your ingredients:

  • 2 skinless chicken breasts
  • 1.5 Ltr chicken stock
  • 3 or 4 mushrooms
  • 3 or 4 spring onions
  • 1 small tin of sweetcorn
  • some soy sauce
  • some ground ginger
  • 1 or 2 cloves of garlic
  • around 250g of Chinese noodles

Step 2. Add the chicken breasts, finely chopped garlic and ground ginger to the chicken stock. Bring to boil then simmer for 15-20 mins.

Step 3. Remove the chicken breasts from the pot and shred using two forks (you could chop it neatly if you prefer… or have OCD) then put it back in with the stock. Next, add the chopped mushrooms, most of the spring onions, the sweetcorn, two tablespoons of soy sauce and the noodles. Bring back to boil and simmer for another 5 minutes.

Step 4. Ladle into however many bowls you need, sprinkle on some more chopped spring onions and enjoy.
I had mine with some vegetable spring rolls and prawn crackers (neither of which i made i’m ashamed to say) and it was great.

It might not be the most adventurous chinese cooking but all in all its a good quick and easy recipe if you feel like a quick bite to eat!

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Challenge 5: Cook an Authentic Chinese Dish

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As you know, the food we get from Chinese takeaways has as much relationship with real chinese food as instant coffee does to a coffee bean. It’s been processed to suit western palettes, which usually means it’s very sweet and sticky. And deep fried.

Well it’s time to treat yourself to some real Chinese food – cooked by your own fair hands!

Your challenge is to cook a Chinese dish using a proper Chinese recipe. You’ll find that most Chinese food is extremely easy and quick to make (although some requires a bit of preparation). In my experience the Chinese don’t like to wait for their food!

Another aspect of authentic Chinese food is that it is a social activity – shared with friends and family, or undertaken publicly on the street or in large, noisy restaurants.

So my advice is don’t do this on your own. Get your team together for some cooking, or meet up with each of you contributing a dish and sharing what you’ve all created. (Coordinate so you all bring something different, and cook the rice at the time – plenty of it).

Alternatively, rope in your housemates or family. While you’re at it, do some research in to Chinese cooking and dining. Eating is actually an important part of socialising and doing business in China, and there are some customs and niceties that are worth knowing about (e.g. where to put your chopsticks when you’re not using them…)

Document the cooking and the eating and present your challenge as a recipe illustrated with images or, if you fancy yourself as the next Jamie Oliver or Sophie Dahl, a video.

Extra marks* for using chopsticks!

You can find lots of recipes online but I also recommend the book Chinese Cooking Made Easy (Amazon link) and the author’s other books. She explains what the various oils and spices contribute, and recommends the right type of rice and wok, among other things. Check the module Dropbox for some useful resources.

All the ingredients you need can be found in the Chinese supermarket that is now temporarily located behind the university on Hawkhill Road. The Riverside Tesco also has many of the spices and oils. Pool your resources if you want, but chances are anything you but like cooking alcohol will be used up once you’ve got the bug.

Enjoy!

 

(*there are no marks)

How To Cook Chinese Dumplings

I found the following recipe on this website and I halfed the measurements for this recipe seeing as I wasn’t cooking for many people.

Ingredients:

Dumpling Dough

  • 2 cups all purpose flour
  • 1 cup boiling water

Filling:

  • 8 ounces celery cabbage (Napa cabbage)
  • 3 tsp salt, divided
  • 1 pound lean ground pork
  • 1/4 cup finely chopped green onions, with tops
  • 1 TB white wine
  • 1 tsp cornstarch
  • 1 tsp sesame oil
  • Dash white pepper

Dipping Sauce:

  • 1/4 cup soy sauce
  • 1 tsp sesame oil
  • Other:
  • 2 – 4 tablespoons vegetable oil

Preparation:

Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaspoon salt, 1 teaspoon sesame oil, and the white pepper.
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
TAAA DDAAAAA!!!