How do I prepare Chinese soup?

Question

Chinese chicken soup...

Answer 1

1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons tahini (sesame seed paste)*
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce**

4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups canned low-salt chicken broth

1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro




Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.

Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)

Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.

* Sold at Middle Eastern markets, natural foods stores and some supermarkets.
** Available at Asian markets, specialty foods stores and some supermarkets.

Makes 6 servings.

Answer 2

Remember to get fresh Spring Onions for this - makes all the difference. * Oil ---- 1 teaspoon * Minced garlic ---- 2 teaspoons * Mushrooms ---- ½ cup, chopped * Cabbage --- 1 cup, shredded * Spring onions --- ½ cup, chopped * Cooked chicken breast ---- ½ cup, shredded * Soya sauce --- 2 teaspoons * Chicken stock ---- 4 cups * Corn flour ---- 3 tablespoons * Salt & Pepper ---- To taste Preperation: Prepare the stock several hours or a day ahead. 6 cups of water, add one chicken breast, few leaves of celery, a slice of ginger and one chopped onion. Add 1 teaspoon salt and ½ teaspoon pepper corns. Simmer till the chicken is cooked. Strain and reserve the chicken breast, part of which will be used in the soup. Cool the stock and refrigerate. (The fat from chicken will solidify on the surface.) Discard the fat and use the stock. Heat oil in a non stick pan, fry the garlic till fragrant. Add mushrooms, cabbage and spring onion. Sprinkle with a little salt. (This will release the moisture from the vegetables and help to cook them in their own juices without the need for more oil) Sauté till the vegetables are tender. Add soy sauce and the stock. Bring to a boil. Add corn flour mixed to a paste with some water or stock. Simmer for a couple of minutes. Taste and add the seasoning. Serve hot.

Answer 3

This is very easy to prepare

1/2 chicken cut into pieces
5 dried chinese mushrooms
1 slice ginger
Put all ingredients and boil for 45 mins (slow fire)

Let me know if you like it!

Answer 4

Like any soup you can add your favorites to it if you wish.

Asparagus and Sesame Chicken Soup
Ingredients
(4 servings)

2 lb Chicken
3 tb Sesame oil
6 Slices ginger root
1/2 c Medium sherry
1/2 ts Salt
2 c Warm water
1 ts Sugar
1/2 c Button mushrooms, canned
8 Fresh asparagus spears

Instructions

Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast meat without bones, please don`t; bones add to body and flavor of soup. Peel and slice ginger root. Wash and cut asparagus into 2" sections.
Braising: Heat wok to medium hot. Add sesame oil. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt. When sherry boils, add water and sugar. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes. Add mushrooms and asparagus, simmer for another 15 minutes.
Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.
You can make this soup in large sauce pan, if wok is needed for something else.

Answer 5

Hi,
100% Chinese here! This is one of my easy soup recipes.

<<<<<<< Chicken Soup >>>>>>>

600g pork (or spare ribs)
1 whole chicken, skined, chopped into half or quarter
7 dried shitake mushrooms (soak in water over night, stemed)
3 dried dates
3 dried figs
fresh ginger (about half of the size of your thumb, crushed)
2.5 litre of water
salt to taste

1) Heat a big pot of water, put pork in to boil for 3 minutes, drain and put under running tap water for a few minutes to wash away fat and blood.
2) Put chicken into the pot, boil for 5 minutes, drain and put under running tap water for a few minutes to wash away fat and blood.
3) Heat 2.5 litre in a big pot over high heat, put all ingredients into the boiling water, boil for 15 minutes (uncover), skimming the surface as required (the soup would be clear)
5) Reduce heat to medium-low, cover the pot and simmer for 2 hours, add salt to taste.
6) Serve hot

Hints : Do not add soy sauce into the soup when you are still boiling it, it will darken the soup and makes it taste sour. Salt is the only seasoning for "long boiled soup".

Answer 6

Chinese Hot and Sour Soup
Serves 5-6

For a good soup, all vegetables should be very finely shredded.
1 good size onion - chopped
1 carrot - chopped
4-5 french beans
1/2 tsp ginger - crushed
1/2 tsp garlic - crushed
1 small potato - peeled and chopped
5-6 cups of water
VEGETABLES


4 tbsp finely shredded mushrooms
5 tbsp finely shredded cabbage
5 tbsp finely shredded carrots
2 tbsp finely shredded french beans
2 tbsp finely shredded capsicum
100 gms paneer - cubed in small pieces
4 tbsp cornflour dissolved in 1/2 cup water
1 egg (opt.)
1/2 tsp sugar
1/2 tsp ajinomoto
1/2 tsp chilli sauce
1 tsp black pepper and salt
3 tbsp vinegar
3 tsp soya sauce ( add more for a darker colour)
1 tbsp chopped celery-optional
2 tbsp oil
2 tbsp tomato puree
GARNISHING


In a spoon heat 1 tsp oil. Add 1/2 tsp red chilli powder and pour on top of the soup.


PROCEDURE


To prepare the vegetable stock, pressure cook chopped vegetables and water together to give one whistle.


After the first whistle keep on low flame for 10 minutes. Remove from fire. Cool. Strain to get a clear stock. Do not mash the vegetables. Discard vegetables and keep stock aside.
In a pan heat oil. Add 2 tbsp tomato puree. Fry for 1 minute.
Add all the shredded vegetables and mushrooms. Fry for 3-4 minutes.
Add soya sauce and fry for 2-3 minutes on low flame. (This gives the dark colour to the soup).
Add salt, pepper, sugar, ajinomoto, vinegar, paneer pieces and stock.
After one boil let it simmer on low heat for 5-6 minutes.
Mix cornflour in 1/2 cup water and add to soup. Bring to a boil
If using egg, beat the egg well with a fork. Pour into boiling soup through a fine sieve, stirring constantly.
At serving time, boil the soup well. To garnish, heat 1 tsp oil in a kadchi or a big spoon. Remove spoon from fire. Add 1/2 tsp red chilli powder and pour the chilli oil on top of the soup.
Serve with green chillies in vinegar,chillisauce and soya sauce.

Answer 7

prepare clear chicken soup
mix some cornflour in a cup of water
add it to the chicken soup
add a cup of cooked corn kenels...
chicken sweet corn soup taiyaar!!

Answer 8

Make any soup then call it Mai Soup

Answer 9

There is a wonderful web site for modern chinese/asian food, simplyming.com. This chef has very simple and original ideas for really wonderful asian food. Good Luck!

Answer 10

i advice u to follow a receipe on chinese soups in a receipe book,lol