Corn Soup with Crab Meat

Corn Soup with Crab Meat

Ingredients:
  1  can of whole kernel corn
  1  cup of cooked crab meat
2-3 cups of broth
  1 tablespoon of Chinese wine 
  2 tablespoons of corn flour ( suspended in 4 
     tablespoons of water )
  1 tablespoon of vegetable oil
  1 egg white
  1/4 tablespoon of salt
   a pinch of black pepper
   coriander leaves and finely chopped
   spring onion for garnishing
Preparation:
     1. Stir-fry the corn kernal with vegetable oil in a wok until the heat
get through, then add the Chinese wine and continue stir-frying until the
alcohol evaporates. Add the broth and heat until boiled, then, leave it 
stand to cool down. Transfer the content from the wok to  a blender and
have it roughly blended.
          2. Pour the content from the blender to pot and have it boiled, then,
add salt and crab meat. While the soup is boiling, stir in the corn flour suspension.
After the soup get slightly gooey, pour in the egg white through a sieve and stir
through quickly to make strands of egg white floating in the soup.
          3. Laddle into bowl and sprinkle with pepper, chopped spring onion and
coriander leaves, ready for serving.

Corn Soup with Crab Meat
 

Shark's Fin Soup

Shark's Fin Soup

The Soup Ingredients:
  1 grilled pork leg
   1 eged chicken
   1 kg of pork spareribs
   20 gm of dried scallop
   16 cups water
   60 gm of Chinese wolfberry
   6-7 coriander roots
  
Preparation:
      Put all the ingredients into a big pot and boil. After the soup is boiled thoroughly,
slow down the fire and leave it simmer for further 6-8 hours. The soup obtained
should be clear and have meaty deliciously taste.

The Shark's Fin Soup  Ingredients:
  60 gm of dried parboiled shark's fin
   1/2 cup of crab meat
   2 1/2 cup of the pre-made soup
   3 dried shiitake mushrooms, soaked to soft and sliced
   3 cups of soup
   1 -2 tablespoons of seasoning soy sauce 
   1 1/2 tablespoons of oyster sauce
   1 tablespoon of Chinese wine
   1 1/2 tablespoons of light soy sauce
      pre-mixed thickener; which is 2 tablespoons of potato flour ( or cron flour )
   blended in - 1/3 a cup of water 
   1 teaspoon of pepper 
   1 teaspoon of dark soy sauce 
     Preparation:
     1. Leave the dried shark's fin recons - titutes in cool water for 1 hour, 
then drained.
           2. Add some soup into a wok and heat until boiled thoroughly, then add
shark's fin, shiitake mushroom and crab meat. Seasons with the seasoning sauce,
oyster sauce, Chinese wine, light soy sauce and dark soy sauce to slightly darken
the color of the soup.
          3.  When the soup is boiled, stir in the thickener. When the soup is thick,
transfer it to a clay pot and garnish with coriander leaves and sprinkle with pepper.
          The soup can also be taken with bean shoots. Mostly, mustard and Chinese dark
vinegar are also added
   Cooking Tip:
          This shark's fin soup recipes can be cooked by steaming as well. All the ingredients
are put in a pot and place in a large steamer and leave on fire for around 6 hours. This
method is more cumbersome but the soup comes out with full flavours of all the 
fine ingredients.


Shark's fin Soup

Silkie Chicken With Chinese Herbal Soup

Ingredients:                      

Silkie Chicken With 
Chinese Herbal Soup

     1  Silkie chicken ( black bone chicken )
     1  pre-packed ( -10 gm ) Chinese medicinal herbs
  6-8  Chinese date
  4-5  cups of chicken broth salt and pepper

Preparation: 
     1. Cut silkie into pieces and blanch in boiling
for 2-3 minutes to have it partially cooked and leave stand
for a while
     2. To the fresh pot, and the chicken broth for 20 minutes. Then the broth is
heated until boiled and add-in the Chinese herbs. Slow down the fire and leave
the broth simmer for 1 1/2 hours or until the silkie meat is tender. Add salt and
pepper to the taste. The soup should be hot and ready to be served.
  Cooking Tips:
     - The Chinese medicinal herbs should not be overused as it might bitter the soup
and the smell might be to strong
     - Free-range chicken can be used in place of silkie but a bit more soup and salt is needed 
    Silkie Chicken With Chinese Herbal Soup

Hong Kong Style Congee

Hong Kong Style Congee

Rice Porridge Ingredients :
150 grams of rice grain
1 tablespoon of peanut oil vegetable oil        
11/2  teaspoons of salt
5-6 cups of water
1 sheet of dried tofu



Preparation:
     1.Leave the dried tofu soak water overnight. After rinsing through clean water
twice, the tofu is soaked in water with half a teaspoon of baking soda and leave for
another half an hour. then, it is rinsed with clean water and drained. The prepared
tofu should be around 50 grams.   
      2.Rinse the rice grains in clean water to get rid of any flour dirt and, then,
drain. Add oil and salt to the washed rice garins and mix through. Then,
add clean water and heat until boiled. Add the prepared tofu and continue boiling
at low heat for around 1 hour with occasionally stirring. the congee now is
left stand for cooling down and ready to further preparation.

 Ingredients:
 11/2  cup of minced pork ball
   4  eggs
   6-8 prawns, shellsd
   2-3 dried shiitake mushrooms, soaked in water and thinly sliced
   5-6 cup of chicken
  4-5 tablespoons of shreded yong gin-ger
   2-3  tablespoons of sliced spring onion salt and soy sauce 

 Preparation:
      1.Transfer about 1/4  part of the pre-boiled congee to the fresh pot and added
with some broth. Add some minced pork ball, pwawn and shiitake mushroom,
gently stir and then place over the fire. Bring to boil and season with soy sauce.
Just prior to taking off the fire, add a fresh egg off the shell and live half a minute.
        2. Pour The cooked congee into a bowl sprinkle with shreded yong ginger,
sliced spring onion and pepper.

  Cooking Tip:

      the tofu sheet help enhancing the richness and testiness of the congee.
Peanut oil can furher add a mild aroma and make the congee even more appetizing.

Hong Kong Style Congee