Creamy Mushroom Chicken Soup

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Creamy Mushroom Chicken Soup 1

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Ingredients
2 chicken legs – cut into bite size
1/2 cup chicken stock
1/2 carrot – cut into cube
1 big yellow onion – cut into small cube
2 potatoes – cut into cube
1 can button mushroom
1 tbsp oil
1 tsp mixed herbs
1 tsp black pepper
2 bay leaves
1 cup cooking cream
Salt to taste

Method
1) In a pot, add enough water to cover the chicken and bring to a boil, lower heat and simmer till half cooked.
2) Add in potato, carrot and button mushroom, chicken stock and cooking cream, mixed herbs, bay leaves and black pepper.
3) Simmer till chicken and potato is cooked through, season with salt, taste accordingly and adjust to your preference.
4) Thicken with corn starch and serve hot with garlic bread and salad.

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Stewed Chicken With Black Fungus and Mushroom

Stewed Chicken
Ingredients
1/2 chicken (cut into small chunks) or 2 drumsticks and 6 mid joint wings
6 slices ginger
4 cloves garlics
3 shallots – sliced
8 dried shitake mushroom (soaked till soft)
25 g black fungus (soaked till soft)
3 potatoes – peeled and cut to small chunks

Seasoning Ingredients
1/2 tsp salt
1/2 tsp white pepper
1 tsp corn flour

Sauce Ingredients
2 tbsp oyster sauce
1 tbsp light soy sauce
11/2 tbsp dark soy sauce
3 small rock sugat
1 tsp corn flour

1 tbsp Hua Tiao Jiu
11/2 tbsp sesame oil
1 stalk spring onion – cut into 2 inch lengthwise

Method
1) Marinade chicken pieces with seasoning ingredients for 20 minutes.
2) Heat sesame oil in a claypot till hot, add in ginger slice, shallots and garlic. saute till aromatic.
3) Add in mushroom, stir fry for 1 minute, add in chicken, potato and black fungus, stir to mix evenly for till chicken is opaque. Add in sauce ingredients and enough water to cover the chicken. Stir to mix, bring to a boil. Cover, and simmer over low medium heat for 10 minutes. Drizzle the Hua Tio Jiu on top of the cover and continue to simmer for a further 10 minutes or till chicken is tender and potato is cook through. Taste accordingly and adjust to your preference.
4) Add in spring onion and stir to mix evenly. Serve hot with porridge or rice.

Baked Cheese Mushroom With Quail Egg

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Baked Cheese Mushroom 1.jpg

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Ingredients
15 dried mushroom (blanch and drain)
15 quail – boil and deshelled
Some grated Mozzarella cheese
Some minced chicken ham
Salt, sugar and pepper to taste
Some corn flour for coating

Fillings
2 potatoes – steamed and mashed
150 g minced chicken meat

Minced Vegetables
1/2 onion
30 g red capsicum
30 g green capsicum
20 g carrot
30 g celery

Method
1) Heat some olive oil in a pan, fried minced meat till opaque, add in minced vegetables and stir fry for 2 minutes. Season with salt, sugar and pepper to taste. Set aside to cool.
2) Add in mashed potatoes and mix well. Stuff mushroom (coated the inside with some corn flour) with mixture and insert a quail egg in the center.
3) Sprinkle some minced ham and grated mozzarella cheese on top. Bake in oven for 5-10 minutes over 200 C or until golden colour.

Braised Tau Kee With Minced Chicken Meat and Mushrooms

Braised Tau Kee With Minced Chicken Meat and Mushrooms.jpg

Braised Tau Kee With MInced Chicken Meat.jpg

Ingredients

2-3 pieces tau kee (fried bean curd stick) cut into 21/2 inch in lengthwise and soaked in hot water for 5 minutes – drained and set aside
1/2 cup black fungus – soaked in water till soft
8 pieces small shitake mushrooms – soaked in water till soft
12 pieces dried lily buds – soaked till soft and tied into knot
120 g minced chicken meat/pork (season with a bit of salt and corn flour)
6 cloves garlic

50 g tung fen (glass noodle) soaked in water till soft
1/2 tbsp corn flour (mixed with 2 tbsp water)

Sauce Ingredients
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
400-500 ml chicken stock
1 tsp sesame oil
1/2 tsp white pepper

Method
1) Heat oil in a wok and saute garlic till a bit brown, add in minced meat and fry till opaque, add in mushrooms and stir fry for 5 minutes till aromatic.
2) Add in black fungus, dried lily bud, tau kee and sauce ingredients. Bring to a boil, transfer to a heated claypot,  cover, and simmer over low heat for about 20-25 minutes.
3) Add in the tung fen and cook for another 8 minutes. Thicken with corn starch and stir to well combined. Taste accordingly and adjust to your preference.

Fish Maw With Crabmeat Amd Enoki Mushroom Soup

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Fish Maw With Enoki Mushroom Soup 1.jpg

Ingredients

1 small piece fish maw (soak in hot water till soft and cut into bite size)
100 g crabmeat (I use frozen one)
4 crabstick – cut into strips
3 dried scallops – soaked and shredded
150 g chicken breast meat (poached and shredded)
3 pieces shitake mushroom (soaked till soft and sliced) = retain the water
3-4 pieces black fungus – sliced thinly
2 eggs – beaten lightly
1 packet enoki mushrooms (trimmed off the ends)
3 cloves garlic – minced
2 packets CP chicken broth (add water to makes 1.8 litre )

3-4 tbsp sweet potato starch (mixed with 5 tbsp water)

Seasoning
Salt to taste
1 tsp white pepper
1 tsp Hua Tio Jiu
1 tsp sesame oil

Side Condiments
Black Vinegar
Chilli oil (optional)
Coriander leaves – chopped

Method

1) Bring chicken broth, scallops and mushroom water to boil in a deep pot. When it boils, add in the mushrooms, fish maw, crabsticks, crabmeat, shredded scallops, black fungus, shredded chicken meat and garlics. Let is simmer for 10-15 minutes over low heat.
2) When the soup is about to be ready, add in enoki mushroom and boil for 3 minutes. Season with salt, pepper, hua tia jiu and sesame oil. Taste accordingly and adjust to your preference.
3) Thicken the soup with potato starch to your preference and slowly pour the eggs while stirring the soup.
4) Ladle soup to bowl and sprinkle with chopped coriander leave, vinegar and chilli oil. Serve hot.

A Abundance Of Happiness (Bai Ling Gu with Shredded Chicken)

bai-ling-gu-mock-abalone

Ingredients
250 g Bai Ling Gu – slice thinly
3-4 pieces Shitake mushroom – soak till soft
1 piece chicken breastmeat – cut into strips
1 small can button mushroom – halved

Seasoning Sauce
1 tsp salt
1/2 tsp pepper
11/2 tsp corn flour
2 tbsp water

8 stalks Shanghai White Cabbage  (siew pak chai)

Broth Ingredients
1 tsp wolfberris
1 packet CP concentrated Chicken broth
100 ml water
Salt to taste
A pinch of pepper
11/2 tsp corn flour (add with 1 tbsp water) for thickening

Method
1) Marinate chicken breast meat with seasoning ingredients for 30 minutes.
2) Rub some oil on a bowl, place Shitake mushroom in the centre and arrange sliced Bai Ling Gu on the side.
3) Arrange marinated chicken meat and button mushroom alternatively on top of the shitake mushroom.
4) Bring broth ingredients to a boil and blanched vegetable.  Remove the vegetables and immerse in cold water.
5) Steam over rapidly boiling water for 15-20 minutes. Over turn to a plate and decorate with blanched vegetable at the side.
6) Bring broth to a boil and add in wolfberry and thicken with corn starch. Pour over mock abalone and serve hot.

Chicken Mushroom Soup

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Ingredients
1 Kampong Chicken – cut into big chunks
12-14 small dried mushrooms – soak for 15 minutes
8 red dates
1 handful of wolfberries
4 slices danggui
4 pieces chuan xiong (sichuan lovage rhizome)
1-2 piece fish maw – (optional)
2 litre water
A pinch if salt

Method
1) Bring water to a boil in a pot. Add in mushrooms, danggui, chuan xiong and red dates. Bring to a boil, cover and simmer over low heat for 20 minutes.
2) Add in chicken chunks, wolfberries and continue to stew over low heat for a further 30 minutes. Season with a pinch of salt and serve hot.

Braised Baby Wong Bok With Assorted Mushrooms, Beancurd and Quail Egg

Braised Baby Wong Bok With Assorted Mushrooms, Beancurd & Quail Egg.jpg

Ingredients
1 packet Baby Wong Bok/ Wawa chye – washed and halved
1/2 carrot – cut into small chunks
4 fresh shitake mushrooms
10 quail eggs – shelled & deep fried
2 pieces small beancurd – sliced into 6 pieces
3 pieces tau pok – sliced into halved
120 g chicken meat – cut into strips (marinade with salt and corn flour for 20 minutes)
1 small can button mushrooms
1 packet King Oyster mushrooms – cut into bug chunks
1 fresh red chilli – sliced into strips

3 shallots – bruised
4 cloves garlics –
1 inch ginger – bruised
12 pieces fresh white peppercorn – crushed
11/2 tsp corn flour – mixed with 2 tbsp water

Sauce Ingredients
3 tbsp light soy sauce
2 tbsp dark soy sauce
3 small rock sugar
1 tbsp oyster sauce
1 tsp 5-spice powder
1 tsp Hua Tiao Jiu
1 tbsp mushroom sauce
1 Maggi chicken cube
500 ml water

Method
1) Pan fry chicken till opaque and set aside. Deep fry beancurd and tau pok till brownish, drained and set aside.
2) Heat oil in a wok and saute garlics, shallots & ginger till aromatic, add in shitake and king oyster mushrooms and stir fry for 1 minute. Add sauce ingredients and peppercorns and bring to a boil.
3) Add in chilli, carrot, fried beancurd, tau pok, quail eggs, button mushrooms, chicken meat and simmer over low heat for about 20-25 minutes. Add more water if you more gravy and adjust taste to your preference. Thicken with corn starch.
4) Heat up a claypot and place the baby wong bok at the bottom and pour the simmering hot gravy with assorted mushrooms, meat and quail eggs over it, covered and continue to simmer for 5 minutes.
5) Serve hot with white rice.

Braised Luffa With Fish Paste Mushrooms

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Ingredients
2 luffa – peeled and rinsed. Cut into 3 inch in lengthwise or slanting pieces. Remove seeds
100  g enoki mushrooms – trimmed off the roots
1/2 carrot – sliced
8-10 pieces fish paste mushrooms – steamed in rapidly boiling water for 1 minute
3 cloves garlic – minced
1 egg – lightly beaten
1 tsp corn flour – (mixed with 1 tbsp water)

Sauce Ingredients
1 tbsp abalone sauce
1 tbsp mushroom granule
1 tbsp light soy sauce
1 tsp sesame oil
250-300 ml chicken stock
Salt & pepper to taste

Method
1) Blanched luffa in a pot of boiling water with salt & oil for 1 minute. Drained and set aside.
2) Heat oil in a wok and saute garlic till fragrant, add sauce ingredients and bring to boil. Add fish paste mushrooms, carrot, enoki mushroom and simmer over low medium heat for 2-3 minutes. Add in luffa and continue to simmer for 2 minutes.
3) Thicken with corn starch and lastly drizzle in beaten egg. Stir to mix gently and cook for a further 1 minute.
4) Transfer to a serving dish and serve hot.

Vegetarian Braised Tofu With Mushrooms Sauce

Vegetarian Braised Tofu With Mushrooms Sauce.jpg

Ingredients
2 blocks tofu
1 tbsp corn flour
300 g Cauliflower – cut into florets
100 g enoki mushrooms
4 dried shitake mushrooms – soaked till soft and cut into strips
1/2 carrot – sliced
1 stalk spring onion – shredded

Sauce Ingredients
300 ml vegetable stock (1 cube vegetable stock & 1 tbsp mushrooms granule)
1 tbsp vegetarian mushroom sauce
1 tbsp light soy sauce
1/4 tsp pepper
2 tbsp corn flour (mixed with 4 tbsp water)
1/2 tsp sugar
1 tsp Hua Tiao Jiu

Method
1) Cut tofu block into slices and coat with corn flour. Deep fry till golden, drain and set aside.
2) Blanch the cauliflower and carrot in a pot of boiling water with pinch of salt, sugar and oil for about 2 minutes. Drained and plate the cauliflower and carrot in a ring.
3) Add vegetable stock to a wok and sauce ingredients. Then add mushroom slices and enoki mushrooms. Bring to a boil for 2-3 minutes. Add fried tofu and thicken with cornstarch. Braise for 2 minutes.
4) Add braised tofu to cauliflower and garnish with spring onions on top. Serve hot.