Chinese Recipe : Velvet Chicken and Sweet Corn

Ingredients:

• ¼ lbs minced chicken fillet
  
• 1 tbsp wine
  
• 1 tsp salt
  
• 2 egg whites, lightly beaten
  
• 2 cups chicken broth, with ½ tsp salt added
  
• 1 can cream-style sweet corn
  
• 1 tbsp cornstarch, mixed with 3 tbsp water
  
• ½ tsp MSG
  
• 1 tbsp chopped ham

Directions:

1. Mince chicken fillet and mix well with wine, salt and beaten egg whites.
2. Bring chicken broth to boil, add sweet corn and chicken mixture, and bring to boil again.
3. Add cornstarch and water mixture, stirring constantly for 3 minutes.
4. Add MSG, pour soup into deep serving bowl, garnish with chopped ham, and serve hot.

Source: Chinese Food

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Tom Yum Kung - (Hot and Spicy Shrimp Soup)

Ingredients:

• 1 pound of medium-size shrimp
• A dozen mushrooms of your choice
• 1 stalk of lemon grass
• 3 lime leaves
• 6 green peppercorns
• 3 slices fresh ginger
• 1 teaspoon of salt
• 2 tablespoons of fish sauce (or 4 tablespoons of soy sauce)
• 3 tablespoons of lime juice
• 6 hot peppers, pounded lightly (less, depending on taste)
• 4 cups of water
• 1/2 cup of roughly chopped coriander (cilantro) leaves

Preparation:

Remove the shrimp shell but leave the tails (for appearance). Then cut open the back of each shrimp to remove the veins. Clean the mushrooms with water and dry them well before cutting each into quarters. Trim root and tough layers from lemon grass. Thinly slice first six inches.

Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms, ginger, peppercorns, and salt. Remove the pot from heat after boiling. Add fish sauce, lime juice, and hot peppers to taste.

Serve the soup while still hot in individual soup cups and top each cup with a sprinkle of coriander.

Source: Asian Recipe

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Mizutaki Recipe

INGREDIENTS:

• 1 lb. boneless chicken thighs
• 3 cups konbu dashi soup stock
• 1 tofu, cut into small blocks
• 2 lb. hakusai (Chinese cabbage), chopped
• 8 shiitake mushrooms, stems removed
• 1 negi, or 1 leek, rinsed and diagonally sliced
• 1 shungiku (chrysanthemum greens) *if available
• *ponzu sauce for dipping

PREPARATION:

Cut chicken into bite-size pieces. Put kombu dashi soup stock and chicken in an electric pan or donabe pot. Heat the soup and bring to a boil. Skim off any foam or impurities that rise to the surface. Turn down the heat to low and simmer the chicken until cooked. Add other ingredients and simmer until softened. Serve some ponzu sauce in small bowls.

Source: Japanese Food