Pork Soup with lotus seeds

Pork soup with lotus seeds

This is soup main ingredient is the soup bones and I paired it up with some Chinese soup ingredients

Recipe

Ingredients

About 300gms soup pork bones 

About 20 pcs of lotus seeds

4 pcs of wai shan (Cantonese)(huai shan in Chinese)

7 pcs of large red dates

A fistful of gouqizi (fructus lycil)

1-2 teaspoon salt

Kikkoman soy sauce

2.5 liters of water 

Method

Soak the lotus seeds for about 30 minutes . Cut n remove a black stem inside.

Use hot water to soak the dates n gouqizi for about 10 minutes. Drain away water.

Boil about 1/3 pot of water n parboil the soup bones n drain water away. 

Boil a fresh pot of water about 2.5 liters.

When boiling add in the pork, dates, waishan, gouqizi. 

Add in 1 teaspoon of salt n drizzle in soy sauce.

When water boils again, turn to low and boil for another 40 minutes.

Off the fire when pork meat tender and the waishan turns soft. 

Adjust seasoning if needed.

This soup should taste sweet not salty.

Dry ingredients - you can buy from dry goods store, or go Giant supermarket or go Chinese medicinal store to buy.

Huai shan is believed to have medicinal properties to help lower blood sugar n lower blood pressure n promotes appetite etc

The lotus seeds after cooking is soft n delicious to eat .

Hope you will enjoy this easy n nutritious soup with your family.

 

Rice Cooker Chicken

This is amazing! Never knew I could steam chicken so effortlessly! Recipe from video shared by friends on facebook.

Original recipe in Chinese

 

电饭煲焗鸡

材料:
1. 雞 1隻 (大概1.3公斤重)
2. 幼鹽 1 1/2湯匙
3. 葱 400 克 (切半)...
4. 乾葱 6 粒 (切片)
5. 紹興酒 400 毫升

做法:
1. 雞身及雞腔擦上幼鹽。 於較厚肉的地方，擦上較多的鹽。
2. 將葱平放於電飯煲底部，再加入乾葱，將雞放面，淋上紹興酒。
3. 以電飯煲煮40分鐘，切件即可食用。

小貼士:
可與薑蓉一起食用。

 

English Recipe

 

1. 1 whole chicken roughly weight 1.3 kg  - I bought mine from the wet market - $8.50

2. Fine salt 1.5 tablespoon

3. Spring Onion 400 g that will be 4 packets from NTUC -$2.80.Can cut the spring onions into half.

4. Small red onions 6 pcs. Skin removed and sliced.

5. Shao Xing Wine 400 ml - in my opinion can reduce to 300ml. 1 bottle of shao xing wine 600ml costs $3.60.

 

Method

1. Rub the external and internal of chicken with salt. Rubbing longer at the meatier parts.

2. Place the spring onions on the bottom of rice cooker.  Add in the small red onions. Place chicken on top. Pour the shao xing wine on the chicken.

3. Cook for 40 minutes. Discard the spring onions and small onions. Cut and serve.

 

I recommend to flip the chicken over at 30 minutes and "colour" the other side of the chicken.

I used the full cycle of the rice cooker. The meat is still tender.

I also added some gouqizi to the chicken when cooking.

The stock is very strong flavoured, I have added 2 cups of water to dilute and boil it to become soup.

 

Ingredients 

Place the spring onions n red onions

Put in the chicken n add shao xing wine

Chicken nice colour

Cut up chicken n serve with rice 

Bee Thye Mak Soupy Rice Noodles

 

We can buy Bee Thye Mak from almost any foodcourt, kopitiam or hawker centre.  When you see a fishball noodle stall, most likely you can order Bee Thye Mak too to replace the yellow noodles often used.

 

This is actually the first time I am cooking Bee Thye Mak at home.  I chose to eat this because the Bee Thye Mak is smooth and contains rice flour which makes you feel full enough. At the same time, I have a sore throat and something soupy is easier for me to eat.

 

Basic Ingredients

Bee Thye Mak

Chicken Soup Stock - I  used Swanson 250ml tetra pak

Water - a bowl

Minced Pork about 50-60gm

Bok Choy - take one/two leaves and cut to smaller pcs

Fish Cake - 2 pcs sliced

Some Fried Shallots - store bought or homemade

Kikkoman Soy Sauce - 1 tablespoon

 

 

 

Method

 

1. Marinate the minced meat with Kikkoman Soy Sauce in a small sandwich bag. 
2. Boil water and put the Bee Thye Mak inside. Use a pair of chopsticks to loosen the bee thye mak.  The water will turn cloudy as you boil them. 
3. I cooked the bee thye mak till they turn translucent which means cooked. Throw away the water and rinse the bee thye mak under cold water and place in a large bowl.
4.  Use the same pot and put in the chicken stock and a small bowl of water and boil it.
5. Put in the wong bok and add in the marinated meat. You can form meat balls and put in the soup.
6. Boil about 5 minutes and add in the fish slices.
7. Boil about another 5 minutes.
8. Ladle the ingredients onto the cooked bee thye mak. Pour some soup over it and garnish with the fried shallots.
9. I also added a dash of sesame oil for flavour and fragrance.
10. Serve it immediately.

Enjoy cooking!