Chicken And Pork Short And Long Soup Recipes

LONG SOUP

Steps:

• Using a large skillet or wok, heat oil over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, approximately 5 minutes. Stir in ginger.
• Add chicken broth and soy sauce and bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
• Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

CHICKEN AND PORK SHORT AND LONG SOUP

Steps:

• Put chicken wings, star anise, ginger and green onions in a saucepan and fill with enough water to just cover the ingredients. Bring to the boil and reduce to a simmer. Simmer for 1 hour, then strain stock through a colander into a large saucepan. Reserve chicken wings.
• Return stock to the boil, reduce heat and simmer for 30 minutes or until the liquid is reduced by half. Add the light soy sauce and shaoxing wine and stir to combine.
• Shread chicken from the meaty part of the wings and reserve. Discard bones and skin.
• Put pork, extra green onion, celery, sesame oil and soy sauce in a mefium mixing bowl, season with salt and pepper and mix until combined.
• Arrange wonton wrappers on a flat surface. Put heaped teaspoonfuls of pork mixture in the centre of wrappers. Brush around the edges of each wrapper with water, gather the sides and pinch together at the top to form small bags.
• Add wontons and noodles to the stock and simmer for 5 - 8 minutes or until the wontons float to the top. Add the shredded chicken and serve.

SUPER-EASY PORK CHOP (OR CHICKEN) AND STUFFING BAKE

Steps:

• Preheat oven to 350.
• Place chops in lightly greased 9x13 baking dish. Season with salt, pepper, and garlic powder.
• Mix stuffing with 1 cup water, melted butter and can of corn.
• Spread stuffing mixture into dish, around and covering chops.
• Mix soup with 1/2 cup water and pour over stuffing mixture, concentrated mainly over chops.
• Sprinkle shredded cheese over all.
• Bake uncovered at 350 for 45 minutes.

CHICKEN LONG RICE SOUP

Steps:

• Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
• Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
• Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
• After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.