Chinesestylebroth Recipes

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CHINESE CHICKEN BROTH



Chinese Chicken Broth image

The importance of using good broth for Chinese cooking (and really, any cooking) cannot be overstated. This simple broth-flavored with ginger, garlic, scallions, and cilantro-makes a fantastic base for many recipes, including soups, sauces, and marinades, and is also perfect for blanching and poaching.

Provided by Eileen Yin-Fei Lo

Yield Yields about 3 quarts

Number Of Ingredients 9

1 4-lb. whole chicken, trimmed of excess fat and quartered, giblets reserved (except liver)
1 lb. chicken wings
2 medium yellow onions, quartered
1 cup coarsely chopped fresh cilantro
1 4-inch piece fresh ginger, peeled, cut into thirds, and smashed
4 medium scallions, cut crosswise into thirds
3 medium cloves garlic, peeled
1/2 tsp. white peppercorns
Kosher salt

Steps:

  • In a 10-quart stockpot, bring 2 quarts of water to a boil. Add the quartered chicken, giblets, and chicken wings; return to a boil. Boil for 2 minutes to bring any impurities to the surface. Pour off the water and run cold water into the pot to rinse the chicken; pour off the water again.
  • Add 4 quarts of fresh cold water along with the onions, cilantro, ginger, scallions, garlic, and peppercorns. Cover and bring to a boil. Turn the heat down, partially cover, and simmer for 3 hours, skimming off foam as necessary.
  • Strain over a large bowl or pot, discarding the solids. Season to taste with salt. Let cool before using or storing.

Nutrition Facts : Calories 40 kcal, Fat 15 kcal, TransFat 1.5 g, Carbohydrate 3 g, Protein 5 g, Sodium 140 mg, UnsaturatedFat 0.5 g

CHINESE STYLE BROTH



Chinese Style Broth image

I have been looking for a good recipe for a good chinese broth like the one served in a local restaurant. They add spinach and bean curd (tofu) and I just love it. I hope this is what I am looking for. I guess you could add any number of things, chinese vegies, wontons, use it as an eggdrop soup base, whatever. I haven't tried it yet, just placing it here for safe keeping. I'll update when I do try it and let you know what I think, good or bad.

Provided by Ilysse

Categories     Clear Soup

Time 4h

Yield 10 cups

Number Of Ingredients 6

1 1/2 lbs chicken pieces
1 1/2 lbs pork spareribs
15 cups cold water
3 -4 pieces gingerroot, crushed
3 -4 scallions, each tied into a knot
3 -4 tablespoons rice wine or 3 -4 tablespoons dry sherry

Steps:

  • Trim fat from the chicken and ribs and chop them into large pieces.
  • Place them in a large pot with the water. Add the ginger and scallion knots.
  • Bring to a boil, and skim off the scum from the top. Reduce heat and simmer uncovered for at least 2-3 hours.
  • Strain the stock, discarding the chicken, pork, ginger and scallions and return broth to the pot.
  • Add the wine and return to a boil, simmer for 2-3 minutes.

Nutrition Facts : Calories 290.9, Fat 22.3, SaturatedFat 7.9, Cholesterol 84.1, Sodium 88.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 19.4

CRISPY CHINESE NOODLES (RESTAURANT STYLE)



Crispy Chinese Noodles (Restaurant Style) image

These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.

Provided by OdaMae

Categories     Side Dish     Sauces and Condiments Recipes

Time 20m

Yield 8

Number Of Ingredients 2

2 cups vegetable oil, or as needed
1 (10 ounce) package egg roll wrappers

Steps:

  • Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
  • Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 20.3 g, Cholesterol 3.1 mg, Fat 6 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 200.2 mg

CHINESE-STYLE RIBS



Chinese-Style Ribs image

When I was working two jobs, slow cooking was my way of life. Sometimes I had more than one slow cooker going at a time to help me feed my family delicious home-cooked meals. It's nice to walk in after a hard day's work and have dinner ready. I hope you agree these ribs are quick, easy and delicious. Enjoy! -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 16

3 pounds boneless country-style pork ribs
6 green onions, cut into 1-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
3/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons sherry or chicken stock
5 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 tablespoon light corn syrup
1 tablespoon orange marmalade
1 teaspoon pumpkin pie spice
1/2 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons water
Hot cooked rice
Additional sliced green onions, optional

Steps:

  • Place pork, green onions and water chestnuts in a 5-qt slow cooker. Mix hoisin sauce, soy sauce, sherry, garlic, gingerroot, corn syrup, marmalade, pie spice and pepper flakes in a bowl. Pour over pork. Cook, covered, on low until meat is tender, 6-8 hours., Remove to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Mix cornstarch and water until smooth. Gradually stir into saucepan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with ribs, rice and, if desired, additional green onions.

Nutrition Facts :

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