Hongkongborscht Recipes

HONG KONG BORSCHT

Steps:

• brown ox tail in oil.
• add tomato paste.
• add spices.
• add onion.
• add celery.
• add carrots.
• add garlic.
• add water.
• add bouillon cubes
• simmer for 2 hours.( i put in crock pot because it was starting to burn on stove top and worked great ).
• if using crock pot add everything here
• add rest of ingredients.
• simmer for 1 hours.

HONG KONG-STYLE CHICKEN

Steps:

• In a medium bowl, combine 2 tablespoons ginger, scallions, garlic, salt, sugar, 1 cup grapeseed oil, 1/4 cup Shao Xing, and 3 tablespoons cornstarch.
• Place chicken in a shallow dish and pour over mixture. Refrigerate for at least 1 hour and up to 6 hours.
• Preheat oven to 375 degrees. Transfer chicken to a baking sheet and roast 8 minutes; set aside.
• Heat a wok over high heat; add 3 tablespoons grapeseed oil. Add remaining 2 tablespoons ginger and chiles; cook until golden brown, 30 seconds. Add mushrooms and cook until tender, about 1 1/2 minutes. Add remaining 1 tablespoon oil and bamboo shoots, stirring constantly, and cook for 2 minutes.
• Add remaining 1/4 cup Shao Xing and let reduce until thickened, about 1 minute. Add chicken stock and soy sauce; bring to a boil. In a small bowl whisk together remaining tablespoon cornstarch with 1 teaspoon water, add to wok and stir until mixture has thickened. Season with basil and remove from heat.
• Slice chicken and divide evenly between 4 plates. Pour over sauce; serve immediately.

UKRAINIAN RED BORSCHT SOUP

Steps:

• Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
• Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
• Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
• Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

HONG KONG BURGERS

Steps:

• Combine burger ingredients until just combined.
• Shape into 10 patties.
• Grill for about 4 minutes, flip, and grill 4 minutes longer (depending on your grill and how fast the burgers cook).
• Just before the burgers are done, put a cheese slice on 5 patties until melted and remove from grill.
• Combine the chili sauce and the mayo to make the sauce.
• Cut each hamburger bun into 3 slices (think of a Big Mac bun).
• Place a plain patty on the bottom with some sauce, then the middle of the bun, then a cheese patty, a slice of tomato, some lettuce, put some sauce on the top bun, and put'er on top.
• Serve with lots of napkins!

RUSSIAN BORSCHT SOUP

Steps:

• In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.