Mandarin Soup Peiping Tang Soup Recipes

MANDARIN SOUP

Steps:

• Snap the stems off the mushrooms. Reserve the caps.
• Put the stems in a pot with the garlic, chicken, water, and leek, and simmer for 45 minutes.
• Strain the stock, discard the vegetables, and set the chicken aside.
• Put the stock back in the pot. It will have been reduced by about one-third, do not add water.
• Take the chicken off the bones and cube it, add it to the pot.
• Add the ginger, soy sauce, scallions, snow peas, bean sprouts, pepper, and sherry to the soup.
• Slice the mushroom caps and put them inches.
• Puree the mandarin oranges and add them to the pot.
• Bring the soup to a gentle simmer. Cook for 10 minutes, check the seasonings add more pepper add soy sauce if needed.

SOUP PEKING SOUP

Steps:

• In saucepan, mix cornstarch with small amount of cold bouillon.
• Add remaining bouillon and other ingredients except eggs. Bring to boil and simmer until clear, stirring occasionally.
• Gradually stir in eggs, season to taste, then serve at once.

TANG YUAN

Steps:

• Make the soup: Combine the ginger and sugar in a large saucepan with 6 cups water. Bring to a boil over high heat, stirring to dissolve the sugar, then turn the heat to the lowest setting. Let steep until ready to cook.
• Make the filling: Process the sesame seeds in a food processor until very finely ground. Add the sugar and pulse until the mixture is as fine as sand, then pulse in the peanut butter until the mixture forms a smooth mass. Taste and add more sugar if you'd like, then pulse to incorporate.
• Using a measuring teaspoon, scoop and pack a flat spoonful of the sesame seed mixture, then push it out of the spoon onto a rimmed baking sheet using your fingertip. Repeat with the remaining mixture and note how many pieces you get. (It should be around 24.) Press and gently squeeze each spoonful into a ball. Transfer to the freezer to firm up.
• Make the dough: Place the flour in a medium bowl and set the bowl on a damp kitchen towel so it won't slip. Bring 2/3 cup water to a boil in a small saucepan on the stovetop or in a heatproof liquid measuring cup in the microwave. Add the oil to the water, then pour the mixture into the flour in a slow, steady stream while stirring with chopsticks or a fork. Continue stirring until the liquid is incorporated. The mixture should look like floury pebbles. Cover with a damp towel or plastic wrap and let stand 5 minutes to cool.
• Squeeze and gather the pebbles into a ball in the bowl. Roll onto a clean work surface and knead, flouring the dough and surface if the dough sticks, until very smooth and room temperature, 3 to 5 minutes. The dough should feel supple. Roll into a snake 1 inch in diameter and cut into the number of dough filling balls you have, dividing evenly.
• Take the filling balls out of the freezer. Roll a piece of dough into a ball, then press the edges with your fingertips to form a 2 1/2-inch round with a dime-size belly of thicker dough in the middle. Center a filling ball in the dough, then gather the sides around it to enclose. Pinch the seams shut and gently roll into a smooth ball. Repeat with the remaining filling and dough. (The dumplings can be frozen on a baking sheet until firm, then stored in an airtight container in the freezer for up to 3 months. Cook directly from the freezer.)
• Bring the ginger soup to a simmer over medium heat. Add the dumplings one at a time, then simmer gently until the balls float, the dough is a little translucent and the filling is steaming hot, about 10 minutes. Divide the dumplings and soup among bowls and serve hot. (The ginger isn't meant to be eaten.)

RIB SOUP (KALBI TANG)

Steps:

• Cut the ribs into 2" lengths.
• Slash the meat through to the bone in several places.
• Place in a pan and add 20 cups of water.
• Bring to a full boil, then lower heat and simmer until the meat is tender.
• Chop the green onions.
• Remove the beef ribs from the broth and mix well with the seasonings listed above in number one.
• Put the seasoned ribs back into the broth.
• Bring to a boil and add the longer pieces of green onions.
• To serve place ribs n soup bowls, pour broth over them and sprinkle with prepared egg garnish (Beat and fry and cut eggs).

MANDARIN SOUP (PEIPING T'ANG SOUP)

Steps:

• Trim the pork of all fat; cut into match stick like pieces.
• Heat oil; saute pork for 5 minutes.
• Add carrots; add celery; add mushrooms; cook for 2 minutes.
• Stir in chicken stock and spinach.
• Bring to a boil; stir briskly; add beaten egg slowly.
• Mix cornstarch into water; add to soup; stir until thick.