How To Cook Easy Chicken Vegetable Soup

 

Ingredients

• 1 tablespoon olive oil
• 1/2 large onion, diced
• 1 large carrot, diced
• 2 celery stalks
• 4 cloves garlic, minced
• 4 chicken drumlettes or any bone-in chicken pieces)
• 2 bay leaves
• salt & pepper to taste 
• 4 cups low sodium chicken broth. Alternatively, I used 1 sachet of Japanese Dashi)
• 4 cups of water

Instructions

1. In a large pot, heat oil on medium-high.
2. Add in the carrots, onion and celery. Saute it for a few minutes. Toss in the garlic and stir it untill fragrant about 30 seconds.
   

   
   
   
3. Add in the chicken pieces, bay leaves, salt and pepper to taste, broth and water. 

   

   
   
4. Bring it to a boil and then reduce the heat to low to simmer. Cover the pot and let the soup cook for 1 hour. 

   
   
5. Remove the bay leaves from the pot. Taste the soup and adjust the salt and pepper (if necessary) 

   
   
6. Serve it hot!

How To Cook Oyster Sauce Vegetables in Garlic Sauce

 

Ingredients

• 200 grams baby bok choy (Xiao Bai Cai)
• 1 tablespoon vegetable oil
• water

Garlic oil

• 3 tablespoons olive oil
• 8 cloves garlic, finely chopped

Oyster sauce mixture

• 1 tablespoon oyster sauce
• 1 1/2 tablespoon hot water
• 1/4 teaspoon sugar

Instructions

1. Heat olive oil in a small pot on medium-high.
2. Add in the chopped garlic and stir it frequently with a spatula.
   
   
   
3. Once the garlic starts to turn light brown, transfer it to a small bowl.
4. Heat a pot of water with 1 teaspoon vegetable oil. When the water boils, add baby bok choy and blanch it for 10 seconds. 

   

   
   
5. Trim the ends of the blanched greens and then cut it into shorter sections (if preferred).
6. Assemble the blanched vegetables on a serving plate. Drizzle the garlic oil and oyster sauce mixture over the vegetables.
7. Serve it!

How To Cook Bittergourd and Egg Soup

 

Ingredients

• 300 grams bittergourd (thinly sliced)
• 100 grams minced meat
• 4 eggs (whisked)
• 2 cups of stock or 1 sachet Japanese Dashi

Marinade for Minced Pork

• 1/2 teaspoon sugar
• 1 teaspoon cornflour
• 2 teaspoons light soy sauce

Seasonings

(Only if you are not using Japanese Dashi)

• 1 teaspoon salt
• 1/2 teaspoon sugar

Instructions

1. Add marinade to the minced pork and mix well. Set it aside. 
   
   
   
2. Cut bittergourd into thin slices.
3. Put the marinated minced pork and bittergourd slices into the bowl of whisked eggs. 

   

   

   
   

   
   
4. Heat 1 tablespoon of oil untill hot.
5. Pour half of the egg mixture into the wok to make an omelette. Flip over and fry the other side. Once both sides are golden brown, dish up.

   

   
   
6. Repeat the process with the other half of the egg mixture to make another omelette. 

   

   
   
7. Pour the Japanese Dashi stock and water into a pot and bring it to a boil. 

   
   
8. Add in the egg mixture and let boil for 5 minutes. 

   

   
   
9. Add in the seasoning (salt & sugar) if you are using it. 

   
   
10. Dish up and serve it hot. 

How To Cook Japanese Chawanmushi

 

Ingredients

• 600 ml of water
• 2 packets of Japanese Dashi sachets
• 4 eggs
• Preferred choice of ingredients such as chicken meat, shiitake mushrooms, gingko nuts or crab imitation sticks
• Light soy sauce

Instructions

1. Boil 600 ml of water with 2 packets of soup base for 3-4 minutes.
   
   
2. Allow it to cool.
3. Beat 4 eggs and add a little pepper.
4. Pour in the ready soup base into the beaten eggs and combine it together. 
5. Sieve the egg mixture. 

   

   
   
6. Pour it into 6 small bowls and cover them with aluminium foil. 

   

   
   
7. Steam it for 15 minutes. 

   
   
8. Add in the chicken meat & shiitake mushrooms.
9. Steam it for another 20 minutes.
   Note: Make sure that the surface on top does not look watery untill it is all set and cooked.
10. Serve it immediately with a little light soy sauce on top. Enjoy! 

    

    
    

How To Cook Easy Fried Rice

 

Ingredients

 

• 2 cups day-old rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 200 grams mixed frozen peas
• 2 scallions, thinly sliced
• 2 medium cloves, minced
• 1 teaspoon light soy sauce
• 1 teaspoon toasted sesame oil
• Kosher salt and pepper
• 2 eggs, beaten

Instructions

1. Heat 1/2 tablespoons vegetable oil in a wok over high-heat untill smoking.
2. Add half the rice and cook, stirring and tossing, untill the rice is pale brown and toasted and has a slightly chewy texture, about 3 minutes. 
   
   
   
3. Transfer it to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
4. Return rice to wok and press it up the sides, leaving a space in the middle. 

   

   
   
5. Add 1/2 tablespoon oil to the empty space in the wok.
6. Add onion, mixed frozen peas, scallions and garlic. Ccok and stirring it gently untill lightly softened and gragrant about 1 minute.

   

   
   
7. Toss with rice to combine. 

   

   
   
8. Add light soy sauce and sesame. Toss to coat. 
9. Season to taste with salt and white pepper. 

   
   
10. Break oil into the wok and season it with a little salt.
11. Use a spatula to scramble the egg, breaking it up into small bits. 
12. Continue to toss and stir untill the peas are thawed.and every grain of rice is separated.
13. Serve it immediately. 

    

    
    

How To Cook Chinese Corn Soup (Vegan)

 

Ingredients

• 1 tablespoon cooking oil
• 1/2 teaspoon ginger powder
• 1 clove garlic, minced
• 1 green onion, chopped
  (white and green parts separated)
• 1 can sweet corn kernels
  (250 grams) 
  
  
  
• 1 tablespoon Shaoxing wine or mirin
• 2.5 cups vegetable broth
• 1 silken soft tofu, cut into cubes 
  
  
  
• 1/2 teaspoon salt, adjust to taste
• 1 teaspoon sugar. option to taste
• 1 pinch ground white pepper

Slurry

• 2 tablespoons potato or corn starch
• 1/4 cup room temperature water

To serve

• Drizzle of sesame oil optional
• Chopped green onion

Instructions

1. Heat the oil in a medium pot untill hot.
2. Add in ginger, garlic and white part of the green onion untill aromatic.
3. Add the green part of the green onion and corn kernels.
4. Over medium heat, add the Shaoxing wine or other rice wine (if using). Allow it to cook for 1-2 minutes untill the alcohol evaporates. 
   
   
   
5. Transfer the corn into a food processor for a different texture. 

   

   
   
6. After processing the corn, transfer it back into the pot. 
7. Pour in the vegetable broth and leave the pot over medium untill it comes to a boil. 

   

   
   
8. Once the soup is boiling, add in the cut tofu. Season the soup with salt, sugar and white pepper to taste. 

   
   
9. Mix in the potato or corn starch slurry while slowly mixing the soup. Allow ot to thicken over medium to medium-low heat. 

   
   
10. Taste the soup and season more if needed.
11. Serve it hot with a drizzle of sesame oil (if desired) and top with more chopped green onions)

How To Cook Mushroom and Egg Stir Fry

 

Ingredients

• 200 grams shiitake mushrooms
• 2 eggs. beaten
• 2 cloves garlic, minced
• 1 green onion, chopped
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• salt and pepper to taste
• Oil for cooking

Instructions

1. Heat oil in a wok or large skillet over medium-high heat.
2. Add the garlic and cook it untill fragrant.
3. Add the sliced mushrooms and cook it untill softened. 
   
4. Push the mushrooms to the side of the pan and add the beaten eggs. 
   
   
5. Scramble the eggs untill just set, then mix them with the mushrooms. 

   

   
   
6. Add the light soy sauce, sesame oil, salt and pepper. Stir well to combine. 

   
   
7. Garnish with green onions and serve it hot.