Chinese Restaurant Soups

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            FOOD FUNNY
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Here's a good one from Anna Welander

Those of us who worked at the front desk of a convention hotel in
Williamsburg, VA prided ourselves on making the guests feel special.
When someone arrived at reception, credit card in hand, we would sneak a
peek at it and then address him by name. Once, during a particularly
busy check-in, one of our guests presented a corporate credit card.
"Welcome to Williamsburg, Mr. Bell," the desk clerk said. "Oh please,"
the man replied, "call me Taco."

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            TODAY'S RECIPES
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With about 10 wontons per serving, this soup is usually served
as a substantial one-dish meal in China.

Wonton Soup

1 lb (450 g) ground pork
1 10-ounce (280 g) package frozen spinach, thawed, squeezed dry, and very finely chopped
2 Tbs (30 ml) soy sauce
1 tsp (5 ml) finely chopped fresh ginger
Salt and freshly ground pepper to taste
1/2 lb (225 g) wonton wrappers
6 cups (1.5 L) chicken stock
1 cup (25 ml) chopped watercress or fresh spinach leaves

Combine the pork, spinach, soy sauce, ginger, salt, and pepper in
a bowl and mix thoroughly. Place about 1 teaspoon (5 ml) of the filling
just below the center of a wonton wrapper. Roll one corner of the wrapper
over the filling and tuck it under the filling. Moisten the exposed wrapper
with a finger dipped in water and roll the filling over the wrapper to make
a cylinder, leaving about 1/2 inch (1 cm) of the wrapper unrolled. Pull
the ends of the wrapper down and away from the exposed tip until they
meet and overlap, and press them together. Repeat with the remaining
filling and wonton wrappers. Bring the stock to a boil in a pot over high
heat. Add the wontons and simmer until tender but still firm (al dente),
5 to 6 minutes. Add the watercress and serve immediately.
Serves 6 to 8.

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Have you ever wondered why your homemade Chinese soups don't
taste like the ones you've had in restaurants? Maybe it was because
you didn't use this staple of the Chinese kitchen.

Basic Chinese Chicken Stock

4 quarts (4 L) water
1 stewing chicken (about 5 lbs, 2.25 Kg) or chicken parts
2 slices fresh ginger, about 1 inch (3 cm) in diameter and 1/4 inch (5 mm) thick
1 scallion (spring onion), green and white parts, cut into 1-inch (3 cm) pieces

Combine all the ingredients in a large pot and bring to a boil over high
heat. Skim the foam that rises to the surface. Reduce the heat and
simmer partially covered for 2 hours. Remove the chicken and use for
another dish. Strain the stock through a fine sieve or clean dish towel
and refrigerate. Skim off the congealed fat on the surface before using.
Makes about 3 quarts (3 L).

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Feel free to experiment with the quantities of vinegar and pepper to suit your own taste.

Hot and Sour Soup

6 cups (1.5 L) fresh or canned chicken stock
1/2 cup (125 ml) thinly sliced bok choy or Napa cabbage
1 cup (250 ml) thinly sliced shiitake, cloud ear, or other mushrooms
3 scallions (spring onions), green and white parts, thinly sliced
2 Tbs (30 ml) soy sauce, or to taste
2 Tbs (30 ml) finely chopped ginger root
2 Tbs (30 ml) cornstarch (cornflour)
2 Tbs (30 ml) water
6 to 8 oz (175 - 200 g) firm tofu, cut into thin strips
3/4 cup (180 ml) white vinegar, or to taste
2 tsp (10 ml) freshly ground black pepper, or to taste
2 eggs, lightly beaten, or equivalent amount egg substitute
1 tsp (5 ml) toasted sesame oil

Bring the broth to a boil in a large saucepan and add the bok choy or
cabbage, mushrooms, scallions, soy sauce, and ginger root. Combine the
cornstarch and water in a small bowl and stir into the broth when it
returns to the boil. Boil for 3 minutes. Add the tofu, vinegar, and
pepper. Taste and adjust seasoning. Reduce the heat to a simmer and
slowly drizzle the beaten eggs into the soup, stirring gently. Remove
from the heat, add the sesame oil, and serve immediately.
Serves 6 to 8.

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I doubt that I have many readers who have never ordered this soup in a
Chinese restaurant, but I wonder how many have actually made it at home.
It's easy, it's quick, and your family will be impressed.

Egg Drop Soup

4 cups (1 L) fresh or canned chicken broth
1 Tbs (15 ml) cornstarch (cornflour)
1/4 cup (60 ml) cold water
1 Tbs (15 ml) soy sauce
1/4 tsp (1 ml) freshly grated ginger root (optional)
White pepper to taste
2 eggs
1 scallion (green onion, spring onion) green and white part, very thinly sliced

Bring the chicken broth to a boil over moderate heat. Mix the corn
starch with the water and stir it into the broth. Add the soy sauce,
optional ginger, and pepper. Return the soup to a boil and remove from
heat. Beat the eggs slightly, so that they are broken up but the yolks
and the whites are not completely mixed together. Slowly pour the eggs
into the soup while gently stirring to form long threads of the eggs.
Divide the scallion slices between the individual serving bowls and
ladle the soup over them.
Serves 4 to 6.
Received on Tue Jul 17 07:39:23 2007