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Summer Seafood Chowder

Fri, 27 Oct 2023 07:00:57 +0000

Summer Seafood Chowder

Servings6 Servings

Ingredients

1/4lb firm white fish filletscut into ½-inch squares
1/4lb medium raw shrimpshelled, deveined and diced
1/4lb sea scallopsdiced
6cups chicken stock
2cups pureed winter melon
2tsp shredded ginger
1 green onionshredded
4 dried black mushroomssoaked to soften, dice caps
1/3cup sliced bamboo shoots
1/4cup frozen peasthawed
1/4cup Shao Hsing wine
1/4tsp ground white pepper
1/4cup cornstarch dissolved in ½water
2 egg whiteslightly beaten

Marinade

Instructions

Combine marinade ingredients in a bowl. Add fish, shrimp and scallops; stir to coat. Let stand 10 minutes.
Bring stock and winter melon to a boil in a pot; reduce heat to simmer.
Stir in seafood; cook 2 minutes. Add ginger, green onion, mushrooms, bamboo shoots, peas, wine and white pepper; cook 1 minute. Add cornstarch solution; cook, stirring, until soup boils and thickens. Turn off heat. Add egg whites, stirring until they form threads. Serve in individual soup bowls.

Recipe Notes

The post Summer Seafood Chowder first appeared on Yan Can Cook.

Shanghai Sticky Rice Siu Mai

Fri, 06 Oct 2023 07:00:22 +0000

Shanghai Sticky Rice Siu Mai

Servings60 dumplings

Ingredients

4 to 6 dried black mushrooms
One 16ounce package siu mai wrappers
¼cup frozen peasthawed
leaves Cabbageoptional

Seasonings

Dipping Sauce:

Filling

1tbsp Vegetable oil
¼lb ground pork
¼cup finely chopped smoked ham
2cups cooked glutinous riceroom temperature
¼cup finely chopped bamboo shoots
¼cup finely chopped water chestnuts
1 green oniontrimmed and finely chopped

Instructions

In a medium bowl, soak mushrooms in enough warm water to cover. Soak until softened, about 20 minutes. Drain mushrooms; discard stems and finely chop caps. Set aside.
Combine seasonings in a small bowl. Stir until sugar is dissolved. Set aside.
Combine dipping sauce ingredients in a small bowl; set aside.
Prepare filling: Place a wok or stir-fry pan over high heat. Add oil, swirling to coat sides. Add ground pork and ham; stir-fry until pork is crumbly and cooked through, 1-1/2 to 2 minutes. Add mushrooms, rice, bamboo shoots, water chestnuts, green onion and seasonings. Cook, stirring, until evenly coated, about 1 minute. Remove from heat and let cool.
Form dumplings: Place 1 tablespoon rice mixture in center of wrapper. Keep remaining wrappers covered with a damp towel to prevent them from drying out. Gather up wrapper around filling, pleating as you go to form an open pouch. Carefully squeeze sides of dumpling about halfway up to give the dumpling a “waist”. Center a pea on the top of filling. Repeat with remaining wrappers and filling. Keep filled dumplings covered with a damp cloth to prevent from drying.
Prepare a wok for steaming. Line a bamboo steamer with cabbage leaves or parchment paper. Place as many dumplings in steamer as will fit without crowding. Cover and steam dumplings until wrappers are cooked and tender to the touch, 3 to 4 minutes. Cook remaining dumplings. Serve with dipping sauce.

Recipe Notes

The post Shanghai Sticky Rice Siu Mai first appeared on Yan Can Cook.

Sizzling Rice Soup

Tue, 18 Aug 2020 07:00:37 +0000

Sizzling Rice Soup

Here's a soup that sings for its supper. It's always a treat to watch the "oohs" and "aahs" when this soup is brought to the table in a Chinese restaurant. Now you can put on your own show at home.

Servings6

Ingredients

Main Ingredients

1/2pound chicken (boneless and skinless)

Marinade

1tablespoon Chinese rice wine or dry sherry
1teaspoon cornstarch

Other Ingredients

4 dried black mushrooms
6cups chicken broth
1/4cup canned straw mushroomsdrained
1/2cup bamboo shootssliced
1/2cup carrotsliced
1/2cup zucchinisliced
1/2cup frozen peasthawed
3tablespoons Chinese rice wine or dry sherry
1/2teaspoon salt
1/4teaspoon white pepper
cooking oilfor deep-frying
8inches pieces rice crustseach about 2 inches square

Instructions

Cut chicken into thin slices, then cut slices into thin strips. Combine marinade ingredients in a medium bowl. Add chicken and stir to coat. Let stand for 10 minutes.
Soak black mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems;thinly slice caps.
Bring broth to a boil in a large pot. Add chicken, black mushrooms and straw mushrooms. Reduce heat to low, cover and simmer for 2 minutes. Add bamboo shoots, carrot, zucchini, peas, wine, salt and pepper; simmer for 2 minutes.
In a wok, heat oil for deep-frying to 375'F. Deep-fry rice crusts, 4 pieces at a time, turning continuously, until puffed and golden, 15 to 20 seconds. Remove and drain on paper towels.
To serve, bring hot soup to the table in a tureen. Slide hot rice crusts into the soup and listen to the sizzle. Break rice crusts with soup ladle and serve.

Recipe Notes

Recipe from Martin Yan's Culinary Journey Through China, Publisher: KQED Books & Tapes. Photograph by Geoffrey Nilsen.

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