Chinese Soups | The Secret of A Great Cuisine Unveiled

Posts Tagged ‘chinese soups’

Chicken Stock

Thursday, April 1st, 2010

White stock made with boiling fowl and knuckle of veal for maximum flavour. Cheaper versions use carcass, skin and giblets plus poultry scarps; or giblets only. Always include celery, a few root vegetables and herbs.

Uses: Good poultry flavor, pale color. An excellent general purpose stock for all types of soups, sauces for vegetables and white meat dishes, moistening white meat casseroles and pies and boiling rice for savory dishes or for risottos.

** Chicken Soups Recipes ** and ** Healthy Soups Recipes **

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Posted in Chinese Cooking Tips |

Common Ingredients and Substitutes

Wednesday, December 2nd, 2009

Lengkuas or Laos Powder

A member if the ginger family, this used in curries. Substitute 1 teaspoon powdered lengkuas or laos powder for 0.5 cm (1/4 in) slice of fresh lengkuas.

Local Celery

Small fine stalks and leaves which are used as garnish or in soups. Use young leaves of regular celery vegetable as substitute. (more…)

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Rich Spinach Soup Recipe

Thursday, November 12th, 2009

Ingredients

600 g Chinese spinach

60 g pig’s liver, sliced

100g pork, sliced

1 tbsp ginger wine (more…)

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Tags: carrots, chinese cuisine, chinese recipes, chinese soup recipes, chinese soups, chinese spinach, cornstarch, ginger wine, lard, light soy sauce, pork, rich spinach soup, rich spinach soup recipes, sesame oil, soup recipes, soups
Posted in All Recipes, Chinese Soup |

CHINESE MIXED SOUP RECIPE

Thursday, October 8th, 2009

Ingredients
112 gm Chinese peas

112 gm peanuts
75 gm mini dry oyster
300 gm lean pork (more…)

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Tags: chinese cooking, chinese mixed soup recipe, chinese soups, ingredients for seasonings, seasonings, soups
Posted in All Recipes, Chinese Soup, Seasoning for Chinese Cooking |