Chinese Recipe with Chicken and Sweetcorn Soup

Chinese Recipe with Chicken and Sweetcorn Soup

• 200g chicken breast fillet (finely sliced)
  
• 1 tsp salt
  
• 2 egg whites
  
• 3 cups chicken stock
  
• 1 cup creamed corn
  
• 1 tbsp cornflour
  
• 2 tsp soy sauce
  
• 2 spring onions (diagonally sliced)
  
  This recipe is great on a cold winter day.
  
  
  To prepare:


• 
  Place chicken in a bowl and sprinkle over the salt
  


• Lightly beat the egg whites till foamy then fold egg whites into the strips
  
• Cover and set aside in refrigerator for 1 hour
  
• Bring chicken stock to a boil and add creamed corn
  
• Add cornflour in a bit of water to form paste
  
• Add cornflour paste to soup, stir constantly till mixture thickens
  
• Reduce heat and add chicken to stock, stir
  
• Heat soup over high heat for 5 mins or till chicken is cooked
  
• Season with soy sauce and sprinkle spring onions on top
  

I hope you enjoy this recipe.

Any comments???

Thanks.

Seafood And Vegetable Tempura
(Serves 4)

Jumbo Shrimp, peeled 2 cups
Squid, sliced 1 cup
Mushroom, sliced 1 cup
Green paper 1 cup
Eggplant 1 cup
Any vegetable
Oil To fill 1/2 of fryer
Water As needed
Eggs 2
Flour 3 cups

DIPPING SAUCE:
Water 2 cups
Mirin 1/2 cup
Soy sauce 1/2 cup
Sugar 1/4 tablespoon
Dashi-no-moto (instant soup stock) 2 teaspoons
Daikon (Chinese radish), minced 1/4 cup
Ginger, minced 2 teaspoons

METHOD OF PREPARATION

1. Cut up vegetables and squid.

2. Put cold water into a bowl, add eggs, and flour. Mix well.

3. Dip seafood or vegetables into the batter. Then put them into a fryer.

FOR DIPPING SAUCE:

1. Boil water. Add mirin, soy sauce, sugar, and dashi-no-moto.

2. Put minced daikon and ginger on side.
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Sea Food Recipes

Oyster Stew

1 pint shucked oysters
1 cup finely chopped onion or sliced leek
2 tsp butter
1/2 tsp salt
2 cup skim milk
1 cup half and half
1 T fresh parsley
1/4 tsp white pepper

In a large saucepan, cook onion or leek in butter until tender. Stir in oysters and salt. Cook over medium heat for 5 minutes,
until oysters curl around the edges. Stir in milk, cream, parsley and pepper. Heat through. Serves 4 to 6.

-

Chinese seafood

Shrimp Toast
12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil

1. Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each
shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on each shrimp.
5. Heat oil in wok over medium−high heat until it reaches 375F.
Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper. Continue here for More Recipes "Free"

Sea Food Recipes- Cod Fish Cakes Recipe

Cod Fish Cakes Recipe

Preparation time: 40 minutes. Here is a delicious way to use up leftover fish or mashed potatoes. I made my first cod fish cakes after catching my first lingcod (which isn't actually cod by the way, but it still worked fine).

1 lb of cod fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Grapeseed oil, or other high smoke point oil such as canola oil, for frying

1 Boil and mash the potatoes, set them aside.

2 Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.

3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.

4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil.

Makes 12 fish cakes. Serves 4-6.