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Chinese Steamed Mushroom and Chicken Soup

I would like to thank Dr. Lorinda Hu for teaching me how to make this soup.

Ingredients

3 chicken thighs (with skin and fat removed)
3 to 4 Chinese dried mushrooms
3 slices of ginger root (peeled, each around 0.125 inch thick)
½ to 1 tablespoon of Chinese rice wine

Utensils

1 covered pot tall enough to put a covered casserole in
1 casserole with a heavy lid

Steps

  1. Briefly rinse mushrooms under running water and soak them until they are soft. Just use enough water to cover the mushrooms for soaking. Soaking takes around three hours or can be done overnight.
  2. Cut off stems from soaked mushrooms and rinse mushrooms under tap water to remove sand (if any). Cut each mushroom into four quarters. Try to be gentle when handling soaked mushrooms so that as much water is retained as possible. Save the water for soaking the mushrooms by putting it aside and letting any sediment settle on the bottom.
  3. Remove bones from chicken thighs and cut the meat to bite-size pieces (for aesthetic reasons only). One can also put the thighs in without removing the bones.
  4. Put chicken pieces, quartered mushrooms, ginger root slices, and wine into a casserole. Pour as much water for soaking the mushrooms into the casserole as possible (without getting the sand that has come out from the dried mushrooms into the casserole).
  5. If needed, just add enough water to cover the chicken pieces.
  6. Put the heavy lid of the casserole on and put the casserole into a pot of boiling water. Keep the heat to medium or medium/low. Steam the whole casserole for two hours. Check every now and then to make sure that the water is boiling and there is enough water outside the casserole. (There should not be too much water outside the casserole either. This is to prevent the water from getting into the casserole when it is boiling.)
  7. Discard the ginger root slices, season with salt, and serve the soup.

 


 

Creamy Chicken Santa Fe Soup

Ingredients:

cooked meat from 2 chicken thighs
2 stalks of celery
1 small onion
1 potato, washed and peeled
1 small jalapeno pepper (optional)
½ teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon taco seasoning mix
1 green onion
cilantro
3 cups of chicken stock
1 cup of non-fat plain yogurt

Method

  1. Wash and chop cilantro, put aside.
  2. Dice onion and celery.
  3. Remove the seeds and pulp from the jalapeno pepper and finely dice it.
  4. Dice chicken meat.
  5. Dice the potato.
  6. Heat a little oil. Sauté diced onion in medium heat until soft. Add garlic, celery, and potato. Sauté until vegetables are well mixed. Add ground cumin seeds and taco mix, stir.
  7. Add diced jalapeno pepper and stir.
  8. Add chicken broth. Bring to a boil. Simmer for 15 minutes.
  9. Add chicken meat and simmer until potato is soft.
  10. Spoon some soup to the yogurt. Mix well and pour the yogurt mixture back to the pot of soup. Mix well.
  11. Wash and slice green onion on a clean chopping board.
  12. Season soup with salt.
  13. Sprinkle green onion and cilantro on top and serve the soup.

 


 

眉豆豬蹄湯

安寶鳴謝甘育坤女士在數年前煮這湯為我慶祝生日,也因此讓我知道它。

材料:

眉豆(black-eyed peas)一杯
已一切為二的豬蹄四至五件
火雞腿一隻
陳皮 3/4 個
清水適量

做法:

  1. 陳皮略為沖洗後用清水泡軟、刮瓤後備用。
  2. 燒一鍋開水,把豬蹄及火雞腿放入,煮一至二分鐘後離火拿出,放在水龍頭下 沖洗乾淨,放入煮湯的慢鍋(slow cooker)中。
  3. 眉豆洗淨,用水泡數小時後隔水份,亦放入慢鍋中,加入陳皮及適量的清水,把慢鍋 的溫度調至「高」,開啟慢鍋,煮八個小時左右。
  4. 湯在煮時要看看如果有白泡浮在湯面便要用鐵匙把白泡去掉。
  5. 湯煮好後待稍涼時,把湯料放入一個有蓋容器中,把湯用另一個有蓋容器裝好, 分別放入冰箱。翌日便可把浮在湯面的油脂去掉。把已去油的湯和湯料再煮開,加 鹽調味後即可飲用。

此乃養顏湯,但對膽固醇過高的朋友則不宜。

在美國的超市(如 HEB)買豬蹄十分方便,員工已把它們處理過,而且用機器把它們 一分為二。購買時要注意,比較細而長的適合用來煮這湯,比較闊而短的則較肥膩。

 


 

簡易羅宋湯

材料:

牛骨(腿骨,shank bones)0.75 至1 磅
牛肉 0.75 磅
薑數片
洋蔥半個
紅蘿蔔一條
薯仔(potato)一個
椰菜半個
蕃茄兩個
水 12 杯
茄汁(ketchup)1/2 至 2/3 杯
鹽(調味用)

做法:

  1. 牛骨出水、洗淨,放入一個大的慢鍋(slow cooker)中。
  2. 薑去皮、切片、用刀拍一拍,放入慢鍋中。
  3. 洋蔥去皮切粗絲。
  4. 牛肉洗淨、去脂肪、切成小塊。
  5. 紅蘿蔔去頭、尾,用刷子刷乾淨後切片,或去皮切片,放入慢鍋中。
  6. 椰菜洗淨、切塊,放入慢鍋中。
  7. 薯仔去皮、洗淨、切塊,放入慢鍋中。
  8. 用一點油把洋蔥及牛肉炒過盛起,放入慢鍋中。
  9. 把水注入慢鍋中。加蓋,把慢鍋開啟至高火(high),煮十個小時左右。
  10. 煮湯的中途把蕃茄洗淨、切塊,也放入慢鍋中。
  11. 湯煮好後加鹽調味,加茄汁拌勻。
  12. 如湯面的脂肪很多,待湯稍涼時,把湯料和湯水分別用兩個有蓋容器盛著,加 蓋放進冰箱,翌日用匙羹把凝結了的脂肪去掉後,再把湯水和湯料燒開,便可享用。

煮湯時我比較喜歡不把紅籮蔔和蕃茄的皮去掉,可吃到更多的纖維。

 


 

安寶的簡易越南牛肉湯粉湯底

安寶鳴謝梁小姐指導這湯底所用的香料。

材料:

牛骨(或已切好的牛腳)六大塊
牛肉約一磅
洋蔥一個
薑數片
陳皮 3/4 個
魚露 約1/4 杯
冷清水十二杯
小茴 約一安士
約三英寸長的玉桂條一至二根
八角十顆
冰糖約一安士

做法:

  1. 陳皮略為沖洗後用清水泡軟、刮瓤後放入煮湯的慢鍋(slow cooker)中。
  2. 把魚露及冷清水放入慢鍋(slow cooker)中。
  3. 另燒開一鍋水,放入牛骨和牛肉,煮一至二分鐘後離火拿出,放在水龍頭下 沖洗乾淨,放入慢鍋中。
  4. 洋蔥去皮切絲,薑去皮切片、用刀拍一拍,放入慢鍋中。
  5. 把小茴放入有小洞的篩子中,放在水龍頭下沖洗乾淨,亦放入慢鍋中。
  6. 把八角放在水龍頭下略為沖洗,亦放入慢鍋中。
  7. 把慢鍋加蓋,開啟至高火(high),煮十三個小時左右。
  8. 把冰糖加進湯中,拌勻至冰糖完全溶化為止。試味後如覺不夠鹹可加鹽調味。
  9. 關閉慢鍋,待湯稍涼後,把牛骨、牛肉盛起。
  10. 用篩子把湯過濾到一個有蓋容器中,加蓋放進冰箱。
  11. 翌日可把凝結在湯面的脂肪去掉。
  12. 要用湯時把湯再煮開即可。

有比我更專業的人喜愛把香料放入小白布袋中,用繩子把袋口綁緊,這樣湯煮好後便 可把香料很容易地扔掉。我認為用過濾的方法的話,其效果大同小異。

在去掉凝結了的脂肪後,我會把湯攪拌,然後分到幾個小有蓋容器中,加蓋放進冰庫 (freezer)保存。周日上班前把一盒拿出來,放到冰箱(refrigerator)中解冰, 下班後便用來下麵條或粉條。