Chinese Hot and Sour Noodle Soup

Ingredients

6-1/2 oz fresh Shanghai noodles
6-1/2 oz chicken breast fillet, cut into very thin strips
2 tablespoons garlic and red chili paste
2 tablespoons light soy sauce
1/2 teaspoon ground white pepper
4 fresh shiitake mushrooms, stems removed, caps thinly sliced
3-1/2 oz enoki mushrooms, trimmed and separated
1 (4 oz) fresh baby corn, cut into quarters lengthways
2 tablespoons Chinese black vinegar
2-1/4 oz black fungus, roughly chopped
6-1/2 oz firm tofu, cut into 1-inch cubes
3 eggs, lightly beaten
2 tablespoons cornstarch
1 teaspoon sesame oil
spring onions, thinly sliced on the diagonal in long strips, to garnish

Stock

3 lb chicken bones, washed
2 (1/2-inch) slices fresh ginger
4 spring onions, white part only, bruised

Method

  1. To make the stock, put the chicken bones and 15 cups water in a large saucepan and bring to a simmer, but do not boil. Cook for 30 minutes, removing any scum that rises to the surface. Add the ginger and spring onion and simmer gently, partially covered, for 3 hours. Strain through a fine sieve and allow to cool. Cover and refrigerate overnight. Remove the laver of fat from the surface.
  2. Cook the noodles in a large saucepan of boiling water for 4-5 minutes, then drain and rinse.
  3. To make the soup, pour 8 cups of the stock into a non-stick wok, bring to the boil over high heat, then reduce the heat to medium, add the chicken, garlic and chili paste, soy sauce and white pepper and stir well. Simmer, covered, for 10 minutes, or until the chicken is cooked.
  4. Add the mushrooms, corn, vinegar, black fungus and tofu, season with salt, return the lid to the wok and simmer gently for 5 minutes — do not stir.
  5. Mix the cornstarch with 4 tbsp water. Add to the soup with the noodles, return to a simmer, then pour the eggs in a very thin stream over the surface.
  6. Turn off the heat and stand for 10 minutes before gently stirring in the sesame oil.
  7. Divide among the serving bowls and garnish with the spring onion strips.

Makes 6 servings.

Source: The Essential Wok Cookbook

Advertisements

Greek-style Lamb Meatballs

Ingredients

1/3 cup instant couscous
1/3 cup chicken stock
300 g ground lamb
1 tablespoon honey
1 teaspoon finely grated lemon rind
1 teaspoon chopped rosemary leaves
sea salt and cracked black pepper
80 g feta, coarsely chopped
flatbread, hummus, baby spinach leaves, mint leaves and halved cherry tomatoes, to serve

Method

  1. Place the couscous in a bowl and pour over the hot stock. Cover with plastic wrap and stand until the stock has been absorbed.
  2. Combine the couscous, lamb, honey, rind, rosemary, salt and pepper and mix well. Stir in the feta.
  3. Shape the mixture into 1/3-cup flat patties.
  4. Heat a non-stick frying pan over medium heat. Add the patties and cook for 4-5 minutes each side or until cooked through.
  5. To serve, place flatbread on serving plates and spread with hummus. Top with spinach, mint, tomato and the meatballs.

Makes 2 servings.

Source: Donna Hay

Japanese Udon Miso Soup with Chicken

Ingredients

8 dried shiitake mushrooms
13 oz fresh udon noodles
4 cups good-quality chicken stock
1-1/4 1b chicken breast fillets, cut into S/8-inch thick strips
10 oz baby bok Choy, halved lengthways
2 oz white miso paste
2 teaspoons dashi granules
1 tablespoon wakame flakes or other seaweed
5 oz silken firm tofu, cut into 1/2-inch) cubes
3 spring onions, sliced on the diagonal

Method

  1. Soak the mushrooms in 1 cup boiling water for 20 minutes. Squeeze dry, reserving the soaking liquid. Discard the woody stalks and thinly slice the caps.
  2. Bring 8 cups water to the boil in a large saucepan and cook the noodles for 2 to 3 minutes, or until tender. Drain immediately and rinse under cold water. Set aside.
  3. Pour the stock and 4 cups water into a wok and bring to a boil, then reduce the heat and simmer.
  4. Add the chicken and cook for 2-3 minutes, or until almost cooked through.
  5. Add the mushrooms and cook for 1 minute.
  6. Add the bok Choy and simmer for a further minute, or until beginning to wilt, then add the miso paste, dashi granules, wakame and reserved mushroom liquid. Stir to dissolve the dashi and miso paste. Do not allow to boil.
  7. Gently stir in the tofu.
  8. Distribute the noodle among the serving bowls, then ladle the hot soup over them. Sprinkle with the spring onion before serving.

Makes 4 to 6 servings.

Source: The Essential Wok Cookbook

Chicken with Chardonnay and Chanterelles

Ingredients

1/2 oz dried chanterelles
1 tablespoon flour
2 boneless chicken breasts, about 12 oz
2 tablespoons olive oil
3 tablespoons butter
4 shallots, thinly sliced
a good pinch of Spanish sweet smoked paprika
2/3 cup top quality New World chardonnay or good white Burgundy
3 tablespoons heavy cream
2 coils dried pappardelle all’uovo or other wide-ribboned egg pasta, about 3-1/2 oz
freshly grated nutmeg
1 tablespoon finely chopped fresh parsley
sea salt and freshly ground black pepper

Method

  1. Put the chanterelles in a bowl and add just enough tepid water to cover. Let soak for 10 minutes. Drain the chanterelles, reserve the soaking liquid, and strain it through a fine sieve.
  2. Put the flour in a shallow dish and season it with salt and pepper. Dip the chicken breasts in the flour and coat both sides.
  3. Heat a skillet over moderate heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter is foaming, add the chicken breasts skin side down. Fry for 2-1/2 to 3 minutes until the skin is brown and crisp.
  4. Turn the chicken breasts over and lightly brown the other side, 2-1/2 to 3 minutes.
  5. Transfer the chicken to an ovenproof dish and cook in a preheated oven at 400ºF for 20 minutes until cooked.
  6. Discard the fat from the skillet and wipe it with paper towels. Heat the remaining oil and 1 tablespoon butter in the skillet, add the shallots, and saute gently for 5 to 6 minutes or until soft.
  7. Stir in the paprika, then increase the heat to high and add the wine.
  8. When the wine has reduced by half, add 1/3 cup of the reserved mushroom water. Reduce the heat and let simmer gently for 10 minutes.
  9. Strain the sauce through a fine sieve into a heatproof bowl.
  10. Return the strained sauce to the pan, add the chanterelles, cover, and let simmer for 10 minutes.
  11. Remove the pan from the heat, stir in the cream, and salt and pepper to taste.
  12. Return the pan to the burner and heat very gently, stirring occasionally, until the sauce thickens.
  13. To cook the pasta, bring a large saucepan of lightly salted water to the boil, add the pasta, and cook until al dente, according to the instructions on the package. Drain well, add 1 tablespoon butter, and season with a little pepper and freshly grated nutmeg.
  14. Cut each chicken breast into 5 or 6 thick diagonal slices. Divide the pasta between 2 warm plates, put the slices of chicken on top, then spoon over the mushroom and cream sauce. Sprinkle with chopped parsley and serve immediately.

Makes 2 servings.

Source: Cooking with Wine

Rigatoni Alfredo with Chicken & Zucchini

Ingredients

375 g rigatoni
1 tbsp olive oil
4 boneless skinless chicken thighs, cut in 1/2-inch wide strips
1/4 tsp salt
2 small yellow or green zucchini, thinly sliced crosswise
2 tsp grated lemon zest
2 tbsp lemon juice
1 cup finely grated Parmesan cheese
1 cup whipping cream (35%)
2 tbsp chopped fresh thyme
1/2 tsp pepper

Method

  1. In large saucepan of boiling salted water, cook pasta according to package directions. Reserving 1/2 cup of the cooking liquid, drain.
  2. In large skillet, heat oil over medium heat. Add chicken and salt. Cook, stirring occasionally, until browned, 3 to 4 minutes.
  3. Add zucchini. Cook, stirring occasionally, until softened, about 2 minutes. Transfer to bowl and set aside.
  4. In same skillet, add lemon juice. Cook, scraping up any browned bits, for 1 to 2 minutes.
  5. Add Parmesan, cream, thyme and pepper. Cook, stirring frequently, until slightly thickened, 3 to 4 minutes.
  6. Stir in pasta, chicken and zucchini. If needed, add reserved cooking liquid, 1 tbsp at a time, to loosen sauce. Stir in lemon zest. Serve hot.

Makes 6 servings.

Source: Mediterranean Flavours