Thursday, February 3, 2011

Gung Hay Fat Choy, Wishing you all a prosperous Chinese New Year.

Chinese New Year
By the Chinese Calendar
2011 is the Year of the Rabbit,
which is also known by its formal name of Xin Mao.

Gung Hay Fat Choy! Happy Chinese New Year! According to Chinese tradition, the Rabbit brings a year in which you can catch your breath and calm your nerves :)

Hot and Sour Soup

It's a bit milder than the restaurant standard, but that's what I like about it. The flavors are balanced and fresh, and the acidity functions as an accent, not a one-note blast. The heat from the black pepper in this soup intensifies as it sits. If you plan to make the soup ahead of time or want a milder flavor, use 2 tsp. during cooking; then taste the soup before serving and add more pepper if you like.
and hot and sour soup


  • 2  pounds  chicken breast, cut cross-ways, into 1/8" think strips
  • 1/4  cup  plus 2 tbsp. soy sauce, I use SAN-J, Organic Tamari, (Gluten Free Soy Sauce)
  • 2  tablespoons  grated peeled fresh ginger
  • 3/4  cup GF rice vinegar
  • 1/4  cup  cornstarch
  • 2  tablespoons  sugar
  • 1  teaspoon  salt
  • 1/4  cup  peanut oil
  • 1  can (8 oz.) sliced bamboo shoots, drained and rinsed
  • 12  cups  GF chicken broth, I like Kitchen Basics
  • 3/4  pound  shiitake mushrooms, thinly sliced
  • 12  ounces extra firm tofu, drained, pressed and cubed
  • 4  large eggs
  • 1/2  teaspoon  toasted sesame oil
  • About 1 tbsp. freshly ground black pepper (see Notes)
  • Chopped fresh cilantro and sliced green onions (pale green and white parts)


1. In a bowl, toss chicken with 1/4 cup GF tamari (soy sauce) and ginger. Marinate 20 minutes. In another bowl, stir together remaining 2 tbsp. GF tamari (soy sauce), rice vinegar, cornstarch, sugar, and salt; set aside.
2. Heat peanut oil in a large pot (at least 5 qts.) over medium-high heat, then add chicken and marinade. Cook, stirring constantly, until chicken loses its pink color, about 4 minutes. Stir in bamboo shoots and cook 1 minute.
3. Increase heat to high, add broth, and bring to a boil. Add mushrooms, reduce heat to a simmer, and cook about 20 minutes. Add tofu and simmer 5 minutes. Add soy-vinegar mixture and simmer 5 minutes more; the liquid will thicken.
4. In a small bowl, beat eggs with sesame oil. Slowly pour eggs into soup in a thin stream while stirring soup very slowly in one direction. Add pepper, stir briefly, then simmer 5 minutes. Serve with cilantro and green onions.

No comments:

Post a Comment