Korean Chicken Noodle Soup

Most of the recipes I have found online is for Chicken Ginseng noodle soup, but since I am sensitive to ginseng and usually can't fall asleep after having it, I changed the recipe to plain Chicken noodle soup.

1 whole chicken
5 cloves of garlic
2 seaweed sheets (the kind used to wrap sushi)
3 big green onions
korean noodle (there is enough soup for at least 4)
2-3 cups of Bok choy/spinach or squash.

Get a big stock pot and throw the whole chicken. green onion, garlic in it.
Bring to a boil and simmer for about an hour
Take out the chicken and pick all the meat. Toss everything back in. If you don't break up the chicken, the flavor doesn't get into the soup as well.
Simmer for another half an hour. Take out the carcass.
Add the seaweed sheets, noodle and vegetables.
Cook until the noodle is done according to the package.

I never knew chicken soup with seaweed can taste so good!

Chicken Donburi

I totally have to save this cuz it's SOOO good.

Ingredients

• 2 teaspoons salad oil
• 1 onion (6 oz.), peeled and thinly sliced
• 2 tablespoons minced fresh ginger
• 1 cup fat-skimmed chicken broth
• 1/4 cup soy sauce
• 4 teaspoons sugar
• 1/2 pound boned, skinned chicken breast, rinsed and cut into 1/4" strips
• 6 cups (about 6 oz.) baby spinach leaves, rinsed and drained
• 3 large eggs
• 6 cups hot cooked rice

Preparation

1. In a deep 10- to 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.

2. Add broth, soy sauce, and sugar. Add chicken strips to pan. Bring to a boil.

3. Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.

4. Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.

5. Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.

Chicken Teriyaki

I seriously just made the best chicken teriyaki. I found this marinade online and it's simple but good.

1 lb chicken thigh (chopped into cubes)

1/4 cup dark soy sauce
1/4 cup sake wine
2 tablespoons mirin wine
1 tablespoon white sugar

Marinade for at least half an hour.

Stirfry

Add some green onions or sesame seeds if you'd like.

That's about it.

YUMMY!

Turkey pockets.

So my son was sick and won't eat anything that isn't crunchy. He managed to eat a good amount of Greek spanakepedis (something like that), so I made this dish for him. And he loved it!

Puff pastry
.75 lb ground turkey
8 oz mushroom
1/2 onion
1.4 tsp thyme
pinch of salt
1.5 TSP brandy
1/4 cup of whole milk
.5 tsp dijon or yellow mustard

Thaw 1 sheet of puff pastry
Sautee mushroom, onion for about 3-4 min on medium high heat
Add turkey to the pan and the rest of the ingredients minus puff pastry
Cook until turkey is well done
Break the puff pastry in 3 following the crease of the sheet
Grease a baking pan
Place 1 small sheet of puff pastry in the pan
Add 1/3 amount of turkey mixture on one side of the sheet
Roll the sheet over to make a pocket/turnover. Make sure the edges are sticking well together.
Repeat for 2 more pockets
Bake in 425 degree oven for about 25 min or until golden and flaky.

Chicken and rice casserole

I found this from foodnetwork! Paula Dean is very good indeed. I changed the recipe to make it a little healthier. Watch for the salt content though, those condensed soup isn't exactly the healthiest ingredient out there with all the hydrogenated oil and salt.

Ingredients

• 1.5 cup wild rice
• 1/2 lb shrimp, 1 lb chicken
• 1 TB butter, 1 TB olive oil
  
• 1/2 green bell pepper, seeded and chopped
• 1/2 onion, chopped
• 2 cups of broccoli
  
• 1 (10 3/4-ounce can) low fat condensed cream of mushroom soup
• 2 cups low fat grated sharp Cheddar
• Salt and pepper

Directions

Cook the rice in rice cooker.

Heat the butter in saucepan and saute the pepper, broccoli and onion until soft, about 5 minutes.

Remove the veggies and sautee the chicken and shrimp. Season with salt and pepper.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Fish Congee

I have no idea how it happened, but I copied a fish congee recipe for myself that I found online and somehow her entire post got here. I was going to modify it to my likings but I guess my modifications didn't make it here. Woops. Sorry to whoever that post was from. Anyways, here is a fish congee recipe that I made the other day that was really easy to make. Let's try this again.

Ingredients

1.5 cup of rice

1 slice of ginger

1 big fillet of cod), cut into cubes

salt

2 scallion

2 small bok choy, rough chopped

Marinate for fish

1-2 tbsp oysters sauce

1 tbsp soy sauce

1 tbsp seasame oil

0.5 tsp white pepper

Method

1. Marinade fish.

2. Add rice and water as instructed on the the rice cooker for porridge level. Let porridge cook.

3. When porridge is finished (mine was too watery to eat then. Add the rest of the ingredients.

4. I know this is weird, but I turned the quick cooking setting on for my cooker. It cooks the rest of the ingredients and cook the rice some more to be of better consistency. It cooks for about another half and hour and that's all it takes to make congee!

Dumplings

4 packs wanton skin (rounds)

1 lb ground beef

1 cup kimchi*

1 bunch bu chu (Korean chives)**

1/2 onion, finely chopped

3 green onions, finely chopped

3 tbsp minced garlic

2 tbsp soy sauce

2 tbsp sesame oil

1 tbsp sugar

1 tbsp salt

2 tsp ground pepper

1 tsp juice of ginger

1 egg, beaten (to seal wanton skin)

cho kan jang (soy sauce with rice vinegar) :

4 tbsp soy sauce

2 tbsp rice vinegar

1 tsp go chu ga ru (Korean chili powder)- optional

Wash kimchi lightly to get rid of spicyness and squeeze the water out. (or if you like it hot, don't wash it.) Chop finely.

Wash chives, grain, chop into 1/8 inch pieces. In a large bowl, add everything, mix well to combine.

Put some egg around the wanton skin, take about 1/2 tbsp of filling and fold into a half moon shape. Make some ruffles.

Boil a big pot of water, add man du, bring to a boil, reduce to medium heat. Cook for 3-4 minutes until translucent. Drain, serve with cho kan jang (soy sauce with rice vinegar).

cool tip !
* You can substitute kim chi with blanched nappa cabbage, but I like the sourness of kimchi in dumpling. Try it.

** Chinese chives are fine. They are strong in flavor, a bit tough in texture.

Man du recipe is very forgiving. You can add blanched bean sprouts, chopped zucchini and mushrooms etc...If you like pork, chicken or turkey instead, use them. I personally don't like ginger pieces in dumplings, the juice of ginger blends much better with the rest of the ingredients. You can use finely chopped ginger if you like.