Chicken and Mushroom Ramen

chicken-mushroom-ramen-soup-1

chicken-mushroom-ramen-soup-2

I am really happy with today’s photo. It is beautiful!

I made this chicken and baby shiitake mushroom broth to go with some fresh ramen. It is a ramen soup my parent love to cook. When I was child, every time mom was making a chicken soup like this, you could smell it far away. Heavenly! However, Chicken nowadays is not as fragrant as the old times. Every now and then, that delicious childhood memory triggered my cravings for mom’s chicken soup. I am always on the hunt of the good old chicken. I found this free range corn fed chicken, which has yellow skin and fat. I was a little excited. This looks like “the chicken”. Oh, yes! The soup did smell heavenly while it was cooking. It tasted heavenly, too!

Ingredients:

Corn fed free range chicken (half, about 1.5 kg), baby shiitake mushroom (200 g), water, fresh ginger (100 g), spring onion (2), white pepper corn (1 tablespoon), sichuan pepper corn (1 tablespoon), dried chilli (4), bay leaf (3) and salt.

What to do:

  1. Place chicken and cold water (enough to cover the meat) in a pot, and bring to boil. Let it boil for 2 minutes, then transfer the meat into a clay pot, then tip the water into the sink.
  2. Top up the clay pot with some fresh boiling water (enough to cover the meat). Bring it to boil and the turn the heat down to low, let it simmer. Add baby shiitake mushroom, fresh ginger, white pepper corn, sichuan pepper corn, dried chilli, bay leaf. Season with salt to taste and simmer until the meat is falling off the bone. (Note: use a metal mesh spice container to hold pepper corns and sichuan pepper corns together, so it is not everywhere in the broth)
  3. When soup is down, cook some fresh ramen according to its packet instruction. Serve with the above chicken broth.

Stir-Fry of Mixed Mushrooms

mixed mushrooms 1

mixed mushrooms 2

Last time we went out for Chinese, I ordered a mixed mushroom as a vegetarian dish. It was lovely! You can really tell the subtle difference of each kind of mushroom, and yet they all work together perfectly. Simple but delicious. My kind of recipe! I have got to try it at home. The outcome was just like the one I had at the restaurant. It is not hard, everyone can do it.

Ingredients:

oyster mushroom (60 g, break into small pieces), king oyster mushroom (60 g, sliced), shitaki mushroom (60 g, sliced), fresh enoki mushroom (60 g, break into small pieces), straw mushroom (60g, halved), dried fungus (10, soak in hot water 30 minutes before cooking), bok choy (6, sliced), garlic(2 cloves, sliced), ginger (same size as 2 cloves of garlic, sliced), spring onion (2, sliced and save the green part for garnish), dried chilli (1, sliced), canola oil (1 tablespoon), sesame oil (1 tablespoon), corn flour (1/2 tablespoon), water (1 and 1/2 tablespoon), salt, pepper.

What to do:

  1. Pre-soak dried fungus in hot water 30 minutes before cooking. Once it is expanded and became soft, break it into small pieces by hand.
  2. Slice garlic, ginger and spring onion. Save green part of spring onion for garnish. Seed and slice dried chilly. Break oyster mushroom and enoki mushroom into smaller pieces by hand. Slice shitaki, king oyster and straw mushrooms.
  3. In a wok, heat canola and sesame oil at low heat. Add sliced garlic, ginger, spring onion and dried chilli, cook until fragrant. Add the mixed mushrooms, cook untill soften. Then add bok choy and cook for another 1-2 minutes. Season with salt and pepper.
  4. Stir in the corn flour water (mix 1/2 table corn flour and 1 1/2 tablespoon water together), cook until the corn flour water thicken.
  5. Garnish with green onion, and serve as a side.

Ginger & Chilli Celtuce

Stir fried celtuce

Look at what I found at the grocery today. It is celtuce! This is the first time I am able to buy it in Australia. It is nothing exotic back at home. But it was a little pleasant surprise to find it here.

Celtuce is kind of lettuce, also known as stem lettuce. People eat its long stem. You will need to peel its hard skin first and eat the tender part inside.

Ingredients:

Celtuce (1), red chilli (1), pickled chilli (1), garlic (1 clove), ginger (same size as 1 clove of garlic), salt and canola oil (1 tablespoon).

What to do:

  1. Get rid of leaves of celtuce and peel it with knife. (It is not an easy task)
  2. Slice the peeled celtuce stem and run through it with tap water.
  3. Slice red chilli, pickled chilli, garlic and ginger.
  4. Heat 1 tablespoons of canola in a wok over medium heat, add Slice red chilli, pickled chilli, garlic and ginger, fry for 1-2 minutes. Then add sliced celtuce, fry for another 1-2 minutes and season to taste. (Make sure celture is still crunchy)
  5. Serve with some rice.