2 tablespoons oil ½ cup sliced scallions 1 cloves garlic, minced 1 garlic clove size galangal or ginger 2 chicken thighs, boned, trimmed of skin and fat, and cut into 1/2-inch cubes 1/2 teaspoon salt 1/8 pepper 8 ounces mushrooms, sliced (I used fresh oyster mushrooms) 1 tablespoons soy sauce 8 ounces dried Chinese egg noodles or Italian egg linguine (or any noodle you prefer) 1 teaspoon sesame oil Small dash Fish sauce 4 leaves baby bok choy or Napa Cabbage, halved cut thin 2 cups water
In a separate pot, lightly boil the chicken in 2 cups of water with the galangal and garlic until chicken is half-cooked. Remove chicken. Strain the chicken broth and set aside. De-bone the chicken and chop chicken into pieces.
Heat the oil in large Dutch oven. Add the onion, garlic, green onions, galangal/ginger from the chicken pot and cook on medium until the onions are translucent.
Add the chicken to the pot. Sprinkle with salt and pepper.
Add the mushrooms and soy sauce. Keep stirring and tossing to coat the chicken and mushrooms evenly. Simmer over low heat for another 10 minutes until the chicken is cooked through and the ingredients have absorbed the sauce.
For the noodles: Bring a pot of water to boil and cook the noodles according to package directions. Drain in a colander and rinse with cold water to remove starches.
Cut the cabbage or greens and add to the pot.
To the pot add sesame oil, a few dashes of fish sauce. Stir and cook a few more minutes until the soup is somewhat hot.
To serve, plate the noodles into a bowl. Top with the chicken, mushroom and other ingredients.
Pour 1/2 cup of chicken stock each into each bowl.
Serve noodles with bowls of soup. Top with Sriracha if you need heat.
4 cups of chicken broth 1 chicken bouillon cube 3 scallions chopped 1” fresh ginger grated 1” garlic cloves pressed 2 1” pieces of daikon 2 Napa Cabbage leaves (or bok choy leaves) 2 eggs hard boiled and peeled ½ Lb. port tenderloin cut into thin slices 4 shrimp peeled and de-veined 1 small lime cut into quarters 4 shiitake mushrooms (if dried re-hydrate) 1 carrot cut into match sticks 1 TBSP sake 1 TBSP Aji-Mirin (Sweet cooking rice seasoning liquid by Kikkoman) 1 TBSP soy sauce 1 TBSP vegetable oil
In a Dutch oven fry the pork in the oil until almost done on low heat and remove. Should still be pink in the center.
Add the chicken broth, bouillon cube, lime and the daikon and on medium heat simmer the chicken broth. Cook 30 minutes.
Peel the carrot and cut into match sticks. Place in a bowl and add salt. This will wilt the carrots. When they are flexible rinse off the salt and set aside.
Remove the lime from the broth and discard.
Place the eggs in a pan and add about ½” water. Bring to a boil on medium high heat and then cover and cook for 11 minutes. Drain the hot water and run cold water over the eggs to cool the eggs. Crack the eggs and place in the cold water. After a while the eggs should be easy to peel as the water soaks under the shell. Cut in half and set aside.
Return the pork, add the ginger and the garlic and the scallions. Cook another 10 minutes. Add the sake, mirin, soy sauce, mushrooms, cabbage leaves and shrimp. Cook another 15 minutes.
Boil water in a separate pot for the noodles and cook 4 minutes.
Drain noodles, plate in a bowl with the noodles first, add all the ingredients on top of the noodles then with a ladle the broth over and serve. We use chop sticks and a soup spoon.
1/2 cup chopped fresh cilantro leaves 1/3 cup olive oil 1/4 cup reduced sodium soy sauce 1/4 cup white wine Juice of 1 orange Juice of 1 lime 4 cloves garlic, minced 1 jalapeno, seeded and diced 1 teaspoon ground cumin Kosher salt and freshly ground black pepper, to taste 1 1/2 pounds flank steak
These can be made into fajitas by adding guacamole and salsa on a flour tortilla.
In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
Add steak to grill and cook 2 minutes on the first side, flip and cook 2 minutes, then turn until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.
How to boil an egg. A friend showed me this method and it really works. Place 5 to 6 eggs in a pan that has a lid and preferably a long handle. Fill the pan with water but only a quarter inch high (~1 ½ cups). Bring to a boil on medium high. When the water starts to boil put the lid on and cook 11 minutes. Pour out the hot water and fill the pan with cold water to stop the cooking. Pull each egg and crack it lightly around and place back into the water and leave there until the eggs completely cool. You will notice the eggs peel perfectly if you do this. The water seeps in under the shell. Place on a plate and leave there.
5 to 6 eggs 1 TBSP finely chopped celery 1 TBSP finely chopped yellow or red onion A dash of Lawry’s season salt A dash of fine ground black pepper 1 tsp Dijon mustard A dash of Sriracha Hot Chili Sauce ~1/3 cup mayo or better Kewpie Japanese Mayo (I always use Kewpie)
With a fork mash the eggs on the plate and place in a bowl. Add the remaining ingredients, stir and place in the frig for later use.
Curry Blend 1 TBSP Coriander Powder 1 TBSP Curry Powder 1 TBSP Garam Masala ½ tsp. Cardamom
Other Ingredients S&P 2 chicken thighs 1 TBSP butter 1 TBSP oil ½ yellow onion, chopped 1 TBSP lemon juice 1 cloves garlic, minced 1 small piece chopped fresh ginger ½ TBSP tomato paste mixed in ½ glass of dry white wine 1 TBSP cream 1 handful fresh cilantro leaves, stems removed ½ red bell pepper minced 2 cups chicken broth 1 cup of cooked rice Sriracha
Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
Add onion, garlic, ginger, red bell stir until soft and translucent, about 5 minutes. Add the Curry Blend.
Stir tomato mix into the onion mixture and cook, stirring frequently, about 2 minutes. Pour in cream. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes.
Add back the chicken and cook on low 30 minutes or until the chicken is cooked well done.
In a bowl place the rice then chicken and the sauce, Garnish with cilantro leaves and Sriracha.