Egg Drop Soup

Ingredients

4 cups chicken stock,

1⁄2 tsp grated fresh ginger

1 Tbsp soy sauce

2 Tbsp water

1 Tbsp cornstarch

2 eggs, lightly beaten

2 green onions, chopped

salt and white pepper to taste

Directions

1. In a medium-sized pot, bring the soup stock, grated ginger, and soy sauce to a boil. While you wait for that, take a small cup and make a slurry by combining the cornstarch and 2 tablespoons of water. Stir until the chicken stock is completely dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened.

2. Reduce heat to a simmer. In a separate bowl, crack your eggs and lightly beat them. Add the eggs to the pot slowly while stirring the soup in a constant direction. As you do so, the egg will spread and feather.

3. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately. Try adding something crunchy to everyone’s bowl of soup. I recommend a small handful of fried wonton strips.

 

Lettuce Wraps

• Ingredients:
• 2 tablespoons vegetable oil
• 1 pound ground pork or chicken
• Pepper
• 1/4 pound mushrooms, chopped or thinly sliced
• 4 cloves garlic, chopped
• 1 1 1/2-inch piece of fresh ginger root, cut into thin matchsticks or finely chopped
• 2 tablespoons creamy peanut butter
• 1/2 cup chicken stock
• 1/4 cup soy sauce
• A few dashes of hot pepper sauce, optional
• 1 small head iceberg lettuce, core removed and head quartered

Directions:

1. In a large skillet, heat the oil, two turns of the pan, over high heat. Add the pork and cook until browned, about 5 minutes; season with pepper. 

2. Add the mushrooms, garlic and ginger; toss for 2 minutes. Push the ingredients to the side of the pan and add the peanut butter to the center to melt. Whisk in the stock, soy sauce, and hot sauce, if using.

3. Spoon the mixture into a serving bowl or individual bowls. Serve the lettuce wedges alongside. 

4. Scoop the mixture into lettuce leaves to wrap up as you eat. Serve with rice if wanted.

Corn and Chicken Chowder

Ingredients

12 oz skinless-boneless chicken breast

2 cups fozen corn

32 oz chicken broth

1 small green pepper, chopped

1 cup milk

1 1⁄4 cups instant mashed potato flakes

salt and pepper to taste

crushed red pepper to taste

Directions

1. In large pot, boil chicken. Shred when cooked through. In a separate pot, saute green pepper in 1 T of oil until soft. Add chicken broth to green pepper pot.
2. Stir in milk and potato flakes with broth. Cook 5 minutes and stir.
3. Add chicken to broth.

3. Add corn to soup and heat through. Season to taste with salt and pepper, adding red pepper if desired.