Chicken Noodle Soup (20 Minute Recipe)
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This is an easy chicken noodle soup. You don’t need hours to simmer the chicken, because, with this hot water method, you can get a 3-hour simmering result within just 5 minutes; The soup comes out rich creamy, and hearty. You will be surprised by how flavorful it is. This recipe is also budget-friendly and it is enough to feed a whole family.
INGREDIENTS
2 lb of skin-on bone-in chicken quarters
1 tbsp of cooking oil (Amazon Link -
2 inches of ginger, sliced thinly
4 cloves of garlic, peeled and cut in half
2 scallions, tie into a knot
2 shallots, quartered
1 piece of Jinhua ham (optional, can be replaced by a thick cut of bacon)
2 liters of water
5 Shiitake mushrooms
6 oz of baby Bok choy
4-5 servings of noodles (400-500 grams of fresh noodles or 250-300 grams of dried noodles)
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of fish sauce (Amazon Link -
1 tbsp of sesame oil (Amazon Link -
2.5 tsps. of salt or to taste
Diced scallion as garnish
Lao gan ma chili flake for spicy kick (optional) (Amazon Link -
INSTRUCTIONS
Preheat the clay pot (or other heavy-duty stockpots) until nice and hot. Add a little bit of cooking oil to sear the chicken and Jinhua ham (optional) until golden brown. This will take a few minutes on each side.
When you flip the chicken to fry the other side, add the ginger, garlic, shallot, scallions; put them in between the chicken pieces so they can be fragrant. A large amount of ginger will make the soup very comfortable.
When the chicken is golden brown, pour in 2 liters of boiling hot water. When the boiling water touches the hot clay pot, it will bubble violently which shakes the meat and accelerates the protein dissolution. This will instantly make your broth rich and flavorful.
Even though the broth is already done but you still have to simmer this on low for about 15 minutes just so the chicken meat can be nice and tender.
Meanwhile, you can slice the mushrooms and cut some bok choy.
15 minutes later, remove the chicken from the broth and let it cool. Discard the aromatics and skim the chicken fat from the broth.
Add the mushroom slices and 4-5 servings of noodles to the broth and cook for 4-10 minutes depending on the type and thickness of your noodles. You can also cook the noodles in a separate pot and then transfer them into the broth, so it doesn’t thicken your soup. I prefer my noodle soup to be a little bit thick and silky. That’s why I cook it in the broth directly.
Meanwhile, Take the chicken meat off the bone and shred it into bite-size pieces. Season the chicken meat with soy sauce, fish sauce, oyster sauce, garlic powder, and sesame oil.
When the noodles are almost done, add the baby bok choy and salt to taste. To make a serving, add noodles and broth along with the chicken meat to the bowl, top with some Lao Gan Ma chili flake for an extra spicy kick. Enjoy!
Videography / Editing by Austin Schargorodski -
Easy One Pot Noodle Soup || 15 Min Dinner Recipe
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This ground pork noodle soup is very hearty and healthy. It takes 15 minutes to make, and it serves a whole family. Would you give it a try?
INGREDIENTS
3 tbsp of oil
10 cloves of garlic finely minced
1/2 inch of ginger
3 scallions separate the white and green part
1 tbsp of chili flake, can be switched with sweet paprika (Amazon Link -
1.5 tbsp of Sichuan Dou Ban Jiang, can be switched with soybean paste (Amazon Link -
400 grams (14 oz) of ground pork
2 tbsp of Chinese cooking wine (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1/4 cup of water
5-6 servings of noodles (400-500 grams of fresh noodles or 250-300 grams of dried noodles)
5-6 cups of water
1-1.5 tsp of salt
Baby bok choy as needed
Pan fry egg as an extra protein option
INSTRUCTIONS
Add oil, garlic, ginger, the white part of the scallion, Sichuan doubanjiang, and chili flake to the wok. Stir over medium heat for 2-3 minutes to activate the Dou Ban Jiang flavor.
Add ground pork and stir over high heat for a few minutes or until cooked through.
Season with Chinese cooking wine, soy sauce, and oyster sauce, and dark soy sauce. Pour in 1/4 cup of water and let it mingle a little bit. Remove the Saozi from the wok and set it aside.
This will taste a lot saltier compare to your preference, that is because this ground pork is a noodle topping, or what we call Saozi (臊子) in Chinese, you are not supposed to eat on its own.
Bring 5 -6 cups of water, if you have stock, that will be even better. I am not washing the wok because I don’t want to waste the flavor.
We will bring this to a boil which will take a few minutes. It should be enough time for you to wash the baby bok choy and cut them open.
The noodles - What I am using here are fresh ramen noodles but you can use other types because I have tried so many, such as egg noodles, rice noodles, mung bean noodles, even instant noodles will work. Depending on the thickness and the brand, the cooking time may variant. If you are not sure, read the instructions on the package before you cook it.
Once the water comes to a boil, throw in 4-5 servings of noodles. Just for reference, it will be 400-500 grams of fresh noodles or 250-300 grams of dried noodles. Add some salt to taste. I used about 1/2 tbsp. My noodles are fresh so they just need a few minutes of simmering, which should be enough time for you to pan-fry some eggs on a different stove. This is optional. Just to add a little extra protein.
I think the noodles are almost done now. Throw in the baby bok choy and let it blanch for just 30 seconds and dinner is ready.
To make a serving, you just put some noodles in a bowl along with the broth. Scoop a few big spoonfuls of minced pork on the top. Put some baby bok choy to balance the flavor. This brings back my childhood memory. When I get an A+ at school, my mom will always make me an extra egg. Sprinkle a little bit of spring onion and enjoy!!
This is a super quick dinner on a limited budget but it is very tasty. We made the ground pork salty and savory so you can gradually mix it into the noodle soup as you are eating it. If you got the time and effort, you can definitely upgrade the broth to chicken stock. When I was little, my family wasn’t that fancy, we just use water.
Videography / Editing by Austin Schargorodski -
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Music: Earthbound - The Jolly Flying Man
Cantonese Dim Sum Chicken Feet Recipe
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You may wonder what kind of crazy cook can come up with such a complicated recipe for chicken feet. But, after trying this dish, you will admit that Cantonese people have the best way to cook chicken feet. Steamed chicken feet in black bean sauce (豉汁蒸凤爪) is one of the most popular dim sum items. If you have never had it before, get out of your comfort zone and give it a try. You will fall in love with the tender, succulent texture and the rich flavor.
INGREDIENTS
To Blanch & soak the Chicken Feet
1 lb of chicken feet
1.5 liters (6 cups) of water
60 g (3 tbsp) of maltose (Amazon Link -
Lemon juice from 1/2 of a lemon
Lemon peel from one lemon
3 scallions, tore into stalks
1.5 inches of ginger, sliced thinly
2 star anise (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
1 stick of cinnamon (Amazon Link -
2 bay leaves (Amazon Link -
1.5 tbsp of red yeast powder, optional
The Seasoning
1.5 tbsp of oil
1 tbsp of minced garlic
1 tsp of ginger
2 tsp of fermented black bean, roughly diced (Amazon Link -
1.5 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
2 tsp of hoisin sauce (Amazon Link -
1.5 tsp of Chuhou paste (Amazon Link -
Others：
1 cup of peanut, pre-soaked for 1 hour, optional
Diced scallions as garnish
Red chilies as garnish
INSTRUCTIONS
Add the chicken feet, 1.5 liters of water, Chinese cooking wine, scallions, ginger slices, cinnamon, star anise, bay leaves, lemon peel, lemon juice, and maltose to a big pot, then bring it to a boil. The citrus aroma from the lemon peel helps to remove the unpleasant smell. The maltose will enhance the mallard reaction and give the chicken feet that desired golden brown color. If you don't have it, feel free to use sugar.
Remove the chicken feet from the water onto a rack until they cool to lukewarm. Reserve the blanching liquid on the side
Cut off the chicken nails by using a pair of kitchen scissors. Then dab the excess moisture with paper towels.
The next step is to fry the chicken feet until golden brown, which you can do by air frying in an air dryer (360 F for 18-25 minutes), deep frying in oil (360F for 12-15 minutes), or you can roast the chicken feet in the oven(400F for 30-40 minutes and flip the chicken feet every 10-15 minutes). If you choose the deep frying method, it is best to dry the chicken feet furthermore by leaving them in the fridge uncovered overnight to avoid oil splattering.
Soak the chicken feet in the reserved blanching liquid for 1.5 hours. Optionally, add 1.5 tbsp of red yeast rice powder to enhance the vibrant red color. You can skip it or use food coloring as it doesn't affect the taste.
While waiting, you can prepare the sauce. Stir the fermented black beans, minced garlic, and minced ginger with a drizzle of oil over medium-low heat until the aromatics are golden. Turn off the heat, then add soy sauce, oyster sauce, hoisin sauce, and Chuhou paste. Mix thoroughly.
Chop the chicken feet into smaller pieces, then mix them with the sauce.
Put the pre-soaked peanuts on the plate and place the chicken feet on the top. If you skip the peanuts, use 1/2 tbsp of less soy sauce to adjust the saltness.
Steam the chicken feet over medium heat for 1.5 hours. Please make sure the pot is filled with enough water to avoid evaporating to dry.
Garnish the chicken feet with some diced scallions and red chilies.
Cooking a Chinese New Year Reunion Dinner: From Prep to Plating (10 dishes included)
Get ready for an amazing Chinese New Year celebration with this special episode of Souped Up Recipes! Join me, Mandy, as I show you how to prepare the perfect reunion dinner, complete with 10 delicious dishes to serve a crowd. From printable recipes to cultural heritage and auspicious meanings, this is a comprehensive guide to an unforgettable feast!
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Below are the products that I have used in this video:
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Tomato Egg Noodle Soup | 15 Minute Dinner Recipe
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As the first kid in my family, I used to take care of my two little sisters. Tomato egg noodle soup is the most often breakfast that I cook for us in the morning before going to school because it is quick and easy. Despite the simple ingredients, The combination is delicious - so flavorful and comfortable. Unlike other Chinese dishes, this doesn’t require any special ingredients. You probably have everything in your kitchen already.
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INGREDIENTS (Serves 3 people)
3 eggs
3 tomatoes
3 tbsp of vegetable oil (Amazon Link -
2 tbsp of tomato paste (Amazon Link -
1 tbsp of minced garlic
1 tsp of sugar
1/2 tsp of salt
4 cups of low-sodium chicken stock (Amazon Link -
3 servings of noodles (300g of fresh noodles or 200g of dried noodles)
soy sauce or salt to adjust the taste at the end
A handful of baby bok choy
Salt to taste
INSTRUCTIONS
Crack 3 eggs into a bowl and beat them well. Dice 3 tomatoes.
Turn the heat to high and heat the wok until smoking hot. Add some 2 tbsp of oil and fry the egg until set. Turn off the heat. Break the egg into chunks by using your spatula. Remove the egg from the wok and set it aside.
Drizzle 1 more tbsp of oil into the wok. Add the diced tomato, minced garlic, and tomato paste. Stir to dissolve the tomato paste.
Season it with 1 tsp of sugar and 1/2 tsp of salt. Keep stirring over low heat for a few minutes or until the tomato juice appears.
Pour in 4 cups of chicken stock and bring to a boil. Add three servings of noodles and cook until done.
Add baby bok choy and the egg into the wok. Taste the broth to adjust the flavor. I only need to add 1 tbsp of soy sauce here as I used low-sodium stock. If you use unsalted chicken stock, you will need to add more soy sauce or salt by taste.
Videography / Editing by Austin Schargorodski -