Grandmas Chinese Recipes

GRANDMA'S CHINESE VEGETABLE SOUP

My grandmother used to make this clear soup to be served during our family-style dinners. It is a soup that can be made in the slow cooker or slowly simmered on the stove top and makes for a very comforting meal when served with rice on a cold day.

Provided by Angela Sing Huey Looi

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 8

Grandma's Chinese Vegetable Soup image

Steps:

Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.

Nutrition Facts : Calories 209 calories, Carbohydrate 20.6 g, Cholesterol 46 mg, Fat 5.7 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 1.9 g, Sodium 421 mg, Sugar 3.4 g

Ingredients

1 pound pork neck bones
10 cups water
2 large potatoes, cut into chunks
2 large tomatoes, quartered
1 onion, quartered
1 large carrot, sliced
1 teaspoon white sugar
salt to taste

GRANDMOTHER'S CHINESE CHICKEN WINGS

Provided by Andrew Zimmern

Categories appetizer

Time 45m

Yield 4 to 6 as an appetizer

Number Of Ingredients 12

Grandmother's Chinese Chicken Wings image

Steps:

Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.

Ingredients

16 whole chicken wings, flap segments removed and saved for stock
1/3 cup sake
1/3 cup soy sauce
4 tablespoons brown sugar (see Cook's Note)
3 tablespoons mirin
3 tablespoons oyster sauce
4 large thin slices fresh ginger
2 cloves star anise
1 dried hot chile
1 cinnamon stick
Shaved green onions, for garnish
Sesame seeds, for garnish

GRANDMOTHER'S CHINESE CHICKEN WINGS

My daughter asks for Chinese chicken wings for Christmas and for her birthday. The only thing I changed was to use fish sauce instead of oyster sauce(I don't do shellfish). I saw this on The Best Thing I Ever Made(by Andrew Zimmern, episode: Tasty Travels) and posted it to make for her. Andrew said the first time he tasted this dish was in Hong Kong and it took him 20 years to get the recipe. For his video on how to make, look here=http://andrewzimmern.com/2012/11/16/the-best-thing-i-ever-made-grandmas-chinese-chicken-wings/

Provided by Sharon123

Categories Chicken

Time 45m

Yield 4-6 appetizers

Number Of Ingredients 12

Grandmother's Chinese Chicken Wings image

Steps:

Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken.
Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, hoisin sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer.
Cook, covered, about 12 minutes.
Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes.
Skim off the fat if you like(not recommended), and serve, garnishing with scallion shavings and sesame seeds. Andrew likes to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.

Ingredients

16 whole chicken wings, flap segments removed and saved for stock
1/3 cup sake
1/3 cup soy sauce
4 tablespoons brown sugar (If you like it sweeter, add more. You can check the flavor of the sauce at any time and I encourage )
2 -3 tablespoons mirin
3 tablespoons fish sauce (originally oyster sauce-can try with hoisin sauce)
4 large thin slices fresh ginger
1 -2 cloves star anise
1 dried hot chili pepper
1 cinnamon stick
shaved green onion, for garnish (julienne cut)
sesame seeds, for garnish