More recipes!

I haven’t posted any recipes in a while… so how about a few Chinese food recipes?

Egg Drop Soup

• 4 cups chicken broth, divided
• 1/4 teaspoon ground ginger
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 3 eggs

Directions:

1. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Pour this mixture into the soup and stir to thicken.
2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately.
   

Orange Chicken

1 lb. chicken, cut up into 1 inch pieces

3 T. soy sauce

1 T. plus 1 t. cornstarch

1/2 t pepper

zest from 2 organic oranges

2 garlic cloves, minced

1 inch piece of ginger, minced

1/2 c. orange juice

2 T. sugar

2 T. white wine

1 T. teriyaki sauce

2 t. sesame oil

3 c. cooking oil

green onions for garnish

Directions:

Toss meat, 2 T of soy sauce, 1 T of cornstarch and pepper together. Set aside.

Combine zest, garlic and ginger. Set aside.

Combine 1 T of soy sauce, 1 t of cornstarch, orange juice, sugar, wine, teriyaki sauce and sesame oil. Set aside.

Heat cooking oil in wok to 360 degrees. Add 1/3 of meat and cook approximately 2 minutes. With a slotted spoon, transfer meat to a paper towel covered plate. Repeat this process 2 more times to cook all of the meat.

Discard all but 2 T of the cooking oil. Add the zest mixture to the oil and cook for 1 minute. Stir in the orange juice mixture and the meat. Cook, stirring for 2 minutes.

Serve over rice.