lo eats

I COOK, EAT, AND STUFF

Recipes

17
Jul 10

Sichuan Beef Noodle Soup

my husband loves these noodles so i made it.

my husband loves these noodles so i made it.
Sichuan Beef Noodle Soup
serves 8
  • 5 lbs beef shank
  • 1 lbs beef neck bones
  • 2 lbs beef tendon
  • 3 inch fresh ginger, peeled and smashed
  • 5 each garlic cloves , peeled
  • 1 each yellow onion, peeled
  • 3 tablespoons Sichuan hot bean paste; dou ban jiang; chili bean paste
  • 8 each whole star anise
  • 3 1 1/2 inch cubes Chinese yellow rock sugar, about 3 ounces; or 3 tablespoons sugar (white or Chinese packed light brown sugar)
  • 1 bunch green onions (onion tops), trimmed and use the white parts, smash
  • 1 bunch cilantro stems
  • 8 inches daikon, peel and cut into 1/3
  • 1 tablespoon kosher salt
  • ½ cup soy sauce
  • ½ cup Chinese white wine
  • ½ tablespoon Sichuan peppercorns
  • 1 tablespoon dried tangerine skin
  • tt freshly ground white pepper
  • 2 lb eggless Chinese wheat noodles; Shandong la mien, Cook noodles according to package directions
  • 3 each baby bok choy, each halved lengthwise and rinse

1. Bring large pot of water to boil over high heat. Add beef shank, neck bones, and beef tendons. Reduce heat. Simmer until beef is brown on outside. Drain and rinse beef under cold water. Wash pot.
2. Heat 1/4 cup oil in same pot over medium-high heat. Add ginger, garlic, onion, star anise, whole green onions, and chili bean paste. Saute for 1 minute.
3. Add 20 cups of water, 1/2 cup soy sauce, dried tangerine peels, 1 tablespoon salt, rock sugar, daikon, cilantro stems, Chinese white wine, Sichuan peppercorns, and beef.
4. Bring soup to a boil and reduce heat to medium-low. Gently simmer for 2.5 hours.
5. Remove meat and tendons and cut into 1 1/2 inch cubes.
6. Strain broth and add beef and tendons back to the strained broth. Discard the beef bones, daikon, etc.
7. Cook noodles according to package and drain well.
8. Divide noodles among large soup bowls. Add blanched bok choy. Ladle soup and meat over. Garnish with a drop of sesame oil, bean sprouts, chopped green onions and cilantro. Sprinkle with white pepper if desired.

Discuss this article
17
Jul 10

Hainan Chicken Rice

serves 4

4 each chicken breasts
2 can chicken broth
1 can water
3 cups jasmine rice
1 tablespoon garlic, minced
1 tablespoon ginger, minced
Fish Sauce
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 tablespoons fish sauce
2 tablespoons white vinegar
2 tablespoons sugar
2 tablespoons water
Soy Ginger Dipping Sauce
4 tablespoons peanut oil/vegetable oil
1 tsp soy sauce
1 tablespoon ginger
2 each green onion, chopped
Ginger Salt Dipping Sauce
3 tablespoons vegetable oil
1 each green onion, chopped
2 tablespoons ginger, minced
1 tsp salt

1. Poach chicken breasts in 2 cans of chicken broth diluted with 1 can water.
2. Set chicken breasts aside.
3. In a pan, add 2 T. oil. Add 1 T. minced garlic and 1 T. minced ginger. Add rice and saute until slightly golden.
4. Put rice grains in a rice cooker and add the proper amount of liquid using the liquid used to poach the chicken.
5. Make the dipping sauces.
6. For the fish sauce, mix together the ginger, garlic, sugar, vinegar, fish sauce, and water.
7. For the ginger soy sauce, heat the oil. Turn off heat and then add the ginger, green onion, and soy sauce.
8. For a plain ginger green onion dipping sauce, heat up 3 T. vegetable oil. Turn off heat and add to 1 green onion chopped, 2 T. minced ginger, and 1 tsp. salt.
9. Serve the rice with the poached chicken breasts sliced with the dipping sauces.

Discuss this article