Noodles and Chicken with Oriental Sauce Menu for 8
The Menu
Thai Wonton Soup with Shiitake Mushrooms
Noodles and Chicken with Oriental Sauce
Braised Chinese cabbage
Tropical fruit salad
The Recipes
Thai Wonton Soup with Shiitake Mushrooms
Serves 8
Wontons:
3 scallions, chopped
1/4 cup Thai fish sauce
1 1/2 cups bok choy, finely chopped
2 tablespoons granulated garlic
1 tablespoon white pepper
3 eggs, beaten
1/2 cup cilantro, chopped
1/2 pound ground pork
1 package wheat or rice paper skins
Broth:
3 pints chicken broth
1 tablespoon garlic, minced
2 tablespoons salad oil
1/4 cup tamari or soy sauce
1/4 cup rice wine vinegar
2 tablespoons fresh ginger, minced
2 tablespoons cilantro, chopped
4 ounces shiitake mushrooms, stemmed and julienned
Wonton Preparation:
Combine all ingredients except skins in a stainless steel bowl and stir together with a fork; or, mixture can be pulsed several times in a food processor to combine. Place a small amount of filling in the center of a wonton wrapper. Brush top two edges of wrapper with water and fold over into a triangle to seal while pushing air out of the filling with your fingers. Moisten two tips of wrapper and fold together. Repeat with the rest of wontons. Poach in simmering water until wrinkled and cooked through. Keep warm for soup.
Soup Preparation:
In a large saucepan, heat the oil over medium heat and add the garlic. Cook through but do not brown. Add the chicken broth, vinegar, tamari and ginger. Let simmer for 10 minutes. Add the shiitake mushrooms and simmer another 10 minutes. Add the cooked wontons and heat through. Just before serving, add the cilantro.
Noodles and Chicken with Oriental Sauce
Serving: 8
6 ounce of carrots shredded
14 ounce of chicken breast shredded
16 ounce of pasta
12 green onions sectioned
8tablespoons of Premium Soy Sauce (seasoning mix)
4 tablespoons of Hoisin Sauce (seasoning mix)
1. Cooking pasta in boiling water according to packet instructions or until tender. Drain
2. Stir-fry chicken in 4 tbsp oil until done. Add carrot, green onions, and stir-fry for about 1 minute. Add seasoning mix and pasta. Stir well until heated through.
Braised Chinese Cabbage
9 ounces Chinese cabbage, bok choy
5 ounces vegetable oil
1 tablespoon scallions, shredded
1/4 teaspoon fresh ginger, shredded
4 teaspoons dried shrimps, soaked
2 fresh or canned mushrooms, sliced
1 carrot, sliced thinly
5 ounces clear stock
salt to taste
1 teaspoon soy sauce
1/8 teaspoon ground Sichuan pepper corn
2 tablespoon corn starch, corn flour, dissolved in 2 tablespoons water
1/4 teaspoon sesame oil
1/4 teaspoon MSG
Wash the cabbage, drain well, and cut into 1 1/2 inch by 1 inch pieces. Heat 3 tablespoons of the oil in a wok until the surface ripples. Add the cabbage and stir fry for 1 minute. Remove and set aside. Heat 7 tablespoon of the oil. Add the scallions, ginger and stir fry until fragrant. Add the cabbage, shrimps, mushroom and carrot. Pour in the stock and bring to a boil. Add the salt, soy sauce, and ground pepper corn. When the stock has been almost reduced, add the MSG and the corn starch water mixture. Cook, stirring, until thickened slightly. Add the sesame oil, remove, and serve.
Serve canned tropical fruit salad for dessert.
The Menu
Thai Wonton Soup with Shiitake Mushrooms
Noodles and Chicken with Oriental Sauce
Braised Chinese cabbage
Tropical fruit salad
The Recipes
Thai Wonton Soup with Shiitake Mushrooms
Serves 8
Wontons:
3 scallions, chopped
1/4 cup Thai fish sauce
1 1/2 cups bok choy, finely chopped
2 tablespoons granulated garlic
1 tablespoon white pepper
3 eggs, beaten
1/2 cup cilantro, chopped
1/2 pound ground pork
1 package wheat or rice paper skins
Broth:
3 pints chicken broth
1 tablespoon garlic, minced
2 tablespoons salad oil
1/4 cup tamari or soy sauce
1/4 cup rice wine vinegar
2 tablespoons fresh ginger, minced
2 tablespoons cilantro, chopped
4 ounces shiitake mushrooms, stemmed and julienned
Wonton Preparation:
Combine all ingredients except skins in a stainless steel bowl and stir together with a fork; or, mixture can be pulsed several times in a food processor to combine. Place a small amount of filling in the center of a wonton wrapper. Brush top two edges of wrapper with water and fold over into a triangle to seal while pushing air out of the filling with your fingers. Moisten two tips of wrapper and fold together. Repeat with the rest of wontons. Poach in simmering water until wrinkled and cooked through. Keep warm for soup.
Soup Preparation:
In a large saucepan, heat the oil over medium heat and add the garlic. Cook through but do not brown. Add the chicken broth, vinegar, tamari and ginger. Let simmer for 10 minutes. Add the shiitake mushrooms and simmer another 10 minutes. Add the cooked wontons and heat through. Just before serving, add the cilantro.
Noodles and Chicken with Oriental Sauce
Serving: 8
6 ounce of carrots shredded
14 ounce of chicken breast shredded
16 ounce of pasta
12 green onions sectioned
8tablespoons of Premium Soy Sauce (seasoning mix)
4 tablespoons of Hoisin Sauce (seasoning mix)
1. Cooking pasta in boiling water according to packet instructions or until tender. Drain
2. Stir-fry chicken in 4 tbsp oil until done. Add carrot, green onions, and stir-fry for about 1 minute. Add seasoning mix and pasta. Stir well until heated through.
Braised Chinese Cabbage
9 ounces Chinese cabbage, bok choy
5 ounces vegetable oil
1 tablespoon scallions, shredded
1/4 teaspoon fresh ginger, shredded
4 teaspoons dried shrimps, soaked
2 fresh or canned mushrooms, sliced
1 carrot, sliced thinly
5 ounces clear stock
salt to taste
1 teaspoon soy sauce
1/8 teaspoon ground Sichuan pepper corn
2 tablespoon corn starch, corn flour, dissolved in 2 tablespoons water
1/4 teaspoon sesame oil
1/4 teaspoon MSG
Wash the cabbage, drain well, and cut into 1 1/2 inch by 1 inch pieces. Heat 3 tablespoons of the oil in a wok until the surface ripples. Add the cabbage and stir fry for 1 minute. Remove and set aside. Heat 7 tablespoon of the oil. Add the scallions, ginger and stir fry until fragrant. Add the cabbage, shrimps, mushroom and carrot. Pour in the stock and bring to a boil. Add the salt, soy sauce, and ground pepper corn. When the stock has been almost reduced, add the MSG and the corn starch water mixture. Cook, stirring, until thickened slightly. Add the sesame oil, remove, and serve.
Serve canned tropical fruit salad for dessert.
