Chinese Soup With Cellophane Noodles And Fluffy Light Chicken Meatballs
Hello everybody, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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To begin with this particular recipe, we have to first prepare a few components. You can have Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs using 13 ingredients and 12 steps. Here is how you cook that.
This soup is a by-product of my chicken meatballs! Sometimes I make the chicken meatballs just because I want to have the delicious soup.
Whole unsliced zha cai is very salty, so soak it for a while to remove some of the salt before using. If you are using pre-cut zha cai (like the ones that come in jars), you can use it as-is. Recipe by Heartful Kitchen Rei
Ingredients and spices that need to be Get to make Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs:
- 800 ml The cooking liquid from making chicken meatballs -
- 1 as many (to taste) Chicken meatballs (optional)
- 1 King oyster mushroom
- 4 cm Carrot
- 30 grams Cooked bamboo shoots in water (canned or vacuum packed)
- 1 dash Dried wood ear mushrooms
- 20 grams Zha cai (Chinese pickles)
- 1 Cellophane noodles (dried)
- 1 Pea shoots
- 1 tbsp Sake
- 1 tsp Salt
- 1 dash Pepper
- 1/2 tsp Sesame oil
Instructions to make to make Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs
- Have the soup that results from making chicken meatballs ready..
https://cookpad.com/us/recipes/153951-healthy-and-tender-chicken-meatballs-using-tofu-and-ground-chicken-breast
- You an make a delicious soup with the poaching liquid from boiled chicken too..
https://cookpad.com/us/recipes/153769-how-to-cook-moist-chicken-breast-for-boiled-chicken
- Strain the soup through paper towels. If there isn't enough soup, augment it with water. If the soup doesn't have enough flavor, add a little soup stock granules.
- Rehydrate the wood ear mushrooms by soaking them in water, and cut into 2-3 pieces each. Cut the carrot and king oyster mushroom into sticks. Slice the bamboo shoot thinly. De-salt the zha cai for a short time and then julienne.
- Simmer the cut up vegetables in the soup.
- Season with sake, salt and pepper. Add the chicken meatballs and cellophane noodles.
- I used these noodles this time. They don't have to be pre-soaked to rehydrate and can just be added to soups.
- Add a little sesame oil and some pea shoots that have been cut into 3 cm pieces, and the soup is done.
- You only need a small amount of pea shoots as garnish. I cut the roots off a pack I'd bought previously and put them in water to grow more shoots. I used these shoots in the soup this time.
- You can omit the chicken meatballs, and the soup will still be great. Add lots of mushrooms and vegetables.
- For light and fluffy egg drop soup
https://cookpad.com/us/recipes/145855-fluffy-egg-drop-soup-with-boiled-chicken-broth
- The meatball-soup can be used to make Chinese style rice
https://cookpad.com/us/recipes/155241-chinese-mixed-rice-with-chicken-broth
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