Meatball Soup肉丸子湯

肉丸子湯

Ròu wánzi tāng

Meatball soup
Hey there, longtime no see! I'm posting my fist soup recipe, which is one of my favoites, Meatball soup! Since I have no cooking robot but I love the texture of the taiwanese style meat ball, I've made original chinese meatball but I've put taiwanese ingredients and more starch to have a more ''dought-like'' texture. You'll see, the spices add an intensive flavour to the meatballs and make them addictive!

Around 2 or 3 serving, considering it as a main dish.

Ingredients:

-1 pound of ground pork

-4-6 tbs potato starch (dpending how chewy you want them)

-1/2 ts baking powder

-1 ts ground black pepper

-1 ts sesame oil

-1 tbs dark soy sauce

-2 tbs sugar

-1 ts MSG (optional)

-1 tbs salt

-2 cloves of garlic chopped

-3 nappa cabbage leaves in strips

-1 can of sliced water chestnuts

-100 g rice vermicelli

-7-8 cup of water

Bowl season:

Light Soy Sauce

Black Pepper

Sesame Oil

Chili oil

Spring Onions

Mix your meat with starch, baking powder, black pepper, black soy sauce, sesame,oil, sugar, MSG, salt, and garlic.

Marinate your meat for 3 hours in the fridge.

Boil the water, when it start boil, make chicken balls one by one to put in the water.

Once the meatballs float to the top, add the cabbage, the water chestnuts, and boil for one minutes.

Add the noodles and cook 2 more minutes.

Put your favorites seasoning at your taste in your bowl, then pour the soup in.

Enjoy!

Vary: Add some cilantro 

           As bowl seasoning add a drop of fish sauce

           Add some chili pepper as bowl seasoning

Orange chicken陳皮雞

陳皮雞
Chénpí jī
Orange Chicken

The ''Orange chicken'' is a meal originated from the Hunan province, in Southern China. The meal include many tastes: salty, spicy, sweet, sour, and bitter which come from the orange peel. The meal is often deep fried and breaded, but I felt like not. Here is my version of the popular Orange chicken. Enjot my recipe!

Servings: 2

INGREDIENTS:

Marinade

-2 Chicken breast, in thin slices

-1 tbs light soy sauce

-1 tbs shaoxing wine

-1 1/2 tbs baking powder (optional, but usefull)

-2 tbs potato starch (Add after 40 minute marinating)

||||Mix all

-1 red bell pepper in cubes
-1/2 green bell pepper in cubes
-2-4 thai chilies, chopped (be carefull, they are pretty hot)
-1 ts crused sichuan pepper corn (optional, you can use black pepper
too)
-1/3 of the orange peel that is used for the sauce, in thin slices
-1 onion, in cubes
-2 cloves of garlic, chopped
-1 tbs chopped fresh ginger
-Sesame oil (Optional)
-Coking oil

Sauce
-1 ts dark soy sauce
-2 tbs light soy sauce
-Juice of an orange (you can add a bit of lemon if you want)
-1 ts shaoxing wine
-1 ts red chili oil (Optional, you can add a bit more thai chili inistead)
-1 1/2 ts potato starch
(give a good stir before adding it)

Fry the garlic, peppercorn, ginger, and orange peel in a wok or a pan.
When the garlic turns translucent, add the chicken. (If it turns dry, add a
bit of water).
When almost cooked, add the bell peppers, the onion, the chilies, and cook
until the meat is well cooked.
Add the sauce and stir until thickened. Add a very small drop of sesame
oil if you want.
Garnish of sesame seeds, or green onions and enjoy!