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Yu Mi Geng (Corn Stew)
Yu Mi Geng (Corn Stew)
Yu mi geng is a Chinese-style corn soup. It is similar to egg drop soup, but with a lot more going on. The soup contain ground chicken, peas, and fresh corn cut off the cob (2 cups of frozen corn can be used if corn is out of season). At the end of the boil, the heat is turned off and eggs are beaten into the soup, helping to thicken and add an eggy creaminess. Garnish with sliced fried garlic.
Ingredients
- 1 tbsp vegetable oil
- 1/2 tsp ginger minced
- 2 green onions chopped
- 1/2 lb ground chicken
- 1 tbsp shaoxing cooking wine
- 1 tsp salt
- 4 cups chicken stock
- 2 ears corn kernels cut off the cob
- 1/4 cup peas
- 2 tbsp potato starch
- 1/4 cup cold water
- 3 large eggs beaten
Garnish
- fried garlic
Instructions
- Heat up cooking oil in a pot over medium high heat. Sauté the ginger and green onions for 1 minute. Add in the ground chicken and brown for 6 minutes.
- Season with salt. Pour in the cooking wine. Give it a stir.
- Pour in the chicken stock. Bring to a boil.
- Add in the corn and peas. Bring to a boil again.
- Make a slurry with the potato starch and water. Pour in the slurry and stir until the soup slightly thickens.
- Turn off the heat. Slowly pour in the beaten eggs while stirring the soup.
Peruvian Fried Rice
Peruvian Fried Rice
Peru has a huge Chinese influence in their cuisine. This fried rice is a great example of that. The preparation is very similar. The addition of red bell peppers and cumin give the rice it’s Peruvian flavors. If you happen to have leftover pollo a la brasa from the day before, chop up that chicken and use it in the rice. You can also use chopped up boneless skinless thighs. You can add them in the same time that you would add the cooked chicken; just make sure to cook all the way through before adding in the rice. This will take an additional 5 minutes.
Ingredients
- 2 cups leftover roast chicken chopped
- 4 large eggs beaten
- 2 1/2 cups day old white rice
- 1/2 medium onion diced
- 1 medium red bell pepper diced
- 2 garlic cloves minced
- 3 green onions chopped
- salt to taste
- 4 tbsp vegetable oil
Sauce
- 1/4 cup light soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp sugar
Instructions
- Mix the sauce ingredients together. Set aside.
- Heat up 1 tbsp of cooking oil in a large sauté pan or wok over high heat. Pour in the beaten eggs. Let set for 30 seconds.
- Scramble and cook for another minute. Set the eggs aside.
- Wipe the pan clean. Heat up 3 tbsp of cooking oil over high heat. Sauté the onions and bell peppers for 6-8 minutes until softened.
- Add in the chicken, garlic, and green onions. Sauté for 2 minutes.
- Add in the white rice. Break up all of the clumps. Fry for 2 minutes.
- Pour in the sauce, making sure that all of the rice is coated. Continue cooking for 2 more minutes.
- Turn off the heat. Stir in the scrambled eggs.
Pad Kra Pao (Holy Basil Stir Fry)
Pad Kra Pao (Holy Basil Stir Fry)
Chicken basil stir fry is one of the more popular Thai menu items that you wil find in this U.S. But in Thailand, pad kra pao, or holy basil stir fry is considered a street food. Here, you will get big chunks of chicken breast stir fried with Thai basil. The authentic version uses ground chicken and holy basil, which has a similar flavor to Italian basil. It is also topped with a fried egg, which makes this stir fry even better.
Equipment
- mortar and pestle
Ingredients
- 7 bird’s eye chilies
- 5 garlic cloves
- 1 mild red chili
- 2 tbsp vegetable oil
- 1/2 cup long beans cut into 2” pieces
- 1/4 medium onion
- 1 lb ground chicken
- 2 cups holy basil
- fried eggs
Sauce
- 2 tbsp water
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tsp fish sauce
- 2 tsp dark soy sauce
- 2 tsp sugar
Instructions
- Mix all of the sauce ingredients together. Set aside.
- In a mortar and pestle, pound the chilies and garlic into a paste.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the chili paste for 2 minutes.
- Add in the ground chicken, breaking up all of the clumps. Sauté for 4 minutes.
- Stir in the long beans and onions. Sauté for 4 minutes.
- Pour in the sauce. Cook for 2 more minutes.
- Take off the heat. Stir in the holy basil.
