Category: Cooking

Chicken Soup Recipe

The weather is finally cooling down here in Southern California, so it’s time for some chicken soup! Chicken soup is perfect when you’re feeling sick or if you just want something warm during the fall/winter months. What I love about making this recipe is that you can add how much vegetables you want. It’s a simple dish to make but still flavorful and comforting.

Ingredients (~4-5 servings):

2 cups of chopped celery
2 cups of chopped carrots
1 medium-sized onions, chopped
2-3 gloves of garlic (depends on the size of the garlic)
1 box/can of chicken broth (32 oz)
1-1 1/2 pound of boneless chicken thigh
1 tbs of cooking oil
1 tsp of salt and pepper
baby dill

Step 1: In a medium size pot on medium heat, add in cooking oil, garlic, and onion, and sauté for about 1-2 minutes. Add in 1 tsp of salt and pepper. And lastly, add in your carrots, celery, and potato and sauté it for 1-2 minute.

Step 2: Add in your vegetable broth and bring your soup to a boil before turning it down to medium-low heat.

Step 4: Place boneless chicken thigh into the soup and place a 3-4 stems of baby dill on top. Cover with a lid and let it simmer on medium-low for 20-30 minutes or until chicken is cook.

Step 5: Remove baby dill and place chicken onto a cutting board to cool. Once the chicken cools down a bit, shred the chicken into smaller bite-size pieces.

Step 6: Put the shredded chicken back into the soup and cook for another 10-15 minutes. Remember to remove any scum that comes up. Taste and add additional salt and pepper if needed.

Enjoy this soup with some egg noodles or pasta for a more filling meal. Hope you try this out!

– Cindy

French Earl Grey Milk Tea (Recipe)

Happy Sunday! The weather is so nice today is Southern California (70°F), so it’s a perfect day to relax and make a cup of French Earl Grey milk tea. Earl Grey tea is one of my favorite teas. It’s a tea blend traditionally made from black tea with the addition of oil of bergamot. Today, I’ll be using French Earl Grey (a blend with added rose petals) for my milk tea.

Continue reading “French Earl Grey Milk Tea (Recipe)”

Easy Wonton Noodle Soup (the non-traditional way)

Crafting a traditional hearty bowl of wonton noodle soup at home can take some time, so this is my version of wonton noodle soup – the non-traditional way. Today, I will be sharing a quick and easy wonton noodle soup recipe by using frozen wontons and dry Chinese noodles that you can find in your local Asian grocery store.

Note: To make a larger portion, simply double the amount of ingredients.

Ingredients (1 serving):

1 dry Chinese wheat noodles
3-4 pieces of frozen wontons (You can add more if you like)

Soup Broth Ingredients:

1 1/2 cup of hot water for soup
1/2 tsp of chicken stock powder
1/2 tsp of soy sauce
1/2 tsp of sesame
a pinch of salt
a pinch of pepper

Note: If you prefer not to use soup stock powder, you can also use any soup broth that you have. Ingredients:

1 1/2 cup broth of your choice
1 smashed garlic
1 slice of ginger
1/2 tsp of soy sauce
1/2 tsp of sesame oil 

Optional Toppings:

Chopped green onion (scallions)
Baby bok choy
Gai Lan

In a small pot boil some water for your noodles. While the water is coming to a boil, prepare the toppings – chopped green onions, and gai lan. Once boiled, add in the noodles and cook it according to the instruction on the package. The noodles I’m using are wheat noodles (see image below on the right).

Continue reading “Easy Wonton Noodle Soup (the non-traditional way)”

Easy Vegetable Soup Recipe

All I did last month was ate soup and watched anime because I caught the flu. I recovered, but in less than two weeks I caught a cold (unbelievable). After being sick for almost all of January, I’m happy to say that I’m finally better! So, in this post I’m sharing a very easy vegetable soup recipe that is healthy and delicious. What I like about this recipe is that you can customize it with whatever vegetables or soup broth you like. I like to stick with the basics – carrots, celery, onions, and tomatoes. It was my first time attempting a soup like this and it came out great!

The amount of vegetables you use is up to you. I like to add a lot. Continue reading “Easy Vegetable Soup Recipe”

My Comfort Food: Easy Tuna Mayonnaise Rice

After a long day of work, it’s easy to just buy take-out food on the way home. But knowing that I have a fridge full of food at home, my conscience tells keeps telling me, “don’t spend money on food.” When I got home, of course my sister, dog, and I are already acting like couch potatoes. Usually, we’re active, but we have days when we’re extremely lazy.

After skimming through a few cooking channels on YouTube, I came across a Tuna Mayonnaise Rice recipe and decided try it. Thankfully I had all the ingredients, and all I to do was cook rice.

Continue reading “My Comfort Food: Easy Tuna Mayonnaise Rice”

Another Sunday: Cooking & Eating

Sunday is a day where I like to relax and be lazy before the start of the work week. With the exception of grocery shopping, I don’t like going out too much on Sundays. It’s a day where I get to lounge around my apartment all day in my pajamas, cooking and spoiling my dog. I usually try to do all my errands, and catching up with friends on Saturday. Now that I’ve done all that, it’s time to relax.

Having to wake up Monday thru Friday at 6 am everyday can be exhausting. This past Saturday, I also woke up at 6 am because my dog’s grooming appointment was at 7 am – I don’t know why I chose that time. Today, I finally slept in until 9 am. I woke up with my stomach growling as well as a Maltese sleeping on my stomach haha. So, for breakfast I decided to make some eggs, sausages, rice, a small salad, and miso soup.

Continue reading “Another Sunday: Cooking & Eating”

Cooking Braised Pork Belly

One of my favorite Chinese dishes is braised pork belly. My mom used to make this quite often, but when my sister and I entered university, our mom no longer makes this dish – so it was up to my sister and I to learn how to make this ourselves. I’ve been cooking this for about a year or two now, and I am finally comfortable making this for my friends and family. How I make this dish is completely different from my mom’s. I would say my mom’s version is a lot more complicated. This is an easier way to cook braised pork belly, but it still taste great.

For this recipe, I’m sticking with the basics – soy sauce, sugar, water, and a little Shaoxing cooking wine.

Ingredients:

2 pounds of pork belly
1/2 tsp of salt
1/2 tsp of ground pepper
2 long green onion cut in half
1/2 an onion
3 slices of ginger
3 garlic gloves
1 cup of soy sauce
1 cup of water
1/2 or 1 cup of sugar (adjust to your liking)
1 tbsp of Shaoxing cooking wine

First, cut the pork belly into approximately 1-inch pieces. In a large pan, on medium-high heat, add in a little oil (just enough to coat the pan), and seasoned with salt and pepper. Fry the pork belly until it’s brown. Note: the pork belly does not need to be cooked thoroughly. Continue reading “Cooking Braised Pork Belly”

Quick & Easy Dumpling Soup

I decided to make a very quick and easy dumpling soup to bring to work for breakfast. I’ve been eating donuts and bananas for breakfast all week, and I’m tired of it. I didn’t grow up with eating fruits, cereal, yogurt etc. in the mornings. Instead, I ate rice porridge (Congee), Asian-style noodle soup, rice and fried eggs, or dim sum for breakfast. I made this for breakfast, but you can also make it for lunch. This literally took less than 5 minutes to make, and all you need is 5 ingredients. But if you have more time, you can always throw in some veggies to make it healthier.

Note: To make a larger portion, simply double the amount of ingredients.

Ingredients:

1 1/2 cup of water
3-4 pieces of frozen dumplings/gyoza/pot stickers
1/2 tsp of chicken stock powder
1/2 tsp of soy sauce
1/4 tsp sesame

In a small pot bring the water to a boil. Once boiled, add in the dumplings and cook it according to the instruction on the package – mine states 2-3 minutes. After 2 minutes, turn off the heat and add in the chicken stock powder, soy sauce, and sesame oil. Gently stir it a bit, and try not to break the dumplings. Carefully ladle the soup into a bowl (to not break the dumplings), and you’re done (This is optional, but you can add-in some chopped scallions/long green onion).

Since I was making this to bring to work, I like to cook it less than the instructed cooking time because the remainder of the heat will slowly continue to cook the dumplings. I then carefully transfer the soup into a wide leak-proof thermos to keep the soup hot until I get to work.

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– Cindy