How do you make a chinese steam boat recipe also how do i make the stock thanks?!
RECIPE INGREDIENTS
For Meats:
6 oz lean chicken fillets, thinly sliced
6 oz lean pork fillets, thinly sliced
6 oz lean beef fillets, thinly sliced
6 oz fresh uncooked shrimp or mussels, clams, oysters or scallops, cleaned as necessary
6 oz any lean white fish, thinly sliced
For Vegetables:
Green leafy vegetables, such as Chinese cabbage, Tianjin cabbage (wong buk), hearts of cabbage (choi sum), spinach or lettuce, washed, tough parts of stalk removed, and cut into 4-inch lengths
1/2 lb fresh white mushrooms, sliced
1 bunch scallions, cut into 2-inch lengths
1/4 lb cellophane noodles (fun si), soaked for 20 minutes in warm water, then cut into 6-inch lengths
For Soup:
3 quarts chicken stock
4 slices fresh ginger
2 scallions, cut into 1 1/2-inch lengths
Salt and pepper, to taste
RECIPE METHOD
FOR DIPPING SAUCES:
GINGER SOY: Combine 1/2 cup light soy sauce with 2 teaspoons minced ginger and a few drops of sesame oil.
CHINESE MUSTARD: Combine 1/2 cup light soy sauce with 2 oz English or French mustard. Add 2 teaspoons peanut oil and 1/2 teaspoon salt, then add 2 to 3 drops vinegar.
HOISIN SAUCE: Combine 1 teaspoon hoisin sauce (available at Chinese stores), 1 tablespoon tomato ketchup, 1/4 teaspoon vinegar, 1/2 teaspoon sugar and 1/2 teaspoon soy sauce.
PEANUT SAUCE: Mix 1/2 cup smooth peanut butter with 1 1/2 teaspoons dark soy sauce, 1 tablespoon water, 1/2 teaspoon minced garlic and 1 teaspoon tomato sauce
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MORE ELABORATE WAY TO MAKE SOUP BASE:
Boil for an hour or more the followings:
3 liter water
Chicken bones and dried anchovies
1 clove garlic
1 head Chinese white, long cabbage
Carrots/corns or any hardy vegetables to provide sweetness
Answers: CANTONESE Steam Boat
RECIPE INGREDIENTS
For Meats:
6 oz lean chicken fillets, thinly sliced
6 oz lean pork fillets, thinly sliced
6 oz lean beef fillets, thinly sliced
6 oz fresh uncooked shrimp or mussels, clams, oysters or scallops, cleaned as necessary
6 oz any lean white fish, thinly sliced
For Vegetables:
Green leafy vegetables, such as Chinese cabbage, Tianjin cabbage (wong buk), hearts of cabbage (choi sum), spinach or lettuce, washed, tough parts of stalk removed, and cut into 4-inch lengths
1/2 lb fresh white mushrooms, sliced
1 bunch scallions, cut into 2-inch lengths
1/4 lb cellophane noodles (fun si), soaked for 20 minutes in warm water, then cut into 6-inch lengths
For Soup:
3 quarts chicken stock
4 slices fresh ginger
2 scallions, cut into 1 1/2-inch lengths
Salt and pepper, to taste
RECIPE METHOD
FOR DIPPING SAUCES:
GINGER SOY: Combine 1/2 cup light soy sauce with 2 teaspoons minced ginger and a few drops of sesame oil.
CHINESE MUSTARD: Combine 1/2 cup light soy sauce with 2 oz English or French mustard. Add 2 teaspoons peanut oil and 1/2 teaspoon salt, then add 2 to 3 drops vinegar.
HOISIN SAUCE: Combine 1 teaspoon hoisin sauce (available at Chinese stores), 1 tablespoon tomato ketchup, 1/4 teaspoon vinegar, 1/2 teaspoon sugar and 1/2 teaspoon soy sauce.
PEANUT SAUCE: Mix 1/2 cup smooth peanut butter with 1 1/2 teaspoons dark soy sauce, 1 tablespoon water, 1/2 teaspoon minced garlic and 1 teaspoon tomato sauce
______________________________________...
MORE ELABORATE WAY TO MAKE SOUP BASE:
Boil for an hour or more the followings:
3 liter water
Chicken bones and dried anchovies
1 clove garlic
1 head Chinese white, long cabbage
Carrots/corns or any hardy vegetables to provide sweetness
A good chicken stock (in cartons or cans) will do for starters.
Arrange on plates or trays: soft tofu cubes, lettuce leaves, raw unshucked clams and mussels, paper-thin slices of beef, pork loin and chicken fillet, shelled shrimp, thin slices of carrots and daikon, 1-inch slices of bokchoy, soaked cellophane noodles, raw egg.
Make different kinds of sauces, or buy bottled ones. Make sure there's chili oil or chili sauce for those who want their steam boat spicy.
When the stock is boiling, diners dip their ingredients in the pot. The last is the raw egg, which some people prefer to use in their dip instead of in the soup.
Chinese Steamboat
Ingredients
3 10-oz (284-mL) cans fat-free, low-salt chicken broth
2 large carrots, sliced
1 medium onion, sliced
1/2 lb (225 g) boneless, skinless chicken breast
1 1/2 tsp (7 mL) sesame oil
4 medium shrimp
1/4 lb (115 g) fresh Chinese noodles
1/4 lb (115 g) Chinese OR Napa cabbage, sliced
1/4 lb (115 g) mushrooms, quartered
For the seasoning sauce:
6 tbsp (90 mL) low-sodium soy sauce
2 tsp (10 mL) brown sugar
3 scallions, sliced
1-inch piece fresh ginger, chopped
Directions
Place broth in a large saucepan with carrots and onions.
Bring to a boil and cook for 10 minutes.
Meanwhile, remove any fat from chicken and cut into strips.
Place in a bowl and mix with sesame oil.
Peel and devein shrimp, if not bought already prepared; slice almost in half lengthwise and spread open.
Add noodles and vegetables to broth. Cook for 3 to 4 minutes. Add chicken and cook for 3 minutes. Add shrimp and cook for 1 minute.
While the noodles are cooking, mix sauce ingredients in a bowl.
Divide the soup between 2 large soup bowls and serve at once, adding the seasoning sauce at the table.
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Chicken Stock
3 pounds chicken backs and necks
3 quarts of cold water
4 celery stalks, chopped
6 carrots, sliced thick, no need to peel
2 yellow onions, peeled and quartered
8 black peppercorns
Add all the ingredients to a pot. Bring to a simmer. Froth will form on the top when it first starts to simmer. Skim this froth and discard. Continue to simmer for 2 hours. Strain out the non liquid ingredients and that's it.
Beef Stock
5 pounds bare beef bones, cut into 2 inch pieces
1 bunch of carrots, sliced thick and unpeeled
1 bunch of celery, coarsely chopped
3 yellow onions, unpeeled and quartered
Start this recipe early in the day. Its easy but it must stay on the stove for a long time. Thus I usually make a whole bunch at once. As a guideline, 1 pound of bones will yield 1 quart of stock. Adjust the amount of vegetables according to how much bone you are using.
Most butcher chops sell bare rendering bones. These are the bones they remove from many of the cuts of meat they sell. Since they have no meat, they should be very cheap. And the butcher will usually cut them into 2 inch pieces at no charge. Most supermarkets also sell something called soup bones. These usually have some meat attached to them and are more expensive. Bare bones are better and cheaper.
Roast the bones uncovered in 400 degree oven for about 2 hours. They should be a toasty brown, not black. Place the bones in a large soup pot, add the vegetables, and 5 quarts of water. Bring to a simmer and cook for 12 hours. Yes twelve, that was not a typo. Add water occasionally to keep the soup at the same initial water level. Strain out all the non liquid ingredients.
Place the stock in the refrigerator overnight and the fat will float to the top. For a very low fat stock discard this layer. IMPORTANT: If you plan to freeze the stock you may discard the fat and then freeze. If you plan to keep it in the refrigerator and use the stock within a few days DO NOT remove the fat layer. You may remove the fat prior to actually using, but keeping the fat layer on while in the refrigerator will actually seal in the flavor and allow it to keep fresh for a few days.
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For the various ingredients you just use what you fancy, no restriction. Suggest to have a good mix of meats, seafood, veggies, prepared fish & meat balls, noodles, dried seaweed, liver for those who like it. Meats & seafood should be sliced fairly thinly, ensure it's fresh & usually no marinading required. Don't overcook things like beef & fish slices. Towards the end, noodles can be added & beaten egg swirled through for a rich satisfying end to the meal.
The stock is the most important part and suggest to prepare lots due to need to top up the stock. With the process of cooking all the stuff, the stock will become richer as you go along and more delicious. You can always take a shortcut of using canned broth or stock cubes but it doesn't come at all close and those commercial stuff has way too much sodium & preservatives.
Steamboat Stock:
500g pork bones
500g chicken bones
40g dried scallops, pre-soaked in hot water for a few hours
20 cups water
3 tsp salt
2 tsp sugar
- Boil large pot of water to blanch the bones for 2 mins and drain. Rinse bones to remove scum.
- Boil the 20 cups water, add bones & scallops and boil for 3-4 hours. Add salt & sugar to taste.
- Note: you can also add some pre-soaked soya beans, groundnuts or dried anchovies for added flavor & depth. Different Chinese families would have their own preferences & 'secret' family recipe.
- Note: you can make a separate spicy stock like Thai tom yam for those who like some heat. The sourness is also an appetite booster. The ultimate spicy steamboat stock is 'ma la tang' which numbs the tongue & warms more than the cockles of your heart.
The steamboat meal is to be enjoyed slowly over several hours, no need to rush. This is an ethnic food that has belonged to the 'slow food movement' for ages. People can digest their 1st round & come back for seconds & thirds. A great meal for family gatherings that is very light and healthy.