How to Make Chinese Eight Treasure Soup Asian Cooking Recipe Cuisine

China Eight Treasure Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

4 dried shiitake mushrooms

1 tbsp vegetable oil

1 tsp sesame oil

2 tsp finely chopped fresh ginger

1 tbsp finely chopped spring onion

2 oz Chinese ham, cut into thin strips

32 fl. oz. chicken stock

1 tbsp soy sauce

1 tbsp rice wine

8 oz chicken breast fillet

1 carrot, cut into 1/2 inch slices

12 small raw prawns, peeled and deveined

6 1/2 oz. firm tofu, cut into 1/4 inch cubes

3/4 oz sliced bamboo shoots

3 1/2 oz English spinach, chopped

2 spring onions, thinly sliced on the diagonal, extra

Directions:

Soak mushroom in 1/2 cup boiling water for 20 minutes. Squeeze dry and reserve the liquid.

Discard the woody stalks and cut caps into quarters.

Heat a wok over high heat. Add the oils and swirl to coat the side of the wok, then add the ginger, spring onion and ham. Cook for about 10 seconds before adding the stock, soy sauce, rice wine, soaking liquid and 1/2 tsp salt.

Bring to a boil, then add the chicken. Reduce the heat to low, cover with a lid and poach the chicken for 40 minutes. Remove the chicken from the stock and when cool enough to handle, shred the meat.


Return the stock to the boil, add the carrot and cook for 5 minutes. Add the prawns, tofu, bamboo shoots, spinach and chicken meat to the wok and cook over low heat for a further 5 minutes. Serve with extra spring onion.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!