Chinese Egg Drop Noodle Soup

It’s always fun to try out new recipes. But it’s more fun to do adjustments on a recipe you’ve never tried and make it your own, especially if you have absolutely know idea how it’s going to turn out.

So, let’s night, that’s what I did to an egg noodle recipe I found online. As is my usual approach, I had to make adjustments as some ingredients will make the dish expensive.

I made my adjustments and hoped for the best.

Chinese Egg Drop Noodle Soup (Original recipe here)

 

Ingredients:

2 chicken broth cubes, dissolved in 4 cups of hot water
1 cup water
1 teaspoon soy sauce
2 tablespoons grape juice
1 piece ginger, sliced thinly
2 cloves garlic
1 can Purefoods’ Sexy Chix (Hainanese flavor), drained
1 stalk Taiwan Pechay
4 rolls dried egg noodles
2 large eggs, lightly beaten
1 to 2 scallions, thinly sliced
1 1/2 teaspoons sesame oil

Directions:
1. Bring broth, water, grape juice, ginger, and garlic to a boil. Remove ginger and garlic.
2. Stir in chicken chunks. Simmer for 2 minutes.
3. Stir in noodles and simmer for 4 minutes. Stirring soup in a circular motion.
4. Add pechay. Simmer for 1 minute.
5. Add eggs and simmer for 1 minute.
6. Remove from heat. Stir in scallions and sesame oil.

Pan-grilled Chicken Fillet

It has been a while, and I do mean a while, since I last posted one of my kitchen adventures but that doesn’t mean I haven’t been doing my magic in it. 🙂

So, here’s what I made for dinner tonight.

Pan-grilled Chicken Fillet

This was inspired by a fish fillet Greek dish  I tried a while back. Click here to be directed to my previous post.

For anyone who would like to try my recipe, here it is:

 

Ingredients:

6pcs chicken thigh fillet
6 tbps Olive oil
2 pcs lemon, squeezed
8-10 cloves of garlic
Salt and pepper
Dried thyme
Dried rosemary
Dried basil leaves

1. Pound the chicken fillet to get a more uniform thickness to get an even cook.
2. Mix olive oil, lemon juice, and garlic in a container.
3. Mix salt, pepper, and the dried herbs in another container.
4. Rub herb mixture on chicken fillet and mix the rest of the rub with the oil mixture to make marinade.
5. Blend marinade well and pour over the chicken fillet.
6. Marinate and refrigerate chicken for at least an hour.
7. Grill on medium-heat for 8-10 minutes or until chicken is done.

 

I apologize for not giving exact measurements on the herbs as I kind of do those by feel, but I hope your chicken would turn out as delicious as mine.