Tag: chinese

SILKIE CHICKEN CORDYCEPS FISH MAW CONCH SOUP 蟲草花花膠响螺煲烏雞湯

SILKIE CHICKEN CORDYCEPS FISH MAW CONCH SOUP 蟲草花花膠响螺煲烏雞湯

Here’s how to stay warm during the Winter! Silkie Chicken Cordyceps Soup with Fish Maw and Conch 蟲草花花膠响螺煲烏雞湯 is the ultimate nourishing bowl to boost your immune system. Say goodbye to cold hands and feet! Silkie Chicken Cordyceps Fish Maw and Conch Soup 蟲草花花膠响螺煲烏雞湯 is…

MONEY BAG DUMPLINGS 年菜平安金福袋

MONEY BAG DUMPLINGS 年菜平安金福袋

This post is sponsored by Hudson’s Bay Company and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen! When it comes to Chinese New Year dishes, there is no shortage of auspicious…

SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

Make this Sichuan Mala Mouth Water Chicken 四川麻辣口水雞 just like Chinese restaurants, but better! This addictive (literal translated) saliva chicken is mouthwatering, juicy, spicy, sweet and savoury!

SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

I love the lingering mala spiciness from my special homemade Fragrant Peppercorn Oil 萬用香料油秘方: the fragrant aromatics and red chilli oil pairs wonderfully with the chilled, tender, juicy chicken.

SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

Which Cut of Chicken Should You Use?

When choosing what chicken to use, some traditional Chinese recipes use whole chickens – chop them up once they are cooked and serve them bone-in and skin-on.

If you do not want to prepare a whole chicken, you can opt for bone-in, skin-on thighs. Chicken thighs could be more convenient if you are in a hurry or just cooking for a small family. Just remove the bones once the chicken is cooked and then slice thinly into pieces.

I prefer to use whole chickens and make extra for leftovers. The flavours are robust and develop better overnight.

SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

How To Prepare the Chicken

Clean the chicken and remove inners. Pat dry and rub some salt all over the chicken inside and out. Let air dry for a 5 to 10 minutes.

Some people like to cook the chicken by submerging the chicken in boiling hot water for 20 minutes with green scallions and ginger, like cooking a Hainanese Chicken.

I prefer to steam in my steam convection oven for 30 minutes.

Remove the chicken from the oven after it is steam cooked. Rest and let the chicken cool completely. Slice the chicken and place it on your serving plate.

chicken fat and chicken essence

After removing the chicken, pour our liquid from the chicken fat and chicken essence into a small bowl. Wrap with saran wrap and store in the refrigerator.

After being chilled, the chicken fat will separate from the chicken essence. Remove and discard the chicken fat. You can add a tablespoon of chicken essence to your daily cooking to enhance the flavour!

homemade Fragrant Peppercorn Oil 萬用香料油秘方
How To Make Mala Chili Oil Soy Sauce

How To Make Mala Chili Oil Soy Sauce

While the chicken is cooking, you can prepare the sauce.

One of the key ingredients in this dish is the homemade Fragrant Peppercorn Oil 萬用香料油秘方. The spices, aromatics and lingering mala spiciness of this oil go beautifully with red chili oil.

In a sauce bowl, add Fragrant Peppercorn Oil, red chili oil, finely chopped garlic, steamed fish soy sauce, black vinegar and sugar. Mix well.

I like using sweet soy sauce like soy sauce for steamed fish.

Depending on how spicy your preference is, you can also add bird’s eye chili or more red chili oil. However, I do not suggest making the Sichuan Mala Mouth Water Chicken too spicy because it will overpower the chicken’s delicious natural flavours.

Final Step

Pour the Mala Chili Oil Soy Sauce over the sliced chicken as much as you want.

Let the chicken chill and marinate in the refrigerator at least 20 minutes until you are ready to serve it. The flavours develop better over time.

口水雞是一道我蠻喜歡的四川傳統名菜!它集麻辣鮮香嫩爽於一身!

加上永達農場加美雞真的很有「雞」的味道⋯⋯

萬用香料油秘方!燒菜必須加一茶匙!

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SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

  • Author:Nancy
  • Prep Time:10 mins
  • Cook Time:30 mins
  • Total Time:40 minutes
  • Yield:1 chicken 1x
  • Category:main dishes, entree
  • Method:Steam
  • Cuisine:Chinese

Description

Make this Sichuan Mala Mouth Water Chicken 四川麻辣口水雞 just like Chinese restaurants, but better! This addictive (literal translated) saliva chicken is mouthwatering, juicy, spicy, sweet and savoury! I love the lingering mala spiciness from my special homemade Fragrant Peppercorn Oil 萬用香料油秘方: the fragrant aromatics and red chilli oil pairs wonderfully with the chilled, tender, juicy chicken.


Ingredients

Scale
  • 1 whole chicken
  • 3 tbspsalt
  • 1 bunch green scallion, julienne
  • 4 slices ginger, julienne

Mala Chili Oil Soy Sauce

 


Instructions

  1. Wash and clean the whole chicken.
  2. Pat dry or air dry.
  3. Rub salt all over the chicken.
  4. Stuff the chicken with green scallions and ginger.
  5. Set steam convection oven at 400F and steam the chicken for 30 minutes.
  6. Remove the chicken from the oven after it is steam cooked. Rest and let the chicken cool completely. Slice the chicken and place it on your serving plate.

 

While the chicken is cooking, you can prepare the sauce.

  1. In a sauce bowl, add Fragrant Peppercorn Oil, red chili oil, finely chopped garlic, steamed fish soy sauce, black vinegar and sugar. Mix well.
  2. Pour the Mala Chili Oil Soy Sauce over the sliced chicken as much as you want.
  3. Let the chicken chill and marinate in the refrigerator at least 20 minutes until you are ready to serve it. The flavours develop better over time.
  4. Serve and enjoy!


Notes

  1. Depending on how spicy your preference is, you can also add bird’s eye chili or more red chili oil. However, I do not suggest making the Sichuan Mala Mouth Water Chicken too spicy because it will overpower the chicken’s delicious natural flavours.
  2. After the chicken is cooked, opt to remove the neck and head and bottom.

Keywords: Fragrant Peppercorn Oil, 萬用香料油秘方, Sichuan Recipes, Mala Mouth Water Chicken, 四川麻辣口水雞, 四川麻辣, 口水雞, Chinese, Recipes, Chicken

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PIN THE ABOVE IMAGE TO YOUR CHINESE FOOD RECIPE BOARD TO BOOKMARK THIS PAGE. WE ARE SO EXCITED TO SHARE OUR RECIPES WITH YOU!

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BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩

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DOUBLE-STEAMED SNOW PEAR WITH FRITILLARIA BULB RECIPE | 川貝燉雪梨

PIG TROTTER with BLACK VINEGAR & GINGER 豬腳薑醋

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FRAGRANT PEPPERCORN OIL 萬用香料油秘方

FRAGRANT PEPPERCORN OIL 萬用香料油秘方

Make this Fragrant Peppercorn Oil 萬用香料油秘方 to elevate all your spicy dishes! All it takes are spices, aromatics and oil. Easy to make and can be stored in the refrigerator. Homemade chilli oil is convenient to use, and a few drops can add depth to…

HAWTHORN GOJI BERRY DIGESTION TEA 山楂杞子茶

HAWTHORN GOJI BERRY DIGESTION TEA 山楂杞子茶

Hawthorn Goji Berry Tea 山楂杞子茶 is excellent for several reasons. This tea is perfect when you have overeaten. It quickly improves digestion when you feel bloated with food stagnation. The sweet and tangy tart berries are well balanced and delicious drunk hot or cold! I…

INSTANT POT BRAISED CHINESE MUSHROOM 髮菜炆冬菇食譜

INSTANT POT BRAISED CHINESE MUSHROOM 髮菜炆冬菇食譜

In preparation for the upcoming Chinese Lunar New Year, I made this festive recipe Instant Pot Braised Chinese Mushroom 髮菜炆冬菇食譜. It takes just 20 minutes in the pressure cooker. Serve this on tops of your favourite seasonal green Chinese vegetables like Shanghai Bok Choy, Lettuce or Choy Sum.

INSTANT POT BRAISED CHINESE MUSHROOM 髮菜炆冬菇食譜

Dried Chinese Mushrooms are excellent choices for main dishes during the Chinese Lunar New Year. Shiitake Mushrooms has an intense umami profile that is savoury and woody.

This vegetable dish comes together effortlessly. The radiant colours plays are auspicious to Chinese culture. Braised Chinese mushroom 蠔油燜冬菇 is a traditional Chinese cuisine that can be served during banquets and also serves as the everyday dish at home. They enhances the flavour of soups, stir-fries, dumplings and other braised dishes.

How To Prepare Dried Chinese Mushrooms

How To Prepare Dried Chinese Mushrooms

  • Shiitake mushrooms need rehydrating to become plump and remove dirt particles.
  • Rinse and wash the dried Chinese mushrooms with cold water
  • Place the dried mushrooms in a bowl with cold or room temperature water and cover with saran plastic wrap or a small plate.
  • Soak the Chinese dried mushrooms overnight for best results. If you are in a hurry, soak at least for 30 minutes. Depending on the mushroom caps’ thickness, a quick soak may not be enough to fully resuscitate it.
  • After soaking the dried mushrooms, reserve the soaking mushroom liquid for later.
  • Remove mushroom stems, reserve for later use in cooking. It is full of flavour and great to enhance the flavours of your dish.

It is not ideal for soaking the dried mushrooms in hot water because hot water will affect the mushroom’s flavour. Using hot water will not speed up the process either. It is best to use cold water or room temperature water to help the mushroom retain all the flavour.

What to Do With The Leftover Soaked Mushroom Liquid

What to Do With The Leftover Soaked Mushroom Liquid

The liquid from soaking the dried mushrooms can be used to enhance the flavours of soup, braised dishes, etc.

It is essential to filter the liquid thru a fine mesh sift or cheesecloth. I recommend using both. Wrap the fine mesh sift with a piece of cheesecloth and then filter the mushroom water thru.

How To Braised Dried Chinese Mushrooms

There are many ways to cook Chinese Dried Shiitake Mushrooms. The braising method is straightforward retains its natural flavours.

This dish is traditionally simmered in a wok. I am going to show you how to braise Chinese mushrooms in an Instant Pot.

  • Wash and rinse Dried Chinese Mushrooms
  • Soak dried Chinese mushrooms overnight
  • After soaking the mushrooms, remove from water. Do not discard water.
  • Drain soaked mushroom water thru a cheese cloth to remove impurities. Reserve soaked mushroom water for later.
  • Stir fry ginger and garlic in Instant Pot (saute mode) for a few minutes.
  • Add previously soaked Chinese Mushrooms, 1 cup mushroom water, sesame oil, oyster sauce, light soy sauce, and rock sugar.
  • Close lid and set to 20 minutes at high pressure and naturally release the pressure.

While waiting for the mushrooms;

  • Place the black moss in a bowl, fill it with water and add a drizzle of oil to remove impurities.
  • Rinse abs discard water.
  • Boil some water in a pot, add in the black moss to quick blanch. Remove and reserve for later.
  • Boil some water in a pot. Then, add salt and vegetable oil into the water. 
  • Blanch bok choy, then quickly remove. (Remember don’t over cook.)

After the mushrooms have finished cooking in the Instant Pot, set to sauté mode.

  1. Add in a slurry of corn starch to thicken the sauce.
  2. Place previously cooked black moss with the mushrooms (adding small sections at a time). Mix well.
  3. Scoop the mushrooms and black moss onto the plate of veggies.
  4. Serve and enjoy!

Another great appetizer for Chinese Lunar New Year is this refreshing cold appetizer: Hokkigai Arctic Surf Clams with Ginger and Scallion Cold Appetizer 薑蔥北極貝冷盤 with a Spicy Soy Dipping Sauce 辣椒豉油 ! It is beautiful, celebratory vibrant and easy to make.

DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSS

 Instant Pot Braised Chinese Mushroom 髮菜炆冬菇食譜
 Instant Pot Braised Chinese Mushroom 髮菜炆冬菇食譜
 Instant Pot Braised Chinese Mushroom 髮菜炆冬菇食譜

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In preparation for the upcoming Chinese Lunar New Year, I made this festive recipe Instant Pot Braised Chinese Mushroom 髮菜炆冬菇食譜. It takes just 20 minutes in the pressure cooker. Serve this on tops of your favourite seasonal green Chinese vegetables like Shanghai Bok Choy, Lettuce or Choy Sum. #chinesenewyear #lunarnewyear #mushroomrecipes #chinesemushroomrecipes #shiitakemushroomrecipes #chinesenewyearreuniondinner #veganrecipes #chineserecipes #chinesefood #chinesecuisine #instanomss #vegetablerecipes #instantpotrecipes #pressurecookerrecipes

INSTANT POT BRAISED CHINESE MUSHROOM 髮菜炆冬菇食譜

  • Author:Nancy
  • Prep Time:15 mins
  • Cook Time:30 mins
  • Total Time:45 minutes
  • Yield:4 servings 1x
  • Category:main dishes, entree
  • Method:Instant Pot
  • Cuisine:Chinese
  • Diet:Vegan

Description

In preparation for the upcoming Chinese Lunar New Year, I made this festive recipe Instant Pot Braised Chinese Mushroom 髮菜炆冬菇食譜. It takes just 20 minutes in the pressure cooker. Serve this on tops of your favourite seasonal green Chinese vegetables like Shanghai Bok Choy, Lettuce or Choy Sum.

 


Ingredients

Scale
  • Dried Chinese Mushroom 冬菇 12隻
  • Bok Choy 白菜 適量
  • 1 tbsp Rock Sugar 冰糖
  • 3 tbsp Oyster Sauce 蠔油 (sub for Vegetarian Oyster Sauce for Vegan option)
  • 1 tbsp Light Soy Sauce 生抽
  • 1 tsp Sesame Oil 麻油 少許
  • 2 tsp Corn Starch 生粉 適量
  • 50 g Black Moss 髮菜
  • 1 C Soaked Mushroom Water 冬菇水 適量
  • 3 slicesGinger 薑 適量
  • 4 cloves Garlic 4粒
  • 3 tbsp Vegetable Oil 油 少許

Instructions

  1. Wash and rinse Dried Chinese Mushrooms
  2. Soak dried Chinese mushrooms overnight
  3. After soaking the mushrooms, remove from water. Do not discard water.
  4. Drain soaked mushroom water thru a cheese cloth to remove impurities. Reserve soaked mushroom water for later.
  5. Stir fry ginger and garlic in Instant Pot (saute mode) for a few minutes.
  6. Add previously soaked Chinese Mushrooms, 1 cup mushroom water, oyster sauce, sesame oil, light soy sauce, rock sugar.
  7. Close lid and set to 20 minutes at high pressure and naturally release the pressure.

 

While waiting for the mushrooms;

 

  1. Place the black moss in a bowl, fill it with water and add a drizzle of oil to remove impurities.
  2. Rinse abs discard water.
  3. Boil some water in a pot, add in the black moss to quick blanch. Remove and reserve for later.
  4. Boil some water in a pot. Then, add salt and vegetable oil into the water.
  5. Blanch Bok Choy, then quickly remove and plate. (Remember don’t over cook.)

 

After the mushrooms have finished cooking in the Instant Pot, set to sauté mode.

  1. Add in a slurry of corn starch to thicken the sauce.
  2. Place previously cooked black moss with the mushrooms (adding small sections at a time). Mix well.
  3. Scoop the mushrooms and black moss onto the plate of veggies.
  4. Serve and enjoy!

 

 



Notes

Black Moss can be purchased at most Chinese herbal stores.

Keywords: Chinese Lunar New Year, Instant Pot Recipes, Braised Chinese Mushroom, 髮菜炆冬菇, 食譜, pressure cooker, Black Moss, Shiitake Mushrooms, Bok Choy, Lettuce

Recipe Card powered byTasty Recipes

In preparation for the upcoming Chinese Lunar New Year, I made this festive recipe Instant Pot Braised Chinese Mushroom 髮菜炆冬菇食譜. It takes just 20 minutes in the pressure cooker. Serve this on tops of your favourite seasonal green Chinese vegetables like Shanghai Bok Choy, Lettuce or Choy Sum. #chinesenewyear #lunarnewyear #mushroomrecipes #chinesemushroomrecipes #shiitakemushroomrecipes #chinesenewyearreuniondinner #veganrecipes #chineserecipes #chinesefood #chinesecuisine #instanomss#vegetablerecipes #instantpotrecipes #pressurecookerrecipes

PIN THE ABOVE IMAGE TO YOUR CHINESE FOOD RECIPE BOARD TO BOOKMARK THIS PAGE. WE ARE SO EXCITED TO SHARE OUR RECIPES WITH YOU!

MORE CHINESE RECIPES: 

NOURISHING SQUAB SOUP 桂圆枸杞蓮子淮山炖乳鸽汤

BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩

Stir Fry Okra with Black Fungus 秋葵炒雲耳

Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯

DOUBLE-STEAMED SNOW PEAR WITH FRITILLARIA BULB RECIPE | 川貝燉雪梨

Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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HOKKIGAI ARCTIC SURF CLAMS WITH GINGER AND SCALLIONS COLD APPETIZER 薑蔥北極貝冷盤食譜

HOKKIGAI ARCTIC SURF CLAMS WITH GINGER AND SCALLIONS COLD APPETIZER 薑蔥北極貝冷盤食譜

This post is sponsored by Clearwater.ca and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen! In preparation for the upcoming Chinese Lunar New Year, I prepared a refreshing cold appetizer recipe.…

VEGAN PLANT-BASED DUMPLINGS

VEGAN PLANT-BASED DUMPLINGS

I love dumplings! I can eat dumplings for breakfast, lunch, dinner or as a snack! There are so many variations to making the dumpling fillings – pork, chicken, prawns, mushrooms, you name it! Today, I used Impossible Foods plant-based burger patty for a healthier Vegan,…

Szechuan Vegan Mapo Tofu 麻婆豆腐

Szechuan Vegan Mapo Tofu 麻婆豆腐

Szechuan VeganMapo Tofu 麻婆豆腐 – meet this classic and innovative modern take on this Chinese dish. It has a nice firm bite that goes really well with the creamy softness of tofu with extra lip-tingling heat from Szechuan peppercorns!

Szechuan Mapo Tofu 麻婆豆腐

Call it Vegan Mapo Tofu 2.0. After our Not So Spicy Mapo Tofu recipe shared not too long ago made with mushrooms, I decided to make this classic home-cooked Chinese Cantonese dish with plant-based burger patties. I used Impossible Foods plant-based patty for a healthier vegetarian mapo tofu version. Quick, easy recipe in 15 minutes Chinese recipe!

If you feel like you need an extra dose of veggies, add some diced carrots. Make sure to cook it thoroughly until softened. The worst thing is biting into mapo tofu with hard crunchy pieces.

The amount of heat you want in this dish is entirely up to you! Sichuan peppercorns are very spicy with a long lingering burn. And the black bean sauce with garlic is very salty. It is important to start with a little, taste, and adjust to your preference. Always taste throughout making this recipe.

If it is too bland, add more black bean sauce. Personally I like adding another tablespoon of sichuan peppercorn, but it is your mapo tofu, not mine.

Szechuan Mapo Tofu 麻婆豆腐
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Vegan Szechuan Mapo Tofu 麻婆豆腐 is a classic home cooked Chinese Cantonese dish. I used Impossible Foods plant based patty for a healthier vegetarian mapo tofu version. Quick easy recipe in 15 minutes Chinese recipe! #Veganrecipes #MapoTofu #麻婆豆腐 #chineserecipes #cantoneserecipes #instanomss #szechuanfood #chinesefood #easychinese

Szechuan Mapo Tofu 麻婆豆腐

  • Author:Nancy
  • Prep Time:5
  • Cook Time:10
  • Total Time:15 minutes
  • Yield:24 servings 1x
  • Category:main dishes, entree
  • Method:stir fry
  • Cuisine:Chinese
  • Diet:Vegan

Description

Szechuan Vegan Mapo Tofu 麻婆豆腐 – meet this classic and innovative modern take on this Chinese dish. It has a nice firm bite that goes really well with the creamy softness of tofu with extra lip-tingling heat from Szechuan peppercorns!

Call this Mapo Tofu 2.0. After our Not So Spicy Mapo Tofu recipe shared not too long ago made with mushrooms, I decided to make this classic home-cooked Chinese Cantonese dish with plant-based burger patties. I used Impossible Foods plant-based patty for a healthier vegetarian mapo tofu version. Quick, easy recipe in 15 minutes Chinese recipe!


Ingredients

Scale
  • 200g Impossible Burger (plant-based meat alternative)
  • 400g Firm Tofu, cubed (or silken tofu if you prefer)
  • 2 tbsp vegetable oil
  • 1 tbsplight soy sauce
  • 1 tbsp dark soy sauce
  • 1/2 tbspblack bean sauce with garlic
  • 1 tbsp Szechuan peppercorn, more if you prefer spicier
  • 3 tablespoon ginger, grated
  • 6 cloves garlic, minced
  • 1.5 teaspooncorn starch
  • 2 cupsvegetable broth
  • 1 stalk of green onions, finely chopped for garnish
  • drizzle of XO chili oil to taste
  • 1/2 small carrot, diced (optional)
  • white jasmine rice for serving

 


Instructions

  1. In a heavy bottomed non-stick Wok or Cast Iron, heat oil over medium high heat. Let the oil simmer, not smoke.
  2. Sautee garlic, ginger and onions, stir for 30 seconds.
  3. Break apart Impossible Burger into the pan. Stir until golden browned and fragrant, about 5 mins. Remove from pan and set aside.
  4. In the same heavy bottomed non-stick Wok or Cast Iron over medium high heat, stir together light soy sauce, dark soy sauce, black bean sauce with garlic, Szechuan peppercorns, and 2 cups of vegetable broth and bring to a simmer. Add in carrots and cook for 3 minutes or until carrots are soft.
  5. In a separate small bowl, dissolve 1.5 teaspoons of corn starch into cold water, add this mixture into your pot, and stir evenly. Add more if you prefer your mapo tofu thicker.
  6. Add your previously cooked Impossible Burger and tofu and sesame oil and stir gently.
  7. Add
  8. Adjust your spice preference. If you do not find it spicy enough, add a little bit more Szechuan peppercorns.
  9. Garnish with finely chopped green onions.
  10. Serve and enjoy over jasmine white rice!


Keywords: vegan mapo tofu, szechuan peppercorns, sichuan mapo tofu, impossible burger, plant based chinese recipes, vegan chinese food, 麻婆豆腐

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DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSS

Szechuan Vegan Mapo Tofu 麻婆豆腐 is a classic home cooked Chinese Cantonese dish. I used Impossible Foods plant based patty for a healthier vegetarian mapo tofu version. Quick easy recipe in 15 minutes Chinese recipe! #Veganrecipes #MapoTofu #麻婆豆腐 #chineserecipes #cantoneserecipes #instanomss #szechuanfood #chinesefood #easychinese

PIN THE ABOVE IMAGE TO YOUR CHINESE FOOD RECIPE BOARD TO BOOKMARK THIS PAGE. WE ARE SO EXCITED TO SHARE OUR RECIPES WITH YOU!

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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THE BEST BLACK VINEGAR PIG TROTTER AND GINGER RECIPE 豬腳薑醋 | CHINESE PIG FEET POSTPARTUM RECIPE

THE BEST BLACK VINEGAR PIG TROTTER AND GINGER RECIPE 豬腳薑醋 | CHINESE PIG FEET POSTPARTUM RECIPE

A must-have postpartum dish for new moms and a wonderful winter dish to boost the immune, improve Qi, replenish and warm the blood, expel cold and dampness, and restore vitality to the body! Chinese Pig Trotter with Black Vinegar and Ginger 豬腳薑醋 is recommended for…

THE BEST CRISPY TAIWANESE FRIED TURKEY 鹹酥火雞

THE BEST CRISPY TAIWANESE FRIED TURKEY 鹹酥火雞

Feast on this super crunchy, crispy, and addictive savoury snack! Enjoy this air-fried crispy Taiwanese Popcorn Turkey. It will be your best friend tonight! This post is sponsored by the Turkey Farmers of Canada. All views and opinions are my own. Thank you for supporting the…

APPLE SNOW PEAR SOUP 蘋果雪梨無花果瘦肉湯

APPLE SNOW PEAR SOUP 蘋果雪梨無花果瘦肉湯

Autumn season, a drop in temperature and drier air calls for nourishing soup for the lungs. Apple and Snow Pear Soup 蘋果雪梨無花果瘦肉湯 is super quick and easy to make and is suitable for all ages! My toddler even drinks two bowls worth! 100% nutritious. Zero fillers! The sweet tastes come from apples, snow pears and dried figs!

Naturally, our skin becomes driers, and lips get chapped. Although topical skincare is essential, it is more important to nourish and moisturize from within.

Autumn season, a drop in temperature and drier air calls for nourishing soup for the lungs. Apple and Snow Pear Soup 蘋果雪梨無花果瘦肉湯 is super quick and easy to make and is suitable for all ages! My toddler even drinks two bowls worth! 100% nutritious. Zero fillers! The sweet tastes come from apples, snow pears and dried figs!Naturally, our skin becomes driers, and lips get chapped. Although topical skincare is essential, it is more important to nourish and moisturize from within.#APPLES #SNOWPEARS #AUTUMNSOUP #SOUPWEATHER #EASYSOUPRECIPES #CHINESERECIPES #CHINESESOUPS #秋冬進補 #潤肺 #清熱 #雪梨 #蘋果 #百合 #蓮子 #南北杏 #eatseasonally #fallharvest #soupweather #instanomss
Autumn season, a drop in temperature and drier air calls for nourishing soup for the lungs. Apple and Snow Pear Soup 蘋果雪梨無花果瘦肉湯 is super quick and easy to make and is suitable for all ages! My toddler even drinks two bowls worth! 100% nutritious. Zero fillers! The sweet tastes come from apples, snow pears and dried figs!Naturally, our skin becomes driers, and lips get chapped. Although topical skincare is essential, it is more important to nourish and moisturize from within.#APPLES #SNOWPEARS #AUTUMNSOUP #SOUPWEATHER #EASYSOUPRECIPES #CHINESERECIPES #CHINESESOUPS #秋冬進補 #潤肺 #清熱 #雪梨 #蘋果 #百合 #蓮子 #南北杏 #eatseasonally #fallharvest #soupweather #instanomss

HEALTH BENEFITS OF CHINESE HERBS

蘋果 Apples – Thirst quenching and moisturizes the lungs. Apples reduce heat and strengthen the spleen and stomach, nourish the heart and balances the Qi.

生津止渴、潤肺除煩、健脾益胃、養心益氣、潤腸、止瀉、解暑等功效。

雪梨 Snow Pears – Thirst quenching and moisturizes the lungs. Snow pears reduce heat, relieves dryness, and reduces phlegm. Although pears can clear the heart and nourish the lungs, they are cold in nature. Therefore, people with a weak constitution and cold cough should not eat them raw. In Traditional Chinese Medicine, the central part of the medicine is in the skin. It is more effective in relieving cough and moisturizing the lungs with the skin on when cooking.

清熱降火,去燥化痰、潤肺、清火的功效。入秋後喝一些梨水,能起到潤肺的作用。在中醫藥中,入藥部分以梨皮為主,所以熬梨水的時候,最好要帶著梨皮去核一起煮。

百合 Lily Bulbs / Lilium lancifolium – Lily bulbs’ nature is cold and helps lower heat, relieve coughs, dry throats and other respiratory conditions like chronic bronchitis, asthma, etc. Its properties treat restlessness and irritability and promote restful sleep.

百合解毒、理脾健胃、利湿消积、宁心安神、促进血液循环等功效。

蓮子 Lotus Seed / Semen Nelumbinis Nuciferae – Dried lotus seeds are sweet and promote the spleen, kidney and heart. Those who have insomnia will find comfort in ‘de-heating’ properties of lotus seeds. Lotus seeds also reduce hemorrhaging.

蓮子去熱,蓮子心性寒。 蓮子調理脾胃,促進消化有幫助,治療失眠等功效

南北杏 South/North Apricot Kernels – Apricot kernel reduces phlegm, moistens the lungs and relieves cough and asthma. They need to be consumed in moderation, as too much can easily lead to poisoning if ingested unprepared ones with skin. South Apricot Kernels are sweet. North Apricot Kernels are slightly bitter.

润肺止咳、潤燥消積。杏仁食用要适量,过量容易导致中毒。南杏仁甜,北杏仁有毒。

無花果 Figs – Another excellent choice for thirst quenching, moisturizes the lungs, reduces inflammation and heat.

潤肺止咳、清熱潤腸、潤燥消積。

雪耳 Tremella Fuciformis – This dried fungus is inherently sweet in taste and helps to tonifies Yin deficiencies. It promotes meridian affinity by moistening the stomach, kidney and lungs. In beauty, tremella fuciformis enhances skin hydration, has anti-aging properties and antioxidant effects that prevent cell damage by free radicals. This is a very safe ingredient and can be eaten freely as food.

潤肺止咳、潤膚、 肝脏解毒 、清热健胃 、增加免疫力。

Autumn season, a drop in temperature and drier air calls for nourishing soup for the lungs. Apple and Snow Pear Soup 蘋果雪梨無花果瘦肉湯 is super quick and easy to make and is suitable for all ages! My toddler even drinks two bowls worth! 100% nutritious. Zero fillers! The sweet tastes come from apples, snow pears and dried figs!Naturally, our skin becomes driers, and lips get chapped. Although topical skincare is essential, it is more important to nourish and moisturize from within.#APPLES #SNOWPEARS #AUTUMNSOUP #SOUPWEATHER #EASYSOUPRECIPES #CHINESERECIPES #CHINESESOUPS #秋冬進補 #潤肺 #清熱 #雪梨 #蘋果 #百合 #蓮子 #南北杏 #eatseasonally #fallharvest #soupweather #instanomss

How to Prepare Apple Snow Pear Soup

  • Wash and soak all the dried herbal ingredients for 15 mins.
  • Tremella: remove the black stuff at the bottom with kitchen shears.
  • Wash, slice and core apples and snow pears. I prefer to make my soup with skins removed because of all the pesticides. Feel free to peel the skins off my apples and snow pears.
  • In a large stockpot, filled 3/4 with water, add all your ingredients. Bring to a boil on high heat.
  • Once the water boils, turn to low-medium heat and simmer for 1 hour.
  • Reduce to desired consistency.
  • Serve and enjoy hot!

蘋果雪梨無花果瘦肉湯烹飪步驟

  • 清洗雪耳,南北杏,百合,蓮子,無花果
  • 洗洗蘋果,雪梨
  • 將蘋果,雪梨切半,再切成四份,不用去皮,去芯
  • 雪耳用熱水浸,大約浸20分鐘
  • 將黑色底部難剪掉,剩下留為材料
  • 開火煲水,水沸後,開蓋,放入豬展或瘦肉出水,大火煲五分鐘
  • 將豬展或瘦肉過冷河(放進冷水中)
  • 首先準備3L水,大火煲水
  • 水沸後加入雪耳,南北杏,百合,蓮子,無花果,豬展或瘦肉,雪梨,蘋果,上蓋中細火煲2個鐘。
  • 關火,最加入少許鹽

Autumn season, a drop in temperature and drier air calls for nourishing soup for the lungs. Apple and Snow Pear Soup 蘋果雪梨無花果瘦肉湯 is super quick and easy to make and is suitable for all ages! My toddler even drinks two bowls worth! 100% nutritious. Zero fillers! The sweet tastes come from apples, snow pears and dried figs!Naturally, our skin becomes driers, and lips get chapped. Although topical skincare is essential, it is more important to nourish and moisturize from within.#APPLES #SNOWPEARS #AUTUMNSOUP #SOUPWEATHER #EASYSOUPRECIPES #CHINESERECIPES #CHINESESOUPS #秋冬進補 #潤肺 #清熱 #雪梨 #蘋果 #百合 #蓮子 #南北杏 #eatseasonally #fallharvest #soupweather #instanomss
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APPLE SNOW PEAR SOUP 蘋果雪梨無花果瘦肉湯

APPLE SNOW PEAR SOUP 蘋果雪梨無花果瘦肉湯

  • Author:Nancy

Description

Autumn season, a drop in temperature and drier air calls for nourishing soup for the lungs. Apple and Snow Pear Soup 蘋果雪梨無花果瘦肉湯 is super quick and easy to make and is suitable for all ages! My toddler even drinks two bowls worth! 100% nutritious. Zero fillers! The sweet tastes come from apples, snow pears and dried figs!

Naturally, our skin becomes driers, and lips get chapped. Although topical skincare is essential, it is more important to nourish and moisturize from within.


Ingredients

Scale
  • 2 apples 蘋果
  • 2 snow pears 雪梨
  • 2dried figs 無花果
  • 1 lbs pork tenderloin or pork shank 瘦肉
  • 50g South/North Apricot Kernels 南北杏
  • 50g lilly bulb 百合
  • 50g lotus seeds 蓮子
  • 100g Tremella Fuciformis 雪耳 (optional)
  • salt to taste 鹽少許

Instructions

  1. Wash and soak all the dried herbal ingredients for 15 mins.
  2. Tremella: remove the black stuff at the bottom with kitchen shears.
  3. Wash, slice and core apples and snow pears. I prefer to make my soup with skins removed because of all the pesticides. Feel free to peel the skins off my apples and snow pears.
  4. In a large stockpot, filled 3/4 with water, add all your ingredients. Bring to a boil on high heat.
  5. Once the water boils, turn to low-medium heat and simmer for 1 hour.
  6. Reduce to desired consistency.
  7. Serve and enjoy hot!

 

中文版

蘋果雪梨無花果瘦肉湯烹飪步驟

  1. 清洗雪耳,南北杏,百合,蓮子,無花果
  2. 洗淨蘋果,雪梨
  3. 將蘋果,雪梨切半,再切成四份,不用去皮,去芯
  4. 雪耳用熱水浸,大約浸20分鐘
  5. 將黑色底部難剪掉,剩下留為材料
  6. 開火煲水,水沸後,開蓋,放入豬展或瘦肉出水,大火煲五分鐘
  7. 將豬展或瘦肉過冷河(放進冷水中)
  8. 首先準備3L水,大火煲水
  9. 水沸後加入雪耳,南北杏,百合,蓮子,無花果,豬展或瘦肉,雪梨,蘋果,上蓋中細火煲2個鐘。
  10. 關火,最加入少許鹽

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Autumn season, a drop in temperature and drier air calls for nourishing soup for the lungs. Apple and Snow Pear Soup 蘋果雪梨無花果瘦肉湯 is super quick and easy to make and is suitable for all ages! My toddler even drinks two bowls worth! 100% nutritious. Zero fillers! The sweet tastes come from apples, snow pears and dried figs!Naturally, our skin becomes driers, and lips get chapped. Although topical skincare is essential, it is more important to nourish and moisturize from within.#APPLES #SNOWPEARS #AUTUMNSOUP #SOUPWEATHER #EASYSOUPRECIPES #CHINESERECIPES #CHINESESOUPS #秋冬進補 #潤肺 #清熱 #雪梨 #蘋果 #百合 #蓮子 #南北杏 #eatseasonally #fallharvest #soupweather #instanomss

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