Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, chinese soup with cellophane noodles and fluffy light chicken meatballs. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have chinese soup with cellophane noodles and fluffy light chicken meatballs using 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs:
- Prepare 800 ml The cooking liquid from making chicken meatballs -
- Take 1 as many (to taste) Chicken meatballs (optional)
- Make ready 1 King oyster mushroom
- Take 4 cm Carrot
- Prepare 30 grams Cooked bamboo shoots in water (canned or vacuum packed)
- Get 1 dash Dried wood ear mushrooms
- Prepare 20 grams Zha cai (Chinese pickles)
- Take 1 Cellophane noodles (dried)
- Get 1 Pea shoots
- Prepare 1 tbsp Sake
- Take 1 tsp Salt
- Make ready 1 dash Pepper
- Prepare 1/2 tsp Sesame oil
Here is how you cook that. Ingredients of Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs. Great recipe for Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs. This soup is a by-product of my chicken meatballs!
Instructions to make Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs:
- Have the soup that results from making chicken meatballs ready.. - - https://cookpad.com/us/recipes/153951-healthy-and-tender-chicken-meatballs-using-tofu-and-ground-chicken-breast
- You an make a delicious soup with the poaching liquid from boiled chicken too.. - - https://cookpad.com/us/recipes/153769-how-to-cook-moist-chicken-breast-for-boiled-chicken
- Strain the soup through paper towels. If there isn't enough soup, augment it with water. If the soup doesn't have enough flavor, add a little soup stock granules.
- Rehydrate the wood ear mushrooms by soaking them in water, and cut into 2-3 pieces each. Cut the carrot and king oyster mushroom into sticks. Slice the bamboo shoot thinly. De-salt the zha cai for a short time and then julienne.
- Simmer the cut up vegetables in the soup.
- Season with sake, salt and pepper. Add the chicken meatballs and cellophane noodles.
- I used these noodles this time. They don't have to be pre-soaked to rehydrate and can just be added to soups.
- Add a little sesame oil and some pea shoots that have been cut into 3 cm pieces, and the soup is done.
- You only need a small amount of pea shoots as garnish. I cut the roots off a pack I'd bought previously and put them in water to grow more shoots. I used these shoots in the soup this time.
- You can omit the chicken meatballs, and the soup will still be great. Add lots of mushrooms and vegetables.
- For light and fluffy egg drop soup - - https://cookpad.com/us/recipes/145855-fluffy-egg-drop-soup-with-boiled-chicken-broth
- The meatball-soup can be used to make Chinese style rice - - https://cookpad.com/us/recipes/155241-chinese-mixed-rice-with-chicken-broth
Great recipe for Chinese Soup with Cellophane Noodles and Fluffy Light Chicken Meatballs. This soup is a by-product of my chicken meatballs! Sometimes I make the chicken meatballs just because I want to have the delicious soup. Whole unsliced zha cai is very salty, so soak it for a while to. Break noodles in half and add to pot.
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