Posts Tagged Chinese Superior Broth

Chawanmushi

Chawanmushi is probably the very first thing I ever made when I was 12 or 13. In a nutshell, this is a savory steamed ‘custard’ enriched with good soup stock (read: umami). When I first made it, I made it with a combination of minced green onion, soy sauce, sesame oil, diced ham and water […]

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Morimoto’s Chicken Noodle Soup

A couple of Saturday’s back (26 March 2011), my wife and I wandered over to Sapporo Ramen at Porter Square in Cambridge.  We had looked up the restaurant and decided to give it a try (especially given my wife’s fondness for noodles in soup). I was aware that the original driving force behind the restaurant, […]

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Morimoto Lobster Soup For Two

This recipe was done (adapted) from Morimoto: The New Art Of Japanese Cooking For starters, I dispensed with the ginger in the recipe since it’s meant to go into the soup, and when I made the required shanton broth, I made it the tradition chinese way and added the ginger and scallions at that time.  […]

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Chinese Drunken Chicken

This is a dish I do as consequence of making Chinese superior broth (see https://tastingmenu.wordpress.com/2010/11/25/on-chinese-superior-broth-%E9%AB%98%E6%B9%AF%E4%B8%8A%E6%B9%AF/).  It’s driven by the response of “what do I do with the chicken used to make the broth?”   Looking at William Mark’s book, The Chinese Gourmet cookbook, the recipe for Drunken Chicken on p. 137 very closely resembles the preparation […]

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Recreating A Morimoto Omakase Dish

At the end of Dec 2010, my wife and I had the opportunity to enjoy another wonderful omakase meal at Morimoto NYC.  One of the courses that was offered was a steam poached/braised snapper.  It was an elegantly simple and wonderfully satisfying dish.  After a short conversation with our omakase chef, Ariki Omae,   I […]

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On Chinese Superior Broth (高湯/上湯)

As I was growing up, I remember my mother feeding me her version of chicken soup with rice when I wasn’t feeling well. The soup was made with peeled seeded cucumber pieces cooked in chicken stock with shiitake mushhrooms. It was normally accompanied with cooked white rice on the side – to be added to […]

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