Mandarin soup - Chinese classic.

You are going to need:

1/2 pound chicken
6 cups chicken broth
1 cup sliced mushrooms
1 cup chopped celery
1/2 chopped spinach (optional)
1/2 cup sliced carrots
1 egg, beaten
2 tablespoons cornstarch (optional)
1 tablespoon peanut oil

1/4 water 

Slice chicken into thin strips. Saute in heated oil for apprx. 5 min. Add mushrooms, celery and carrots and saute for another 5 min. Stir in broth and spinach and bring to a boil. Add the egg while stirring constantly. If you are using cornstarch, dissolve it in water and stir into the broth, until soup is slightly thicker. Add seasoning to taste.
Serves 4-6

Almond chicken with water chestnuts

This simple and rewarding recipe that features the best traits of Chinese home cooking: satisfying complexity of flavors and some healthy vegetable goodness as well. It is easy to prepare and doesn't take much time at all - I will not be surprised if it becomes your go-to recipe for quick and delicious 'quickie' dinner.


You are going to need:

1 medium size chicken
1 cup sliced water chestnuts
6 dried (or quarter of pound of  fresh) Chinese mushrooms 
1/2 cup ground almonds
3 tablespoons peanut or soybean oil
2 tablespoons soy sauce
1 teaspoon of salt
1/4 teaspoon black pepper

Presoak dried mushrooms for about half an hour, or just drain and slice if using fresh. 
Rid chicken of bones and slice it thinly. Mix salt, pepper and almonds. Roll chicken slices in the mix. Heat the cooking oil and fry chicken in it until brown. Add the mushrooms, water chestnuts and soy sauce. Cook over low heat for 3-5 minutes. 

I hope you enjoy it!