December 29, 2009

Chinese Chicken Soup Cold Cure

Watch the Video 3:24
YouTube

I was first introduced to Black Bone Chicken many years ago in Taiwan. What a revelation!! Granted, it does look a little odd. The color of the chicken is grey and the bones are black, but the chicken flavor is intensely good! And chicken soup never tasted so good!! The Chinese have long credited this variety of chicken as having superior therapeutic properties. And when it’s cooked in a soup or stew, the dish becomes a potent “yang” tonic and a nurturing curative for a cold or the flu. Black bone chickens are now available in supermarkets or butchers in Chinatowns all over the U.S.

You’ll never taste a more delicious panacea for fighting colds or the flu.

Nina

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August 31, 2009

Steamed Fish with Scallions and Ginger

2 pounds halibut or a firm-fleshed fish such as salmon, haddock, etc.

Marinade:
2 tablespoons rice wine or sake
3 slices of fresh ginger (about the size of a quarter), smashed with the flat side of a heavy knife or a cleaver
1 tablespoon of soy sauce

Seasonings:
3 tablespoons finely shredded scallions
2 tablespoons finely shredded fresh ginger
2 tablespoons sesame oil, heated to sizzling

Rinse the fish fillets lightly and pat dry. Place in a bowl. Combine all the marinade ingredients and lightly pinch the ginger slices in the rice wine to impart their flavor. Add to the fillets and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 20 minutes.
 
Place the fillets skin side down on a heatproof plate with a rim and pour the marinade over, taking out the ginger slices. Cover with a piece of parchment or wax paper. Place the dish in a microwave oven and cook for about 6 minutes. The fish will be opaque all the way through when done. Sprinkle the cooked fish with the shredded scallions and shredded ginger. Drizzle with the hot sesame oil.

Serves 6
© Copyright Nina Simonds 2008

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