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Easy Chinese Cookbook: Restaurant Favorites Made Simple Paperback – May 5, 2020
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From the Publisher
Warm up with this yummy recipe: Egg Drop Soup (Danhuatang)
SERVES: 4 TO 8 // PREP TIME: 10 MINUTES // COOK TIME: 5 MINUTES
In Chinese, the word danhuatang literally means “egg flower soup.” To make this soup, eggs are slowly drizzled into boiling broth, forming billows of floating poached egg. Although some recipes call for poaching the egg whole, this one calls for beating the eggs before pouring them in.
1. In a Dutch oven or 4-quart pot over medium heat, combine 7 cups of broth and the white pepper and bring to a boil.
2. In a medium bowl, whisk together the cornstarch and the remaining 1 cup of broth, then stir the mixture into the broth for about 2 minutes, until it thickens.
3. Stir the broth clockwise for 10 seconds to get it moving together. While continuing to stir the broth in a clockwise motion, drizzle in the eggs, forming shreds.
4. Remove the soup from the heat and sprinkle in the scallions just before serving.
SUBSTITUTION TIP: Use chicken broth and add crumbled pork or shrimp and sliced vegetables after step 1 for a heartier, non-vegetarian meal.
- 8 cups vegetable broth, divided
- ½ ground white pepper
- 2 tbsp cornstarch
- 4 large eggs, beaten
- 4 scallions, finely chopped
About the Author
Chris Toy has been teaching Asian cooking for more than 30 years. His popular hands-on classes focus on one guiding principle: food is much more than nutrition; it feeds the spirit of your family and friends. You can attend one of Chris’s classes at local kitchen stores near Bath, Maine, where he lives with his wife, Joan.
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Easy Chinese Cookbook is exactly what it says it is. It’s a collection of favorite recipes that most people (like me) just order from a restaurant. But author Chris Toy makes these foods accessible to cooks with less experience with Asian cuisine, offering up tasty recipes for dishes like Pot Stickers, Wonton Soup, General Tso’s Chicken, Mongolian Beef, Garlic Scallops, Egg Foo Young, and Shrimp Lo Mein.
Toy knows just what our questions are and he’s prepared with all the answers. What do I need in the pantry for cooking Chinese food? What equipment do I need? Do I have to have a wok? What is up with MSG anyway? He covers all of that and even includes a handful of sauce recipes, so we can make our own Sweet and Sour Duck Sauce or Hot Mustard. The only things missing are the fortune cookies and instructions on using chopsticks (I have some coordination issues, so I never have mastered those things; although to be fair, sometimes I’m a little messy with a fork too).
Easy Chinese Cookbook has several drool-worthy photos of beautiful food, to help inspire the cooking, and there are even recipes (clearly labeled) that are vegetarian, soy-free, gluten-free, and (my favorite) 30 minute or less. So if you’ve ever wanted to try to cook your favorite Chinese foods at home, this is the cookbook to get. It will get you started making those favorite restaurant recipes so you can impress family and friends (and yourself!) with genuinely tasty dishes that you never thought you’d be able to cook yourself!
A copy of Easy Chinese Cookbook was provided to me from Rockridge Press through the Callisto Publishing Club, with many thanks.
Top international reviews
It’s well laid out with working hyperlinks and a tasty and interesting range of recipes. They’re easy to follow and there are no obscure ingredients. He’s not an author I know, but I like the way he writes and his explanations so I’d be happy to recommend this book and I’ll certainly look for others by the author.