Muxi Soup Recipes

OZONI (MOCHI SOUP)

Steps:

• Make the chicken stock: Rinse the chicken parts. In a pot, bring the chicken, 1 1/2 teaspoons salt and 2 quarts water to a simmer over medium-high heat. Continue to cook at a low simmer for 30 minutes, reducing the heat as needed to prevent a full boil (which would cloud the broth).
• Strain the broth and discard the chicken or reserve the meat for another use. Add the mirin to the broth and set aside.
• Bring a medium saucepan of water to a boil. Add the satoimo and blanch until the skin is soft enough to slip off easily, about 3 minutes. Drain the satoimo, then use a spoon to scrape off the skin. Slice the satoimo into ¼-inch-thick rounds, then transfer them to a small saucepan. Add enough of the chicken broth to cover. Bring to a boil over high, then reduce the heat to simmer until soft, about 15 minutes.
• In lacquerware soup bowls or other small bowls, neatly arrange mizuna, satoimo and 1 or 2 slices of Naruto. Peel one or two long strips from the yuzu, then cut the strips very thinly crosswise. In a medium saucepan, reheat the chicken stock. Taste and adjust salt as needed.
• To serve, heat the mochi until puffy and soft, for a few minutes in a toaster oven or under the broiler, or 30 seconds on high in a microwave, and add it to the bowls. Immediately ladle about 1/2 cup hot broth into each bowl - before the mochi hardens - and garnish with a pinch of yuzu peel.

JAMAICAN FESTIVAL FRIED DUMPLINGS

Steps:

• Sift the flour, baking powder, salt, and cornmeal and combine.
• Add the sugar and stir.
• Add the vanilla to the water, and then add the mixture to the dry ingredients, binding to form a soft dough.
• Knead lightly.
• Leave covered for about 1/2 an hour. Divide the dough into eight portions.
• Flour hands.
• Knead lightly, then roll and pull each portion to form a 6 inch x 1 1/2 inch length, about 1/8 in thick. You can make shorter ones too.
• Deep fry in hot oil until golden brown. Driain on paper towels.

MUXI ROU (CHINESE MUSHU PORK)

Steps:

• Soak wood ears in boiling water for 20-60 minutes, then drain and squeeze out excess water, and slice julienne.
• Freeze the pork loin for 20-30 minutes to firm up a little bit, then slice very thin, then stack the slices and julienne.
• Combine 1/4 t salt, 1/2 t sugar, 2 t soy sauce, 6 turns white pepper mill, 1 t wine, 1 t cornstarch, and 1 T water for the marinade. Add to the pork and stir to coat.
• Marinate meat for about 20 minutes, then stir in 1 T oil.
• Beat the eggs lightly with 1 T oil and 1/4 t salt.
• Heat a wok over high heat until smoke rises. Add 1 T oil and swirl it around. Add the wood ears and stir for 30 seconds. Season with 1/4 t salt, 1/4 T sugar, and 1 T soy sauce. Transfer to warm dish and set aside.
• Reheat the wok until smoking. Add 2 T oil and swirl it around. Pour in the egg and scramble lightly. Set aside on warm plate.
• Scrape wok clean, washing if necessary.
• Reheat wok until smoke rises. Add 3 T oil and swirl around. Add the garlic and stir a moment until fragrant. Add the white part of the scallions, toss and allow to sizzle for a few moments. Add the pork and stir-fry for about a minute until color changes. Add 1 t wine around the side of the wok, continuing to stir-fry. Add wood ears and eggs to the wok, stirring for another minute until pork and egg are thoroughly cooked and all ingredients are hot.
• Serving option 1: After removing wok from heat, toss in green onion parts and fresh cilantro, drizzle with sesame oil, and serve with rice.
• Serving option 2: After removing wok from heat, drizzle with sesame oil. Serve meat on one platter, mandarin pancakes on another, and green onions and cilantro in a third dish. At the table people may pick up a pancake, and use their chopsticks to stuff the pancake with meat and top with green onions and cilantro.
• Serves 2 as the main dish, or up to 10 as part of a full Chinese meal.

MUXI SOUP

Steps:

• Cut the pork into fine slivers.
• Wash the spinach well, drain, and cut into 1 1/4 inch (3 cm) slices.
• Blanch spinach in boiling water briefly and drain.
• Break the wood ears into small pieces.
• Heat the stock in a pot.
• Add the pork, wood ears, soy sauce, salt, and pepper and bring to a boil.
• Pour in the eggs in a steady stream, stirring the stock with a circular motion so the egg covers the surface.
• Sprinkle the sesame oil and the spinach on top.
• Serve immediately.