Se Yao Gai Yick (Soy Sauce Chicken Wings)

Here it is everyone!!! Mom's super yummy chicken wings. The secret to the sauce is soy sauce and sugar. Oh but watch out, when cooking the chicken, it gets messy. Get your splash gaurd ready!

Ingredients

Chicken wings
Ginger
Minced ginger
Sliced green onion leaves and bulbs
Soy sauce
Sugar

1: Rinse chicken wings under running water.
2: Toss the wings in the wok, make sure each wing is lying flat. (Mom doesn't oil the wok since the chicken wings will release alot of oil)
3: Flip chicken wings when the underside turns yellow. Cook until the wings turn golden brown. (Be careful because oil will splash everywhere.)
4: Push the wings to the side of the wok (or remove the wings from the wok), scoop out any extra oil in the wok.
5: Add minced ginger and sliced green onion bulbs (its thicker than the leaves and takes more time to cook).
6: Pour about 9 dashes of soy sauce, add 1-2 tablespoon of sugar, 1-2 tablespoons of water. Cover with lid for 1-2 minutes.
7: Add green onion leaves and stir fry for a couple of seconds.
8: Taste. Add more sugar or soy sauce if needed. The sauce should taste sweet.
9: Serve and enjoy!!!

Sew Choi Tong (Napa Cabage Soup)

This yummy yummy soup is light, healthy and refreshing. In this receipe, I included canned clams but mom sometimes omits them when she is feeling lazy.

Ingredients

Ginger
Water
Napa cabage
Canned clams
Chicken bullion
Salt

1: Chop ginger into big chunks and toss them in a pot half filled with water. Let it boil until the ginger becomes aromatic.
2: Wash, rinse and rip the napa cabage. Toss the cabage into the pot.
3: Drain the canned clams and put them in the pot.
4: Cook for several minutes until the cabage appears soft
5: Add 1 teasespoon chicken bullion and 1 teasepoon salt.
6: Taste the soup. Add more salt or chicken bullion if needed.
7: Serve and enjoy!!!

Sok Bow Tong (Corn Soup)

This is my all time favorite soup. A classic Chinese soup, my mom's version uses milk just to give it that special La family touch!!!

Ingredients:

Canned cream corn
Frozen corn kernels
Water or chicken stock
Granulated chicken bullion (you will need it if you don't use chicken stock)
Reduce fat milk
Salt
Eggs

1: Pour canned cream corn and frozen corn kernels into a pot (just ballpark it, my mom always does it).
2: Pour water or chicken stock into the pot. Pour enough water (or chicken stock) so that the corn is submerged in it.
3: Pour in milk (only enough to turn the soup white).
4: Heat up the pot under medium heat until warm.
5: As the soup is heating up, crack 1 or 2 eggs (depending on how much soup you are making) and beat them in a seperate bowl.
6: Add one teasespoon of salt and chicken bullion. If soup needs more salt, add more salt or bullion one spoon at a time. If it is too salty, add some water or milk.
7: Once soup is flavored, raise the heat until the soup boils.
8: Once boiling, turn of the flame. Immediately but slowly pour the eggs into the hot soup. As the eggs are being poured in a steady stream, stir the soup with chopsticks or a fork so that the eggs will turn into ribbons.
9: Serve soup into bowls and enjoy!!!