Herbal Chicken Soup

This recipe is based on a traditional herbal tonic recipe that I was shown how to make years ago. This version is very simple to make, requiring only ten minutes of preparation time. From there you can just put it on the stove and let it slow cook for a couple hours. Astragalus root, called Huang Qi in China, is an immune tonic that is believed to strengthen wei qi, the body's defensive energy against bacteria and viruses. Astragalus is a component of Change of Season soup and is often combined with other herbs for energy, circulation, and physical stamina.

Astragalus root can be find dried in Chinese herbal shops or natural health food stores. If you don't have access to astragalus, you can simply omit it from the recipe. It will still be a tonifying soup. Ingredients

• 1 whole chicken, small- to medium-size
• short-grain/sticky/Japanese sushi rice, enough to fill the chicken cavity
• 5 to 7 cloves of garlic, chopped
• 1/2 inch piece of ginger, chopped finely
• 1 bay leaf
• sea salt, to taste
• dark roasted sesame oil, to taste (garnish)
• green onion, sliced into fine threads (garnish)
• small Thai chili peppers, chopped very finely (garnish)
• optional: 2 medium sticks of dried astragalus root

1. Rinse the chicken thoroughly and trim any excess skin and fat.

2. Fill the entire chicken cavity with rice. Place the chicken inside a covered stockpot and fill the pot with water so that the waterline is approximately 2 inches above the top of the chicken.

3. Place the bay leaf and sea salt in the stockpot. Bring to a boil, then turn down to medium – low so that the water is boiling gently.

Add the astragalus, ginger, and garlic and continue cooking for 2 hours or until the chicken and rice are well-cooked.

To serve an individual serving, cut a piece of chicken and place it in a bowl with some of the rice and soup. Garnish with green onion threads, Thai chilis (extremely spicy!), and a few drops of dark sesame oil. Enjoy!

Sushi Rice (Sushi-Meshi)

Ingredients * 175g / 6 oz uncooked, matured short-grain rice * 225ml / 8 fl oz cold water * 2.5- to 5-cm /1- to 2-in strip dried kelp, wiped cleanFor sushi vinegar * 1 1/2 tablespoons rice vinegar * 1 tablespoon caster sugar [superfine granulated sugar] * 1/2 teaspoon salt

This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water.

1. Start by washing the rice thoroughly until the water comes clear. Let the rice drain for 30 to 60 minutes. This will allow the grains to absorb moisture and start to swell.

2. Put the rice, water and kelp in a pan with a tight-fitting lid. Bring the mixture to the boil over a medium heat, removing the kelp just before the boiling point. Cover the pan and simmer for about 10 minutes. (Simmering time will vary depending on the quantity of rice.) Resist the temptation to lift the lid while the rice is cooking.

3. Turn off the heat, remove the lid and cover the pan with a teatowel. Leave to cool for 10 minutes. Meanwhile, mix together the ingredients for sushi vinegar in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl. To stop the vinegar distilling off, sit the bowl in cold water to speed cooling.

4. Using a wooden rice paddle, spoon the rice into a rice tub or bowl. Spread it out evenly, then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom.

5. Continue cutting – never mashing or stirring – the rice, adding the sushi vinegar a little at a time. At the same time, ask someone to fan the rice to cool it. It should take about 10 minutes to mix in the sushi vinegar thoroughly and bring the rice to room temperature.

Cucumber Sushi (Kappa-maki)

Ok this weekend, I'm cooking JAPANESE FOODS. Miso Soup, Cucumber Sushi, Udon, Japanese Potato Salad. Need to buy ingredients and I'm hunting them at Isetan. Kakakaka… I had previously done some cruisines on Baking, Nyonya, Hakka, Chinese and Western. So now I do Japanese and later Italian. Ermm… sorry la, can't treat you all cus I need to do more testing first. Recipe got jor. Hope you all also make. Hehehe….

Ingredients :
4 sheet dried seaweed
1 avocado
1 cucumber
125g smoked salmon or crab
1 teaspoon wasabi
1 tablespoon toasted sesame seeds
1 cup japanese rice

Seasoning :
1/3 cup rice wine vinegar
4 teaspoons sugar
2 teaspoons salt

Sauce :
1/2 teaspoon sesame oil
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 bamboo mat, for rolling (maki-su)

Recipe :
Wash the rice several times wbefore cooking, under running water.
Cook in a cup of cold water, brought to the boil with the rice.
Turn heat down and simmer for 15 minutes. Taste.

Prepare seasoning whilst rice is cooking
In a saucepan, mix the vinegar, sugar and salt together.
Bring to the boil.
Pour over cooked rice.
Stir with a wooden spoon and leave to chill in fridge.

Cut the seaweed sheets (nori) in two.
Spread each piece with a thin layer of wasabi.
Put about 4 tablespoons of rice on each sheet of seaweed, leaving a gap of 2 cm at each edge.
Sprinkle with sesame seeds.
Slice the smoked salmon, chop the cucumber and avocado.
Carefully put a line of chopped vegetable down the middle of the rice.
With the help of the rolling mat, roll each sheet of seaweed up so that the vegetables are surrounded by rice. You should have a tight cylinder.
Leave to settle for 5 minutes.
Cut each roll into 4 pieces. Serve fresh.

Advice
Best eaten with sake!