Chinese Ham Stew Food

CHINESE HAM BONE RICE SOUP (CONGEE)

Steps:

• Place bone, rice and water in a large pot, slow cooker or pressure cooker. Cover with lid.
• Cook using preferred method (times below), or until meat on ham is tender enough to shred.
• Remove ham from soup, shred meat. Discard fatty / thick skin and sinew, keep bone. Use scissors if needed to chop meat.
• Stir rice well, then return meat AND bone into soup.
• Cook using preferred method, until rice is broken down and soup has a porridge like consistency - see video.
• Remove bone. Stir vigorously, then adjust consistency with water if desired. Or simmer uncovered if necessary to thicken. Adjust salt to taste (I usually just need a pinch), add a dash of pepper.
• Serve rice soup garnished with green onions, a sprinkle of Asian Fried Shallots and drizzle of sesame oil.
• Storage tip: Return bone into the soup, it continues to add flavour.

CHINESE HAM STEW

Steps:

• Wash garlic and leave skin intact; wash and soak all of the mushrooms until soft.
• Put the pork, mushrooms, soy sauce and garlic in a large pot. Add water, put heat on low, and let simmer for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

HAM & VEGETABLE STEW

Steps:

• In large soup kettle, combine all ingredients.
• Bring to a boil.
• Reduce heat, cover and simmer for 1-1/4 hours.
• Discard bay leaves and serve hot (Add cooked pasta, if you wish).

WINTER MELON SOUP

Steps:

• Make broth:
• Rinse chicken inside and out, then stuff cavity with scallions, ham, and ginger. Bring water with chicken and salt to a boil in a deep 7- to 8-quart stockpot or pasta pot, then reduce heat and cook at a bare simmer, uncovered, skimming off froth occasionally, 3 hours. 3Remove and discard chicken, then pour broth through a fine-mesh sieve into a large bowl. Let stand 5 minutes. Skim off fat. (You will have about 10 to 12 cups broth and need only 9 cups for this soup; reserve remainder for the Black-Bean Shrimp with Chinese Broccoli or for another use.)
• Make soup:
• Bring 2 cups broth to a boil in a 1-quart heavy saucepan, then add dried scallops and remove from heat. Soak, covered, 15 minutes.
• Return scallop mixture to low heat and simmer, uncovered, until scallops are soft and pale, about 15 minutes. Remove from heat and cool in cooking liquid. Transfer scallops with a slotted spoon to a bowl, reserving cooking liquid. Shred scallops into "threads" with a fork or your fingers, discarding tough ligament from side of each scallop if attached. Bring remaining 7 cups broth to a simmer in cleaned 7- to 8-quart pot with scallops and reserved cooking liquid.
• Cut off and discard rind from winter melon. Remove and discard seeds, then cut melon into 1/3-inch cubes (about 5 cups). Add to broth and gently simmer, uncovered, until melon is transparent, 20 to 30 minutes. 3Stir in ham, ginger, scallions, and salt to taste just before serving.

HAM STEW

Steps:

• In a large saucepan, bring potato, carrots, and onion to a boil in 1 1/2 cups water.
• Reduce heat; cover and cook 10 minutes.
• Add peas and ham; return to a boil.
• Add soup and cheese.
• Reduce heat to low and simmer, stirring occasionally, about 10 minutes or until smooth and heated through.