Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs

Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Chinese Recipe : Chinese Clear Chicken with Mushroom Soup

Serves 4


  • 2 large chicken legs, about 450 g total weight
  • 1 tbsp groundnut oil
  • 1 tsp sesame oil
  • 1 onion, peeled and very thinly sliced
  • 2.5 cm piece root ginger, peeled and very finely chopped
  • 1.1 liters clear chicken stock
  • 1 lemongrass stalk, bruised
  • 50 g long grain rice
  • 75 g button mushrooms, rinsed and finely sliced
  • 4 spring onions, trimmed, cut into 5 cm pieces and shredded
  • 1 tbsp dark soy sauce
  • 4 tbsp Chinese rice wine
  • Salt and freshly ground black pepper


  1. Skin the chicken legs and remove any fat. Cut each in half to make 2 thighs and 2 drumsticks portions and reserve. Heat the groundnut and sesame oils in a large saucepan. Add the sliced onion and cook gently for 10 minutes, or until soft but not beginning to color.
  2. Add the chopped ginger to the saucepan and cook for about 30 seconds, stirring all the time to prevent it sticking, then pour in the stock. Add the chicken pieces and lemon grass, cover and simmer gently for 15 minutes. Stir in the rice and cook for a further 15 minutes or until the chicken is cooked.
  3. Remove the chicken from the saucepan and leave until cool enough to handle. Finely shred the flesh, then return to the saucepan with the mushrooms, spring onions, soy sauce and rice wine. Dimmer for 5 minutes, or until the rice and mushrooms are tender. Remove the lemon grass.
  4. Season the soup to taste with salt and pepper. Ladle into warmed serving bowls, making sure each has an equal amount of shredded chicken and vegetables and serve immediately.


Chinese Soup Recipe

Winter melon Soup recipe , Beancurd and Mung bean Threads Soup, Chicken Herbal Soup, Sea Moss and Mushroom Soup, Chicken and Spinach Soup recipe , Lotus Root and Pork Soup, Double-boiled Fish Maw and Chicken Soup, Chicken Ginseng Soup, Seven Happiness Soup recipe



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.