(yan du xian) A Classic Soup for the Teenage Soul

I’ve always believed that there’s nothing better to eat on a cold winter day than 腌笃鲜 (pinyin: yan du xian). Whether as a quick breakfast in a Thermos as I ride to school or shared as a family meal at the end of the day, the gentle broth is a dish that permeated warmth into every one of my childhood memories.

The essence of the soup is captured perfectly within the name itself. The first character, “腌” (pinyin: yān), means “cured,” in referenced to the smoky and savory cured Chinese pork. The second character, “笃” (pinyin: dǔ) has its roots from Shanghainese, the Shanghai dialect of Chinese, with the word itself being the local reflection of “炖” (pinyin: dùn), meaning “to stew.” Lastly, “鲜” (pinyin: xiān) means “fresh” encapsulating not only the usage of fresh meat in this soup, but also the diverse yet light umami accompanying ingredients such as tofu knots and bamboo shoots provide.

This soup originates from my father’s home province of Jiangsu, and it has always reminded me of home. Each cuisine in China has its own specialties — for example, Sichuan food is known for their extreme spice. Jiangsu cuisine, on the other hand, has its culinary cores in its fresh, mild, and lightly sweet flavor, along with the masterful preservation and layering of the original flavors of all the ingredients to create a rounded, layered taste. Within a sip of Yan Du Xian, the crisp smokiness of the meat will always be the first to hit your throat, the intense palette then cleansed out by the delicate aftertaste of fresh vegetables, tofu, and broth. Altogether, they form a ray of winter sunshine that fills your heart from the first bite to the last.

BY ANNA DU

Directions

1. Wash the salted meat and cut it into slices.

2. Wash the fresh meat and cut it into chunks.

3. Cut the tofu skin into strips and tie them into knots.

4. Peel and wash the fresh bamboo shoots and cut them into chunks or slices.

5. Peel the lettuce and cut it into small cubes.

6. In a pot, add the fresh meat, salted meat, tofu skin, fresh bamboo shoots, ginger, spices, and enough water to cover the ingredients by 1 to 2 centimeters.

7. Bring to a boil over high heat, then add the cooking wine and reduce to medium-low heat.

8. Cook for about 40 minutes and add more water if necessary.

9. Add the Celtuce and continue cooking for another 20 minutes.

10. Taste and adjust the seasoning with salt if necessary. Garnish with chopped scallions before serving.

Ingredients

For the Soup:

• 100g salted meat, bacon or pork belly

• 100g of fresh meat, pork ribs are recommended

• 5 to 6 pieces or around 50g pieces of tofu skin

• 50g of fresh or canned bamboo shoots

• 150g of Celtuce or broad beans

For the Seasoning:

• A few slices of ginger

• A splash of cooking wine

• A pinch of spices (optional, depending on personal preference)

Chicken Paella

by corey shen

ingredients

• 4 chicken thighs with bone and skin at room temperature (recommended to remove from fridge about 1 to 2 hours before cooking and pat dry)

• 1 tbsp vegetable oil

• 2 cups long-grain rice

• 1 tbsp vegetable oil

• 1 ½ cups sliced mushrooms

• 2 garlic cloves, chopped

• 1 cup chopped onions

• 2 tbsp butter

• Either 2 cups of water OR 2 cups of chicken broth

• 10” dutch oven or frying pan with lid

Instructions

in no specific order* brown mushrooms caramelized onions

On medium to low heat, melt the butter and then add mushrooms and salt to taste. Saute for 10 to 15 minutes. Remove from pan.

On medium to low heat, melt butter and add onions to cook for about 5 to 10 minutes and add salt to taste. Remove from pan. make a warm and comforting meal for wintertime with this recipe!

*Note: DO NOT WASH PAN AFTER COOKING EACH INGREDIENT. THE BROWN ON THE BOTTOM OF THE PAN ADDS FLAVOUR TO YOUR DISH.

Courtesy of Corey Shen

Chicken

Rice

On low heat, add rice and 1 tbsp of oil and slowly brown the rice by occasionally mixing for about 15 to 20 mins until the rice becomes light brown. Remove rice from pan.

On medium heat, heat the pan and add 2 tbsp oil. Sprinkle chicken with salt on both sides. In a skillet, brown chicken skin on both sides for 4 minutes (2 minutes on each side). Remove chicken from pan. Remove excess oil.

mix it all together!

Add rice, mushrooms, and onions to the pan evenly. Add chicken. Pour chicken broth or water until about ¼ inch above the rice. Bring to a boil then immediately turn to low heat and cover tightly with a lid. Cook for about 25 minutes. Salt to taste. Optional sprinkle with parsley. Serve in a pan immediately.

enjoy!