A CHINESE SOUP FOR A SPECIAL DAY...
It was a warm, Fall day in Southern China...around 10am, along with our guide we approached
the U.S. State Department Building in Guangzhou, Guangdong Province (formerly Canton) for a
very joyous occasion. After the forms were handed in and signed, Han Jun Shan officially became
Mikaela Junshan Battaglia and a citizen of the U.S, ten years ago today. In the debris and sorrow
of 9/11/01, one month later I journeyed to China to adopt our second daughter. Only 2 years
before that, in the same room, Guo Xiu Fen became Sydney Xiufen Battaglia. Our family was now
complete and today we celebrate Mika's Adoption Day.. Our children complete our circle which
now doesn't end and doesn't begin, it always will be. How lucky we are to be parents of two such
wonderful girls who happen to love their daddy's cooking..(lol).
You can see in this map where Mika was born. Sydney was born in the very most Southern part
of Guangdong, on an Island called Dong Hai Dao just above Hainan Island. Humid, hot and tropical
is the weather in this region. In Jiangxi the food is more spice, more mild in Guangdong. For our
little family celebration lunch today i blended the two..a Mei Fun (thin rice noodle) dish with soy, garlic,
chiles, onions, celery, carrots, chicken.. and a soup made from a rich homemade Chicken stock flavored
with a little soy sauce, baby spinach leaves and pork and green onion meatballs, filled with Jasmine
rice. The soup was so simple and flavorful I must share it with you. You will need 8 cups of rich
Chicken stock, as clear as it can be. Bring this to a boil. Now add 1 cup of Jasmine Rice, stir well. Let
this cook on simmer (just below the boil) for 15 minutes. While that is cooking, in a bowl whisk one egg
white with 1 tsp. of soy sauce, 1/2 tsp. white pepper, 1/4 tsp. of sesame oil, 1 finely minced clove of garlic,
and 3/4 lb. fresh ground pork, plus 2 thinly sliced green onions. Blend together till all are combined and
form 1 inch meatballs until you are done. Add the meatballs to the simmering soup and stir. Cover and
let cook for 15 more minutes. Now add 1 tsp. of Soy sauce to the broth and 2 cups of baby spinach.
Stir, cover, and cook an additional 15 minutes. Let the soup sit for 10 minutes before serving. That's
it..garnish with extra sliced green onions, even a drizzle of chile oil if you like.
serves 4-5.
The more you let it sit, the thicker the rice gets, almost like that Chinese porridge, Congee. Comfort food
on a Fall day from Southern China (or the Jersey Shore...).
The soup is a meal in itself...yet not heavy. Key ingredient is a good stock. If you are not
into making your own and having random containers of it on hand (lol) stay away from the
canned stocks...stick to the better boxed products but read the labels. Some contain inordinate
amounts of salt, chemicals, preservatives and fat with only a small amount of actual chicken
stock. Start by looking for 99% fat free and Low Sodium , Natural brands, they are out there.
Your body and taste buds will be glad you did.
And again, thanks Mika and Sydney for making our lives so special everyday..oxox
Posted by peter battaglia at 10/16/2011 4:38 PM 
Categories: CHINESE, SOUP, RICE, PORK
Tags: SOUP CHINESE PORK SPINACH
Categories: CHINESE, SOUP, RICE, PORK
Tags: SOUP CHINESE PORK SPINACH
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