Japanese Chicken Soup with Rice

Yeah, I know: you look at this title and think "Really? My kids are going to eat that?" Yes, they will actually. The soy sauce gives this a wonderful salty taste that will appeal to kids, and the sherry adds just a bit of a sweet edge.

This recipe is one of Ellen's (as in, one of the dishes she cooks) and it comes from "Food Adventures," by Elisabeth Luard and Frances Boswell. Ellen has adjusted some of the amounts to make it more kid and large-family friendly.

Japanese Chicken Soup with Rice

2 and 2/3 cups short grain rice

3.25 cups cold water

1 lb boned, skinned chicken breast

5-6 cups chicken broth

2-3 TB soy sauce

1 TB dry sherry

6 medium eggs, beaten lightly

4 green onions, finely sliced

1. Cook the rice in the cold water. If you have a rice cooker, adjust the proportions to meet cooker instructions.
2. Cube the chicken and set aside.
3. Bring stock, soy sauce and sherry to a boil in a medium-sized pan.
4. Add chicken, return to a boil, and cook for six minutes.
5. Pour in the eggs and add all but a spoonful of the green onions.
6. Return to a boil, then turn the heat down and cover, allowing to cook on low for 3-4 minutes.
7. Divide the rice evenly into bowls, then laddle in the broth and chicken. Garnis with green onions.

Family ratings:

Jamie: 10

Lucy: 10

Will, who hates most things: 10

Ellen: 10

Paul, who isn't crazy about soup with bits of meat floating in it: 10

Sitr Fry Pork with Snow Peas

1 1-1.5 lb. pork tenderloin
4-6 oz. uncooked rice noodles (get them in the Asian section)

3 TB soy sauce, divided

1-1.25 cup chicken broth

3/8 cup hoisin sauce (you heard me!)

1.5 TB cornstarch

1.5 TB honey

2 TB sesame oil, divided

2 cups snow or snap peas

1/2 red bell pepper, sliced thin

1.5 TB minced fresh ginger

1.5 TB minced garlic

1/4 chopped green onions

1. Trim the pork, and slice it thin (1/4 inch thick at most)
2. Mix with 1.5 TB soy sauce. Set aside.
3. Prepare rice noodles according to instructions. Usually this involves soaking in warm water, but who knows these days, right?
4. Combine hoisin sauce, the chicken broth, the rest of the soy sauce, the cornstarch and the honey in a small bowl, stirring until smoothish.
5. Heat your walk. When it's hot, toss one TB sesame oil in and stir to coat. Saute pork 3-5 minutes, until more or less browned. If there's a little pink, no big deal. Remove and set aside.
6. Add remaining sesame oil to wok. Stir in peas, bell pepper, garlic and ginger, and stir-fry for one minute.
7. Return pork to pan. Stir in broth mixture. Simmer for a few minutes until it begins to thicken (no more than five minutes, tops).
8. Remove from heat, stir in green onions, and serve next to noodles.

Family Ratings:

Will, who hates everything: 10

Lucy, who loves everything: 10

Jamie, who thinks he's eating chicken: 9

Ellen, who's not crazy about meat: 8

Paul, who's a big fat pig: 10