Chef Chai’s Rice Soup with Shrimp
- 1 pound shrimp, peeled and cleaned
- 1 cup celery, sliced
- 8 cups chicken stock
- 4 cups rice, cooked
- 1 tablespoon Aloha shoyu
- Large pinch sugar and black pepper
- 1/4 cup green onion, cut about an inch long
- 1/4 cup cilantro, cut about an inch long
- 1 tablespoon ginger, thin slices
- Combine chicken stock and celery, bring to a boil, add shrimp on high heat, remove all the scum; add cooked rice.
- Season with sugar, pepper, Aloha shoyu, then add ginger, green onion and cilantro. Turn off heat.
Tips: Make sure to taste the soup before serving, as some chicken stock may have no sodium. Add more shoyu or salt, if desired. Shrimp can be substituted with scallop, calamari, fresh fish, chicken, etc.
Shoyu Pork | 4 servings
- 1.5 pounds pork about 1-2 inches thick
- 1 tablespoon vegetable oil
- 2 cups Aloha low-sodium soy sauce
- 2 cups chicken stock
- 1/2 cup sugar
- 1 tablespoon ginger
- 1 stalk green onion
- 1 stalk Chinese parsley
- 1 head garlic, cut in half
- 3 bay leaves
- 1/2 tablespoon black pepper
- 1 cinnamon stick
- 10 cloves
- 3 star anise
- 2 dried shiitake mushroom
- In a hot pan, add vegetable oil and sear pork on all sides until it turns light brown.
- Add Aloha shoyu, chicken stock, sugar, ginger, green onions, Chinese parsley, garlic and black pepper, bay leaves,
dried shiitake mushrooms, cinnamon stick, cloves and star anise. Bring to a boil.
- Add pork belly in the shoyu stock, bring to a boil on medium high heat for a couple of minutes. (Remove any scum while it’s boiling.) Simmer for one hour, depending on the size of the pork.
- Remove the pork from the pot and let it rest a few minutes before serving.