Ruth's Ramblings

Chinese Homecooking (College-Style)

Tonight's dinner menu - some simple homemade dishes I used to make in college:

Chicken Wings:


Baby Bok Choy:


Eggflower Soup (from the Kikkoman's mix)



Chicken Wings:
3 lbs. of chicken wings and drumlettes
Marinade (rice wine, sugar, soy sauce, some slices of ginger)

Marinade chicken briefly. Heat wok/pan and add chicken (with a little bit of oil). Fry a bit, then add the rest of the marinade. Continue frying meat, adding water if necessary to cook. Fry until water evaporates and chicken is cooked and browned.


Baby Bok Choy:
5 bulbs of baby bok choy
Sauce: 1 Tbsp. oyster sauce, 1 tsp. cornstarch, 1 Tbsp. water

Cut ends off and soak in water. Cut in small pieces, separating green leaves from the white bulb pieces. Fry whites for a moment with a bit of oil, adding a bit of sugar and salt. Add leaves to frying pan and cover (to steam) for a couple minutes. Uncover (leaves should be wilted by now), toss around briefly. Meanwhile, put sauce ingredients together and stir. Add sauce to center of pan and stir until it thickens. Toss altogether with the rest of the baby bok choy until done.

Posted by Ruth at 4/12/2006