Ingredient: 1/4 kg boneless chicken cut into 1-inch cubes, 2 small potatoes, cubed, 1 small carrot, diced, 1 1/2 cups frozen corn, 1/2 cup chopped onion, 1/2 cup chopped celery, 2 tbsps mustard, 1/4 tsp ground black pepper, 1/8 tsp garlic powder, 2 1/2 cups vegetable juice, 1 1/2 cups chicken broth, salt to taste. Preparation: Combine the chicken, vegetables, mustard, black pepper, and garlic powder in a cooker. Add the vegetable juice and chicken broth to it. Cover and cook on a low flame for 7 to 9 hours. Taste and add salt, if needed.

Ingredients: Tofu, 1 pound chicken, Marinade: (1 tsp soy sauce, ½ tsp sesame oil and ½ tsp corn starch). 1 tbsp soy sauce and 1 tsp cornstarch, 1/2 cup bamboo shoots, 3 to 4 fresh mushrooms, 6 cups water (or 6 cups water and 1 cup chicken broth), salt to taste, 1 tsp sugar, 2 tbsps soy sauce, 2 tbsps vinegar, 1 tsp sesame oil, 1 tbsp cornstarch dissolved in 1/4 cup water, 1 beaten egg, 1 green onion, finely chopped, white pepper to taste, hot chilli oil to taste. Preparation: Shred the chicken. Mix marinade ingredients and marinate the chicken for 20 minutes. Cut the tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. Wash and cut ...

Ingredients: 5 cups thinly sliced onions, 3 sliced garlic cloves, 1 tbsp unsalted butter, 2 tbsps extra-virgin olive oil, 4 cups chicken or vegetable stock, 1/2 tsp salt, 1/4 tsp freshly ground pepper, 10 slices bread (sliced about 1/4 inch thick), olive oil for brushing, grated cheese. Preparation: Heat the butter and oil in a large saucepan, and add the sliced onions and garlic to it. Reduce the flame to medium-low heat, and cook for about one hour, stirring from time to time until the onions are limp and nicely browned. Add the stock, salt, and pepper and bring to a boil. Reduce the flame to low, cover the pan, and let it simmer for 30 minutes. Meanwhile, brush each bread slice with olive oil. ...