Cover beans with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
Add 2 cups of water and beans to a saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching.
Prepare rice according to the directions listed on the package.
(NOTE: The above steps can be done ahead. Store beans and rice tightly covered in the refrigerator for up to 3 days.)
Heat olive oil in a large pot over medium-high heat. Add bell peppers and onion. Saute for 3 minutes then add garlic. Saute for 1-2 minutes longer.
Pour chicken broth and tomatoes into the pot. Stir in chili powder, cumin, paprika, oregano, cilantro, salt and pepper.
Add chicken and bring to a light boil. Reduce heat to medium-low and simmer until chicken has cooked through and internal temperature registers at 160℉, 10-15 minutes.
Transfer chicken to a cutting board and let it rest for 5 minutes. Cut it into small strips.
Return chicken to pot along with rice, beans and lime juice.
Reheat if necessary and serve with shredded cheese, if desired.
Hack: Leftovers can be stored in the refrigerator for up to 5 days. Be sure to subtract any days that you stored the cooked beans and/or rice before making soup.
Hack: Freeze leftover portions sealed in serving-sized portions for future use for up to 3 months.
Hack: One 15 oz can of black beans can be substituted for the dried beans in this recipe. Drain, rinse and add to the pot.
Hack: One 15 oz can of diced tomatoes can be substituted for the fresh tomatoes.
Hack: 2 cups of cooked chicken can be substituted for the chicken breast.
Did you know? Although the term fajita was not used to refer to a food item until 1971, the dish itself was made popular in the 30s in Texas. Migrant workers received meat scraps as a part of their pay and this would have been one of the ways they made them into a meal!
In a large pan mix stock, parsley, chives, ginger, garlic and soy sauce. Bring to a simmer over medium heat.
Add chicken, carrots and celery. Simmer for about 10 minutes or until vegetables are tender and chicken is no longer pink.
Add ramen noodles and cook for 5 minutes or until noodles are tender.
Hack: Find plain, dry ramen noodles in the Asian section of the supermarket
Hack: Check the produce department of your local grocery store for single carrots or stalks of celery to avoid having to buy an entire package. Frozen carrots and celery would also work in this recipe.
Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack: Cooked leftover chicken can be used in this recipe. Add it in at the end of cooking the ramen noodles so it will have just enough time to get warm.
Hack: Feel free to substitute whatever vegetables and/or proteins you have on hand! You can also use whatever stock or bouillon you prefer.
Keyword Asian cuisine, Asian food, Asian side dish, chicken, homemade Asian cuisine, Homemade Asian food, Homemade Japanese food, Japanese, Japanese food, ramen, soup, Traditional Asian Food, traditional Japanese soup
Did you know that slurping your ramen is not considered rude in Asian countries? As a matter of fact, it’s expected. Click here to check out some fun facts about this food!
Mix pork, scallions, ginger, cornstarch, vinegar, sesame oil and egg in a bowl.
Place 1 tsp mixture in the center of a wonton wrapper. Wet edges of wonton and fold to form a triangle shape. Seal edges. Press two corners of folded wonton together to form a hat and seal.
Bring six cups of water to a simmer in a large pot.
Gently place 12 wontons into boiling water. Add ½ cold water and allow water to return to a simmer. Add more cold water as needed, ½ cup at a time, to maintain a gentle simmer.
When wontons float to the surface of the water (about 5 minutes), scoop from the pot and lay on a plate in a single layer.
In the meantime, mix broth and water in a pan. Add tomato and bring to simmer.
To serve, place one cup of soup in a bowl with 4 wontons.
Hack: Freeze remaining uncooked wontons in a single layer on a baking sheet. When solid, transfer to a freezer-safe container. Cook from a frozen state, allowing 2 extra minutes to cook. Any leftover wonton wrappers can be wrapped tightly and frozen as well.
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For a short tutorial on folding wontons, check out this video!
For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube!