Ding Hao (Ding How) is a Chinese expression denoting superior quality. It is loosely equivalent to the American expression The Tops or Two Thumbs Up. It’s a good name for any concoction of leftovers that is transformed into an Asian style meal – which is exactly what you see above, not to mention that it sure is fun to say. Ding Hao!
Our Ding Hao consists of leftover beef stew, leftover broccoli florets and a handful of two-day old roasted baby brussel sprouts chopped in half. To that we added some Chinese style spices we had lying around, a little broth, then warmed it all up nice. We finished it with a garnish of fresh cut chives and some hard boiled eggs so that it resembles an elegant broth bowl like the ones they serve in those cool little Pho restaurants.
Ding Hao!
Need This
Any combination of leftovers (meats, veg, starch, soups, stews, etc.)
32 ounces of broth (beef or chicken – doesn’t matter)
2 teaspoons of 5-spice seasoning
1 tablespoon of anise seeds
Soy sauce – a good 4 or 5 pumps
1/4 cup Asian style garlic sesame sauce (or more to taste)
1 teaspoon cayenne pepper (optional if you want heat)
4 hardboiled eggs
Garnish (chives, cilantro, parsley, lemongrass.. whatever)
Do This
Make up your hardboiled eggs and peel them.
Throw everything except the garnish and eggs into a large pot and bring to a boil.
Cover and reduce the heat to low. Simmer low for 15 minutes, stirring occasionally.
Ladle into soup bowls.
Cut your hardboiled eggs in half and dunk them into each serving.
Snip the garnish over each serving with scissors. Serve real hot.
Ding Hao!!