Egg Flower Soup

The original Kwan Court review

When Kwan Court opened last summer, adding another option for Oriental-style eateries on Rock Road, some wags started calling "Wok Route".

But Kwan Court is not only a Chinese restaurant.

The Colorado 70-fern-bar look of Charlie Brown and his predecessor The Hatch have been almost eliminated in the extensive remodeling. A few brick walls are exposed, but also the story boards were replaced with gray carpet, the floors are in light gray, and the chairs are finished in white with pale pickled green foam coatings.

Peach, pink and rose accents are repeated in the carpet, the towels and dried in the individual flower arrangements on the tables. Translucent white shades were hung windows from floor to ceiling, re-create the look of Japanese screens. The overall effect is between art deco and high tech quiet, serene and totally seductive.

The bar that dominated an exhibition has been turned into a sushi bar. Sushi eaters can watch their current orders while sitting at the bar. At the northern end of the sushi bar is a bar with some regular seats.The sunken living room area and open fireplace are gone, one is dining at a different level.

Menu Kwan Court defies characterization. There are some dishes that are typically Chinese lo mein and broccoli beef. But others are Japanese sushi and tempura.

The menu is built around fresh seafood, especially lobster from Maine, but it also includes steak and chicken dishes and Chinese. Meats are prepared in different ways: in clay pots and platters of sizzling and grilled and served with a variety of sauces.There are also appetizers, soups, salads and quesadillas served with salsa, mix Eastern and Latin cuisines. How about New Asian?

An extremely useful server guided us in our choices. We started our meal with two entries: chicken yakitori ($ 4.50) and Japan shrimp tempura ($ 4.50). Marinated chicken breast was threaded on a skewer, grilled and topped with sesame seeds, and was served with luscious thick sweet sauce for dipping. The shrimp paste was light on and tender, but we thought the mushroom and soy sauce is bland.

"Be sure to try the pickled ginger ...to cleanse the palate, "our expected admonished, pointing to a little paper thin, pink trim. We did. It was surprisingly spicy, but rather refreshing.

A Daily Obsession: Tomato Egg Flower Soup

A Chinese meal is complete without soup. Most fast Chinese soups are thin and rather bland, as the soups are to cleanse the palate between bites of food, and also to help moisten the throat and slide down the esophagus rice. Many children and older Chinese can not eat their rice without spoonfuls of soup. When they were little, my children survived on good nutritious soups and rice bowls. Stew (usually 2 hours) Chinese soups are thin, but enriched with vegetables, herbs, bones and meat in soups very nutritious and delicious.These soups are drunk throughout the meal with constant refills. Soups served at fancy dinners, banquets, on the other hand are always thickened with cornstarch to give them more body (and I suspect that in response to Western palates) and are served as part-time at the beginning of ten trays. The tangy, oil-free tomato egg flower soup counters the richness of fatty meat dishes very well. Fan Hua Tang Dan jeh, word for word, means soup of tomato flower bud. The flower refers to the delicate strands of egg floating in the soup.Tang Hua Dan is good for emergencies or soup on the table is necessary. Only eggs and chicken broth good (make your own from chicken bones, or use instant stock canned) are required. Tomatoes are the most common ingredient to add to the soup egg flower. My mother adds dried shrimp for its egg flower soup, too, for added flavor. For a version a little richer and more substantial, ground meat, jai chai (preserved a vegetarian) and thin glass noodles can be added too.Any way it's done, the important thing about Dan is that Hua Tang egg strands should be airy and light, and hard lumps. For thin strands of egg, beaten egg must be poured into the boiling soup hot with a hand and stirred in a circular motion with your other hand at the same time. The soup should be boiling hot or the eggs will not be so immediately and will cloud the soup when stirred. Beware also that the soup should not be boiled after the egg is added, or the egg will be hard.When your son looks like egg cirrus purposes, you have mastered the production of the soup of egg flower. 2. When the soup begins to boil again full, turn off the heat and pour the beaten egg with one hand and quickly stir the soup with a fork in circles.

Firewife

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