Category Archives: Mama Mo’s

I can type, I have Mother to be thankful for…

It was late summer of 1985. We just moved from Flushing, NY to Harrington Park, NJ. First time alone, without my cousins and Chinese-speaking friends around, in a completely homogeneously white neighborhood… I turned on the TV, tried to make sense of American television, but it was hard. I went back to my room, turned on the radio, and started to setup for a drawing…

Mother came in and gave me a large book. I cannot recall whether it was in English or Chinese, but it was certainly a book on learning to use a standard typewriter. She said, “When you go to school, you are going to need to know how to type. So here’s a book for you to learn from.” The next day, Mother bought me a typewriter, and immediately I began to play with the keys.

I started learning by memorizing each alphabet’s location. My exercise was to type all 26 alphabets in its order in as little as a few seconds. By doing so, each alphabet’s location is permanently engrained in my brain, and set the foundation for my capability to type-write words and sentences without looking at the keyboard. Often I practiced with the radio on Power 95. The songs on the radio piqued my interest to know what they mean. Then I would somehow find lyrics of songs I like, and practiced typing out the lyrics. There were Duran Duran, Hearts, Joan Jets, and Tears for Fears among them.

Through the learning process, my little hand had a hard time reaching for the numbers on the top row. So I always “cheated” with typing numbers by using extended keyboard… Later I got good with extended numeral keyboard by doing a few part-time jobs as a cashier.

Today I can type, even better than my co-workers. 🙂 Thanks mom!

Our Favorite Winter Breakfast – Chicken Rice Soup

In my childhood memory, winter in Taipei was always gray and cold. Taiwan, sitting at Tropic of Cancer, never snowed. But, because it is a basin city, with humidity trapped within the surrounding hills, the chilly winter rain was always cold enough to pierce the bones. Everyone would get sick everyday, sniffles and sneezes everywhere…

This was the season when Mother always had a pot of chicken soup ready to serve at any time, especially for breakfast at 6:30 in the morning — Yes: The children in my family grew up having chicken soup for breakfast. 🙂 It warmed our soul, and it prepared us for the work/school day ahead. Especially for the tough city commute that sometimes had my head sandwiched between the standing people’s buttocks on a bus… Only in Taipei.

IMG_0412Ingredients to serve a party of 4 to 8: 

  • 8 chicken wings (approximately 2 lb.) Thawed. Can be substituted with 2 lb. of legs and/or thighs
  •  9 cups of water
  • 1/2 cup rice vinegar
  •  12 oz. Daikon cut to bite size chunks
  • 10-12 oz. Whole onion, chopped
  • 5 oz. Carrots, sliced
  • 4 oz. Celery Heart (approx. 3 stalks)
  • 2 oz. Ginger, 1/8” to 1/4” slices for flavoring
  • 1 cup scallion or cilantro, chopped
  • 8 cups of cooked rice

Preparing the chicken:
Boil 12 cups of water. Place the thawed chicken pieces into the boiling water. Bring back to boil and immediately remove from heat. Let stand in pot for 12 hours or overnight. Drain and gently rinse the chicken under running water. Pluck excess feather where necessary. Chicken is ready to use.

Note: The purpose of this prepping process is to remove excess chicken fat and blood, which results to a healthier, leaner and a more aesthetically pleasing ingredient. We recommend using the prepared chicken immediately or to refrigerate and use it within one day.

Making the Soup:
In a large pot, combine chicken with water, ginger, vinegar, onion, celery, carrots and daikon. With high heat, cover and bring to boil. Leaving the pot covered, simmer in low heat for another 15 minutes while skim excess oil from surface. Remove from heat and serve.

Serving Suggestions:
1 cup of cooked rice is the recommended serving size per person. To serve the soup, place one chicken piece in each rice filled bowl before scooping in other ingredients. Pour soup over rice. Garnish with scallions or cilantro and serve.

Note: The picture above shows 2 servings of the soup made with chicken wings and garnished with scallions.