A New Book On My List~

After reading Why Chinese Mothers Are Superior on the WSJ, I thought it would be fun to read Chua's book Battle Hymn of the Tiger Mother. Not because I agree with all of Chua's parenting style but because it rang true to how my mother raised me and my siblings. Chua was more strict than my own mother but there are so many similarities that I can't help but want to read the book and look back at the days when I lived at home. When I told my older sister, the one who got the most lecturing in academics, about the article, she laughed and was interested in reading it also - a book that lets us know we were not alone.

Children of Asian mothers are linked in a peculiar way that only we can really appreciate. Some people - read mostly Westerners - find it horrible to be constantly compared to siblings or friends who "do" better. "Why can't you be like your older sister?" was something I heard daily. My older sister, who I have a fantastic relationship with by the way and is now a lawyer who has her own share of Tiger Mother memories, studied constantly and stayed in her room most of the time. While I was made to clean house and tend to my father and brother because I was "too dumb to do anything but be a pretty face."

Much to my mothers disapproval, I chose to become a housewife and tend to my family. I left a great career as a boat captain, something she was simultaneously shocked by and loved, to raise my children. She still comments that it's not too late for me to go become a doctor, what she always slated for me to do until she discovered I was "too dumb," or start my job again driving boats and throw my kids in daycare.

I find that many of my Western friends, who have so much trouble with their own moms, had it easy compared to me. I think one friend was called fat once or twice - ok maybe even five times - and she still has issues with her mother to this day! I was shocked. My mother, like Chua, withheld food from me constantly because I was too fat.  She would take me to the gym to sweat off my fat after running 6 miles - Maybe it was because I had a job modeling most of my high school life and my mom thought this would be my meal ticket so she pushed me the way Tiger Mothers do.

I can say that my mom and I have a wonderful relationship now. She is a fantastic grandmother who is more tender than I thought she would be and nags at me for being too harsh with my own children. It took a bit of growing for each of us and now I would die without her.

What am I trying to say? I think I will buy this book so I can read it while I am nursing in the wee hours of the night and get a laugh. I will let you know what I think!

Make It Yourself Monday - Chicken Buk Choy Soup

Today I am starting a weekly project. Every Monday I will post something online that you viewers can make yourself. It could be food, crafts, soaps, lotions, anything. I will start out simple and try to post easy instructions and when I can, post pictures.

Today's Make It Yourself Monday is about food. The weather is a little dreary today and I am not feeling all that great so I am going to make Chicken Buk Choy Soup. It is my favorite Asian Chicken Soup so far. It warms be up and tantalizes my taste buds. The base of this recipe comes from the book The Chinese Kitchen by Eileen Yin-Fei Lo. I have adjusted only a few things here for my family. If you are looking for a great Chinese cook book- this is the book to buy.

For the Marinade:
2 tpsns Soy sauce - I like Dark soy
2 tspns Oyster sauce
1 tspn Grated ginger mixed with 2 tspns gin
1 tspn Sesame oil
1 1/4 tspn Suger
1 tspn Salt
pinch of Ground pepper
1 tblspn Cornstarch

3/4 Lean skinless boneless chicken breasts cut into 2 inch strips
5 Cups Chicken Broth
One 1 -inch think slice of ginger smashed to release flavor
1 Bunch Bok Choy cleaned separated and cut into 1/4 slices
2 Tblspns peanut oil

In a large bowl combine the marinade ingredients and all chicken. Let sit for at least 15 minutes or longer

Place broth and ginger in large pot, cover and bring to a boil over high heat. Add Buk Choy stalks, stir, and return to a boil. Lower heat to medium and cook 5 minutes until stalks become tender. Turn heat back up to high and add the leaves, stir, and return to a boil, cook for 2 more minutes. Add chicken and marinade, stir to separate slices. Return to a boil, add gin, and stir well. Add peanut oil, stir. Turn off the heat and stir. Serves 6