Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.




Big Bowl Corn and Ham Soup

Big Bowl Restaurant Recipe

4 ears of fresh sweet corn
3 cups chicken stock
1 1/2 teaspoons salt
2 teaspoons cornstarch mixed with 2 tablespoons water
3 egg whites lightly beaten with 1 teaspoon Half and Half and 1/2 teaspoon sesame oil
2 tablespoons finely chopped Smithfield ham

Husk and shuck the corn into a bowl along with any milky liquid you can wring out of the ears.

Heat the stock to boiling, add the salt and corn, and allow the mixture to come to a boil. Give the cornstarch and water mixture another stir and add to the soup. When the soup is beginning to boil again, and has thickened and is clear, turn the heat to medium and stir the soup in one direction slowly with a spoon. With your other hand, pour the egg whites into the broth in a thin stream. When the egg is set, transfer the soup into serving bowls, sprinkle with the ham and serve. Makes 3 to 4 servings.

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