Chinese￿ Recipes￿

English Cookbook

Stuffed Mushrooms with Shrimp Paste

Serves : 4

Ingredients:

12 black Chinese mushrooms, small

1 spring onion, chopped

10 g ginger root, sliced

400 g raw shrimps

3 g salt

1 egg white

10 ml soy sauce

30 g cornstarch

2 g black pepper

10 ml sesame oil

30 ml cooking oil

8 stalks Chinese broccoli

100 ml fish stock

20 g starch

8 g green coriander leaves, chopped

Method:

Soak mushrooms in water for 20 minutes. Drain and combine with spring onions and ginger in a 1-litre bowl. Cover with cling film and steam on HIGH for 20 minute. De-vein the rinsed shrimps. Cut into pieces and keep aside. In another 1-litre bowl combine shrimps, salt, egg white, soy sauce, cornstarch, pepper

and sesame oil. Mix well. Divide into 12 portions. Dip each mushroom in starch and fill with the paste. Lightly oil a flat platter, place mushrooms in a single layer and cook on HIGH for 6 minutes. Keep aside. Heat oil in a 1- litre bowl on HIGH for 2 minutes. Stir in broccoli, cover and cook on HIGH for 10 minutes. Arrange broccoli along with the mushrooms on the platter. Cook stock and starch with a dash of sesame oil in a small bowl for 2 minutes on HIGH. Pour over the broccoli and mushrooms and serve garnished with coriander leaves.

Hammour Won Ton Soup

Hammour Won Ton Soup

Serves : 4

Ingredients:

400 g Hammour fish, ground

20 g spring onions, chopped

10 g cornstarch

6 g salt

10 ml sesame oil

24 Won Ton skins

1 litre stock or water

3 g pepper

400 g Bok Choy or baby green vegetables

Method:

Combine Hammour, spring onions, cornstarch, salt, sesame oil and 20 ml of water. Fill Won Ton Skins with this mixture and fold. Keep aside. Pour stock into a 2-litre bowl. Add pepper and cook on HIGH for 8 minutes. Add Won Tons to the soup. Cover and cook on HIGH for another 8 minutes. Set aside. Cook Bok Choy in salty water in a 1-litre bowl on HIGH for 5 minutes. Drain and add to the soup. Serve hot.

Chicken in Paper Packs

Serves : 4

Ingredients:

300 g fresh chicken, boneless

6 Chinese mushrooms

2 g salt

15 ml light soy sauce

5 g sugar

2 g pepper

5 ml sesame oil

5 ml wine

10 ml oil

20 g green onions, chopped

10 g parsley, chopped

10 g carrots, shredded

1 large sheet glass paper

Method:

Cut chicken into thin slices. Soak mushrooms for 30 minutes or until soft. Cut into thin slices. Combine together chicken, mushrooms, salt, light soy sauce, sugar, pepper, sesame oil, wine and oil. Keep aside. Cut glass paper into small pieces. Fill each piece with green onions, parsley, carrots and the mushroom-chicken mixture. Fold into small packs. Place these packs onto a platter and cook on HIGH for 3 to 4 minutes. Serve hot.

Chicken in Paper Packs

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Panasonic NN-S235WF, NN-S215WF manual Chinese Recipes, Chicken in Paper Packs, Stuffed Mushrooms with Shrimp Paste
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