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Chinese Recipes
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
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
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
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
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
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