INTRODUCTION:

HT  SP  Chinese 25mins

Serves 4      Hot   Chi  Poultry   Soup  Dairy free  China  Asia  Asian

Ingredients:

   75g/3oz cooked Chicken Breast, thinly sliced

   2 tbsp Light soy sauce

   2 tbsp Cornflour

   90ml/3fl.oz. Cold Water

   1 tbsp Sesame Oil

   Salt and Black pepper

   2 tbsp Vegetable Oil

   2.5cm/1 inch Fresh Ginger, grated

   900ml/1 1/2pts Good Chicken Stock

   400g/14oz Baby Sweet corn, sliced diagonally

   1 Egg, beaten

   2 Spring Onions, sliced diagonally to garnish

Instructions

1. Place the chicken in a bowl, and stir in the soy sauce, cornflour, water, sesame oil and seasonings. Mix well.

5. To serve - transfer to a warmed soup tureen and garnish with the sliced spring onions.

INTRODUCTION:

(Dim Sum)  HT  Chinese HD  20mins

Serves    4      Hot  Seafood  Shellfish  Pork  Chi    Alcohol  Hors d’oeuvre    Starter  Appetizer  China  Asia  Asian

Ingredients

   1 teasp Dry Sherry

   1 Egg White

   1 teasp Cornflour

   Salt

   225g/8oz Shelled Prawns, chopped

   4 Large Slices White Bread, crusts removed

   1 tbsp Sesame Seeds

   2 tbsp Cooked Ham, chopped

   Oil for deep frying

Instructions

1. In a large mixing bowl, mix together the sherry, egg white, cornflour, salt and prawns until well blended.

4. To serve - cut each slice into 4, transfer to a warmed serving platter and serve hot.

INTRODUCTION:

HT  Chinese  HD  20mins plus soaking

Serves    4      Hot  Chi   Hors d’oeuvre  Starter   Appetizer  Dairy free  China  Asia  Asian

Ingredients

   175g/6oz Lean Pork, cut into thin strips

   5cm/2 inches long

   1 tbsp Soy Sauce

   8 tbsp Vegetable Oil

   5 Eggs, beaten

   2 tbsp Dried Wood (tree) Ears (a type of mushroom)

   2 Spring Onions, sliced on the diagonal

   1/2 teasp Sugar

To Serve

   Mandarin Pancakes

   Shredded Spring Onions

   Cucumber cut into thin batons about 5cm/2 inches long

Instructions

1. Soak the Wood Ears in cold water for 20 minutes.

7. To serve - each diner takes a Mandarin pancake and places a little of the pork mixture, spring onion and cucumber in the centre. This is then rolled up like a spring roll and eaten with the fingers.

HT Chinese HD 15mins plus cooling

Makes 12 Hot Chi Seafood Shellfish Vegetables Hors d’oeuvre Starter Appetizer China Guangdong Cantonese Asia Asian

Ingredients

2 tbsp Vegetable Oil

50g/4oz Shelled Prawns, chopped

75g/3oz Minced Pork

50g/2oz Bean Sprouts

2 teasp Peanut Oil

1/2 Garlic Clove, crushed

25g/1oz Grated Carrot

1 teasp Freshly grated Ginger

2 teasp Soy Sauce

2 teasp Oyster Sauce

1 teasp Freshly chopped Coriander

12 x 15cm/6-inch square wrappers

Instructions

1. Heat the oil in a frying pan or wok, add the garlic, ginger and carrot and stir fry until softened.

2. Raise the heat and add the pork and prawns and stir fry for 1-2 minutes. Then add the bean sprouts and stir fry for a further 1 minute.

3. Remove from the heat and stir in the coriander, soy sauce and oyster sauce. Blend well and allow to cool.

4. Divide the filling into 12 portions then place the filling across the end of each wrapper, leaving a border of 1cm/½ inch on each side. Start rolling up the wrapper and when you get to 3/4 of the way , fold over the edges to enclose the filling.

5. Brush the remaining wrapper with a little beaten egg then continue to roll up the parcel. Repeat this process with all the wrappers. Refrigerate until ready to cook.

6. Preheat the oil to 180C, 350F. Fry the spring rolls, a few at a time, until golden and cooked through. Drain on Kitchen paper and keep warm whilst you fry the rest of the rolls. Serve immediately with a dipping sauce.

INGREDIENTS

• 1 cup chopped pistachios
• 1/2 cup bread crumbs
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons honey
• salt and pepper to taste
• 2 large skinless, boneless chicken breast halves, cut into 1-inch strips

DIRECTIONS

1. Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
2. Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
3. Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

INGREDIENTS

• 1 (4 pound) whole chicken
• 1 tablespoon salt, or to taste
• 1 tablespoon ground black pepper, or to taste
• 1 lime, halved
• 1/2 (12 fluid ounce) can beer
• 1 cup water

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.
3. Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.

INGREDIENTS:-

• 1 cup rum
• 5 tablespoons light soy sauce
• 1/4 cup lime juice
• 1/4 cup brown sugar
• 12 cloves garlic, minced
• 2 1/2 tablespoons finely minced fresh ginger root
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• hot pepper sauce (e.g. Tabasco™) to taste (optional)
• 1 serrano pepper, finely chopped
• 4 pounds skinless, boneless chicken breast halves

DIRECTIONS:-

1. In a bowl, mix the rum, soy sauce, lime juice, brown sugar, garlic, ginger, thyme, salt, pepper, hot pepper sauce, and serrano pepper. Pierce the chicken on all sides with a fork. Place chicken in a shallow container, and cover with the marinade. Seal container, and marinate chicken in the refrigerator 8 hours or overnight.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Discard marinade and place chicken on the grill. Cook 8 minutes on each side, or until juices run clear.

INGREDIENTS:-
2 pounds top round steaks, boneless (about 1″ thick)
1/4 cup lime juice
1 tablespoon vegetable oil
2 tablespoons tequila
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
2 garlic cloves, fine chopped
1 cup salsa
1/2 cup sour cream.

METHOD:-

Pierce beef with fork several times on both sides. Mix lime juice, oil, tequila, salt, cumin, red pepper and garlic in shallow glass or plastic dish. Place beef in dish; turn to coat with marinade. Cover and refrigerate at least 6 hours, turning beef occasionally. Remove beef from marinade; reserve marinade. Cover and grill beef 4-5″ from medium coals, 20-25 minutes for medium, brushing occasionally with the marinade and turning once. Cut beef across grain into thin slices. Serve with salsa and sour cream.