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:

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:-

• One half-section piece of grass carp, approx. 2 lbs.

Seasoning:

A:

• 1 tsp salt
• 2 Tbsp lemon juice

B:

• 1 stalk scallion, finely shredded
• 1 shredded red chili
• 3 slices young ginger
• dash of wine

C:

• 1 1/2tsp light soy sauce
• 1 1/2 Tbsp vinegar
• Some rock sugar
• 1/2 tsp salt
• 2tsp wine
• 2 cups of chicken stock
• some corn-starch water

D:

• pinch of sesame oil and ground pepper.

METHOD:-

1. Wash fish, clean it inside out and blot dry, cut several shallow slits on the thickest part of fish, marinate with seasoning A for 10 mins.
2. Boil sufficient water to cover the fish, add in seasoning B, cover and turn to low heat, stew for 10mins, drain and set aside.
3. Heat seasoning C, turn off heat, mix well with seasoning D, pour it on top of the fish, sprinkle with shredded scallion and red chili to serve.

INGREDIENTS:-

• 1 cup or 225 GMS of Cooked chicken pieces
• 2 Spring onions, chopped
• 1/2 cup or 115 GMS of shredded Cabbage
• 1 tsp. Soya sauce
• 1 tsp. cornflour
• Oil for frying
• Salt according to taste
• 1 cup Plain flour
• 1/2 cup of Cornflour
• 1 Egg
• Peanut oil for cooking.

METHOD:-

For Filling :
1.Cook cabbage in a little boiling water for 2 minutes.
2. In a nonstick pan put 1 tsp. oil and fry the onions for 3 minutes and then add the chicken pieces and cabbage, cornflour, salt and Soya sauce. Mix well and keep aside.
For the pancakes :
1.Mix together cornflour, plain flour, salt and egg. Gradually add 4-5 cups of water and beat well.
2.Heat a little peanut oil in a frying pan and pour the pancake batter to cover the base thinly and cook on one side .
3.Put the filling on the cooked side of the pancake and roll it and fold in the sides. Secure the ends with cornflour paste and fry the rolls in hot oil. Fry until light brown, drain and serve hot.