at mixture on one dim sum wrapper. Using your
ork with 1 tablespoon of Chinese 5 spice powder, 1 grated
eady to cook, arrange the dim sum on the hot grate and
or 5-7 minutes, until dim sum are cooked through.
Serve
or this dough in further Dim Sum recipe suggestions.
efore serving whole or chopping Chinese style on the bone.
One hour ahead of time, prepare the rice and lotus leaves: Soak the lotus leaves in hot water for 1 hour. Cover the rice with water and let soak for 1 hour. Pat dry the leaves and drain the rice.
When ready to create the filling, start by steaming the rice. While rice is cooking, soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.
Next, cut the chicken into small cubes about the size of a postage stamp. Add the salt, 1 tablespoon rice wine and 1 ...
FOR THE FILLING: Heat peanut oil in wok or skillet and stir-fry celery, bean sprouts, bamboo shoots, water chestnuts, soy and sugar 2 minutes.
Stir in crab and remove from heat.
Pour off any juices and add sesame oil, green onion, cornstarch and egg slivers.
Cool and place 3 tablespoons of mixture on edge of spring roll skin.
Place a coriander sprig on top and fold skin over twice.
Then fold in sides and roll like jelly roll.
Deep-fry, seam side down, in hot oil until crisp and golden.
Drain, cut into 1-inch slices and ...
Hours or a day before making the dumplings, cook the agar-agar in the chicken broth until completely dissolved. Pour into a shallow dish. Cover and refrigerate for a few hours until it gels.
Mix all the filling ingredients.
Dice the gelled agar-agar/broth into small pieces and mix with the filling ingredients.
Refrigerate this mixture.
To make the wrappers:.
Mix flour and egg.
Add water a little at a time until a soft but not sticky dough is formed.
Knead until dough is smooth and elastic.
Roll the dough into a long ...
Gai Lan: Rinse gai lan and trim the end of the stems. Bring eight cups of water to a boil in a large saucepan or stock pot. Stir in salt, baking soda, garlic and ginger. Add gai-lan. Cover and simmer about 4 minutes, until the gai lan turns bright green and is tender-crisp. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.
Sauce: Mix oyster sauce with water or broth, mirin and sugar in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.
about 3 minutes. Add choy sum and stir-fry until leaves
Mix all ingredients to combine and serve.
Put rice ia a saucepan cover with the 4 cups of water, add light soy sauceand 1 teasp of sesame oil.
Bring to boil quickly, then turn heat to low cover and cook for 15 minutes.
While the rice cooks soak the mushrooms in very hot water for 30 minutes (remember to save 1 1/2 cups of the soaking water).
Cut off the mushroom stems and discard, slice the caps and put them in a saucepan with 3/4 cup of the soaking water, the dark soysauce and 2 teasp sesame oil.
Add chicken and pork to the saucepan along with the garlic, ginger and salt ...
Cut wings intp three pieces (save tips for making stock).
Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
Add Soy, Honey, Wine, Garlic and Ginger, stir well.
Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
Serve warm or at room temperature.
Blanch cabbage until soft and slice thinly.
Mix meat, cabbage and prawn with seasoning.
Scoop 1 tsp of the mixed ingredients onto the wanton skin.
Apply a small amount of water at the side of the wanton skin, gather up the skin to make a little \"purse\" out of them, and tie with a chive, or thin layer of a green onion.
Boil water in a pot and cook dumplings for 3 - 5 minutes.
Scoop dumplings and place on a plate.
Serve with sauce:
Combine all ingredients together with boiling water.
10 dumplings/ Serves 5.
br>Add mushrooms and choy sum; cook 1-2 mins, until
Since rice is the most important ingredient in South China menus, the average person will eat about 1/2 to 1 cup uncooked or 1 to 2 cups cooked rice with other food served at the meal.
Use this ratio when cooking:
1/2 cup uncooked = 1 cup cooked rice. To prepare for 4 to 6 people, measure 2 to 4 cups (or more) of raw uncooked short/medium grain rice.
Do not use any other kind for authentic Chinese rice; the grains should stick together rather than separate.
nd serve warm with a Chinese mustard for dipping and one
nch long.
Cut up Chinese chives into 1 inch long
o a boil. Add choy sum and cook for 30 seconds