lavors.
Prepare dough for Chinese Steamed Buns.
Shape dough into
eat.
Prepare dough for Chinese Steamed Buns (see footnote).
Shape
o seal, then turn the bun over and place on a
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Chop chicken into 1 1/2 to 2 inch pieces.
In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
Stir mushrooms and larp chong into chicken.
Put mixture into a 9 inch glass pie plate.
Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
Serve with steamed white rice.
Place fish on a flat heatproof plate inside of a large bamboo steamer basket. Whisk together soy sauce, peanut oil and cornstarch. Season then pour over fish. Arrange mushrooms, ginger and snow peas over fish then cover with steamer lid. Steam for 5 mins, or until cooked to your liking.
Serve immediately with steamed rice.
ot with white rice and chinese vegetables toped with oyster sauce
Heat the wok over high heat and add the peanut oil. Add the garlic, ginger, chiles and rice wine and stir-fry for less than 1 minute. Add the mussels and stir-fry for less than 1 minute.
Add the Chinese beer and the whites of the spring onions and cook until the mussels open, stirring occasionally. Discard any that do not open. Season the mussels with the light soy sauce.
Sprinkle in the greens of the spring onions and the cilantro, serve immediately.
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
nto pot, dump in the Chinese braising spice mix, cover with
o seal.
Put each bun, join downwards, on a piece
n hour or so for best flavor.
Place a scant
ogether to close the bun. Place each bun seam side down onto
ater will drip back onto bun surface and produce yellowish \"blisters
prominent flavour in this recipe, different types of sauces may
ough to form a bun.
Put the bun on a 2
oin it.
Put each bun on a separate piece of
For the marinade, whisk together soy sauce, wine, ginger, oyster sauce, sugar, garlic and sesame oil. Place duck in marinade, turning to coat. Cover and chill 1 hour.
Heat peanut oil in a wok or large frying pan on high. Drain duck, reserving marinade. Cook in 2 batches, 3-5 mins each, until golden and crisp. Remove from wok and drain on paper towels.
Add broccoli to the wok or pan and stir-fry 1 min on high. Return duck to the wok and add the reserved marinade. Stir-fry 1 min, until warmed through. Serve with steamed rice.
Note: This recipe calls for boneless thigh meat,
Steam buns until tender and puffy, 10-15 minutes. Slice open but not through.
Spread each bun with aioli. Stuff with cabbage and pork belly; add any of the optional ingredients as well. Drizzle with the reduced marinade from the pork belly recipe.