School Holiday Program Recipes (Chinese)

• 
• Servings
  2
• Prep
  15 m
• Cook
  20 m

Recipe By: Dylan Fukakusa-Vickers

🍜Hokkien Mee- Stir Fried Noodles with Bok Choy 

Serves 2 

Total time: 30 minutes 

Active time: 30 minutes 

INGREDIENTS

Stir-fry

• 200g packaged Hokkien mee (noodles), cooked in boiling water for 1 minute and drained

• ½ carrot, cut into thin slices 

• ½ king oyster mushroom, thinly sliced 

• 1 bok choy, cut diagonally into 2cm pieces

• 40g bean shoots

• 2 cloves garlic, minced 

• 2cm cube of ginger, minced

• 100g pork belly, sliced 

• 2 tbsp vegetable oil

For the Sauce 

• 2 tbsp oyster sauce

• 2 tbsp soy sauce

• 2 tbsp dark soy sauce

• 1 tbsp sugar 

• 1 tsp sesame oil

METHOD

1. Boil the hokkien mee noodles in water for 2 minutes to soften them a little. . 

2. Mix all of the sauce ingredients together in a mixing bowl. 

3. Heat a large skillet or wok over medium. Add the vegetable oil. 

4. Add the sliced pork belly and stir-fry for 2-3 minutes until the pork belly browns a little bit. 

5. Add in the sliced carrot, broccolini, and bok choy and cook for 2-3 minutes or until all the vegetables have softened. Stir continuously.

6. Add in the minced garlic, minced ginger and chilli and stir-fry for 1-2 minutes or until the garlic becomes fragrant. 

7. Add in the Hokkien mee and shortly after, add in the sauce a few table spoons of the sauce.. Stir-fry for another 1-2 minutes, mixing constantly until the sauce has incorporated evenly with the noodles. Give the noodles a taste. Adjust the seasoning if necessary.. Serve immediately. 

🥣 Hun Tun Tang- Wonton Soup 

A warm bowl of chicken soup is a tonic for the soul. Wontons inside are like golden parcels of chicken-y delight. 

Preparation time: 25 minutes 

Total time: 20 minutes 

Serves: 2

For the Wontons:

18 wonton wrappers

For the filling:

80g chicken mince 

80g minced prawns 

1 spring onion, minced 

1 clove garlic, minced 

2x2cm ginger, minced

Seasonings: 

2 tsp soy sauce

1 tsp Shaoxing (Chinese rice wine)

½ tsp sesame oil

¼ tsp salt

¼ tsp sugar 

Broth: 

400ml chicken stock
1 piece bok choy, sliced 

1 dried shiitake mushroom 

½  king oyster mushrooms, sliced 

1 tbsp Shaoxing 

2 tsp soy sauce

½ tsp sugar 

 salt to taste 

To garnish: 

2 garlic chives, sliced 

1 tsp chilli oil (optional) 

Method: 

1. For the wontons:  In a mixing bowl, combine all of the filling and seasoning ingredients and mix well. 

2. Place a spoonful of the filling into the centre of the wonton wrapper, wet the edges with a little bit of water mixed with egg and fold the wrapper in half into a little rectangle. 

3. Pinching the 2 opposite points of the rectangle with each of your index fingers and thumbs, keeping the wonton wrapper horizontal, bring the two points of the rectangle together until 1 overlaps on top of the other and pinch to seal.

4. Boil the wontons for 5 minutes. 

For the broth:

1. Heat a small saucepan over medium heat. Add in the chicken stock, bok choy, king oyster mushrooms, soy sauce, sugar, shaoxing, salt,  and simmer for 2 minutes until the vegetables are tender. Taste the broth and adjust the seasoning with a pinch of salt or so if necessary. 

1. Add in the boiled wontons , and garnish with a little chopped garlic chives, and chilli oil.

   ---

    

🐔Gong Bao Jiding - Kung Pao Chicken 

This Sichaunese stir-fry dish is complex in flavor and yet simple to prepare at home. Traditionally, the dish uses dried Sichaun chillies, but we’ve simplified it by using capsicum peppers instead. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

For the chicken:

• 300g chicken thigh, cubed

• 1 tbsp shaoxing wine 

• 2 tsp soy sauce

• 2 tsp (5g) cornstarch 

For the sauce: 

• 1 tsp sugar

• 1 tbsp chianking (Chinese black) vinegar 

• 1 tsp dark soy sauce 

• 1 tsp soy sauce 

• ½ tsp sesame oil 

• 40ml chicken stock

• 1 tsp cornstarch 

For the stir-fry:

2 tbsp vegetable oil

• 2x2cm ginger, minced 

• 1 clove garlic, minced 

• 2, spring onions, cut into 2cm batons 

• ½ cup peanuts (about 100g) 

• 1 capscium, diced 

METHOD

1. For the chicken, combine the shaoxing, soy sauce, and cornstarch and allow to marinate for 1-2 hours. 

2. For the sauce, combine all ingredients together in a mixing bowl and stir. 

3. For the stir-fry, heat a large wok over medium heat. When it is almost smoking, add in the vegetable oil. Place the chicken into the pan and stir-fry for 1-2 minutes or until the outside of the chicken has change colour on all sides, and browned a little. 

4. Add in the garlic and ginger paste, and stir-fry until fragrant for another 10-20 seconds, being careful not to burn the garlic. Add in the spring onions, and capsicums, and stir-fry for another minute. Add in the sauce and cook for 2-3 minutes or until the sauce coats the chicken evenly. Add in 1-2 tbsp of water if necessary to prevent the sauce from over-reducing. 

5. Serve immediately with steamed rice.

© 2024 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 12/21/2024