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Parents and Kids Cooking Class - Chinese
Publish on: 10 April, 2022 | In:m | Author by: Dylan Vickers-Fukakusa
Parents and Kids
Cooking Class - Chinese
🍜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
Boil the hokkien mee noodles in water for 2 minutes to soften them a little. .
Mix all of the sauce ingredients together in a mixing bowl.
Heat a large skillet or wok over medium. Add the vegetable oil.
Add the sliced pork belly and stir-fry for 2-3 minutes until the pork belly browns a little bit.
Add in the sliced carrot, broccolini, and bok choy and cook for 2-3 minutes or until all the vegetables have softened. Stir continuously.
Add in the minced garlic, minced ginger and chilli and stir-fry for 1-2 minutes or until the garlic becomes fragrant.
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:
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.
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
For the chicken, combine the shaoxing, soy sauce, and cornstarch and allow to marinate for 1-2 hours.
For the sauce, combine all ingredients together in a mixing bowl and stir.
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.
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.
Serve immediately with steamed rice.
Parents and Kids Cooking Class - Chinese
Ingredients
Directions
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