Taste of Chinese Cooking
Chinese Cooking
Hun Tun Tang- Wonton Soup
Hokkien Mee- Stir-Fried Noodles with Bok Choy
Gong Bao Jiding- Kung Pao Chicken
π₯Shanghai Hun Tun Shanghai Wontons
These wontons make a quick and easy main course or entree. The comforting and simple chicken broth is both nutritious and tasty. The wontons can either be simmered directly in the soup or steamed first.
Serves: 2
Preparation time: 10 minutes
Execution time: 20 minutes
INGREDIENTS
Wontons:
- 10 wonton wrappers
- 100g pork mince
- 1 spring onion, minced
- 1 leaf wombok (Chinese cabbage), minced
- 1 clove garlic, minced
- 2x2cm ginger, minced
Seasonings:
- 1 tsp soy sauce
- 1 tsp Chinese rice wine
- 1 tsp vegetable oil
- ¼ tsp sesame
- ¼ tsp sugar
METHOD
1.) Prepare a steamer setup. Mix all of the ingredients together in a mixing bowl.
2.) Place about a tablespoon of the filling into the center of the wonton wrapper, wet the edges with a little bit of water and fold the wrapper in half into a triangle.
3.) Pinching the 2 opposite points of the triangle with each of your index fingers and thumbs, keeping the wonton wrapper horizontal, bring the two points of the triangle together until 1 overlaps on top of the other and pinch to seal.
4.) Steam for 10 minutes.
π₯£Tang- Ginger and Mushroom Chicken Broth
This simple chicken broth is warming and nutritious.
Preparation time: 5 hours
Execution time: 20 minutes
INGREDIENTS
600ml chicken stock*
1/2 tsp salt
½ tsp soy sauce
4x4cm knob of ginger, crushed
2 leaves bok choy, sliced
2 baby king oyster mushrooms, sliced thinly
METHOD
1.) Bring the chicken stock to a simmer, add in the garlic and ginger and simmer for 5 minutes.
2.) Add the soy sauce and salt and adjust the seasonings to taste.
3.) Add the steamed wontons, and chopped bok choy and serve hot in soup bowls.
Chicken Stock
INGREDIENTS
- 3 chicken carcasses
- 4L cold water
METHOD
1.) Place a large stockpot filled with 4L water on the stove over high heat.
2.) When the water reaches a boil, place the chicken caracasses inside. Allow the water to heat until it returns to a boil.
3.) When the water returns to a boil, drain the chicken carcasses in a colander and rinse well with cold water. Wash the pot, and refill it with fresh, cold water. Place the chicken carcasses back inside.
4.) Place the pot over medium-low heat and simmer it for 4 hours, maintaining a temperature between 82-90C. Skim the stock occasionally using a ladle to remove impurities, and to keep it clear. Strain through a fine-mesh strainer.
πHokkien 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 quarter-moons
- 1 broccolini or gai lan (Chinese broccoli), cut bias into 3cm pieces
- 1 bok choy, cut diagonally into 2cm pieces
- 2 shiitake mushrooms
- 1 bird’s eye chilli, minced
- 1 clove garlic, minced
- 100g chicken thigh, cut into 1cm cubes
- 1 tbsp vegetable oil
Sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- ½ tsp sesame oil
METHOD
- 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. Stif continuously.
- Add in the minced garlic 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. Stir-fry for another 1-2 minutes, mixing constantly until the sauce has incorporated evenly with the noodles. Serve immediately.
π₯Tofu Gua Bao- Steamed Tofu Buns
These steamed buns are easy to make at home, buy pre-made guao baos and save yourself the time to focus on the fillings.
Serves: makes 6 buns
Preparation time: 2.5 hours
Execution time: 40 minutes
INGREDIENTS
- 4pcs gua bao (pre-made steamed buns)
- 100g of fried tofu, sliced into 4 chunks
Sauce:
- 2 tsp soy sauce
- 2 tsp dark soy sauce
- 2 tsp shaoxing vinegar
- 1 tsp sugar
- 1 tsp vegetable oil
To Serve
- 50g pai huang gua
METHOD
- Heat a heavy-bottomed skillet over medium-low heat. Add in the vegetable oil, and lightly crisp both sides of the sliced tofu. Turn the heat down to low, add in the sauce ingredients, and simmer the tofu, until the sauces glaze the tofu. Remove from heat.
- Prepare a steamer. Steam the buns for 8 minutes or until the dough has puffed up. Prise open the middle of the buns and stuff with a slice of the tofu, and some of the pai haung gau and serve immediately.
π₯Pai Huang Cai- Pickled Vegetables
These Sichuan style cucumbers have a lot of depth and flavour from the combination of black vinegar and chilli oil.
Serves: 2
Preparation time: 15 minutes
Execution time: 5 minutes
INGREDIENTS
- 30g carrot, julienned
- 30g lebanese cucumber, julienned
- 1 tsp Chinese black vinegar
- 1 tsp sugar
- 1 tsp sesame seeds
- ½ tsp salt
METHOD
- Mix all ingredients together in a bowl and allow the flavours to marinate for 30 minutes to an hour.
Ingredients
Directions
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