(雞絲粉皮)
1. chicken breast meat 200g
2. bean sheets 10 pcs
3. carrots 1 pc
4. celery 1 -2 stalks
5. diced scallions 1 tsp
6. minced ginger 1 tsp
7. minced garlic 1 tsp
Seasoning:
1.sesame dressing 1 1/2 tbsp
2. soya sauce 2 tbsp
3. chili oil 1 tsp
4. vinegar 1 tsp
5. sugar 1 tsp
6. sesame oil 1 tsp
Cooking Method:
1. Steam chicken meat until done, then shred. Shred softened bean sheets. Julienne carrots and celery (total of about 1/2 cup)
2. Blanch bean sheets, carrots and celery in hot water. Drain well and arrange on plate. Place chicken shreds on top.
3. Combine seasoning, add in scallions, ginger, garlic and stir well. Pour over rest of ingredients and serve.
(及第粥)
1. pork liver 250g
2. pork kidneys 1 pair
3. white rice 2 cups
4. green onions 2 stalks
5. ginger 4 slices
Seasoning:
some salt, pepper and sesame oil
Cooking Method:
1. Wash the rice, and boil in 10 cups of water and bring to the boil. Turn to low heat and let cook for an hour until it becomes the right consistency for congee.
2. Wash livers and slice into thin slices. Cut kidneys in half, and cut lengthwise again. Remove the layer of fat and fibre, and slice. Cut cross patterns on kidney slices.
3. Bring congee to the boil again, then add in all the aingredients. Boil over high heat for 3 - 4 mins until ingredients are throughly cooked, then serve.
(臘味糯米飯)
1. glutinous rice 320g
2. preserved pork meat
3. chinese sausages 1pc
4. dried shrimps 20g
5. dried mushrooms 8pcs
6. dried scallops 3pcs
7. chinese ham 60g
8. some green onions to garnish
Seasoning:
1. sugar 1tsp
2. oyster sauce 2tbsp
3. dark soya sauce 2tbsp
4. dash of pepper
5. some sesame oil
Cooking Method:
1. Soak glutinous rice in water for at least 10 hrs. Cook (steam) for 30 -40 mins until done.
2. Soak dried mushrooms, cut into small cubes.
3. Soak dried scallops and dried shrimps. Cut into smaller pieces.
4. Rinse ham, preserved meat and sausages in water, then cut into small cubes like the size of the mushrooms.
5. Heat some oil, fry all ingredients (except rice) and add seasonings.
6. Pour all the ingredients and sauce over cooked glutinous rice and mix until well combined. Garnish with green onions.
Cooking Tips:
1. It is best to soak glutinous rice overnight.
2. For a richer taste, omit soya sauce, and cook. 1 bottole of light soya sauce with 1 bottle of dark soya sauce along with 650g of slab sugar. Save remaining sauce for steaming fish, or use in other recipes. :P
