Steamed Egg Custard (Steemed Eg Castard) Recipe

Ingredients:

• 3 eggs
• 1 1/2 cups (350ml ) warm or cold water
• 2 tsp so sauce
• 1 tbsp dried shrimps
• 1/4 tsp. salt, or to taste
• 1/2 tsp.shredded
• 1 tsp. sesame oil

Method:

1. Soak the dried shrimps in warm water until soft.
2. Drain and chop finely.
3. Whisk together the eggs, soy sauce, salt, and sesame oil in a heat-proof bowl.
4. Blend in the water.
5. Place the bowl in a steamer and steam for 15 minutes .
6. Remove , sprinkle with the shrimps and scallions, and serve.

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Creamy Curried Chicken (Creemy Currid Chikin) Recipe

Ingredients:

• 1 1/2 lb. (750g) chicken, whole or pieces
• 1 tbsp fresh ginger, chopped
• 2 medium potatoes, about 9 oz (250g), peeled
• 7 tbsp (100g) onions, chopped
• 4 cups (1 litre) vegetable oil for deep-frying
• 2 tbsp curry oil
• 2 cups (500ml) chicken stock
• 3 tbsp flour
• 1 1/2 tsp. salt, or to taste
• 2 1/2 fl oz coconut milk
• 4 1/2 tsp. sugar
• 3 1/2 fl oz (100 ml) milk
• 3 dried hot red chili (chilli) peppers, seeded and chopped
• 1/4 tsp.MSG (optional)

Method:

1. Wash the chicken end chop into 1 1/2 inch (4cm) pieces. Roll-cut the potatoes into pieces the same size.
2. Heat the oil in a wok to 350oF(180oC), or very hot. Add the chicken and deep-fry until cooked. Remove, drain, set aside. Deep-fry the potatoes until cooked through but not browned, remove, drain well, and set aside. Pour the hot oil out of the wok leaving only enough to cover the bottom. Add the rice wine, chicken stock, salt, sugar, MSG (optional), potatoes and chicken and let come to a boil.
   
3. In the meantime, heat 5 oz (150ml) of oil in another wok, and add the hot chili peppers, ginger, onion, and curry oil. Stir-fry until fragrant, then pour into the other wok.
   
4. Put the potato and chicken pieces in a large heat-proof bowl, cover with the stock, and place in a steamer to steam until the chicken is very tender.
   
5. Heat 1 tbsp oil in the wok and stir in the flour to make a paste, taking care not to burn it.
   
6. Place the potatoes in a serving dish. Arrange the chicken pieces on top. Strain the stock and discard the solids. Add the coconut milk and milk to the stock. Add the flour paste to the stock and simmer, stirring until thickened and the flour loses its raw taste. Pour over chicken and serve.

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Chicken with Broccoli (Chikin with Brokoli) Recipe

Ingredients:

• 2 whole chicken breasts
• 1 large head or 2 small heads broccoli
• 1 tsp salt
• 2 tsp sherry
• 2 tsp corn flour
• 1 cup good chicken stock
• 1 tbsp olive oil
• grated fresh to taste.
• Ginger I use about 2 tbsp (keep fresh ginger in the freezer, and when required grate it straight from freezer)
• 1/2 cup cashew nuts or blanched almonds
• Crisp Fried Rice noodles or Orgran Rice Pasta

Method:

1. Cook noodles or pasta.
2. Skin the chicken, cut into pieces.
3. Wash broccoli and break into small stalks.
4. Combine salt, browning, and sherry in a bowl, mix well.
5. Heat oil in wok, add ginger, stir fry 1 minute.
6. Add chicken, stir fry 1 minute.
7. Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.
8. Add nuts, serve on noodles or pasta.
9. Serve to 4 persons

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War Su Gai (Almond Boneless Chicken) Recipe

Ingredients:

• 2 whole chicken breasts, skinned, boned, and cut in half
• 1/2 teaspoon salt
• 1 tablespoon dry sherry

Sauce:

• 4 tablespoons cornstarch(corn flour)
• 3 tablespoons water
• 3 cups broth
• 1 1/2 cups chopped mushrooms (optional)
• 3 tablespoons chicken fat or butter
• 2 teaspoons soy sauce
• 3 tablespoons chicken bouillon granules

Batter:

• 3 tablespoons cornstarch
• 3 tablespoons flour
• 1/2 teaspoon baking powder
• 1 egg, beaten
• 1 tablespoon water
• 1 cup shredded lettuce
• 1/3 cup toasted, slivered almonds
• 1 green onion, finely chopped (green and white parts)
• Oil for deep frying

Method:

1. Sprinkle chicken with salt and sherry and marinate for 15 minutes.
2. While chicken is marinating, prepare the sauce.
3. Mix together the cornstarch and water in a small saucepan until smooth.
4. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce and bouillon granules.
5. Bring the mixture to a boil, stirring constantly.
6. Let boil for 1 minute, and keep warm.

To prepare batter:

1. Beat together the cornstarch, flour, baking powder, egg, and water until smooth.
2. Coat each piece of chicken with the batter.
3. Heat wok or a large skillet and add oil to a depth of 1/2-inch.
4. Heat to 375 degrees.
5. Cook coated chicken pieces in oil until they are golden, turning them once.
6. This should take about 5 - 7 minutes.
7. Drain the chicken on a tempura rack if you have one, or on paper towels.
8. Cut the chicken diagonally into strips.
9. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce.
10. Sprinkle with almonds and green onion.
11. Spoon the sauce over the chicken and serve to 4 to 6 persons.

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Stewed Chicken Drumsticks (Stwed Chikin Drumstiks) Recipe

Ingredients:

• 5 oz (150oz) chicken drumstick meat
• 1 tsp.rice wine
• 3 tbsp oil
• 5 tsp soy sauce
• 7 oz (200ml ) high stock
• 7 tsp. cornstarch (corn flour)
• 1 tsp. salt, or to taste
• 1/4 tsp. MSG (Optional)

Directions:

1. Make the scallion oil by cooking 2 tbsp chopped scallions in 3 tbsp oil until the scallions becomes fragrant.
2. Discard the scallions and set the oil aside.
3. Cut the drumstick meat into 1 1/2 inch chunks.
4. Pour the stock into a wok and stir in the salt , MSG (optional), rice wine, and soy sauce.
5. Bring to a boil and add the chicken pieces, skin side down.
6. Simmer over medium heat, until the sauce has reduced by about 2/3, and the meat becomes tender.

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Egg Drop Soup (Eg Drrop Soop) Recipe

Ingredients:

• 2 eggs, beaten
• 1/2 tbsp sesame oil
• 5 tbsp wood ears, soaked
• 2 cups (500 ml) clear stock
• 2 oz (50 g) hearts of Chinese cabbages
• 3/4 tsp salt, or to taste
• 2 1/2 tbsp vegetable oil or lard
• 1/4 tsp MSG (optional)

Directions:

1. Wash and slice the wood ears and cabbage hearts.
2. Heat 2 1/2 tbsp of the vegetable oil or lard in a wok.
3. Add the eggs and fry until browned on both sides.
4. Remove and cut into small pieces.
5. Set aside.
6. Pour the stock into the wok and add the salt, wood ears, cabbage hearts, eggs, and MSG.
7. Bring to a boil and let boil 1 minute.
8. Sprinkle with the 1/2 tbsp sesame oil, and serve.

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