Kung Hei Fat Choi,
Celebrate Chinese New Year with these delicious recipes!
Jiaozi
A recipe to make delicious Chinese dumplings for your family
INGREDIENTS (Makes 96)
300g cabbage, finely chopped
1 tsp salt
500g minced pork
50g Chinese chives, finely chopped
50g spring onions or scallions, finely chopped
1 tbs minced young ginger
1 tbs minced garlic
2½ tsp light soy sauce
1 tbs Chinese cooking wine
2 tbs sesame oil
1 tbs chilli bean paste (dou ban jiang)
96 frozen round pot-sticker wrappers
DIP
Julienned young ginger
Rice vinegar
Light soy sauce
Chilli bean paste (optional)
DIRECTIONS
A recipe to make delicious Chinese dumplings for your family
INGREDIENTS (Makes 96)
300g cabbage, finely chopped
1 tsp salt
500g minced pork
50g Chinese chives, finely chopped
50g spring onions or scallions, finely chopped
1 tbs minced young ginger
1 tbs minced garlic
2½ tsp light soy sauce
1 tbs Chinese cooking wine
2 tbs sesame oil
1 tbs chilli bean paste (dou ban jiang)
96 frozen round pot-sticker wrappers
DIP
Julienned young ginger
Rice vinegar
Light soy sauce
Chilli bean paste (optional)
DIRECTIONS
- Toss the chopped cabbage and salt in a bowl. Set aside for 30 minutes, then squeeze the cabbage to extract water.
- Combine the cabbage, minced pork, chives, spring onions, ginger, garlic, soy sauce, Chinese cooking wine, sesame oil and chilli bean paste in a large bowl. Mix well and refrigerate for 30 minutes.
- To wrap the jiaozi, have a small bowl of water handy. The frozen wrappers should be defrosted in the fridge and kept under a damp towel as you work. Place approximately one tablespoon of filling onto a wrapper. Place it slightly off-centre. Dip a clean finger into the bowl of water and use it to moisten the rim of the wrapper. Fold it over so that you end up with a semicircle, crimping only the layer facing you as you press it down to seal. Six pleats are usually just about right. Place the completed dumplings on a tray dusted with flour. Repeat with the remaining filling and wrappers.
- At this point, the jiaozi can be dusted with more flour and frozen.
- The dumplings can be boiled, steamed, pan-fried or deep-fried. To prepare pot-stickers, preheat a shallow pan filled with just enough oil to thinly coat its base. Use a pan that has a lid. A non-stick surface also helps.
- Place the jiaozi in the pan (frozen ones go in frozen). Be careful not to overcrowd the pan or they will stick together. Fry them until they develop a crisp, golden brown base. Drizzle some water or stock into the pan and cover it immediately. Add just enough liquid to cover the base of the pan, and be sure to drizzle some onto the jiaozi so that the crimped edges don’t get crispy. Let the dumplings steam until the skin becomes somewhat translucent. Uncover the pan and continue to cook until the water has evaporated.
- Serve immediately with julienned ginger, rice vinegar, soy sauce and chilli bean paste (if using), combined to taste.
Sweet and Sour Chicken Pancakes
This is a novel way of serving the popular Chinese dish of stir-fried sweet and sour chicken. Here courgettes and bean sprouts are added, and the mixture is folded up in lacy pancakes
Ingredients
Serves: 4
Pancake batter
115 g (4 oz) plain flour
2 eggs, beaten
200 ml (7 fl oz) semi-skimmed milk
Chicken filling
450 g (1 lb) skinless boneless chicken breasts (fillets)
2 tbsp tomato pure
3 tbsp sunflower oil
grated zest and juice of 1 lemon
1 tsp malt vinegar
1 tbsp demerara sugar
2 tsp clear honey
1 onion, halved and sliced
1 courgette, cut into 5 cm (2 in) matchsticks
225 g (8 oz) bean sprouts
1 tsp sesame seeds
2 tbsp rich soy sauce, plus more to serve
salt and pepper
spring onions to garnish
Preparation method
Prep: 15 mins | Cook: 40 mins
1. To make the pancakes, sift the flour into a bowl and season with a little salt and pepper. Make a well in the centre. Mix the eggs, milk and 90 ml (3 fl oz) water together and pour into the well, then whisk in the flour to form a smooth batter. Cover and leave to stand while you prepare the filling.
2. Cut the chicken into long thin strips. Mix together the tomato pure, 1 tbsp of the oil, the lemon zest and juice, vinegar, sugar and honey in a bowl. Add the chicken to this sweet and sour sauce, and toss to coat the strips.
3. Heat a wok or large frying pan and add 1 tbsp of the remaining oil. Add the onion and stir-fry for 5 minutes or until softened. Add the courgette and stir-fry for 3 minutes. Using a draining spoon, remove the vegetables from the wok and set aside.
4. Reheat the wok, then add the chicken mixture and stir-fry for 3–4 minutes or until cooked. Return the vegetables to the wok. Toss together, then remove from the heat and set aside.
5. Heat a 20 cm (8 in) pancake pan, preferably non-stick or well seasoned. Rub a little of the remaining oil over the surface using a crumpled piece of kitchen paper. Pour in a little batter and tilt the pan so that the batter spreads evenly over the surface; tip any excess batter back into the bowl. Cook the pancake over a moderately high heat for 2 minutes, then loosen the edges and flip it over. Cook the second side for about 30 seconds. Slide the pancake onto a plate and cover with a square of greaseproof paper. Repeat with the remaining batter to make 8 pancakes in all, stacking them up, interleaved with greaseproof paper, as they are made. Keep warm over a pan of simmering water, covered with foil.
6. Reheat the filling. Add the bean sprouts, sesame seeds and soy sauce, and stir-fry for 1–2 minutes until everything is hot. Fill the pancakes, fold into quarters and garnish with spring onions. Serve with extra soy sauce.
This is a novel way of serving the popular Chinese dish of stir-fried sweet and sour chicken. Here courgettes and bean sprouts are added, and the mixture is folded up in lacy pancakes
Ingredients
Serves: 4
Pancake batter
115 g (4 oz) plain flour
2 eggs, beaten
200 ml (7 fl oz) semi-skimmed milk
Chicken filling
450 g (1 lb) skinless boneless chicken breasts (fillets)
2 tbsp tomato pure
3 tbsp sunflower oil
grated zest and juice of 1 lemon
1 tsp malt vinegar
1 tbsp demerara sugar
2 tsp clear honey
1 onion, halved and sliced
1 courgette, cut into 5 cm (2 in) matchsticks
225 g (8 oz) bean sprouts
1 tsp sesame seeds
2 tbsp rich soy sauce, plus more to serve
salt and pepper
spring onions to garnish
Preparation method
Prep: 15 mins | Cook: 40 mins
1. To make the pancakes, sift the flour into a bowl and season with a little salt and pepper. Make a well in the centre. Mix the eggs, milk and 90 ml (3 fl oz) water together and pour into the well, then whisk in the flour to form a smooth batter. Cover and leave to stand while you prepare the filling.
2. Cut the chicken into long thin strips. Mix together the tomato pure, 1 tbsp of the oil, the lemon zest and juice, vinegar, sugar and honey in a bowl. Add the chicken to this sweet and sour sauce, and toss to coat the strips.
3. Heat a wok or large frying pan and add 1 tbsp of the remaining oil. Add the onion and stir-fry for 5 minutes or until softened. Add the courgette and stir-fry for 3 minutes. Using a draining spoon, remove the vegetables from the wok and set aside.
4. Reheat the wok, then add the chicken mixture and stir-fry for 3–4 minutes or until cooked. Return the vegetables to the wok. Toss together, then remove from the heat and set aside.
5. Heat a 20 cm (8 in) pancake pan, preferably non-stick or well seasoned. Rub a little of the remaining oil over the surface using a crumpled piece of kitchen paper. Pour in a little batter and tilt the pan so that the batter spreads evenly over the surface; tip any excess batter back into the bowl. Cook the pancake over a moderately high heat for 2 minutes, then loosen the edges and flip it over. Cook the second side for about 30 seconds. Slide the pancake onto a plate and cover with a square of greaseproof paper. Repeat with the remaining batter to make 8 pancakes in all, stacking them up, interleaved with greaseproof paper, as they are made. Keep warm over a pan of simmering water, covered with foil.
6. Reheat the filling. Add the bean sprouts, sesame seeds and soy sauce, and stir-fry for 1–2 minutes until everything is hot. Fill the pancakes, fold into quarters and garnish with spring onions. Serve with extra soy sauce.
Chinese New Year Skillet Recipe
An easy recipe to serve during New Year celebration
Ingredients
1 boneless pork shoulder butt roast (1 pound), cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (20 ounces) unsweetened pineapple tidbits
2 tablespoons white wine vinegar
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup uncooked long grain rice
1 tablespoon cornstarch
2 tablespoons water
1/2 cup coarsely chopped green pepper
1 medium tomato, cut into wedges
2 tablespoons Worcestershire sauce
Directions
In a large skillet, cook pork in oil over medium heat on all sides until pork is lightly browned; drain.Drain pineapple, reserving juice in a 2-cup measuring cup; set pineapple aside.
Add enough water to the juice to measure 1-1/4 cups; stir into pork. Add the vinegar, sugar, salt and garlic powder. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 20 minutes or until meat is tender. Meanwhile, cook rice according to package directions.
In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the green pepper, tomato, Worcestershire sauce and reserved pineapple; heat through. Serve with rice. Yield: 4 servings.
An easy recipe to serve during New Year celebration
Ingredients
1 boneless pork shoulder butt roast (1 pound), cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (20 ounces) unsweetened pineapple tidbits
2 tablespoons white wine vinegar
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup uncooked long grain rice
1 tablespoon cornstarch
2 tablespoons water
1/2 cup coarsely chopped green pepper
1 medium tomato, cut into wedges
2 tablespoons Worcestershire sauce
Directions
In a large skillet, cook pork in oil over medium heat on all sides until pork is lightly browned; drain.Drain pineapple, reserving juice in a 2-cup measuring cup; set pineapple aside.
Add enough water to the juice to measure 1-1/4 cups; stir into pork. Add the vinegar, sugar, salt and garlic powder. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 20 minutes or until meat is tender. Meanwhile, cook rice according to package directions.
In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the green pepper, tomato, Worcestershire sauce and reserved pineapple; heat through. Serve with rice. Yield: 4 servings.
Asian-style Baked Snapper with Noodles
A whole fish cooked with ginger, garlic and spring onions is a traditional centrepiece in a Chinese meal. Here it is served with a mixture of noodles and bean sprouts to make a very special dish.
Ingredients
Serves: 4
1 teaspoon sunflower oil
1 whole snapper, about 800 g, cleaned and scaled
1 lime, cut into 4 slices
6 spring onions, cut into fine shreds
1 carrot, cut into fine matchsticks
2 cm piece fresh ginger, cut into fine matchsticks
2 garlic cloves, thinly sliced
2 tablespoons reduced-salt soy sauce
1 teaspoon sesame oil
1 tablespoon fresh coriander leaves, plus extra leaves to garnish
lime halves to serve
Noodles:
250 g fine Chinese egg noodles
1 tablespoon sunflower oil
2 small red onions, cut into very thin wedges
1 garlic clove, thinly sliced
300 g bean sprouts
3 tablespoons reduced-salt soy sauce
Preparation method
Prep: 15 mins | Cook: 35 mins
1. Preheat the oven to 200ºC. Brush a large sheet of thick foil with the oil and place the fish on top. Place the lime slices inside the fish and scatter over the spring onions, carrot, ginger and garlic. Drizzle over the soy sauce and sesame oil, and sprinkle over the coriander leaves. Bring the ends of the foil together and fold and twist to seal in the fish. Place on a baking tray. Bake for 30–35 minutes or until the fish flakes easily (open the parcel to check).
2. Meanwhile, place the noodles in a saucepan of boiling water, return to the boil and simmer for 3 minutes. Or cook them according to the packet instructions. Drain well. Heat the oil in a wok, add the onions and garlic, and cook over a high heat for 30 seconds. Add the bean sprouts and cook for 1 minute or until they begin to soften. Add the noodles together with the soy sauce. Cook over high heat for 2–3 minutes, stirring and tossing well.
3. Remove the fish from the oven, unwrap and transfer to a hot serving platter. Garnish with coriander leaves and lime halves. Serve the fish cut into slices, with the noodles.
A whole fish cooked with ginger, garlic and spring onions is a traditional centrepiece in a Chinese meal. Here it is served with a mixture of noodles and bean sprouts to make a very special dish.
Ingredients
Serves: 4
1 teaspoon sunflower oil
1 whole snapper, about 800 g, cleaned and scaled
1 lime, cut into 4 slices
6 spring onions, cut into fine shreds
1 carrot, cut into fine matchsticks
2 cm piece fresh ginger, cut into fine matchsticks
2 garlic cloves, thinly sliced
2 tablespoons reduced-salt soy sauce
1 teaspoon sesame oil
1 tablespoon fresh coriander leaves, plus extra leaves to garnish
lime halves to serve
Noodles:
250 g fine Chinese egg noodles
1 tablespoon sunflower oil
2 small red onions, cut into very thin wedges
1 garlic clove, thinly sliced
300 g bean sprouts
3 tablespoons reduced-salt soy sauce
Preparation method
Prep: 15 mins | Cook: 35 mins
1. Preheat the oven to 200ºC. Brush a large sheet of thick foil with the oil and place the fish on top. Place the lime slices inside the fish and scatter over the spring onions, carrot, ginger and garlic. Drizzle over the soy sauce and sesame oil, and sprinkle over the coriander leaves. Bring the ends of the foil together and fold and twist to seal in the fish. Place on a baking tray. Bake for 30–35 minutes or until the fish flakes easily (open the parcel to check).
2. Meanwhile, place the noodles in a saucepan of boiling water, return to the boil and simmer for 3 minutes. Or cook them according to the packet instructions. Drain well. Heat the oil in a wok, add the onions and garlic, and cook over a high heat for 30 seconds. Add the bean sprouts and cook for 1 minute or until they begin to soften. Add the noodles together with the soy sauce. Cook over high heat for 2–3 minutes, stirring and tossing well.
3. Remove the fish from the oven, unwrap and transfer to a hot serving platter. Garnish with coriander leaves and lime halves. Serve the fish cut into slices, with the noodles.
Wonton noodle soup recipe
This wonton noodle soup is healthy and delicious
Serves: 4 Yield: 4 servings
Ready in: 45 mins (35 mins prep - 10 mins cook)
Ingredients for wonton and noodle soup
20 g dried shiitake or Chinese mushrooms
300 g minced pork
1 tablespoon cornflour
1 tablespoon oyster sauce
3 teaspoons soy sauce
2 teaspoons sesame oil
32 won ton wrappers
375 g fresh egg noodles
1 bunch baby buk choy, about 400 g, trimmed and washed
3 spring onions, sliced
Preparation method for wonton and noodle soup
1 litre chicken stock
2 teaspoons soy sauce
1½ teaspoons sesame oil
1 slice fresh gingerTo Serve
hot chilli sauce
soy sauce with a splash of sesame oil
Preparation method for wonton and noodle soup
To make the filling for the won tons, put the mushrooms in a small bowl, cover with boiling water and soak for 15 minutes, or until rehydrated. Remove the stems and discard. Finely dice the caps and combine with the mince, cornflour, oyster and soy sauces and sesame oil.
Place about 2 teaspoons of filling on a won ton wrapper and gently gather the edges together to enclose the filling. Repeat until you have 32 won tons.
Combine the soup ingredients and 2 cups of water in a saucepan and bring to the boil, then cover and reduce to a gentle simmer. Meanwhile, bring a large saucepan of water to the boil. Set out four large Chinese soup bowls.
Cook the noodles in the pan of boiling water for 2 minutes, then remove from the water and strain. Lift into the soup bowls. Cook the buk choy in the same pan for 1 minute, or until bright green but still crunchy. Use a slotted spoon to lift into a strainer, then add to the bowls.
Cook the won tons for 3–4 minutes in the same water; they will float to the surface when cooked. Remove with a slotted spoon and lift into the bowls. Ladle in the soup and sprinkle with spring onions. Serve with a small bowl of hot chilli sauce and another of soy sauce and sesame oil.
This wonton noodle soup is healthy and delicious
Serves: 4 Yield: 4 servings
Ready in: 45 mins (35 mins prep - 10 mins cook)
Ingredients for wonton and noodle soup
20 g dried shiitake or Chinese mushrooms
300 g minced pork
1 tablespoon cornflour
1 tablespoon oyster sauce
3 teaspoons soy sauce
2 teaspoons sesame oil
32 won ton wrappers
375 g fresh egg noodles
1 bunch baby buk choy, about 400 g, trimmed and washed
3 spring onions, sliced
Preparation method for wonton and noodle soup
1 litre chicken stock
2 teaspoons soy sauce
1½ teaspoons sesame oil
1 slice fresh gingerTo Serve
hot chilli sauce
soy sauce with a splash of sesame oil
Preparation method for wonton and noodle soup
To make the filling for the won tons, put the mushrooms in a small bowl, cover with boiling water and soak for 15 minutes, or until rehydrated. Remove the stems and discard. Finely dice the caps and combine with the mince, cornflour, oyster and soy sauces and sesame oil.
Place about 2 teaspoons of filling on a won ton wrapper and gently gather the edges together to enclose the filling. Repeat until you have 32 won tons.
Combine the soup ingredients and 2 cups of water in a saucepan and bring to the boil, then cover and reduce to a gentle simmer. Meanwhile, bring a large saucepan of water to the boil. Set out four large Chinese soup bowls.
Cook the noodles in the pan of boiling water for 2 minutes, then remove from the water and strain. Lift into the soup bowls. Cook the buk choy in the same pan for 1 minute, or until bright green but still crunchy. Use a slotted spoon to lift into a strainer, then add to the bowls.
Cook the won tons for 3–4 minutes in the same water; they will float to the surface when cooked. Remove with a slotted spoon and lift into the bowls. Ladle in the soup and sprinkle with spring onions. Serve with a small bowl of hot chilli sauce and another of soy sauce and sesame oil.
