INTRODUCTIONINTRODUCTION 6 7 INTRODUCTION INTRODUCTIONGrowing up I was extremely fortunate to be surrounded by food. I spent my childhood looking forward to the next family gathering because all my relatives in Northern Ireland owned a Chinese takeaway, meaning there were few sociable hours, and us children had to wait for the next birthday party or major festival/ celebration to meet up and play! Our family gatherings were not modest in size – at any given moment, there would have been an average of 30 people and even 40-plus if all the cousins came along. My parents were very traditional, following all the traditions they were brought up with in Hong Kong and continuing them when they started their own family with the five of us. I am grateful for the importance they placed on celebrating significant festivals, which always centred around food. Holidays are essential to Chinese culture, and Chinese family gatherings centred around feasts and festivals were just another reason to eat and be together. CHINESE HERITAGE AND TRADITIONS I am going to give you a quick whistlestop tour of my favourite Chinese celebrations and the foods associated with each festival. Each one is a feast. The Chinese follow and believe in many customs and these are matched with food. Birthdays, the Mid-Autumn Festival and Chinese New Year were my absolute favourite feasts! Chinese culture is heavily based around the worship of Heaven and Earth, and lots of festivals held throughout the year follow the traditional lunar calendar. Harvest in the different seasons is a cause for celebration in the form of festivals, including the Mid-Autumn Festival (aka the Mooncake Festival) and the Dragon Boat Festival.INTRODUCTIONINTRODUCTION 6 7 INTRODUCTION INTRODUCTIONGrowing up I was extremely fortunate to be surrounded by food. I spent my childhood looking forward to the next family gathering because all my relatives in Northern Ireland owned a Chinese takeaway, meaning there were few sociable hours, and us children had to wait for the next birthday party or major festival/ celebration to meet up and play! Our family gatherings were not modest in size – at any given moment, there would have been an average of 30 people and even 40-plus if all the cousins came along. My parents were very traditional, following all the traditions they were brought up with in Hong Kong and continuing them when they started their own family with the five of us. I am grateful for the importance they placed on celebrating significant festivals, which always centred around food. Holidays are essential to Chinese culture, and Chinese family gatherings centred around feasts and festivals were just another reason to eat and be together. CHINESE HERITAGE AND TRADITIONS I am going to give you a quick whistlestop tour of my favourite Chinese celebrations and the foods associated with each festival. Each one is a feast. The Chinese follow and believe in many customs and these are matched with food. Birthdays, the Mid-Autumn Festival and Chinese New Year were my absolute favourite feasts! Chinese culture is heavily based around the worship of Heaven and Earth, and lots of festivals held throughout the year follow the traditional lunar calendar. Harvest in the different seasons is a cause for celebration in the form of festivals, including the Mid-Autumn Festival (aka the Mooncake Festival) and the Dragon Boat Festival.SEAFOOD 22 Lobster noodles are one of those decadent and delicious dishes that I crave. I’m always super excited to eat them when they’re put in front of me! I have modified this recipe to include crispy, crunchy noodles instead of soft noodles, which is more characteristic of the dish, and provided instructions on using langoustines as well as lobster. This makes the recipe more cost-effective without compromising on flavour. Langoustines are known in Ireland as scampi, but they are also called the Norway lobster because they are from the same family as lobsters. My kids LOVE this dish and I am so happy that I can create it easily. INGREDIENTS vegetable oil, for frying fresh ginger root, peeled and sliced into fine rounds 50 g (13/4 oz) spring onions (scallions), white and green parts separated 6 Shaoxing wine 3 tablespoons IF USING LOBSTER fresh lobster1 kg (2 lb 4 oz) (I used two lobsters) plain (all-purpose) flour2 tablespoons cornflour (cornstarch) paste (p. 17) 1–2 tablespoons IF USING LANGOUSTINE TAILS langoustine tails1 kg (2 lb 4 oz) SAUCE oyster sauce4 tablespoons chicken stock powder½ tablespoon white sugar1 teaspoon light soy sauce2 teaspoons water150 ml (5 fl oz/ scant ⅔ cup) cornflour (cornstarch) paste (p. 17) 1–2 tablespoons NOODLES fine egg noodle nests4 x 25 g (1 oz) vegetable oil, for frying3 tablespoons METHOD Prepare the noodles by rehydrating in cold water for at least 30 minutes until the strands are separable, then drain, pat dry and leave on top of some paper towels to remove excess water. (You can use fresh egg noodles too, if you wish.) If you are using lobster, see Preparing a Lobster (page 24) for how to split and cut into pieces. Then pat all the lobster pieces dry with some paper towels, dust the exposed flesh of the tail pieces in the cornflour and plain flour, and set aside. If you are using langoustine tails, rinse thoroughly, then pat dry with paper towel. To cook the lobster or langoustine tails, pour approximately 2 cm (¾ in) of vegetable oil into a wok or large frying pan, then place over a high heat. The oil is hot enough when it fizzes around the end of a wooden spoon. IF YOU ARE USING LOBSTER Shallow-fry in batches. The head will take around 5 minutes – flip at the halfway point to ensure it is evenly cooked. Remove the head with a metal spider or tongs and place on some paper towels to absorb the excess oil. Repeat for the claws, cooking for about 3 minutes and flipping halfway, and then the tails, which will also take around 3 minutes. The shell will change colour to a lovely, orangey red when the lobster pieces are cooked. Decant most of the oil, leaving approximately 2 tablespoons in the wok/pan. IF YOU ARE USING LANGOUSTINE TAILS Cook the langoustine tails in batches. Each batch will take around 5 minutes and the shells will turn a deeper orange/coral colour. The flesh will turn from opaque to white. Now prepare to multi-task … with the noodles in one pan and finishing the lobster or langoustines in another. To cook the noodles, add the vegetable oil to a clean wok or large saucepan and heat to a high temperature. Put the air-dried noodles in the hot oil and press down with a fish slice into a flat dish shape in the wok/pan. SERVES: 4 PREP: 30 minutes COOK: 25 minutes Lobster NoodlesSEAFOOD 22 Lobster noodles are one of those decadent and delicious dishes that I crave. I’m always super excited to eat them when they’re put in front of me! I have modified this recipe to include crispy, crunchy noodles instead of soft noodles, which is more characteristic of the dish, and provided instructions on using langoustines as well as lobster. This makes the recipe more cost-effective without compromising on flavour. Langoustines are known in Ireland as scampi, but they are also called the Norway lobster because they are from the same family as lobsters. My kids LOVE this dish and I am so happy that I can create it easily. INGREDIENTS vegetable oil, for frying fresh ginger root, peeled and sliced into fine rounds 50 g (13/4 oz) spring onions (scallions), white and green parts separated 6 Shaoxing wine 3 tablespoons IF USING LOBSTER fresh lobster1 kg (2 lb 4 oz) (I used two lobsters) plain (all-purpose) flour2 tablespoons cornflour (cornstarch) paste (p. 17) 1–2 tablespoons IF USING LANGOUSTINE TAILS langoustine tails1 kg (2 lb 4 oz) SAUCE oyster sauce4 tablespoons chicken stock powder½ tablespoon white sugar1 teaspoon light soy sauce2 teaspoons water150 ml (5 fl oz/ scant ⅔ cup) cornflour (cornstarch) paste (p. 17) 1–2 tablespoons NOODLES fine egg noodle nests4 x 25 g (1 oz) vegetable oil, for frying3 tablespoons METHOD Prepare the noodles by rehydrating in cold water for at least 30 minutes until the strands are separable, then drain, pat dry and leave on top of some paper towels to remove excess water. (You can use fresh egg noodles too, if you wish.) If you are using lobster, see Preparing a Lobster (page 24) for how to split and cut into pieces. Then pat all the lobster pieces dry with some paper towels, dust the exposed flesh of the tail pieces in the cornflour and plain flour, and set aside. If you are using langoustine tails, rinse thoroughly, then pat dry with paper towel. To cook the lobster or langoustine tails, pour approximately 2 cm (¾ in) of vegetable oil into a wok or large frying pan, then place over a high heat. The oil is hot enough when it fizzes around the end of a wooden spoon. IF YOU ARE USING LOBSTER Shallow-fry in batches. The head will take around 5 minutes – flip at the halfway point to ensure it is evenly cooked. Remove the head with a metal spider or tongs and place on some paper towels to absorb the excess oil. Repeat for the claws, cooking for about 3 minutes and flipping halfway, and then the tails, which will also take around 3 minutes. The shell will change colour to a lovely, orangey red when the lobster pieces are cooked. Decant most of the oil, leaving approximately 2 tablespoons in the wok/pan. IF YOU ARE USING LANGOUSTINE TAILS Cook the langoustine tails in batches. Each batch will take around 5 minutes and the shells will turn a deeper orange/coral colour. The flesh will turn from opaque to white. Now prepare to multi-task … with the noodles in one pan and finishing the lobster or langoustines in another. To cook the noodles, add the vegetable oil to a clean wok or large saucepan and heat to a high temperature. Put the air-dried noodles in the hot oil and press down with a fish slice into a flat dish shape in the wok/pan. SERVES: 4 PREP: 30 minutes COOK: 25 minutes Lobster Noodles二二 二二二二 家家 家家 禽禽 禽禽 家 家 禽禽 02 THE MENUTHE MENU POULTRYPOULTRY Back in the olden days, it was customary in China to give gifts of live poultry for luck because having fowl was deemed a luxury, but times have changed. Chicken is usually served whole with the head, wings and feet intact for Chinese New Year and symbolises family unity. In Mandarin Chinese, ‘chicken’ (‘ji’ / 吉 ) is a homophone for ‘lucky’. CHAPTER TWO COCA COLA CHICKEN WINGS 36 MUM’S CRUNCHY SESAME SEED CHICKEN 38 CHINESE CHICKEN AND POTATO STEW 41 CHICKEN, SWEETCORN AND CARROT 42 SALTED CHILLI CHICKEN 44 SALTED CHICKEN EGGS 46 CHICKEN AND CHESTNUTS 49 KUNG PO CHICKEN 50 WHITE CUT CHICKEN 52二二 二二二二 家家 家家 禽禽 禽禽 家 家 禽禽 02 THE MENUTHE MENU POULTRYPOULTRY Back in the olden days, it was customary in China to give gifts of live poultry for luck because having fowl was deemed a luxury, but times have changed. Chicken is usually served whole with the head, wings and feet intact for Chinese New Year and symbolises family unity. In Mandarin Chinese, ‘chicken’ (‘ji’ / 吉 ) is a homophone for ‘lucky’. CHAPTER TWO COCA COLA CHICKEN WINGS 36 MUM’S CRUNCHY SESAME SEED CHICKEN 38 CHINESE CHICKEN AND POTATO STEW 41 CHICKEN, SWEETCORN AND CARROT 42 SALTED CHILLI CHICKEN 44 SALTED CHICKEN EGGS 46 CHICKEN AND CHESTNUTS 49 KUNG PO CHICKEN 50 WHITE CUT CHICKEN 52POULTRY 38 Mum experimented in the kitchen a lot, and this was one of the ideas she trialled on our takeaway menu. When we had fresh chicken breasts Mum used to make us separate out the mini fillet from the main breast. She always dabbled with ingredients that we already had in the takeaway. I guess that is why I love ‘rustling up' dishes! The dip uses mayonnaise and ketchup because we sold ‘burgers’ from our ‘Western’ menu in the shop, so she made a simple Marie rose sauce for them. INGREDIENTS SESAME CHICKEN mini chicken fillets400 g (14 oz) large egg, beaten1 sesame seeds (black, white or a mixture) 100 g (3½ oz/ ⅔ cup) vegetable oil, for frying MARINADE sesame oil1 teaspoon light soy sauce1 teaspoon garlic powder (granules)1 teaspoon cornflour (cornstarch)1 tablespoon ground ginger 1 teaspoon white pepper¼ teaspoon salt¼ teaspoon DIPPING SAUCE mayonnaise4 tablespoons ketchup4 tablespoons METHOD Marinade the chicken mini fillets in a bowl with all the marinade ingredients. Allow the chicken to marinate for 15 minutes. Pour the beaten egg into the bowl of marinating chicken and mix in well. Sprinkle the sesame seeds onto a large plate. Take each chicken piece, coat in the sesame seeds and then flip around in the seeds to ensure all sides are covered. Heat 3 tablespoons of vegetable oil in a wok or large frying pan over a high heat, then lower to medium. Place about four pieces of chicken in the wok/pan at a time, ensuring they are not overcrowded, and allow to become golden on one side (about 3–4 minutes). Use a pair of tongs to flip over the chicken pieces and repeat for the other side. Remove the chicken pieces from the wok/pan and transfer to some paper towels to remove excess oil. Repeat for the rest of the chicken pieces (you may need to add more oil to the wok/pan to prevent them sticking). To serve, mix the dipping sauce ingredients in a bowl, then eat as a snack or with other dishes as part of a meal. Mum’s Crunchy Sesame Seed Chicken SERVES: 4 PREP: 15 minutes COOK: 20 minutes TOP TIPS • When you have encrusted the chicken pieces with sesame seeds, you can also cook them in an air fryer at 180°C (350°F) for 10 minutes. • The sesame chicken pieces can be frozen and cooked from frozen in a preheated oven or air fryer until piping hot.POULTRY 38 Mum experimented in the kitchen a lot, and this was one of the ideas she trialled on our takeaway menu. When we had fresh chicken breasts Mum used to make us separate out the mini fillet from the main breast. She always dabbled with ingredients that we already had in the takeaway. I guess that is why I love ‘rustling up' dishes! The dip uses mayonnaise and ketchup because we sold ‘burgers’ from our ‘Western’ menu in the shop, so she made a simple Marie rose sauce for them. INGREDIENTS SESAME CHICKEN mini chicken fillets400 g (14 oz) large egg, beaten1 sesame seeds (black, white or a mixture) 100 g (3½ oz/ ⅔ cup) vegetable oil, for frying MARINADE sesame oil1 teaspoon light soy sauce1 teaspoon garlic powder (granules)1 teaspoon cornflour (cornstarch)1 tablespoon ground ginger 1 teaspoon white pepper¼ teaspoon salt¼ teaspoon DIPPING SAUCE mayonnaise4 tablespoons ketchup4 tablespoons METHOD Marinade the chicken mini fillets in a bowl with all the marinade ingredients. Allow the chicken to marinate for 15 minutes. Pour the beaten egg into the bowl of marinating chicken and mix in well. Sprinkle the sesame seeds onto a large plate. Take each chicken piece, coat in the sesame seeds and then flip around in the seeds to ensure all sides are covered. Heat 3 tablespoons of vegetable oil in a wok or large frying pan over a high heat, then lower to medium. Place about four pieces of chicken in the wok/pan at a time, ensuring they are not overcrowded, and allow to become golden on one side (about 3–4 minutes). Use a pair of tongs to flip over the chicken pieces and repeat for the other side. Remove the chicken pieces from the wok/pan and transfer to some paper towels to remove excess oil. Repeat for the rest of the chicken pieces (you may need to add more oil to the wok/pan to prevent them sticking). To serve, mix the dipping sauce ingredients in a bowl, then eat as a snack or with other dishes as part of a meal. Mum’s Crunchy Sesame Seed Chicken SERVES: 4 PREP: 15 minutes COOK: 20 minutes TOP TIPS • When you have encrusted the chicken pieces with sesame seeds, you can also cook them in an air fryer at 180°C (350°F) for 10 minutes. • The sesame chicken pieces can be frozen and cooked from frozen in a preheated oven or air fryer until piping hot.Next >