< Previous49POULTRY This is my quick version of the dish, but it still packs in the flavour. Chicken wings are delicious and chicken thighs are super tender however you cook them, but for time and speed chicken mini fillets have been used in this recipe. This dish is sort of made in reverse to get the most out of the sauce flavours first. INGREDIENTS dried wood ear mushroom15 g (½ oz) chicken mini fillets 400 g (14 oz) vegetable oil, for frying Shaoxing wine2 tablespoons dark soy sauce1 tablespoon salt¼ teaspoon soft brown sugar1 tablespoon sesame oil1 teaspoon cooked whole chestnuts1 packet (approx. 180–200 g /6½–7 oz) cornflour (cornstarch) paste (page 17) 1–2 tablespoons salt and white pepper MARINADE dark soy sauce1 tablespoon sesame oil1 teaspoon cornflour (cornstarch)1 teaspoon AROMATICS star anise1 spring onions (scallions), cut into 5 cm (2 in) pieces 4 garlic, sliced1 large garlic clove fresh ginger root, peeled and sliced 15 g (½ oz) METHOD If the wood ear mushroom are very large in size then slice into strips. Rehydrate the wood ear mushroom in 250 ml (8 fl oz/1 cup) of boiling water and keep the water. Mix all the ingredients for the marinade in a bowl, then marinate the chicken for at least 15 minutes. Heat 2 tablespoons of vegetable oil in a wok or large frying pan and seal the chicken first (about 3–4 minutes for each side). Cook the chicken in batches and avoid overcrowding the wok/pan. Set the chicken aside once cooked and do not clean the wok/pan. Add another tablespoon of vegetable oil to the wok/pan and slowly fry off the aromatics – the star anise, spring onion, garlic and ginger – over a low/medium heat for about 5 minutes until you can smell the aromas. Then deglaze the wok/pan over a high heat, adding the Shaoxing wine followed by the dark soy sauce, salt, brown sugar and sesame oil, and stir. Add the chestnuts and rehydrated wood ear mushroom to the wok/pan and mix everything together. Pour in about 100 ml (3½ fl oz/scant ½ cup) of the wood ear mushroom soaking water and simmer for 5 minutes with the lid on. If you would like more sauce, then add more liquid or some stock. Finally, return the chicken to the wok/pan and simmer for a further 5 minutes with the lid on. Season to taste with salt and pepper. Check the consistency of the sauce: if it is not thick enough (the chestnuts will help thicken the sauce when they break down a bit in cooking), add a tablespoon of cornflour paste at a time and bring to the boil. This dish delivers on taste and textures, and I absolutely love it served with some rice. Chicken and Chestnuts SERVES: 4 PREP: 20 minutes COOK: 30 minutes TOP TIP • This can be a slow-cooked dish. If slow cooking, I recommend using chicken wingettes instead of the mini fillets. Simply replace like for like and follow the same steps, but allow the dish to simmer for at least 15–20 minutes to ensure the wings are cooked through. The wings add extra flavour, but the meat does not become tough when cooked for a longer period.49POULTRY This is my quick version of the dish, but it still packs in the flavour. Chicken wings are delicious and chicken thighs are super tender however you cook them, but for time and speed chicken mini fillets have been used in this recipe. This dish is sort of made in reverse to get the most out of the sauce flavours first. INGREDIENTS dried wood ear mushroom15 g (½ oz) chicken mini fillets 400 g (14 oz) vegetable oil, for frying Shaoxing wine2 tablespoons dark soy sauce1 tablespoon salt¼ teaspoon soft brown sugar1 tablespoon sesame oil1 teaspoon cooked whole chestnuts1 packet (approx. 180–200 g /6½–7 oz) cornflour (cornstarch) paste (page 17) 1–2 tablespoons salt and white pepper MARINADE dark soy sauce1 tablespoon sesame oil1 teaspoon cornflour (cornstarch)1 teaspoon AROMATICS star anise1 spring onions (scallions), cut into 5 cm (2 in) pieces 4 garlic, sliced1 large garlic clove fresh ginger root, peeled and sliced 15 g (½ oz) METHOD If the wood ear mushroom are very large in size then slice into strips. Rehydrate the wood ear mushroom in 250 ml (8 fl oz/1 cup) of boiling water and keep the water. Mix all the ingredients for the marinade in a bowl, then marinate the chicken for at least 15 minutes. Heat 2 tablespoons of vegetable oil in a wok or large frying pan and seal the chicken first (about 3–4 minutes for each side). Cook the chicken in batches and avoid overcrowding the wok/pan. Set the chicken aside once cooked and do not clean the wok/pan. Add another tablespoon of vegetable oil to the wok/pan and slowly fry off the aromatics – the star anise, spring onion, garlic and ginger – over a low/medium heat for about 5 minutes until you can smell the aromas. Then deglaze the wok/pan over a high heat, adding the Shaoxing wine followed by the dark soy sauce, salt, brown sugar and sesame oil, and stir. Add the chestnuts and rehydrated wood ear mushroom to the wok/pan and mix everything together. Pour in about 100 ml (3½ fl oz/scant ½ cup) of the wood ear mushroom soaking water and simmer for 5 minutes with the lid on. If you would like more sauce, then add more liquid or some stock. Finally, return the chicken to the wok/pan and simmer for a further 5 minutes with the lid on. Season to taste with salt and pepper. Check the consistency of the sauce: if it is not thick enough (the chestnuts will help thicken the sauce when they break down a bit in cooking), add a tablespoon of cornflour paste at a time and bring to the boil. This dish delivers on taste and textures, and I absolutely love it served with some rice. Chicken and Chestnuts SERVES: 4 PREP: 20 minutes COOK: 30 minutes TOP TIP • This can be a slow-cooked dish. If slow cooking, I recommend using chicken wingettes instead of the mini fillets. Simply replace like for like and follow the same steps, but allow the dish to simmer for at least 15–20 minutes to ensure the wings are cooked through. The wings add extra flavour, but the meat does not become tough when cooked for a longer period.59MEAT Char means ‘fork’ and siu means ‘roast/ burn’, which is how char siu used to be cooked – on a fork over a large, open flame. The main traditional ingredient is the red fermented bean curd, which gives the pork its red colouring (the colour comes from the fermentation of the red yeast rice used to make the curd). It also has a depth of flavour that can be imitated by using oyster sauce and extra Shaoxing wine. Pork is eaten at celebratory times such as Chinese New Year as it symbolises strength, wealth and blessings. INGREDIENTS PORK pork shoulder (with some fat marbled through the meat) 1 kg (2 lb 4 oz) honey, plus extra if needed3 tablespoons vegetable oil, for frying MARINADE red fermented bean curd, mashed with 1 tablespoon of liquid from the jar 2–3 cubes hoisin sauce80 g (2¾ oz) honey40 g (1½ oz) black treacle30 g (1 oz) dark soy sauce30 g (1 oz) five-spice powder10 g (¼ oz) garlic, finely choppedabout 1 large clove oil1 tablespoon salt¼ teaspoon red food colouring (optional)2 teaspoons METHOD Make the marinade the night before you plan to cook. Place a bowl on top of a set of digital scales and put a sandwich bag in the bowl. Then measure all the marinade ingredients directly into the bag. Slice the pork shoulder lengthways into thin, uniform pieces about 2.5 cm (1 in) deep and 5–7.5 cm (2–3 in) wide. Add the pork pieces to the bag and use your hands to massage the marinade into the meat. Place the bag flat on a baking tray, so the marinade covers all the meat, and keep in the fridge overnight. The next day, when you are ready to cook, preheat the oven to 200°C fan (425°F). Remove the marinated char siu pieces from the fridge and place on a grill tray lined with some tin foil to catch the drips. Pour the leftover marinade in the bag into a bowl and mix with 3 tablespoons of honey, to give you a really sticky glaze. Roast the char siu in the oven for 20 minutes, then remove and baste with the glaze. Grill the char siu pieces for approximately 5 minutes, then use tongs to flip the pieces over and baste with more glaze. Continue basting and turning the pieces until all sides are sticky and the characteristic burned/ charred bits appear. It will take 10–20 minutes to get the desired result, but less time if you have smaller char siu pieces. You need a maximum of about 40 minutes for perfect char siu. Once you are happy, brush the char siu with honey on all sides to make it glisten. Serve with rice or noodles, or add to countless other dishes to bulk them out. Traditional Char Siu Pork SERVES: 6 PREP: The day before COOK: 40 minutes TOP TIPS • Any leftover char siu will freeze well and can be kept in the freezer for a month. • You can use leftovers for the following recipes: Yung Chow Fried Rice (page 96), Traditional Spring Rolls (page 128) and Char Siu Puff (page 134).59MEAT Char means ‘fork’ and siu means ‘roast/ burn’, which is how char siu used to be cooked – on a fork over a large, open flame. The main traditional ingredient is the red fermented bean curd, which gives the pork its red colouring (the colour comes from the fermentation of the red yeast rice used to make the curd). It also has a depth of flavour that can be imitated by using oyster sauce and extra Shaoxing wine. Pork is eaten at celebratory times such as Chinese New Year as it symbolises strength, wealth and blessings. INGREDIENTS PORK pork shoulder (with some fat marbled through the meat) 1 kg (2 lb 4 oz) honey, plus extra if needed3 tablespoons vegetable oil, for frying MARINADE red fermented bean curd, mashed with 1 tablespoon of liquid from the jar 2–3 cubes hoisin sauce80 g (2¾ oz) honey40 g (1½ oz) black treacle30 g (1 oz) dark soy sauce30 g (1 oz) five-spice powder10 g (¼ oz) garlic, finely choppedabout 1 large clove oil1 tablespoon salt¼ teaspoon red food colouring (optional)2 teaspoons METHOD Make the marinade the night before you plan to cook. Place a bowl on top of a set of digital scales and put a sandwich bag in the bowl. Then measure all the marinade ingredients directly into the bag. Slice the pork shoulder lengthways into thin, uniform pieces about 2.5 cm (1 in) deep and 5–7.5 cm (2–3 in) wide. Add the pork pieces to the bag and use your hands to massage the marinade into the meat. Place the bag flat on a baking tray, so the marinade covers all the meat, and keep in the fridge overnight. The next day, when you are ready to cook, preheat the oven to 200°C fan (425°F). Remove the marinated char siu pieces from the fridge and place on a grill tray lined with some tin foil to catch the drips. Pour the leftover marinade in the bag into a bowl and mix with 3 tablespoons of honey, to give you a really sticky glaze. Roast the char siu in the oven for 20 minutes, then remove and baste with the glaze. Grill the char siu pieces for approximately 5 minutes, then use tongs to flip the pieces over and baste with more glaze. Continue basting and turning the pieces until all sides are sticky and the characteristic burned/ charred bits appear. It will take 10–20 minutes to get the desired result, but less time if you have smaller char siu pieces. You need a maximum of about 40 minutes for perfect char siu. Once you are happy, brush the char siu with honey on all sides to make it glisten. Serve with rice or noodles, or add to countless other dishes to bulk them out. Traditional Char Siu Pork SERVES: 6 PREP: The day before COOK: 40 minutes TOP TIPS • Any leftover char siu will freeze well and can be kept in the freezer for a month. • You can use leftovers for the following recipes: Yung Chow Fried Rice (page 96), Traditional Spring Rolls (page 128) and Char Siu Puff (page 134).75SOUP Mum used to make this soup all the time, as it was quick and easy. The English translation of the dish is pork ribs, potato, carrot and tomato soup. I only recently discovered that it also had a different name: ABC soup. This is because it contains vitamin A (an antioxidant) from the tomatoes and carrots (in the beta-carotene form), which is essential for vision and the immune system; vitamin B from the pork, which is essential for the functioning of body/ brain cells and tissues and helping the body convert food to energy; and vitamin C (an antioxidant) found in the tomatoes, sweetcorn and potatoes. INGREDIENTS water4 litres (8½ pints/ 4 quarts) pork ribsapprox. 500 g (1 lb 2 oz) white potatoes (I use Maris Piper), peeled and chopped into large chunks 500 g (1 lb 2 oz) tomatoes, quartered400 g (14 oz) carrots, peeled and cut into chunks 350 g (12 oz) (about 4 large carrots) large onions, roughly chopped2 fresh corn on the cob, chopped into four pieces each 2 chicken stock powder (optional) 1 teaspoon salt and white pepper METHOD Fill a large soup pot with the water and bring to the boil. Add the pork ribs to the pot and boil for 15 minutes, scooping off the scum from the surface. These are the impurities from the pork ribs. Add the potatoes, tomatoes, carrots, onion, corn on the cob, 2 teaspoons of salt and chicken stock powder (if using) to the pot and put the lid on. Boil for 15 minutes and then simmer for a further 45 minutes. Season to taste with salt and pepper. ABC Soup SERVES: 8–10 PREP: 10 minutes COOK: 1 hour 15 minutes TOP TIP • The soup tastes even better the next day and will keep in the fridge for four days. Always bring the soup to a roaring boil before serving to kill off any bacteria. 75SOUP Mum used to make this soup all the time, as it was quick and easy. The English translation of the dish is pork ribs, potato, carrot and tomato soup. I only recently discovered that it also had a different name: ABC soup. This is because it contains vitamin A (an antioxidant) from the tomatoes and carrots (in the beta-carotene form), which is essential for vision and the immune system; vitamin B from the pork, which is essential for the functioning of body/ brain cells and tissues and helping the body convert food to energy; and vitamin C (an antioxidant) found in the tomatoes, sweetcorn and potatoes. INGREDIENTS water4 litres (8½ pints/ 4 quarts) pork ribsapprox. 500 g (1 lb 2 oz) white potatoes (I use Maris Piper), peeled and chopped into large chunks 500 g (1 lb 2 oz) tomatoes, quartered400 g (14 oz) carrots, peeled and cut into chunks 350 g (12 oz) (about 4 large carrots) large onions, roughly chopped2 fresh corn on the cob, chopped into four pieces each 2 chicken stock powder (optional) 1 teaspoon salt and white pepper METHOD Fill a large soup pot with the water and bring to the boil. Add the pork ribs to the pot and boil for 15 minutes, scooping off the scum from the surface. These are the impurities from the pork ribs. Add the potatoes, tomatoes, carrots, onion, corn on the cob, 2 teaspoons of salt and chicken stock powder (if using) to the pot and put the lid on. Boil for 15 minutes and then simmer for a further 45 minutes. Season to taste with salt and pepper. ABC Soup SERVES: 8–10 PREP: 10 minutes COOK: 1 hour 15 minutes TOP TIP • The soup tastes even better the next day and will keep in the fridge for four days. Always bring the soup to a roaring boil before serving to kill off any bacteria. VEGETABLES 114 This recipe uses leftover vegetables and other ingredients to make a tasty stir- fry. You could use leftover tofu, green vegetables such as pak choi (bok choi) or the beansprouts from my Traditional Spring Roll recipe (page 128). INGREDIENTS tofu (shop-bought or homemade, page 111) approx. 250 g (9 oz) cornflour (cornstarch)2 tablespoons vegetable oil, for frying fresh ginger root, peeled and grated 20 g (¾ oz) mushrooms, sliced300 g (10½ oz) vegetable or chicken stock powder 1 teaspoon light soy sauce3 teaspoons oyster sauce (or vegetarian version) 3 tablespoons bean sprouts300 g (10½ oz) pak choi (bok choi), trimmed, stalk ends sliced across into chunks, leafy top left intact 1 cornflour (cornstarch) paste (page 17) (optional) approx. 1 teaspoon salt and white pepper METHOD Chop the tofu into bite-size pieces and pat dry with some paper towels to absorb the excess moisture. Then toss the tofu in the cornflour. Heat 3 tablespoons of vegetable oil in a wok or large frying pan, then fry off the tofu until crispy and golden on all sides. Set aside in a dish. Fry off the ginger in the same wok/pan in 1 tablespoon of vegetable oil over a high heat for 1 minute until fragrant. Make sure the ginger doesn’t burn and add a splash of water if it starts to catch. Add the mushrooms to the wok/pan and fry for another couple of minutes. Then add the remainder of the seasoning ingredients: the stock powder, ¼ teaspoon of white pepper, the soy sauce, and oyster sauce. Finally, add the bean sprouts and pak choi as well as the crispy tofu. Stir-fry for another couple of minutes – if you like softer vegetables, then cook for longer. Season to taste with salt and pepper. If you would like a sauce, then add a little water to the wok/pan (liquid will also have been released from the vegetables), bringing up to the boil and thickening the sauce with a teaspoon of cornflour paste at a time. Serve the vegetables with some rice or noodles or on their own. Mixed Vegetable and Crispy Tofu Stir-Fry SERVES: 2–4 PREP: 10 minutes COOK: 10 minutes TOP TIP • Use whatever vegetables you have to hand for this recipe or add some meat of your choice – the flavours and seasoning are a good base for any dish.VEGETABLES 114 This recipe uses leftover vegetables and other ingredients to make a tasty stir- fry. You could use leftover tofu, green vegetables such as pak choi (bok choi) or the beansprouts from my Traditional Spring Roll recipe (page 128). INGREDIENTS tofu (shop-bought or homemade, page 111) approx. 250 g (9 oz) cornflour (cornstarch)2 tablespoons vegetable oil, for frying fresh ginger root, peeled and grated 20 g (¾ oz) mushrooms, sliced300 g (10½ oz) vegetable or chicken stock powder 1 teaspoon light soy sauce3 teaspoons oyster sauce (or vegetarian version) 3 tablespoons bean sprouts300 g (10½ oz) pak choi (bok choi), trimmed, stalk ends sliced across into chunks, leafy top left intact 1 cornflour (cornstarch) paste (page 17) (optional) approx. 1 teaspoon salt and white pepper METHOD Chop the tofu into bite-size pieces and pat dry with some paper towels to absorb the excess moisture. Then toss the tofu in the cornflour. Heat 3 tablespoons of vegetable oil in a wok or large frying pan, then fry off the tofu until crispy and golden on all sides. Set aside in a dish. Fry off the ginger in the same wok/pan in 1 tablespoon of vegetable oil over a high heat for 1 minute until fragrant. Make sure the ginger doesn’t burn and add a splash of water if it starts to catch. Add the mushrooms to the wok/pan and fry for another couple of minutes. Then add the remainder of the seasoning ingredients: the stock powder, ¼ teaspoon of white pepper, the soy sauce, and oyster sauce. Finally, add the bean sprouts and pak choi as well as the crispy tofu. Stir-fry for another couple of minutes – if you like softer vegetables, then cook for longer. Season to taste with salt and pepper. If you would like a sauce, then add a little water to the wok/pan (liquid will also have been released from the vegetables), bringing up to the boil and thickening the sauce with a teaspoon of cornflour paste at a time. Serve the vegetables with some rice or noodles or on their own. Mixed Vegetable and Crispy Tofu Stir-Fry SERVES: 2–4 PREP: 10 minutes COOK: 10 minutes TOP TIP • Use whatever vegetables you have to hand for this recipe or add some meat of your choice – the flavours and seasoning are a good base for any dish.119VEGETABLES These are a cheap and cheerful potato crisp alternative made using leftover ingredients such as lotus root. INGREDIENTS small lotus root1 (approx. 125 g/ 4 oz) vegetable oil 1 tablespoon salt and white pepper METHOD Preheat the oven to 180°C fan (400°F). Peel and top and tail the lotus root and rinse under cold water, then dry with some paper towel. If you have a mandolin, finely slice the lotus root into circles 3 mm (⅛ in) thick; otherwise, use a sharp knife. The circles don’t have to be exact. Put the lotus root slices in a bowl, lightly drizzle with the vegetable oil and mix in a pinch of salt. Now line a baking tin with some baking parchment and bake the lotus root in the oven for 15–20 minutes until golden in colour. Leave to cool for a couple of minutes, then season to taste with salt and pepper. Lotus Root Crisps SERVES: 2–4 PREP: 15 minutes COOK: 20 minutes TOP TIP • Try different seasonings, such as garlic powder, five-spice powder or whatever takes your fancy.119VEGETABLES These are a cheap and cheerful potato crisp alternative made using leftover ingredients such as lotus root. INGREDIENTS small lotus root1 (approx. 125 g/ 4 oz) vegetable oil 1 tablespoon salt and white pepper METHOD Preheat the oven to 180°C fan (400°F). Peel and top and tail the lotus root and rinse under cold water, then dry with some paper towel. If you have a mandolin, finely slice the lotus root into circles 3 mm (⅛ in) thick; otherwise, use a sharp knife. The circles don’t have to be exact. Put the lotus root slices in a bowl, lightly drizzle with the vegetable oil and mix in a pinch of salt. Now line a baking tin with some baking parchment and bake the lotus root in the oven for 15–20 minutes until golden in colour. Leave to cool for a couple of minutes, then season to taste with salt and pepper. Lotus Root Crisps SERVES: 2–4 PREP: 15 minutes COOK: 20 minutes TOP TIP • Try different seasonings, such as garlic powder, five-spice powder or whatever takes your fancy.Next >