HOT AND SOUR SOUP

SHREDDED CHICKEN WITH PEPPERS

SZECHUAN BEANS

CHINESE FRIED RICE

 



HOT AND SOUR SOUP

Prep time                               30minutes
Chicken stock                         600ml
Shredded cooked chicken    50gms
Capsicum                                25gms
Carrots                                    25gms
Cabbage                                 50gms
Coriander leaves                    5gms
Onion greens                         5gms
Bean curd                               20gms
Ajinomotto                             a pinch
Sugar                                      2gms
Chilli paste                             1tspn
Salt                                          to taste
Soy sauce                               5ml
Vinegar                                   25ml
Corn flour                               10gms
Cut vegetables into fine dices, dice bean curd (tofu). Bring stock to boil. Add chilli paste, soy sauce, vinegar, sugar and seasoning. Add all vegetables. Cook for a minute on medium heat, dissolve corn flour in 50ml of water and add to the soup, stirring constantly till it becomes thick. Cook for a minute, add chicken, tofu, chopped coriander leaves, and chopped onion greens. Check seasoning and serve hot immediately.
Tips:

Soup should be prepared just before the meals or else it will lose its taste and flavor.
SHREDDED CHICKEN WITH PEPPERS

Prep time:                                                 25minutes.
Chicken (boneless)                                    2nos
Oil                                                              30ml
Bell pepper                                                50gms
Green capsicum                                        20gms
Onions                                                       50gms
Orange juice                                              50ml
Lemon                                                        1/2no
Salt and pepper                                        to taste
Ajinomotto                                                a pinch
Chicken stock                                            100ml
Corn flour                                                  1tspn
Water                                                         20ml
Honey                                                        5ml
Onion greens                                             10gms
Shred chicken. Cut capsicum and bell pepper into strips. Peel and dice onions. Heat oil in a wok, stir fry onions and peppers for 30 seconds, remove. In the same oil, add shredded chicken and stir fry until no longer pink in the center. Add in pepper and onions, orange juice, lime juice, honey, stock and seasonings. Heat until mixture starts to bubble. Combine corn starch and water in a small bowl, add to the wok. Cook and stir over medium high heat until sauce boils and thickens. Garnish with fine shreds of onion greens and serve with rice.
Tips:
The chicken should be soft and juicy, do not over cook.
SZECHUAN BEANS

Prep time                                         20minutes.
French beans                                   200gms
Garlic                                                10gms
Ginger                                              10gms
Spring onions (white part)             50gms
Soy sauce                                         2ml
Chilli paste                                       1/4tspn
Sugar                                                a pinch
Salt and pepper                               to taste
Stock                                              50ml
Wash and string beans. Cut into 2” length, divide lengthwise. Blanch them in boiling salted water. Drain, refresh, and keep aside. Fine chop ginger and garlic, chop the spring onions in a wok add ginger, garlic and spring onions. Stir fry for 10 seconds add chili paste, stock, beans and the remaining ingredients. Mix together and stir fry for another 30 seconds. Serve as a side dish.
Tips:

Use tender beans for the dish.
CHINESE FRIED RICE

Prep time                                         45minutes
Long grained rice                            200gms
French beans                                   50gms
Capsicum                                         20gms
Onions                                              50gms
Carrots                                             100gms
Ham                                                  50gms
Cooked chicken                               50gms
Spring onions                                  25gms
Soy sauce                                         10drops
Salt and pepper                               to taste
Peas                                                  50gms
Oil                                                     25ml
Pick, wash and soak rice for about 20 minutes. Drain, boil 1.5 litres of water, and add salt and a few drops of oil. Add rice and cook till almost done. Drain and spread over a table top. Fine chop all the vegetables. Heat oil in a wok. Stir fry vegetables. Add cooked rice, soy sauce, shredded meat and seasoning. Stir fry for 2-3 minutes. Serve hot.
Tips:

Do not overcook rice and vegetables.

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