Chinese-style Stuffed Black Mushroom

Ingredients

12 large dried black mushrooms
2 cups warm water
1 tablespoon oil
2 cloves garlic, smashed and chopped
1/2 chicken stock cube
2 teaspoons cornstarch
1 tablespoon cold water
8 oz fresh or frozen broccoli

Filling

8 oz raw shrimp
3-1/2 oz fresh or tinned crabmeat
3 water chestnuts
1 tablespoon finely diced pork fat
1/2 teaspoon salt
ground white pepper

Method

  1. Rinse mushrooms in cold water then leave to soak in 2 cups warm water for about 2 hours. Drain. Discard mushroom stems and squeeze mushrooms dry.
  2. Heat oil in a saucepan and gently fry garlic for about 15 seconds. Raise heat and add mushrooms. Stir-fry for 1 minute, then add 1 cup water and stock cube. Simmer very gently for about 1 hour or until mushrooms are tender. Remove mushrooms from cooking liquid and drain.
  3. Thicken cooking liquid with 1 teaspoon cornstarch mixed with cold water and set this sauce aside.
  4. While mushrooms are simmering, prepare the filling. Peel shrimp, flake crabmeat, and peel the water chestnuts. Put the water chestnuts and pork fat in a food processor and blend for about 30 seconds until a rough paste results. Add shrimp, crabmeat, salt and pepper and process for another few seconds.
  5. When the cooked, drained mushrooms have cooled sufficiently to handle, sprinkle the inside of each cap with a little cornstarch. Press on some of the filling, mounding it slightly. If desired, the mushrooms can now be stored in the refrigerator for several hours and the dish finalised just before the meal.
  6. Put the stuffed mushrooms into heat-proof plate and steam for 20 minutes.
  7. Cook the broccoli until it is just tender. Arrange mushrooms in the centre of a serving platter.
  8. Pour any liquid that has accumulated in the steaming plate into the prepared sauce. Re-heat and pour over the mushrooms. Arrange broccoli around the edge of the serving platter. Sprinkle the mushrooms with a little ground white pepper, and serve immediately.

Source: Singapore Food

Chinese-style Baked Chicken in Salt

Ingredients

1 whole chicken, about 3 lb
2 tablespoons light soy sauce
4 lb sea salt or coarse salt

Filling

1 stalk green onion, chopped
1 teaspoon grated ginger
2 star anise, crushed
1/2 teaspoon salt
4 tablespoons Mel Kuei Lu Chiew (玫瑰露酒) or brandy

Dipping Sauce

1 tablespoon oil
1 stalk green onion, chopped
1 teaspoon chopped ginger
1/2 teaspoon salt
1/4 cup chicken stock

Method

  1. Rinse the chicken, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the tail. Blanch the chicken in a saucepan of boiling water for 2-3 minutes, then refresh under cold water and dry well. Brush the chicken with the soy sauce and hang it up to dry in a cool and airy place for a couple of hours, or keep it, uncovered, in the fridge.
  2. To make the filling, combine the green onion, ginger, star anise, salt and Mel Kuei Lu Chiew. Pour the filling into the cavity of the chicken. Wrap the chicken tightly with a large sheet of cheesecloth.
  3. Heat the salt in a large clay pot or braising pan very slowly until very hot, then turn off the heat and remove and reserve about half the salt. Make a hole in the center of the salt and place the chicken in it, breast side up, then cover with the salt removed earlier so that the chicken is completely buried. Cover the clay pot or braising pan and cook over medium heat for 15-20 minutes, then reduce the heat to low and cook for 45-50 minutes. Allow to sit for at least 15-20 minutes before taking the chicken out. (The salt can be reused.)
  4. To make the dipping sauce, heat the oil in a small wok or saucepan. Fry the green onion and ginger for 1 minute, then add the salt and stock. Bring to a boil, then reduce the heat and simmer for a couple of minutes.
  5. Remove the chicken from the casserole and unwrap it. Using a cleaver, cut the chicken through the bones into bite-size pieces. Arrange on a serving dish and serve hot or cold with the dipping sauce.

Source: The Food of China

Chinese-style Simmered Pumpkin with Ground Pork and Mung Bean Vermicelli

Ingredients

200 g ground pork
300 g pumpkin
1 bundle (30 g) mung bean vermicelli
2 cups chicken broth
1 stalk green onion, chopped

Method

  1. Mix pork with 1/2 tsp salt and 1/8 tsp ground white pepper. Set aside for 10 minutes.
  2. Peel and seed pumpkin. Cut into bite-size pieces.
  3. Soak vermicelli in cold water until softened and cut into short lengths.
  4. Heat 1 tbsp of oil in a wok. Add pork and stir-fry until no longer pink. Add pumpkin and chicken broth. Bring to a boil. Turn down heat and simmer for 10 minutes.
  5. Mix in vermicelli and cook for 2 more minutes. Sprinkle green onion on top. Remove to a hot clay pot and serve.

Source: Hong Kong magazine

Chinese Stir-fried Rice Noodle with Shrimp

Ingredients

400 g fresh for-frying rice noodle
8 shrimps, shelled and deveined
1/2 onion, shredded
80 g bean sprout
1 stalk green onion, diced
1 egg, beaten

Shrimp marinade

1/4 tsp salt
1/2 tsp cornstarch
dash ground white peppercorn
1/8 tsp sesame oil

Seasoning

1/4 tsp salt
1/4 tsp chicken broth mix
2 tbsp water

Sauce

3/4 cup chicken broth
1/4 tsp salt
1/2 tsp sugar
1-1/2 tsp cornstarch
dash ground white peppercorn

Method

  1. Loosen noodles into strands, set aside.
  2. Rinse shrimp and pat dry with paper towel. Mix with marinade, Set aside.
  3. Heat 2 tbsp oil in a wok, stir-fry noodle. Add seasoning ingredients. Toss to mix. Remove to serving plate.
  4. Heat another 2 tbsp oil. Stir-fry shrimp briefly. Add onion, bean sprouts and green onion. Toss to combine.
  5. Add sauce ingredients and bring to a boil. Mix in beaten egg and toss until set. Pour over noodle and serve.

Makes 2 to 3 servings.

Source: Rice and Noodles: Delicious Recipes

Chinese-style Steamed Pork Ribs with Black Bean Sauce

Ingredients

14 oz pork ribs, sweet and sour cut
1/2 red chili, seeds removed and shredded
1 tbsp minced garlic

Marinade

1 tbsp cornstarch
1 tsp sesame oil
1 tbsp oyster sauce
1 tbsp light soy sauce
dash ground white pepper

Seasoning

2 tsp cooking wine
2 tsp sugar
2 tbsp fermented black beans

Method

  1. Cut the ribs into bite-size pieces.
  2. Mix the ribs with the marinade. Set aside for 20 minutes.
  3. Mix the seasoning ingredients in a small bowl. Microwave until the sugar is dissolved.
  4. Add seasoning to the ribs. Mix well with the marinade and set aside for 15 more minutes.
  5. Mix garlic and chili with the marinated ribs.
  6. Steam ribs over high heat until the pork is done, about 15 minutes. Serve hot.

Source: Hong Kong magazine