Posts Tagged chicken powder

Sauteed Prawns in Tomato Sauce

Sep 25th, 2010 Posted in Seafood recipes | no comment »

Sauteed Prawns in Tomato Sauce

Ingredients :
300g   Medium sized prawn
75g   Straw mushrooms
2 pcs   Tomatoes(wedged)
1 cup   Stock
2cloves   Garlic(sliced)

2slices   Ginger
1   Celery(short sticks)

Seasoning :
1 tsp   Chicken powder
1/4 cup   Ketchup
2 tbsp   Rice vinegar
2 tbsp   Sugar
4 pcs   Haw flakes
1 tsp   Garlic(minced)
1 tsp   Chili(minced)

1.Trim prawns, wash thoroughly, then pat dry. Parboil in oil, set aside.
2.Cut straw mushrooms in half. Blanch in boiling water, rinse in cold water, then strain.
3. Heat some oil in a wok. Add in ginger and garlic, stir-fry until fragrant. Put in straw mushrooms and tomatoes, stir-fry thoroughly.
4. Pour in stock and seasonings, bring to a boil, then add in prawns and celery. Serve immediately in wok.

Fragrant Grapes of Winter Melon Balls

Sep 3rd, 2010 Posted in Desserts recipes | no comment »

Fragrant Grapes of Winter Melon Balls

Ingredients :
1200g   winter melon
2 slices   ginger
2 cups   stock
Seasoning :
1/4 cup   stock
1 tsp   chicken powder
1 tsp   cornstarch
2 tbsp   sake

1.Peel winter melon, then scoop balls from winter melon flesh. Carve out some leafy pieces from the peel.
2.Bring the stock to a boil, add in winter melon balls, cook for 10 minutes to let the balls absorb the taste, then remove them from the broth and set aside.
3.Heat 1 tbsp of oil, stir-fry ginger slices, add in seasonings and bring to the boil.
4.Return melon balls to the pan, stir thoroughly, then transfer it to a serving dish. Line the balls in the pattern of a bunch of grapes, garnished with some leaf-shape peels.

Abalone & Mushrooms Pie

Aug 17th, 2010 Posted in Desserts recipes | no comment »

Abalone & Mushrooms Pie

Ingredients :
6   fresh abalones
1   onion
75g   mushrooms

Seasoning :


salt, chicken powder, granulated sugar, corn flour liquid, ginger juice, wine little
Creamy White Sauce
150g   low gluten flour
75g   milk powder
150g   caster sugar
300g   shortening
150g   fresh cream
150g   milk

1.Wash fresh abalone thoroughly, blanch in hot water, and then cut into small dices.
2.Wash mushrooms and onion, and then cut into small dices. Mix the cream sauce ingredients thoroughly.
3.Put some oil into a hot pan, add in onion and mushrooms, stir-fry thoroughly. Then put in abalone dices, stir-fry briefly, add in seasonings and stir thoroughly. Then transfer to a dish.
4.Wash abalone shells thoroughly, put in some filling, and then pipe cream sauce in a net pattern on top.
5.Bake in a pre-heated oven with upper heat at 200℃ and lower heat at 100℃ for 10 minutes until golden on top. Ready to serve.

Salted Chicken with Galangal

May 14th, 2010 Posted in Chicken recipes | no comment »

Salted Chicken with Galangal

1   chilled chicken
400g   coarse salt
2 tbsps    sugar
4 slices   galangal
2   star aniseed
20 cups   water

1 cup   shredded carrot
1 cup   shredded lettuce

Seasoning :
1 tbsp   Shaoxing wine
1 tbsp   ginger juice

Galangal Oil
3 tbsps   cooked oil

2 tbsps   galangal powder
1/8 tsp   chicken powder
1/8 tsp   salt

1.Wash chicken thoroughly, pat dry and then smear its exterior with marinade to marinate for 15 minutes.
2.Heat up water in a large pot, add in galangal slices, star aniseed, salt and sugar to cook for 10 minutes. Put in chicken and fill it with the salted liquid three times. When the water is boiling, cook the chicken on low heat for 18 to 20 minutes until cooked. Take the chicken out, leave to cool. Then shred its meat and cut into pieces before transferring to a dish.
3.Surround the chicken with shredded lettuce and carrot as accompaniments. Serve it with galangal oil dipping sauce for a more exotic taste.

Stir-fried Fresh Squid with Honey Peas in Abalone Sauce

May 4th, 2010 Posted in Seafood recipes | no comment »

Stir-fried Fresh Squid with Honey Peas in Abalone Sauce

240g   fresh squid
240g   honey peas
8 slices   carrot
4   baby corns
2 slices   ginger
1   garlic
little   Shaoxing wine

Seasoning :
1/4 tsp   salt
1 tbsp   ginger wine
little   pepper

Thickening Sauce
1/4 tsp   corn flour
1/2 tbsp   water
2 1/2 tbsps   abalone sauce

1.Clean the internal organs of squid, tear off its skin, slash crosses on its back, cut into pieces, mix it with marinade and then leave it for a while.
2.Tear off the hard strings of honey peas; cut baby corns diagonally in half; cut garlic into slices; cut ginger and carrot into floral patterns.
3.Heat up half wok of water, add in 1/2 tsp of salt and chicken powder, add in honey peas, carrot and baby corns to blanch for a while, and then strain.
4.Heat up some water to blanch squid in it until the squid rolls up, and then pat dry.
5.Heat up 2 tbsps of oil, add in ginger, garlic and all the ingredients to the wok to stir-fry, splash in some wine, add in thickening sauce and stir-fly until the sauce reduces. Transfer to a dish and serve.

Braised Mushrooms with Egg White and Japanese Crab Meat

Apr 27th, 2010 Posted in Vegetable recipes | no comment »

Braised Mushrooms with Egg White and Japanese Crab Meat

450g   fresh straw mushrooms
6 pcs   Japanese crab meat
2   egg white
4 slices   ginger
1 sprig   spring onion

1 cup   chicken broth
2 tsps   corn flour
little   pepper & sesame oil

Seasoning :
2 cups   water
1/4 tsp   salt & sugar each
2 tsps   chicken powder
1 tbsp   Shaoxing wine

1.Cut a cross on the top of straw mushrooms, blanch in boiling water for 5 minutes, take them out and rinse with water.
2.Heat up a little oil, stir-fry ginger and spring onion, add in straw mushrooms and stir-fry, add in braising sauceingredients and cook for 7 minutes, and then take it out.
3.Beat egg white thoroughly; tear Japanese crab meat into shreds.
4.Heat up 1 tbsp of oil, add in straw mushrooms and stir-fry thoroughly, splash in wine, add in half portion ofthickening sauce and stir until tasty. Transfer to a dish.
5.Heat up 1 tbsp of oil, add in crab meat and remaining thickening sauce, and bring it to a boil. Stir in egg white andstir gently until thickens. Pour it over straw mushrooms and serve.

Mutton Stew with Chestnuts

Apr 7th, 2010 Posted in Beef recipes | 2 comments »

Mutton Stew with Chestnuts

640g   mutton
320g   shelled chestnuts
1 quill   cinnamon
3   star anises
2   red chili peppers
1 tsp   ginger, peeled & minced

1   carrot
1   white radish
little   Shaoxing wine

Seasoning :
2 tbsps   soy sauce
2 tbsps   oyster sauce
1 tsp   chicken powder
1 tsp   raw sugar slab
1/4 tsp   salt
4 cups   water
2 tsps   corn flour
4 tbsps   water

1.Cut the mutton into large pieces. Blanch and let dry. Dice the carrots and the radishes.
2.Place half of the radishes and half of the carrots into a pot and pour in some water. Bring to a boil and add the mutton. Cook for 15 minutes. Take out the mutton and run under cold water. Drain and set aside. Throw away the cooked carrots and radishes.
3.Heat a wok and pour in some oil. Panfry the minced ginger and add the mutton. Saute thoroughly and drizzle with wine. Add the seasonings, shelled chestnuts, cinnamon, star anises, and red chili pepper. Move to the interior pot of a thermal cooker and simmer for 30 minutes. Cover and move to the external cooker.
4.Let simmer for 2 hours and move to stovetop. Add the carrots and the radishes and cook for 30 minutes. Stir in the thickenings and serve.

Chill Jelly Fish With Smoked Turkey Drumstick

Mar 22nd, 2010 Posted in Seafood recipes | no comment »


1 USA (ready to serve) smoked turkey drumstick
1/2lb. ready to serve jelly fish
1/2lb. shredded cucumbers
6 oz. cucumber slices
1 sliced red peper

1 tbs. browned white sesame

Seasoning :
1/4 tsp. salt
1 tsp. sugar
2 tbs. red vinegar
1/2 tsp. chicken powder
1 tbs. sesame oil
a dash of pepper

1. shred USA smoked turkey drumstick into slices.
2. Place cucumber slices on the side of plate
3. Mix jelly fish, shredded cucumbers,red peppers with seasonings. Add USA smoked turkey drumstick slices and sprinkle with sesame to serve.

Braised Shrimps with Yaki Aburaage

Mar 12th, 2010 Posted in Seafood recipes, Tofu recipes | no comment »

Braised Shrimps with Yaki Aburaage

shrimps 4-6
canned young bamboo shoots 20g
asparaguses 4-6
yaki aburaage(fried tofu sheet) 4-6

chive 4-6
chicken powder 1/2 tsp
water 1 cup

chicken broth 1/4 cup
white sugar 1/4 tsp
salt 1/4 tsp
corn flour 1 tbsp

1.Remove the intestines from the shrimps. Wash, steam over high heat for 5 to 8 minutes until done. Unshell the shrimps
2.Wash the asparaguses. Rinse the fried tofu sheet with hot water. Soak the chive in hot water until soft.
3.Bring the ingredients for braising to a boil. Add the asparaguses, bamboo shoots and fried tofu sheet. Cook for a while. Remove from heat. Rinse in cold water. Squeeze away excess water. Set aside.
4.Wrap one piece of asparagus, bamboo shoot and shrimp with one fried tofu sheet. Tie up with the blanched chive. Steam over high heat for 5 minutes until done. Drain away excess water. Combine the thickenings. Stir well. Cook until the sauce begins to thicken. Rinse onto the food. Serve.

Scrambled Egg with BBQ Pork and Bitter Melon

Feb 4th, 2010 Posted in Chicken recipes, Vegetable recipes | no comment »

Scrambled Egg with BBQ Pork and Bitter Melon

240g   bitter melon
80g   BBQ pork
5   eggs
1 sprig   spring onion
1 tsp   salt
1 tbsp   corn flour

1/2 tsp   salt
1 tsp   sugar
1/4 tsp   chicken powder
little   pepper & sesame oil
1/2 tbsp   oil

1.Cut spring onion into dices; cut BBQ pork into strips.
2.Cut bitter melon in half, scrape the core and seeds, cut into thin slices, add in 1 tsp of salt, mix well and marinate for 10 minutes. Blanch it into a pot of half-filled with boiling water for 1 minute, take it out, rinse with cold water, squeeze out excess water, add in 1 tbsp of corn flour and mix well.
3.Beat the eggs thoroughly, add in seasonings, spring onion dices, BBQ pork and bitter melon, and mix well.
4.Heat up a wok, add in 3 tbsps of oil, pour in egg batter gradually, stir with chopsticks until solidified and cooked. Transfer the fried eggs to a dish.