Chinese Food Menu

Ingredients :
1(approx. 1,200g）   chicken
38g   chili bean paste
2   dried chilies, in portions
1 tbsp   ginger, finely diced
2 tbsps   minced garlic
little   spring onion, finely diced

Seasoning :
1/4 cup   soy sauce
2 tbsps   caster sugar
1 tbsp   rice vinegar
1 tbsp   Shaoxing wine
1 tsp   chicken powder
1 tbsp   sesame seed oil
1 tbsp   peppercorn oil
1/4 cup   water

Directions:
1.Remove lungs of the chicken, wash it thoroughly, then submerge it in a large pot of boiling water, and poach for about 20 minutes until cooked.
2.Remove chicken from water, rinse with cold water and strain. Leave to cool before chopping into pieces, and transfer to a serving dish.
3.Heat some oil, saute chili bean paste, dried chilies and diced ginger in it, then add in seasonings and bring it to a boil. Turn off the heat before mixing with minced garlic.
4.Pour the sauce over the chicken and serve, sprinkled with finely chopped spring onions on top.

Ingredients:
4 pcs   wide rice stem
6 slices   carrot
2 slices   ginger
1   garlic（sliced）
1 tsp   shrimp roe

Seasoning :
1/2 tsp   salt
1/4 tsp   sugar
1/2 tsp   sesame oil
2 tbsps   water

Directions:
1.Wash wild rice stem thoroughly, cut off the coarse part of its end, cut into thick slices diagonally.
2.Blanch wild rice stem in boiling water. Plunge in cold water until cool. Stain and set aside.
3.Put 1 tbsp of oil into a wok, stir-fry ginger, carrot and garlic slices until aromatic, add in wide rice stem to stir-fry briefly, add in seasonings, toss well; add in shrimp roe, and stir thoroughly before transferring to a dish. Ready to serve.

Ingredients:
8   mushroom（8cm diameter）
150g   octopuses
75g   shrimp flesh（diced as 1cm cubes）

55g   scallop flesh（diced as 1cm cubes）
little   salt & pepper
160g   ketchup
80g   garlic butter
8g   breadcrumb

Directions:
1.Rub octopuses with salt to clean them. Tap with rolling pin to tenderize the flesh. Rinse and soak in cold water for 7 to 10 minutes. Then dice as 1cm cubes.
2.Mix octopus, shrimp and scallop, season with salt and pepper.
3.Clean mushroom and remove stalk. Sprinkle with salt and pepper, stuff 1/8 of fillings into it. Add 20g ketchup, 10g garlic butter and 1g breadcrumb. Place the stuffed mushrooms into oven. Bake in 220℃ for 12 minutes until golden brown.

Ingredients:
300g   pork ribs
200g   pumpkin
20g   black olive
1 1/2 tbsps   minced garlic
2 tbsps   boiling oil
1 tbsp   spring onion dices

Seasoning :
2 tsps   corn flour
1/2 tsp   salt
1 tsp   sugar
1 tsp   soy sauce
little   pepper & sesame oil

Directions:
1.Chop pork ribs into small pieces, mix with marinade and leave it for 20 minutes.
2.Wash black olive thoroughly and then chop finely; mix minced garlic with boiling oil, then mix it with pork ribs thoroughly.
3.Peel pumpkin and remove the seed, cut into long pieces, and then transfer to a plate; line pork ribs orderly on top, steam above water on high heat for 12 minutes until cooked, take it out, sprinkle some spring onion on top and then serve hot.

Ingredients:
8（each 40g）   sea scallops
4   mushrooms（removed stalk, halfed）
120g   butter
20g   oil

10g   garlic, minced
10g   breadcrumb
80g   tomato（peeled, deseeded & chopped）
15g   pickled bean
4g   flat leaf parsley, chopped
little   salt, pepper, flour

Directions:
1.Spread salt, pepper and flour over scallops. Heat 10g oil and 5g butter in pan, pan-fry scallops until both sides are golden brown. Remove.
2.Add 15g butter and 10g oil into the pan, stir-fry mushrooms, season and remove.
3.Put remained butter, minced garlic and breadcrumb into the pan, stir-fry over medium heat until brown. Add tomato and pickled bean, season with salt and pepper. Sprinkle flat leaf parsley in and mix.
4.Set scallops and mushrooms on plates. Sprinkle sauce of step 3 over.

Ingredients:
8 pcs   Cantonese wanton wrapping
10g   sole fish meat
100g   shrimps
80g   red sea cucumber
80g   zucchini

1   garlic（minced）
1 tsp   minced ginger
1 tbsp   chilie bean paste

Seasonings：
1 tbsp   fish sauce
1/4 tsp   sugar
1 tsp   corn flour
4 tbsps    water
little   sesame oil & pepper

Directions:
1.Put a Cantonese wanton wrapping between 2 spoons, deep-fry in hot oil to form a small golden bowl, take it out, strain, and set aside.
2.Cut sole fish meat into small pieces, deep-fry in hot oil until golden, take it out, leave to cool, and then grind in an electric mixer.
3.Cut red sea cucumber into dices; blanch red sea cucumber and shrimps separately, rinse, and strain. Cut zucchini into dices.
4.Heat 2 tbsps of oil, stir-fry minced garlic, minced ginger and chilie bean paste until aromatic, add in zucchini, shrimps and red sea cucumber, toss thoroughly over high heat, add in seasonings, stir well, add in grounded sole fish, mix thoroughly. Transfer the mixture into deep-fried wanton wrapping, and line on a plate orderly. Ready to serve.

Ingredients:
2    delicate & meaty pigeons
1 cup   fish sauce
2 cups   water
1 pc   lemongrass

8   garlics（peeled）
6   shallots
4 tbsps   rock sugar
1 tbsp   dark soy sauce
2 tbsps   Shaoxing wine
3   ginger slices

Directions:
1.Remove internal organs and legs of pigeons, wash thoroughly, blanch in boiling water for 10 minutes, and then strain.
2.Heat a wok, put in ginger slices, garlic and shallots to stir-fry until aromatic, add in fish sauce to cook until it boils, add in water, Shaoxing wine, rock sugar, lemongrass and dark soy sauce, continue to simmer for 10 more minutes to make a tasty sauce.
3.Put in pigeons, turn them once in a while, put on a lid to simmer on low heat for 10 minutes, turn the pigeons over and then continue to simmer with a lid on for another 10 minutes. Turn off the heat. Leave pigeons to cool, take them out, smear them with cooked oil, chop into pieces, transfer to a plate, and then pour a little sauce over.

Ingredients:
1（about 1.5kg） chicken
1 stk scallion（roughly chopped）

1/2 red chili pepper（shredded）
Seasoning:
1 tbsp garlic（minced & deep fried）
1 tbsp sesame paste
2 tbsp sesame oil
1 tbsp salt
1/2 tbsp granulated sugar
1/2 tbsp chicken powder
1 tbsp fish sauce
1 tbsp rose wine
1/10 tbsp pepper
6 slices ginger（shredded）
2 stks scallion（chopped）

Directions:
1.Trim all fat from the chicken. Remove the lung and throat. Wash and drain.
2.Mix well the seasonings and blast the chicken with seasonings thoroughly. Stuff the chicken with seasonings and marinate for 2 hours.
3.Put the chicken in a deep plate with the chicken breast facing up. Steam for 40 minutes in high heat.
4.Take out the chicken. Drain the juice and keep it. Drain the fat from the juice. Boil the juice and reduce it to about 225g under medium fire. Chop the chicken. Pour the juice over the chicken. Garnish with scallion and red chili pepper.

Ingredients:
● 400g turnip pudding
● 1/2 onion
● 1 red chilli
● 1/2 green chilli
● 1 tsp chopped shallot
● 1 tsp chopped garlic

● 1 tbsp curry paste
● little cornflour
● 1/2 tsp sugar
● 1/2 tbsp light soya sauce
● 1 tbsp water

Directions:
1. Cut the turnip pudding into thick strips and lightly sprinkle cornflour over them.
2. Shred the onion, red chilli and green chilli.
3. Heat oil in wok to deep-fry the turnip pudding over high heat until golden or shallow-fry. Drain excess oil.
4. Heat another 2 tbsps of oil in wok, saute the shallot, garlic and curry paste until fragrant, then add vegetables, and then stir-fry well.
5. Add turnip pudding and sauce, toss well.

Ingredients:
● 3 pcs chicken wings
● 20g golden needles
● 240g straw mushrooms
● 2 slices ginger
● 1 tsp garlic slices
● 1 tbsp ginger-wine

● 1 tbsp scallion sections
● 1/4 cup water
● 1 tbsp oyster sauce
● 1/2 tsp soy sauce
● 1/4 tsp sugar
● 1 tsp corn flour
● 6 tbsp water
● little sesame oil & pepper
● 1 tsp soy sauce
● 1 tbsp oyster sauce
● 1/4 tsp sugar
● 1/2 tsp salt
● 1 tsp corn flour 
● little   sesame oil & pepper

Directions:
1.Wash the chicken wings and chop into small pieces. Marinate with marinade for 1/2 hour.
2.Soak the golden needles. Cut the hard stalks and tie to knots.
3.Wash the mushrooms and cut a cross at the bottom. Scald, rinse and drain, set aside.
4.Heat wok with oil. Saute ginger and garlic to aromatic, add in mushroom, stir-fry for a while, sprinkle with ginger-wine. Put in golden needles and chicken to cook. Add water and cover the wok with lid for a while, then season with seasonings, add scallion sections. Serve.