GOLDEN CHICKEN AND SWEETCORN DUMPLINGS
Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes
20 round dumpling wrappers
2 tbsp vegetable oil
For the filling
450g (1lb) minced (ground) chicken
3 spring onions (scallions), finely chopped
90g (½ cup) sweetcorn
1 tbsp minced garlic
½ tbsp minced ginger
½ tbsp sesame oil
2 tbsp cornflour (cornstarch)
½ tsp salt
Pinch of white pepper
2 tsp chicken powder
For the sauce
2 tsp cornflour (cornstarch)
1 tbsp oyster sauce
2 tsp light soy sauce
3 tbsp water
1 tsp sesame oil
½ tbsp vegetable oil
These plump little dumplings are filled with tender chicken, sweetcorn and aromatic seasonings, then pan-fried to gain their sticky bottoms and served with a fragrant sesame-infused sauce. Perfect as a starter or a movie night snack.
Combine all the filling ingredients, then using a teaspoon, place a spoonful of filling in the centre of each dumpling wrapper. Dab a little bit of water on the top edge of the wrapper and then bring top and bottom together and pinch to seal while squeezing out any excess air. Repeat until all the filling has been used.
In a bowl, combine all the sauce ingredients and then set to one side.
Heat a frying pan (skillet) or wok over a medium heat, add the oil and place your dumplings into the oil (bottom-side down). Fry the dumplings until the bottoms have turned a golden brown, then add half a cup of water to the pan and cover with a lid and cook for 5 minutes until the water has evaporated, steaming the dumplings. Finally add the sauce mixture to the pan and cook until the sauce has evaporated, leaving the dumplings with sticky bottoms. Transfer to a serving plate and enjoy with your favourite dipping sauce.
GRIDDLED SOY GINGER CHILLI RIBS
Serves 2
Preparation time: 10 minutes, plus 40 minutes marinating and tenderizing
Cooking time: 50 minutes
600g (1lb 5oz) pork ribs
1 tsp salt
2 tbsp rice vinegar
3 tbsp vegetable oil
For the marinade
100ml (scant ½ cup) Chinese rice beer
100ml (scant ½ cup) light soy sauce
1 tbsp chilli powder of your choice
2 tbsp miso paste
1 tbsp sesame oil
2 tbsp honey
2 tbsp garlic paste
1 tbsp ginger paste
These succulent pork ribs are marinated in a tantalizing mixture of Chinese rice beer, soy sauce, miso paste and aromatic spices. After a tenderizing steam bath, they hit the griddle for a sizzling finish, resulting in a dish that’s both tender and sticky with a gentle chilli kick.
Begin by placing the ribs in a large bowl along with the salt, rice vinegar and enough water to cover them. Give the ribs a good wash and allow them to sit for 20 minutes in the water. This process will not only tenderize the meat but also remove any impurities. After 20 minutes, drain, then rinse and drain again. In another bowl, mix all the marinade ingredients together well, then separate one third of the marinade and set to one side. Add the rinsed and dried ribs to the larger bowl of marinade and marinate for a further 20 minutes.
Place the marinated ribs in a steamer basket and steam for 30 minutes until tender. Remove from the steamer and allow to cool.
Place a griddle pan over a medium-high heat, add the oil to the ribs and massage into the meat. Place the ribs on the hot griddle and baste with the reserved marinade – continue this process every couple of minutes. Once the ribs have a thick, sticky glaze and are heated all the way through, they are ready to serve.
CARAMELIZED BRAISED PORK BELLY
Serves 4
Preparation time: 10 minutes
Cooking time: 1 hour
2 tbsp vegetable oil
500g (1lb 2oz) pork belly, skin removed and cut into 3cm (1¼in) cubes
2 tbsp sugar
1½ tbsp minced garlic
5 spring onions (scallions), finely chopped (greens and whites separated)
1 small onion, finely diced
2 tbsp fish sauce
2 tbsp oyster sauce
½ tbsp dark soy sauce
1 tsp onion powder
¼ tsp white pepper
A tantalizing dish featuring succulent cubes of pork belly infused with rich sweet and savoury flavours. Tender, juicy and utterly delicious!
Place a wok over a medium-high heat, add 1 tablespoon of the oil, followed by the pork belly and brown on all sides. Once the pork belly is browned, pour over boiling water until covered and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 30 minutes. Remove the wok from the heat and drain the pork. Place a clean wok over a medium heat, then add the remaining oil along with the sugar but do not stir. Once the sugar has begun to brown and darken, add the garlic, spring onion whites and onion, cook for a few seconds and then add 350ml (1½ cups) of water and the remaining ingredients, except the spring onion greens.
Add the pork belly, ensure all the ingredients are well combined, then reduce the heat to a simmer, cover and cook for a further 20 minutes. Remove the lid and, if the sauce is still quite thin, continue to cook until it begins to thicken. Finally, transfer to a serving plate and top with the spring onion greens to serve.
BANANA FRITTERS
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Groundnut oil for deep-frying
260g (2 cups) self-raising (self- rising) flour
1⁄2 tsp bicarbonate of soda
360ml (11⁄2 cups) water
4 bananas, peeled and halved
130g (1 cup) plain (all-purpose) flour
To serve
6 tbsp golden syrup
4 scoops vanilla ice cream
Gooey bananas covered in a fluffy batter and served with a blob of ice cream and oozing golden syrup. Yum!
We often ate this at the end of ‘staff dinner’ as the head chef had a sweet tooth, and while he was cooking the bananas he’d leave the tin of golden syrup in a bowl of warm water to make it extra runny for drizzling over the top.
Heat enough oil in a wok or deep-sided saucepan so you can deep-fry the bananas, to 170°C (340°F).
Sift the self-raising flour into a large bowl, add the bicarbonate of soda and the water and mix to form a smooth batter. Lightly dust the bananas in plain flour, then dip into the batter to coat and carefully drop into the oil. Deep-fry for around 6–8 minutes, until golden brown. Transfer to a wire rack or a plate lined with paper towels to drain.
Divide between four plates, drizzle over the golden syrup and add a scoop of ice cream to serve.
Chinese Made Easy – Simple, modern recipes for every day by Kwoklyn Wan
