Claypot Chicken Rice

Ingredients
2 cups rice
water for 2 cups of rice
1 pair chinese sausage
300 grams Drumstick
1 egg

Seasoning
1 tablespoon dark sauce
2 tablespoons oyster sauce
Appropriate sesame oil
1 tablespoon light soy sauce
1.5 tablespoons rice wine
Appropriate white pepper

Methods
1. Sliced drumstick into pieces. Add in seasoning and leave for 1 hour ( overnite will be better)
2. Cook the washed rice .
3. Wash and cut the Chinese Sausage into pieces.
4. When the rice half boiled, put the sausage and drumstick cubes on top to cook.
5. When the rice almost done and left for 10 mins, add the eggs and stir it.
6. Pour equably when the rice, chinese sausage and drumstick well cooked and ready to serve.

Red Fermented Rice Chicken

Ingredients

200g Chicken, Pieced 1Tablespoon Grated Garlic 50g Ginger, Stripped 2 Tablespoon Red Fermented Rice 120ml Boiled Water Some Salt
Methods: 1. Heat the pan and put 2 tablespoons oil. 2. Lightly fried the garlic and ginger till aromatic. 3. Add the chicken and stir fried till it 80% cook. 4. Lower down the fire, add the fermented rice and keep stirring it to prevent it burn. 5. Add water and fried for 1 min. 6. Put the cover and let it simmer for 15 mins. Add the salt and it ready to serve.

Dumpling

Servings: 20-22 dumplings

Ingredients:

160 gram medium size shrimps (net weight)
80 gram semi-lean pork (minced)
3 pieces water chestnuts
30 gram carrots
2 pieces dried mushrooms – it can be substituted with black fungus
1 onion
1 tablespoon coriander leaves (use the leaves only) (chopped finely)
25 pieces round-shaped dumpling wrappers
Water for boiling
Spring onions (chopped) - for garnishings

Seasonings:

2 tablespoons oyster sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon cooking oil
2 teaspoons cornstarch
Dash of white pepper powder

Methods:

(A) Filling

1) For prawns, peel, devein and rinse under a running tap and pat dry with kitchen towel. Divide them into 2 equal portions
- 1st portion – place 1 shrimp on a chopping board and give it a hard smash to flatten it. Repeat the same for all the shrimps. Then chop the shrimps with the back of a chopper till fine and sticky. Knead lightly till a paste is formed.
- 2nd portion – chopped coarsely into small chunks.
2) For mushrooms, wash and soak in water. When the mushrooms turn soft, drain and squeeze dry.
3) Chop water chestnuts, carrots & soaked mushrooms into fine cubes.
4) In a large mixing bowl, combine all ingredients (prawns, pork, water chestnuts, carrots, mushrooms, onion, coriander leaves) and seasonings. Stir in one direction until well combined. Cover the bowl with cling wrap and refrigerate for at least 1 hour.

(B) Wrapping & Cooking

1) To prevent the hands from becoming wet, prepare a piece of clean cloth for wiping.
2) Place the dumpling wrapper on your palm, put 1 tablespoonful of filling in the center of the wrapper. Do not overstuff the dumpling as the wrapper can break easily.
3) Wet the edge of the wrapper (half circle only), fold it into half and seal by pressing firmly. Transfer it to a tray dusted with flour to avoid them from sticking.
4) Fill to 2/3 level a large cooking pot with water and bring it to a boil. Divide the dumplings into 2 batches. Put dumpling in one by one. Stir with spatula clockwise to prevent the dumplings from sticking together and also to the bottom of the pot. Bring it to a boil again and immediately reduce the heat to low. Keep cooking (without lid) with medium heat and bring it to a boil again. Repeat doing till the filling is cooked (*). This method is to prevent the wrapper from breaking and make the cooked filling tenderer.
When the dumpling is cooked, turn off the heat. Drain cooked dumplings and place them in a serving bowl. Sprinkle sesame oil and pour some broth (**) over the dumplings. Garnish with chopped spring onion and dash of white pepper powder. You can also add some blanched vegetables to the broth. Serve immediately.

Tips:

*To determine whether the dumpling is cooked thoroughly, observe for the following:

• the dumpling wrapper has become transparent
• the dumpling has expanded (slightly)
• the prawns should look slightly pinkish; and
• the dumplings are floating on the surface of the water

Assam Prawn

Ingredients

5-6 shell-on prawns(middle size)
1 1/2 tablespoons tamarind pulp
5 tablespoons water
1 tablespoon light soy sauce
1/4 tablespoon dark sauce
1 1/2 teaspoon sugar
1/4 teaspoon salt
3 tablespoons cooking oil

Methods:

Mix the tamarind pulp with 5 tablespoons water. Extract the juice from the tamarind by pressing the pulp.

Rinse prawns with water and pat dry with paper towers. Add the tamarind juice and pulp, light soy sauce, dark sauce, salt, and sugar into the prawns and mix well with your hand. Marinate for 15 minutes at least ( I marinate it 2 hours). Remove the tamarind pulp before cooking.

Heat up a wok and add cooking oil. As soon as it’s heated, drop the prawns into the wok and pan fry until cooked and slightly burnt. Dish out and serve immediately.