WONTON SOUP
SHREDDED CHICKEN WITH CELERY
VEGETABLE SPRING ROLLS
CHOW MEIN
WONTON SOUP
PREP TIME: 60Minutes
Chicken stock 750ml
Spring onion 2bulbs
Salt and pepper to taste
Soy sauce 2ml
Ajinomoto a pinch
Chili paste a pinch
WONTONS-
Refined flour 25 gms
Egg 1/4no
Water to bind
Salt a pinch
Method:
Prepare dough for wonton sheets. Roll out thinly and prepare wonton sheets 2cm by 2cm pcs. Shape into wontons (nurse’s cap). Boil wontons in salted water for a minute. Remove. Bring stock to a boil. Season with salt and pepper, soy sauce, ajinomoto and chili flakes. Add boiled wontons; finish off soup by adding greens of spring onions finely chopped.
Tips:
Stuffing may also be used for the wontons.
Fish stock can replace chicken stock.
SHREDDED CHICKEN WITH CELERY
Prep time: 30minutes
Boneless chicken 250gms
Egg 1/2no
Corn flour paste 10ml
Oil to fry
Celery 20gms
Chili flakes 1/2gm
Ginger 5gms
Sugar 2gms
Rice wine 15ml
Seasoning to taste
Spring onion 20gms
Ajinomoto a pinch
Soy sauce 5drops
Method:
Shred chicken uniformly. In a bowl, mix together egg, corn flour paste and salt. Add in chicken. Deep fry chicken in a wok, remove and keep aside. Heat 30ml oil in a wok, add shredded celery, chopped ginger, chili flakes and chopped spring onions. Stir fry for 30 seconds. Add in the chicken, sugar, seasoning and rice wine. Stir fry and serve hot.
Tips:
Chicken breasts are ideal for this dish.
Do not overcook chicken.
VEGETABLE SPRING ROLLS
Prep time: 60minutes
SHEETS-
Flour 100gms
Eggs 2nos
Salt to taste
Corn flour 2tspn
Oil 5drops
Water to make batter
STUFFING-
Carrots 125gms
Onions 60gms
Cabbage 100gms
Capsicum 50gms
Mushrooms 3nos
Seasoning to taste
Oil 30ml
Soy sauce 5ml
Ajinomoto a pinch
French beans 25gms
Oil to fry
Method:
Make a smooth batter for the spring rolls and prepare large thin pancakes on a non-stick pan. Keep aside. Shred all vegetables. Heat 30ml oil in a wok and stir fry all vegetables for about a minute. Add seasonings. To make spring rolls, place two tbspn of the filling in the center of the sheets. Fold in sides and form a tight roll, sealing the edge with a little flour and water paste or egg and water paste. Deep fry in hot oil until golden.
Tips:
Vegetables should remain crunchy after stir frying.
CHOW MEIN
Prep time 45minutes
Fresh noodles 200gms
Refined oil 50ml
French beans 25gms
Onions 50gms
Bean sprouts 50gms
Carrots 50gms
Cabbage 75gms
Salt to taste
Pepper to taste
Ajinomoto a pinch
Spring onions 30gms
Soy sauce 1/2tspn
Vinegar 1tspn
Capsicum 50gms
Method:
Prepare vegetables, cut onions, carrots, capsicum, French beans into juliennes. Shred cabbage. Blanch noodles in boiling salted water. Drain and cool under running water. Mix in 10 ml of oil and keep aside. Heat remaining oil in a wok, stir fry the vegetables. Add in all the remaining ingredients except chopped spring onions. Stir fry until well mixed. Add in the noodles, and dish out immediately.
Tips:
Do not overcook vegetables or noodles.