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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.