MENU - 21

Chinese Stock

Ingredients:
Chicken Bones 400g
Pork Bones 100g
Water 4 lt
Spring Onion 1 or 2 no
Ginger 20g
Salt to taste

Method:
1. Trim and wash spring onion. Make a cross incision on the bulb and tie the leaves into the knot.
2. Wash ginger and crush lightly.
3. Wash and cut chicken and pork bones.
4. Bring bones and water to a boil.
5. Remove scum as it forms.
6. Simmer gently and add spring onions, ginger and salt.
7. Cook for about half an hour, then strain. Cool and use as required.
 
Sweet Corn Soup

Ingredients:
Cream style corn 200 g
Chicken stock 300 ml
Corn flour 15g
Salt to taste
Egg 1 no.

Method:
1. Boil cream style corn with chicken stock.
2. Adjust seasoning and chicken stock with corn flour.
3. Beat egg lightly and stir in the soup.
Standard:
Thick viscous soup, off white in colour with good flavour of corn and well flavoured stock. 

Hakka Noodles
Ingredients:
Chinese Noodles 100 g
Spring Onions ½ no
Ginger 10 g
Garlic 4-6 flakes
Carrot 50 g
Capsicum 30 g
Salt to taste
Cabbage 50 g
Egg 1 no
Oil 15 ml
Soya sauce 5 ml

Pre Preparation:
1. Blanch noodles and refresh.
2. Cut the vegetables into juliennes and chop ginger, garlic.
Method:
1. In a wok, scramble the egg and sauté ginger, chop the onion and carrot.
2. Add the noodles with soya sauce and other vegetables.
3. Toss well and adjust seasoning.
Standard:
Long strands of noodles neatly cut vegetables, good colour combination. Noodles must be just done, served hot.
 
Szechwan Chicken

Ingredients:
Chicken 1 no.
Garlic paste 10 g
Ginger paste 10g
Salt a pinch
Pepper a pinch
Soya sauce 1 tbsp
Corn flour 3 tbsp
Oil for frying

Sauce:
Red chilly paste 15 g
Tomato puree 60 ml
Chicken stock 150 ml
Ginger paste 15 g
Garlic 15 g
Spring onion bulbs - for garnish

Preparation:
1. Wash and cut chicken into 8 pieces.
2. Marinade chicken.
3. Fry the pieces in hot oil for few minutes.
4. To prepare sauce, sauté red chilly, ginger and garlic paste. Add tomato puree and chicken stock and bring to a boil. Simmer for couple of minutes and strain.
5. Add chicken pieces to sauce. Simmer till chicken is cooked and sauce is of coating consistency. Add corn flour if required.
6. Garnish with dices of spring onion bulbs.

Spring Rolls
Ingredients:
Spring roll sheet 4 nos.
Cabbage 40 g
Capsicum 30 g
Carrot 30 g
Spring onion 50 g
Ginger 5 g
Garlic 5 g
Soya sauce 20 ml
Chilli sauce 2 tsp.
Salt to taste
Pepper a pinch
Oil 20 ml
Pre-Preparation:
1. Cut vegetables into juliennes or shred them.
2. Chop ginger, garlic and slice spring onions.
3. Wash bean sprout.
Method:
1. Heat oil in a wok. Stir fry spring onion, ginger, garlic.
2. Add hard vegetables first and then the soft ones.
3. Add soya sauce and chilli sauce.
4. Adjust seasoning, cool the mixture.
5. Put the portion of vegetable in spring roll and shut them.
6. Fold and roll to seal.
7. Deep fry till golden brown.
Standard:
The spring roll should be hot, crispy and golden brown in colour, vegetables should be crunchy and nicely flavoured with ginger and garlic.