Lemon Chicken

Ingredients

1. 4 chicken fillets, skin removed and cut into slices

Marinade for chicken fillets

1. 3 tbsp of white wine
2. 2 tbsp of minced garlic
3. 1 cup of lemon juice
4. 2 tbsp salt
5. 2 tbsp sugar
6. 1 large egg (whip the egg well)
7. 3 tbsp cornflour


Sauce

1. 125ml lemon juice
2. 1/3 cup sugar
3. 2 tbsp soy sauce
4. pinch of salt
5. 2 tsp grated lemon zest
6. 2 tsp finely minced fresh ginger
7. 2 tbsp cornflour
8. 80ml chicken stock

Instructions

Step 1.
Clean and wash chicken fillets. Cut it into thin strips. Marinade chicken for about 10 mins. (adding in respective order 1-5, dip chicken fillets in egg and flip it side to side with cornflour). Heat 2 cups of oil in large pan. Add the chicken and pan-fly until both side turns golden. Turn the heat down a little bit and cook the chicken until well done. Drain well and set aside.

Step 3.
Mix all the sauce together (except cornflour and chicken stock) in a pan and heat over low heat until boiling. Combine cornflour and chicken stock until cornflour has mixed into stock. Reduce heat and add cornflour mixture into the boiling sauce, stir it constantly until the sauce thickens. Place chicken on a large serving platter and pour over lemon sauce.

Deep Fried Sesame Balls

Ingredients

1. 150 self-raising flour
2. 75g castor sugar
3. 1 tbsp vegetable oil
4. 1 egg white
5. 2 tbsp water
6. pitch of white sesame seeds

Instructions

Step 1.
Sieve self-raising flour. Add sugar and mix it well. Gradually add in vegetable oil, egg white and suitable amount of water. Knead to form a soft dough.

Step 2.
Shape dough into a long roll. Divide into 12 equal portions and shape each portion into a ball. Brush each ball with water and coat in sesame seeds.

Step 3.
Heat half wok of oil and deep-fry over low heat until turns golden and cracks.

Druneken Chicken

Ingredients

1. 6 whole chicken legs
2. 3 slice of ginger, chopped
3. 3 spring onion, cut into pieces

Sauce

1. 3-4 tbsp fish sauce
2. 1 tbsp sugar
3. 2/3 cup of Shaoxing wine
4. 1 cup of water

Instructions

Step 1.
Cut chicken legs into pieces. Marinade it with some salt for 10 mins. Steam it with some gingers and spring onions until done.

Step 2.
Cool down the chicken with ice water for 10 mins, then dish up and drain. Remove the bone and put the chicken into a bowl. Add all the sauce to cover all the chicken.

Step 3.
Put it into the fridge for 6 hours. Remove the sauce mixture and put it on dish. Serve cold.

Spicy garlic eggplant in casserole

Ingredients

1. 2 eggplants, cut into strips
2. 90g minced pork

seasonings

1. 1/2 tsp yellow bean paste
2. 2 tsp chopped garlic
3. 1/2 tsp chopped chilli
4. 1/2 tsp soy sauce
5. 1/2 tsp dark soy sauce
6. 1 tsp oyster sauce
7. 1 tsp sugar

Instructions

Step 1.
Deep fry eggplant in hot oil until cooked. Drain and set aside. Saute garlic, stir-fry minced pork in 1 tbsp oil until done. Add yellow bean paste and chopped chill stir fry it well.

Step 2.
Add eggplant and a bowl of water. Add soy sauce, oyster sauce, sugar and dark soy sauce for seasoning. Stir well until heated through.

Step 3.
Put it into a heated casserole and cover for 4 minutes. Serve with rice.

Sweet and Sour Fish Fillet

Ingredients

1. 8 fresh fish fillet
2. 1 green bell pepper, cut into small pieces
3. 2 slices of pineapple
4. 1 tsp chopped spring onion
5. 1 tsp chopped garlic
6. 4 tbsp All Purpose Deep-fry Batter
7. 1/2 bowl bread crumbs

Seasoning

1. 1 tsp salt
2. 3 tbsp Sweet and Sour Sauce
3. 2 tbsp tomato sauce
4. 1 tsp corn starch mix with 2 tsp of water

Instructions

Step 1.
Wash and drain fish fillet, season with 1 tsp of salt and 1/4 tsp of pepper. Slice fish fillet into small pieces. Mix 4 tbsp of all-purpose deep-fry batter with 2 tbsp of water together and mix it well.

Step 2.
Dip fish fillet into batter mixture and coat with bread crumbs. Heat a wok of oil and deep fry fish fillet until slightly golden, dish up and set aside. Leave some oil in wok and fragrant garlic. Add bell pepper, pineapple, sweet and sour sauce, tomato sauce and fish fillets and stir-fry it well.

Step 3.
Add the corn starch mixture to form thickening sauce and stir-fry well. Sprinkle spring onion on top.

Seafood Hot Pot

Ingredients

1. 10 king prawns
2. 1 squid, cut into pieces
3. 8 scallops
4. 1 tbsp chopped garlic
5. 1/2 lettuce
6. 5 tofu puff
7. 1 peeled, sliced carrot
8. 12 yam bundle
9. 1 bag of golden mushroom (tail removed)

Sauce
1. 1/2 cane of condensed chicken broth
2. 1 tsp salt
3. 1/2 cane of water
4. 1 tsp corn starch mixed with 1 tbsp water

Instructions

Step 1.
Marinade all the seafoods with 1 tbsp garlic powder, salt, sesame oil and corn starch for 20 mins. Boil lettuce, carrot and yam bundle for 2 mins. Drain well and put into the pot.

Step 2.
Heat 2 tbsp of oil in a pan. Stir-fry garlic until golden and fragrant. Add seafoods and stir-fry for 2-3 mins. Put all the seafoods into the pot. (on top of lettuce, carrot and yam bundle)

Step 3.
Add chicken broth and water to cover 1/2 of the ingredients. Heat it up until it boiled. Add salt and corn starch and mix it well.

Pork and Vegetable Dumpling

Ingredients

1. 1 chinese cabbage
2. 4 lean pork
3. 1 green onion
4. 1 tbsp ginger juice
5. 30 dumpling wraps

Seasoning
1. 1/2 tbsp salt
2. 1 tbsp light soy sauce
3. 1/2 tsp sugar
4. 1/2 tsp wine
5. 2 tsp corn starch
6. pinch of sesame oil and white pepper

Instructions
Step 1.
Rinse chinese cabbage, boil in soup stock for a while, drain up and set aside. Rinse pork, chop into ground meat. Chop green onion finely. Mix all ingredients with seasoning. (must be mix well)

Step 2.
Fill each dumpling warp with a right amount of meat mixture. Add dumplings in boiled water and cook till dumplings float up on water surface. Take out and serve with red vinegar or soy sauce.