Sesame Oil Chicken

Ingredients:

7 mid joint chicken wings
10 pieces young ginger (stacked and julienned)
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
Water

Methods:

Using claypot.

1. Heat the sesame oil in the claypot. Sauté the ginger until fragrant.

2. Add the chicken wings and stir fry.

3. Add enough water to cover the wings.

4. Add the oyster sauce and dark soy sauce.

5. Simmer for 20 minutes. By now, the sauce should have reduced and thicken.

Liu Wei Tang (六味汤）

Ingredients:

1 packet of Liu Wei Tang herbs (六味汤)
500g chicken meat
12 red dates
2 tbsp wolfberries
3 litres water
Salt

Methods:

1. Scald the chicken meat with boiling water. Drain and set aside.

2. Wash and rinse the herbs. Drain and set aside.

3. Boil 3 litres of water in a big pot.

4. Once the water starts to boil rapidly, put in the chicken. Then put in the herbs and red dates. Cook with high heat for 10 minutes.

5. Turn the heat down and simmer for 2 hours or longer

6. Add the salt as desired and stir well.

Stir Fry Napa Cabbage And Mushroom With Dried Shrimp

Ingredients:

1/2 Napa Cabbage (cut into bite sizes)
8 dried mushrooms (soaked till soften and cut halved)
2 tbsp dried shrimps (washed and soaked for 10 minutes, drained)
6 slices young ginger
Sea salt
1 tbsp cooking oil
Water (optional)

Methods:

1. Heat the oil in the wok. Sauté the dried shrimps and ginger till fragrant.

2. Toss in the stems of Napa Cabbages and mushrooms. Stir fry for a minute.

3. Add the rest of the Napa cabbages and continue to stir fry. Add some water if it's getting too dry.

4. Stir fry till the vegetables are soften and add some sea salt as desired.

French Beans With Beancurd And Fish Cake

Ingredients:

1 packet French Beans (ends trimmed and snapped into 5cm length)
1 firm beancurd (cut into bite sizes)
1 fish cake
2 cloves garlic (minced finely)
2 tbsp dried shrimps (washed, soaked for 10 minutes. Drain)
Oil for deep frying
1 tbsp cooking oil
Water
Sea salt

Methods:

1. Deep fry the beancurd and fish cake till golden and crisp.

2. Deep fry the French Beans till they are slightly wrinkled.

3. Heat 1 tbsp oil in the wok. Sauté the garlic and dried shrimps.

4. Toss in the vegetables, beancurd and fish cake. Sprinkle some water and stir fry.

5. Add some sea salt and mix well.

American Ginseng Chicken Soup

Ingredients:

2 chicken thighs (blanched with hot water)
1.5 tbsp American Ginseng slices
1 Dang Shen (cut into 3)
12 red dates
2 tbsp wolfberries
8 pcs Yu Zhu
6 pcs Huai Shan
2.5 litres water
Salt

Methods:

1. Boil the water in a big pot.

2. Rinse the herbs. Drain and set aside.

3. When the water starts to boil rapidly, put in the herbs. Boil for a minute.

4. Add the chicken and let it boil for 20 minutes. Reduce the heat and let it simmer for 1.5 ~ 2 hour.

5. Add the salt and stir well. Turn off the heat.

Sambal Kangkong

Ingredients:

1 packet Kangkong
1 tbsp dried shrimps (soaked for 15 minutes, drained and minced)
2 shallots (minced)
2 garlic (minced)
1 chilli padi (chopped)
2 tbsp sambal chilli
50ml chicken stock
2 tbsp cooking oil

Methods:

1. Heat the oil in the wok.

2. Sauté the dried shrimps, shallots, garlic and chilli padi until fragrant.

3. Add the sambal chilli and stir fry quickly. Add the chicken stock and stir well.

4. Add the Kangkong and stir fry. Add a little salt if needed. Turn off the heat when you see the leaves start to limp.

Claypot Tofu With Mix Vegetables

Ingredients:

1 tofu (cut into big pieces)
1 handful cauliflower
1 handful broccoli
5 button mushrooms (sliced)
6 shiitake mushrooms
8 snow peas (ends trimmed)
1/3 carrot (sliced)
2 cloves garlic (minced)
200ml chicken stock
1 tbsp oyster sauce
1 tbsp corn flour mixed with 2 tbsp water
1 tbsp cooking oil
Oil for deep frying

Methods:

1. Blanch the cauliflower and carrots for 5 minutes. Add in the broccoli and blanch for a minute. Drain and soak the vegetables in a bowl of cold water. Drain and set aside.

2. Deep fry the tofu until golden and crispy. Set aside.

3. Heat the claypot. Add oil and sauté the garlic.

4. Add the mushrooms and stir fry quickly. Add a little chicken stock.

5. Toss in the snow peas and continue to stir fry.

6. Pour in the remaining chicken stock and oyster sauce.

7. Use the corn flour with water to thicken the sauce.

8. Add the cauliflower, carrots, broccoli and tofu.

9. Stir well and turn off the heat.

Stir Fry Spicy Cabbage With Dried Shrimps

Ingredients:

1 cabbage (cut into bite sizes)
1 carrot (sliced)
1 handful of dried shrimps (washed)
2 cloves garlic (lightly crushed)
2 chilli padi (deseeded and chopped)
Sea salt
1 tbsp cooking oil

Methods:

1. Heat the oil in the wok.

2. Sauté the dried shrimps, chilli padi and garlic until fragrant.

3. Add the carrots and cabbage. Stir fry for about 3 minutes. Add the sea salt as desired.

Stir Fry Dou Miao

Ingredients:

1 pack of Dou Miao
2 cloves garlic (lightly crushed)
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cooking oil

Methods:

1. Heat the oil in the wok.

2. Saute the garlic.

3. Toss in the vegetables and stir fry.

4. Drizzle the soy sauce and stir fry.

5. Add the oyster sauce and continue to stir fry for another 10 seconds.

American Ginseng Chrysanthemum Tea

Ingredients:

2 tbsp American Ginseng slices
3 handful of Chrysanthemum
2 tbsp Wolfberries
2 tbsp small rock sugar
1.7 litres water

Methods:

1. Add the American Ginseng slices into the boiling water. Boil for 10 minutes.

2. Add the Chrysanthemum into the pot and boil for 10 minutes.

3. Add the wolf berries and continue to boil for 10 minutes.

4. Add in the rock sugar and stir well. Turn the heat off.