The chicken is very moisture and got its natural sweetness. I see this is the Chinese version of Thai Basil Chicken though it is easier to cook. It would please everyone, especially kids who may not be able to tolerate the spiciness.

Serve 2-4

• 250g          ground chicken鸡肉

Marinade

• 1/2 tablespoon   Light soy sauce
• 1 tablespoon     high-quality Chinese Cooking Wine (click here for Homemade Cooking Wine)
• 1 teaspoon       corn starch
• 1 teaspoon       cooking oil

• 2 tablespoons   cooking oil
• 3 cloves       garlic, minced
• A small portion  leek, minced
• ½           red pepper, diced
• ½           cucumber, diced
• ½ teaspoon     tables salt
• 1 tablespoon   light soy sauce生抽
• 2 teaspoons         caster sugar白砂糖

Method

1. Place ground chicken in a bowl, add into 1/2 tablespoon of light soy sauce, 1 tablespoon of Chinese cooking wine, 1 teaspoon of corn starch and 1 teaspoon of cooking oil. Mix well. Marinate for 5-10 minutes.
2. In a wok over high heat, add the oil. One the oil is hot, add garlic and leek and fry for 1-2 minutes until fragrance. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits. Turn down the heat if you need a longer time to break down the ground chicken.
3. Once the ground chicken become pale, turn up the heat, add salt, light soy sauce and sugar. Stir-fry for another minute. Add red pepper and cucumber, fry for 2 minutes.. Remove the wok from the heat.
4. Ready to serve with rice.

A light yet hearty meal when you crave vegetables. You will probably get fixated on the contrasting textures of softness of the mushroom and the chewy and crunchy cabbage. Enjoy it as a salad for two or an appetizer for a family meal.

Serves 2-4

• 500g           Cabbage莲花白(圆白菜)
• 5-6            Fresh Shiitake mushroom or Wood-ear mushroom (soaked to become soft) (新鲜香菇或者泡发黑木耳), sliced
• 1/2              Red bell pepper, sliced，红柿子椒切丝

 Dressing

• 4 tablespoons    Cooking oil
• 2 sprigs               spring onions, roughly chopped，香葱切丝
• 1 tablespoon    Sichuan peppercorns花椒
• 3-4                      dry chilies (optional)
• 1 teaspoon       caster sugar白糖
• ½ teaspoon     table salt盐
• 1 teaspoon      sesame oil香油
• 1 tablespoon   Chinese rice wine vinegar (optional)白醋

Method

1. Peel the cabbage leaves and tear the leaves part into small pieces by using your hands (no need to use knife).
2. Bring a large pot of water to a boil. Poach the cabbage by 2-3 batches. Each batch cooks about 1-2 minutes. Use a slotted spoon and place them in a colander. Poach the mushroom after you’ve done with the cabbage. Cook mushroom in the boiling water for about 3 minutes. Drain the cabbage and mushroom.  Cool it off under running water if you prefer. Use your hands to squeeze water out of the cabbage if needed.
3. Heat the cooking oil over medium heat for 2 minutes. Add spring onions and fry over low medium heat for about 5 minutes. Add Sichuan Peppercorns and dried chilies. Fry for another 2 minutes. Drain by removing the caramelized spring onions, peppercorns and dried chilies. This will yield 3 tablespoons of spring onions oil.
4. Place cooked cabbage, mushroom and sliced red pepper in a big bowl. Add into the spring onion oil, sugar, salt and sesame oil. Use chopsticks to mix them well.
5. Serve immediately or chill in the fridge.

The soup is clear yet the flavor is so intense. The double-boiling method is a unique cooking technique which has been popular in China for thousands of years. The ribs are not submerged in the large quantity of water but rather slowly steam in its own juices. We love the soup also for its natural sweetness and beautiful colors!

Double boiling or dun (炖) is a much slower and more gentle process, characterized by submerging a ceramic pot within an outer pot of boiling water – similar in concept to the double layered metal pots the French refer to as a bain marie. This technique is said to achieve the maximum extraction of flavor with little compromise to the flavor or texture of the ingredients used. It is therefore the method of choice for preparing nourishing tonics. Full flavor extraction can take up to 4 hours.

Serve 2

• 300g                spare ribs or pork bone (expensive cut is not necessary)
• 2 teaspoons   high-quality Chinese cooking wine (click here for homemade Chinese cooking wine)
• 1 small carrot
• ½                    sweet corn, cut into small bite pieces
• 4                      Chinese dry dates红枣
• 1 small thin slice ginger
• 1/3 teaspoon   salt

Method

1. Bring a pot of water to a boil. Add the ribs and blanch it for about 3 minutes to cleanse it. Remove and rinse the ribs.
2. Use 2 small heatproof bowls that will fit into a very large stockpot. Add into the ribs, dates, ginger, sweet corn, carrots, cooking wine and fill into 3-4 cups of water for each bowl. 
3. Cover the bowl and seal it with aluminium foil. Now place the bowl in the stockpot. Add water int the stockpot – the water should come up around the sides of the bowl, but not spill into it or out of the pot. If you don’t have a large enough stockpot, substitute a wide cooking vessel, such as a wok with a lid. Then cover the stockpot, let the ribs steam in its own juices over medium-high heat for about 2 hours. Replenish the water in the stockpot as needed, so it surrounds the bowl at all times.
4. The soup is best consumed right away. Salt is added right before serving.

Tips:

1. It is important the inner pot (bowl) must not be uncovered until the end of the cooking time, ensuring that there is no liquid evaporation, and therefore no loss of nutrients or flavor. This allows the soup to retain its essences – taste, nutrient value, moisture – offering maximum benefits to the drinker.

Dry pot (gan guo), is exactly what it sounds like – the dry version of hot pot. It is cooked and served in a clay pot or a small wok-like tableware (instead of regular plate) with a light flame underneath to keep it warm. As little liquid is used, it appears to be dry and all that’s left in the tableware is your meat or veggies, your spices and just enough sauce to moisten it all. The dish becomes more enjoyable with flavors keeping intensified after it is brought to the table.

Serves 2-4,

•  3 tablespoons             cooking oil
• 1                                     Chinese dry sausage 香肠(thinly sliced) or bacon strips (cut into small pieces)
• 5-6 cloves                    garlic, peeled and smashed
• 1 tablespoon                fermented black soy beans, carefully washed and minced 豆豉，洗净切碎
• 500g                             Cauliflower菜花
• 2-3                                fresh red chili, sliced
• 1 to 2 tablespoons      light soy sauce生抽
• 2 sprigs                         spring onions小葱

Method

1. Heat the 3 tablespoons cooking oil in a clay pot over medium heat, add sausage or bacon, fry for about 5 minutes till meat becomes translucent. Add minced garlic, fried for 1 minute till fragrant, add gourd strips, stir fry for another 1 minute. Add garlic and fry for 2-3 minutes till fragrant. Add fermented soy beans and stiry fry for another minute.
2. Place the cauliflower and fresh red chili. Use chopsticks to mix them well. Add light soy sauce. Mix again to make sure the cauliflower is evenly coated with left on the bottom of the pot. Cook for about 2 minutes. Cover the pot and cook for another 1 minute. Remove the pot from heat. Uncover the pot. Use chopsticks to move around the cauliflower again. Place onto the spring onions.
3. Serve with the clay pot.