These fluffy, chewy buns are not only delicious, they are also very convenient to prepare with a large quantity, freeze and reheat. They make great party food as well as quick and healthy meals or snacks for kids.

 Yields about 6 Buns

• 200g                All-purpose flour or plain flour 中筋面粉
• 4g (or 1/2 tablespoon)  yeast酵母
• 3g (or 1 teaspoon)     baking powder泡打粉
• 15g        (or 1 tablespoon)             caster sugar
• 110g                water in room temperature
• 6                   good-quality hot dog sausage, 15cm in length each
• 1 tablespoon         cooking oil

Method

1. Place the flour, baking powder, sugar and yeast in a mixing bowl and gradually add in the 110g water. Use your fingers to bring the mixture together and make a dough. Knead the dough for about 6 minutes till it is smooth. Cover the bowl with clingy film. 
   

   
2. Rest for 30 minutes till the dough rises and doubles in size (room temperature in 28C°or so). Dough resting time varies depending on the room temperature.
3. Now let’s make the hot dog. Roll dough into a long cylinder, then cut off 6 pieces of dough, about 50g each. Dust them lightly with flour. Stand them cut-side up and press down them into and roll them into a strip (about the length of hot dog sausage). Cover those dough strips and let them rest for another 5 minutes. 
   

   

   

   
4. Pick one dough strip and roll it out to a rope from middle towards both ends (like you shape baguette). The rope should be 4 times longer than the strip. Then wrap the rope around the sausage. Tuck in the loose ends. 
   

   
5. Place all the buns in parchment paper lined steamer baskets – make sure there is space between the buns, as they will expand. Leave the buns to rest for 30 minutes – this is the 2^nd rise for the dough.
6. Fill a steamer pot or wok with water. Place the bamboo baskets or any the stainless steamer you would have. Cover the steamer. Turn to the high heat and cook for about 12 minutes. Turn off the heat. Don’t open the lid yet. Let it rest for 5 minutes then open the lid. This is an important step, because if you remove the lid too early, the buns will collapse and lose their fluffy shape! You can enjoy the buns now. 
   

   
7. Or lightly coat the frying pan with cooking oil. Place the steamed buns onto the pan. Fry over medium heat for a few minutes till bottom is golden.
8. Done! Serve it with Ketchup if you like!

Tips:

1. Make large quantity of the steamed hot dogs and store in the freezer for up to 3 months. Make sure you steam the buns and let them cool completely before freezing.
2. Reheat by placing the frozen buns into a steamer, and steaming for about 10 minutes. Or place the frozen buns on an oil-coated fry pan and cook over medium heat for 10 minutes till bottom is golden.

The classic Chinese dish, when done it properly, can be awesomely delicious and nutritious. The sourness and hotness, coming from vinegar and spice, stimulates our palate while good-quality stock adds the richness and depth to this very flavorful and comforting dish.

Serve 4-6

• 3 cups              chicken stock
• 2 tablespoons of cornstarch and 2 tablespoons of water to be mixed together for water starch
• 50g                        ham or  pork loin, thinly sliced
• ¼ cup                    dried wood ears mushroom木耳, rehydrated and roughly chopped
• ¼ cup                    dried shiitake mushrooms香菇, rehydrated and thinly sliced
• 50g                      firm tofu, thinly sliced
• 1/4 teaspoon       salt
• 1/2 teaspoon      white sugar
• 1/2 teaspoon          dark soy sauce
• 1/2  tablespoon       light or soy sauce
• 1/2 teaspoon           sesame oil
• 1 egg, beaten
• 2 tablespoons    Chinkiang vinegar 镇江香醋
• 1/2 teaspoon          white peppercorn powder
• 1 tablespoon     green onions, minced, for garnish, optional

Method

1. Soak dried wood ear mushroom and dried shiitake mushroom in warm water for 60 minutes till hydrated and soften. Drain and cut them into thin slices.
2. Mix 2 tablespoons of corn starch with an equal amount of water and use a spoon to stir until completely dissolved.
3. Slice the ham or pork loin into small strips. Slice the  Tofu.
4. Bring the chicken stock to a boil in a pot and add sliced pork loin. Stir to ensure the slices are not clumped together. Add sliced wood ears, shiitake mushrooms, and Tofu and bring it to a boil and cook over medium heat for 5 minutes.
5. Now let’s season the soup. Add into 1/4 teaspoon of salt, 1/2 teaspoon of sugar, 1/2 teaspoon of dark soy sauce,1/2 tablespoon of light soy sauce and 1/2 teaspoon of sesame oil. Stir and mix well.
6. Next step is ‘thicken the soup”. Turn to low-medium heat. This step needs a bit attention and technique. Use a spoon to remix your water starch (as indicated in step 2) in the bowl so it’s well combined. Use your soup ladle or spatula and stir the simmering soup at the center of the pot in a steady and circular motion to make a whirlpool while slowly pouring the water starch in a thin stream. This prevents the corn starch from clumping. Stop when you are about ¾ of the way done with your water starch to check the consistency of the soup. It should be thick enough to coat your spatula or ladle. Add the rest if needed.
   

   
7. Keep the soup simmering and use the same technique with the beaten eggs and again, make sure the motion is fast enough so it will result in the beautiful swirls or egg “flowers” 蛋花instead of end up egg clumps.

8. Add 2 tablespoons of Chinkiang vinegar and 1/2 teaspoon of white peppercorn powder. Garnish with minced green onions and serve.

Can you imagine this light and delicious cabbage soup symbols the pinnacle of Sichuan Cuisine? It is the great stock that elevates the humble cabbage to a true delicacy. Traditional recipe asks for more sophisticated approach and ingredients to cook the stock. I have simplified the process to make the light and healthy soup accessible to family dinner tables.

Serve 4-6

• 1000ML        chicken stock 鸡高汤 (Click homemade Chinese Chicken Stock for recipe)
• 160g           baby Napa Cabbage (or use the small, inner, core part of a big Napa Cabbage)  娃娃菜或者大白菜菜心
• 1 tablespoon    dried Chinese Goji berries 枸杞子, soaked in water for 20 minutes
• ½ teaspoon     salt or salt to taste

Method

1. Wash the Napa Cabbage. If you use a big Napa cabbage, half the cabbage and use a knife to take the inner core part of the cabbage out.
2. Bring a big pot of water to a boil. Poach the cabbage in water for 1 minute. Drain. Place them into individual soup bowl.
   

   

   

   
3. Use a separate pot to bring the chicken stock to a boil. Season the stock with salt.
4. Divide the stock evenly and pour them into individual soup bowls. Top the soup bowl with rehydrated Chinese Goji berries.
   

   
5. Serve warm.

 

 

 

 

When you have a good stock on hand, a great soup, sauce and dish is moments away! Good stock shall be an essential in your home kitchen as it is the ingredient that separates a great home cook’s food from a good home cook’s food. It is easier to make large quantity of your stock and store in the fridge or freezer.

 Yield about 2000 ML Chicken Stock

• 2000ML         water （Water and bone and ham ratiois roughly 2:1 or should be just enough to cover the chicken bone in the stock pot）
• 800g          chicken bone架子
• 100g          Ham or 6-7 dried Shiitake Mushroom干香菇
• 20g           ginger (crushed)
• 5             spring onions (halved)
• 2 tablespoons    Chinese cooking wine 料酒

Method

1. Place the chicken bones, ham, ginger, spring onions and cooking wine with 2 liters of water in a pot and bring it to a boil. Cook over high heat to bring it to a boil. Remove the foam if needed.
   

   
2. Turn to the medium heat and cover for 15 minutes.
3. Turn to low medium heat and cook for another 45 minutes.
4. Turn off the heat. Use a sifter or colander to remove all the ingredients in the stock.