Chicken w/ Preserved Plums and Onions

Ingredients:
Chicken broth 250 ml
Fresh chicken half
Sweet preserved plums 7pcs
Onion 50g
Spring onion 2 stalks
Dry garlic 10pcs
Sliced ginger 5pcs
Red pepper whole


Seasoning:
A. Soy sauce 1tsp
Sugar handful
Cornflour 1/2 tsp
B. Shao Xing wine 1 tsp
Sugar and oyster sauce

Method:
1. Cut chicken into sections and marinate w/ seasoning A.
2. Soak sweet preserved plums 50 ml chicken broth for 15 minutes and then cook
for 5 minutes. Set aside.
3. Saute sliced ginger,chicken,onion and red pepper slices till cooked, add
Shao Xing wine and the remaining chicken broth and preserved plums. Add seasoning B. Thicken the sauce and serve hot.

Rainbow Dish

Ingredients
160g chicken breast
80g mushroom
1/2 small park vermicelli (soaked in water)
Wood ear (soaked in water)
1/2 each green, yellow and red bell pepper
1 tsp mince garlic
1 tsp mince shallot
1 egg

Seasonings:
1/2 tsp salt
1 tsp light soy sauce
1 tsp corn starch
1 tsp oil

Thickening Sauce
2 tbsp water
1/2 tsp salt
1/4 tsp corn starch

Procedure:
1. Cut chicken breast into strips. Mix well with seasonings.

2. Fry egg into think omelet, shred wood ear. Cut other ingredients into small pieces.

3. Heat up oil. Saute chicken strips until medium rare. Set aside.

4. Heat up 1 tbsp oil. Saute shallot and garlic until fragrant. Add wood ear shreds and all other ingredients. Stir fry until done. Add chicken strips. Add thickening sauce. Stir well. Dish up. Garnish with omelet shreds. Serve

Boiled Chicken with Spring Onion Oil

Ingredients:
1 pc chicken meat (about 1 kl)
6 stalks of spring onion
4 tbsp wujiape herb liquor
1/2 cup water

Sauce:
3 tbsp oyster sauce
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tsp sugar
1/2 tbsp chicken powder
1 tsp corn flour

Procedure
1. Wash the whole chicken thoroughly and wipe dry. Brush wujiape herbs liquor over chicken and marinate for 20 minutes.

2. Boil water and steamed chicken for about 25 minutes until cooked. Chop it off and arrange on the plate.

3. Mix sauce and bring water to a boil and pour over chicken.

4. Shred spring onion and sprinkle over chicken. Pour over hot oil and serve.

Chicken Feet Soup With Papaya, Carrots and Dried Longan

Winter in Hong Kong may not be cold but its chilly weather condition makes one wish there is a soup dish available in the table during dinner time. Chinese people themselves like to have soup dishes no matter what the weather is.

Chicken feet to some may not be appealing, but when properly washed and mixed with appropriate ingredients can be an appetizing item on the table.

Ingredients:
6 pcs chicken feet
300 grams pork bones
1 medium sized papaya
sliced ginger
few pieces of dried longans
1 pc big carrot

Seasoning:
Salt and sugar

Procedure:
1. Wash the chicken feet and cut the nail. Scald with sliced ginger in hot water and drain.

2. Blanch the pork bones and drain.

3. Peel off the papaya skin and discard the seed. Cut it into big cubes.

4. Boil water in the pot and place all ingredients. Lower the temperature and boil it for around one hour.

5. Season with sugar and salt to taste.