China - Hong Kong
Crispy Five Spice Drumsticks
Serve them with plum sauce and you’ll be in taste-bud heaven.
Hong Kong - 5 Spice Drumsticks. Click here to download this recipe now!
Ingredients
8 drums, skin on
4 spring onions
3 cloves garlic, crushed
4 cm fresh ginger, grated finely
2 tsp five spice powder
3 T dark soy sauce
2 T Shaohsing (Chinese rice wine) or dry sherry
1 T cooking oil
Black pepper
Spring onions, sliced thinly, to garnish
Mix all of the ingredients together to a make a marinade. Make some slashes in the thick part of the drumsticks and rub the marinade into these to coat well. Place in a baking dish and roast on 200 C for 30-45 minutes, turning occasionally, until chicken is cooked and skin is crispy. Serve these garnished with spring onions and plum sauce for dipping.
Mushroom and Herb Chinese dumplings
Makes 8-10
Hong Kong - Mushroom and Herb Chinese dumplings. Click here to download this recipe now!
Ingredients
½ cup dried shitake mushrooms, soaked in 1 cup boiling water
1 cup fresh mushrooms, use any variety but brown button work well
2 Tb chopped fresh coriander
1 clove garlic, grated or crushed
2 cm fresh ginger, grated finely
1 spring onion chopped finely
2 Tb dark soy sauce
1 tsp sesame oil
1 packet fresh dumpling wrappers
Combine all of the ingredients (except wrappers) in a bowl. Put a wrapper on a board, add one tablespoon of the mushroom mixture into the centre, brush the edges lightly with water and then fold together to make a small, pleated purse. Press the edges firmly together. Set aside and continue until all of the dumplings are made.
Heat a large pan and lightly oil the surface to prevent dumplings from sticking. Place the dumplings, pleated side facing upwards, in the pan without overcrowding it. Fry for 2-3 minutes until browned on the bottom. Add ½ cup leftover shitake juices/water to the pan and immediately cover. Allow the dumplings to simmer and steam gently for 5-8 minutes until the wrappers are translucent.
Serve immediately.
Lemon & Lychee Steamed buns
Hong Kong - Lemon & Lychee Steamed buns. Click here to download this recipe now!
Ingredients
Dough
1 cup self raising flour
½ tsp salt
3 T milk
3 T water + extra water
2 T oil
Make the dough: Put flour in a mixing bowls and add the sugar and salt. Add milk and oil and then mix, adding the water gradually until a soft dough forms (you may need slightly less or more water). Turn out onto a floured surface and knead for 5 minutes, cover with a damp cloth and then let it rest for 10 minutes. Prepare your filling and steamer.
Filling
Lemon curd
2 large lemons
85 g butter
1 cup white sugar
3 eggs – beaten lightly
Chopped lychee (tinned or fresh)
In a saucepan, put the lemons juice and zest from both lemons, sugar, butter and beaten eggs. Stir over a low heat until it begins to simmer and then thicken.
Make the buns: Divide the dough into 10-12 pieces and taking one piece at a time, flatten to a 6cm circle. Put one teaspoon of filling in the middle and then bring the edges up to close around the filling, ending with a twist to seal the bun. Set aside.
To cook: Place buns on non-stick paper in a steamer, allowing enough room for each to expand. Cover and cook for 12-15 minutes.
These can be eaten immediately or stored and re-heated.
Become a fan of TV3 on Facebook
,
on Twitter .