Chinese Night

• Asian Dipping Sauce
• Chicken Dumplings
• Chinese Broccoli
• Fortune Cookies
• Shrimp Toast

Asian Dipping Sauce

Ingredients:

Asian Dipping Sauce

• 1 cup of orange marmalade
• 1/4 cup of rice wine vinegar
• 2 tbsp of soya sauce
• Splash of sesame oil
• Salt and pepper

Directions:

Asian Dipping Sauce

1. Whisk everything together. Store in a mason jar in the refrigerator.

Chicken Dumplings 2

Yield: 2

Ingredients:

Chicken Dumplings

• 1 x boneless, skinless chicken breast
• 3 x green onions, chopped
• 1 inch piece of fresh gingerroot, grated
• 1 tbsp of cornstarch
• 1 tbsp of oyster sauce
• 12 x wonton wrappers

Directions:

Chicken Dumplings

1. Put chicken into the bowl of a food processor. Add green onions, gingerroot, cornstarch, oyster sauce and puree until smooth and well blended. Scrape sides of food processor bowl and puree for a few more seconds.
2. Lay wonton wrappers out on a cutting board. Place 1 tsp of the chicken filling in the centre of each wrapper. Rub a little water around the edges and then fold in half forming a triangle. Press to seal. The dumpling should now be in the shape of a triangle. Bring the two bottom points of the triangle around to meet and seal them using a little more water and a pinch.
3. Heat some water in a stovetop steamer and when it’s boiling, place the dumplings into the basket. Steam for about 5 minutes, until the wonton wrapper becomes slightly translucent and the filling is cooked through. Serve immediately with soy sauce or chicken broth.

Chinese Broccoli

Yield: 2

Ingredients:

Chinese Broccoli

• 3 tbsp of canola oil
• 1 inch piece of fresh gingerroot, sliced thinly
• 3 cloves of garlic
• 1 heads of broccoli, cut into florets and stems chopped
• 1 tbsp of soya sauce
• dash of sesame oil
• 1/4 cup of homemade dipping sauce
• 1/2 cup of sliced almonds

Directions:

Chinese Broccoli

1. Have all ingredients prepped and ready to go before starting the cooking process.
2. Heat a large wok over high heat. Add oil, and when it gets hot, add ginger. Stir-fry for 1 minute and then add garlic and continue to stir-fry until it just starts to turn golden, a few seconds longer. Add broccoli and continue to stir for a few minutes.
3. Add soya sauce, sesame oil and a splash of water, cover with a lid and let steam for about 3 minutes, until broccoli is bright green.
4. Stir in dipping sauce, and then add almonds and toss.

Fortune Cookies 2

Yield: 6

Ingredients:

Fortune Cookies

• 1/2 cup of butter, softened
• 3 x egg whites
• 1 cup icing sugar
• pinch of salt
• 1 tsp of salt
• 1/2 tsp of vanilla extract
• 3/4 cup of all-purpose flour
• A variety of hand written or typed fortunes that are about one quarter inch by 2 inch.
• 1 x empty egg carton

Directions:

Fortune Cookies

1. Preheat oven to 325 degrees.
2. Place the first 6 ingredients into a bowl and beat with a wooden spoon until smooth. Stir in flour.
3. Let the batter rest for about half hour.
4. Drop a teaspoon of batter onto a lined baking sheet and using the back of a spoon, spread very thinly into a 4-inch circle. Repeat so there are 2 circles on the baking sheet. Bake until it just begins to get golden in colour, about 3-5 minutes. Remove from oven, and while still hot, place a paper fortune across the centre of the cookie. Fold up the edges so that it forms a semi circle, and almost simultaneously, fold down the sides of the semi-circle to create an upside down u. Place in an empty egg carton and let harden. Repeat with the rest of the batter.

Shrimp Toast

Yield: 12

Ingredients:

Shrimp Toast

• 1 cup of shrimp, de-veined and shells removed
• 1 x egg white
• 1 tbsp of grated ginger
• 2 x green onions, chopped
• dash of soya sauce
• 1 tbsp of Chinese black bean and garlic sauce
• 12 pieces of square melba toast (or white bread toasted and crusts removed or any cracker)
• 6 x shrimp, sliced in half

Directions:

Shrimp Toast

1. Preheat oven to 350 degrees.
2. Puree 1 cup of shrimp, egg white, ginger, green onions, soya sauce and black bean sauce in a food processor until smooth.
3. Spread shrimp mixture onto toasts and top with a halved shrimp.
4. Bake for 5 minutes, until the shrimp is pink and cooked through.

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