All The Chinese You Need To Know
 
     

Party Season Snacks

Dec 29 2014

Have you got all your Party Essentials?



 

 



 Red Lanterns

 Dipping Sauce

 Fortune Cookies

 Cool Cocktails

 Refreshing tea - green or jasmine

 Friends and Family who love a good Feast

Whether you have a matter of minutes or a few hours spare, our favourite dinner party recipes and top entertaining tips will make sure your night goes without a hitch. In a rush? You can still put on a splendid spread when pushed for time. Simply use these two, easy to follow recipes.

Easy Salt and Pepper Chicken
Serves 2

Ingredients:
2 chicken breasts, thickly sliced
1 tbsp Wing Yip Superior Light Soy Sauce
1 tbsp Wing Yip Shao Hsing Cooking Wine
1 tsp Chinese five-spice powder
1 tbsp sea salt flakes
1 tbsp cracked black pepper
75-100g plain flour
4 tbsp vegetable oil

Method:
1. Mix the chicken breast slices with the light soy sauce and shao hsing wine. If you have the time, leave overnight, if not leave for 10-15 minutes until the marinade has started to penetrate the chicken.
2. Mix all of the dry ingredients together. Start with 75g of flour and if you need more, add a little later.
3. Dredge the chicken in the flour shaking off any excess. If you need more flour, this is when you would add it.
4. Heat 2 tbsp of the oil in a hot pan and fry the chicken until it's crispy and cooked through. You will need to cook the chicken in batches so that you do not overcrowd the pan.
5. Serve immediately.

Note: If you are making this recipe for more than 2, preheat an oven to 140c and keep the chicken warm whilst you cook the batches.

 

Hand Moulded Sushi
Serves 2-3

Ingredients:
330g Japanese rice
375ml water
60ml rice vinegar
1 tsp sugar
2 tsp mirin
Wasabi (Japanese horseradish)
Pickle ginger
Wing Yip Light Soya Sauce
OR Kikkoman Soya Sauce
Pinch of salt
sheets of seaweeed (nori)
170g fresh tuna (thinly sliced)

Method:
1. Rinse the rice 3 times in cold running water and drain. Place into a lidded saucepan and add 375ml cold water. Bring to the boil and simmer for 2 minutes. Reduce to lowest heat possible, cover with tight fitting lid and cook until water is absorbed. Allow rice to stand, covered, for a further 5 minutes.

2. Mix rice vinegar, mirin, salt and sugar to make up sushi vinegar.

3. Spread cooked rice in a large mixing bowl or baking tray and fold in the vinegar a little at a time, you might not need to use all the vinegar. Stop adding vinegar if rice starts to become mushy.

4. Work in a cool room - the idea is to cool down the rice as quickly as possible without handling it too much. Wet fingers with water and place a small amount of rice(about 1 Tbsp) in one hand. Gently squeeze sushi rice into a small sausage shape.

5. Smooth a little wasabi onto the rice and place a slice of tuna on the top. This is optional as wasabi can be served separately. Press sushi into shape and place onto a plate.

6. Continue making sushi until all ingredients have been used up.

7. If you have any nori seaweed, cut into strips and wrap around the sushi. Place the nori sheets in a damp place before using, as they will be easier to work with.

To serve:
Serve sushi preferably with light Japanese soya sauce (which is slightly sweeter than Chinese soya sauce), more wasabi (Japanese horseradish) and pickled ginger.









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