Asian cuisines make for a flavourful platter, with tons of vegetables and sauces what you have is dramatically spectacular outcome. Chinese delicacies from the expert Asian chefs, you’ve sampled these hit cuisines a number of times and even perhaps seen them on the small screen. Here’s how to prepare some Asian food from the horse’s mouth, so read on!
Chef Crotty Liam from Hyatt Regency, Gurgaon gives us a delectable soup recipe.
Wonton Noodle Soup
- 4 chicken mushroom wonton
- 300ml chicken broth
- 50g pok coy
- 50g chinesse cabbage
- 15g spring onion
- 10g fried red onion/shallot
- 250gm chicken bone
- 500ml water
- 50g coriander leaves & root
- 15g plum sugar
- 5g salt
- 2g white pepper powder
- 25ml light soya sauce
- 2g peel slice thin ginger
- 4pcs wonton skin
- 25g minced chicken
- 15g chop mushroom
- 2g chop garlic
- 2g chop coriander stick
- 1 tsp salt
Method of preparation
Boil chicken bone with water, coriander leaves, plum sugar, ginger, salt, pepper, soya by low fire. Simmer it and strain and then simmer chicken stock with pok coy, Chinese cabbage, chicken wonton till wonton cooked. Served with chilli soya sauce as condiment. For filling wonton, all ingredients mix well together.
Chef Zhang Hongsheng from Hyatt Regency, Delhi gives us a lovely non vegetarian recipe to experiment with.
2. Peking Duck
• 1 frozen whole duck (4-6 lb)
• 8 cups water
• 4 tbsp soy sauce
• 4 tbsp xiao xing Chinese rice wine (Shao Hsing)
• 3 tbsp honey
• 3 tbsp cornstarch
• 3 tbsp Chinese five spice powder for rub
• 2 tbsp white vinegar
• 3 slices unpeeled fresh ginger
1) Thaw duck overnight in refrigerator.
2) Remove giblets and trim excess fat, especially from tail area.
3) Pierce chopstick or skewer under wing. Bring through to the other side to pierce the other wing (in order to dunk and hang duck). Wings may be removed, if desired.
4) In a large wok or pot, bring water to a boil.
5) Add ginger, vinegar, soy sauce, xiao xing and honey. Stir to dissolve honey completely.
6) Make a slurry with cornstarch (mix with water), then add to the boiling mixture.
7) Dunk the duck into boiling mixture and spoon liquid over duck for a couple of minutes (to ensure the entire duck is moistened) and render some of the fat.
8) Repeat process for a few minutes.
9) Immediately hang duck in a cool room. Make sure you put a pot underneath to catch drippings.
10) Rotate duck to ensure even drying. This should take about five hours, resulting in the skin becoming tight.
11) After four-six hours, rub duck with five spice powder to taste.
12) Pre-heat oven to 190º Celsius.
13) Fill a large pan filled with two inches of water and place on the on bottom rack of the oven. On the middle or top rack, place duck onto roasting or cooling.
14) Roast uncovered for about 60 to 90 minutes, rotating the bird two to three times.
15) Check internal temperature [Convection ovens cook duck quite fast, so check the meat at regular intervals.
16) Remove duck and rest for 10 minutes before serving whole or chopping Chinese style on the bone