Super-Crispy Deep-Fried Pig’s Wings. Succulent Pork Skewers in the Crispiest Coating Ever!!!

deep-fried pork, crispy pig's wings, super-crispy coating, deep fried pork skewers, how to, how to make, crispy deep-fried pork, how to make a crispy fried coating, recipes, cooking, pig's wings, superbowl recipes, best superbowl recipes, easy superbowl recipes, pork recipes, best pork recipes, deep-fried recipes, fried recipes, kfc chicken recipe, recipe,


Super-Crispy Deep-Fried Pig's Wings. Succulent Pork Skewers in the Crispiest Coating Ever!!!
Author: 
Recipe type: Pork / Superbowl
Serves: 12
 
Today we're going to make a batch of Superbowl super-crispy pig's wings. These skewers are super-crispy, and I mean super crispy, and the secret to this is in the way the pork is coated before frying.
Ingredients
  • 2 x Thick-cut pork neck steaks (450g)
For the Coating
  • 125ml All purpose flour
  • 125ml Cornstarch
  • 2.5ml Baking powder
  • 2.5ml Salt
  • 75ml Chicken stock
  • 3 Eggs
For the Sauce
  • 45ml White wine vinegar
  • 30ml Light soy sauce
  • 2.5ml Cornstarch
  • 60ml Caster sugar
Instructions
  1. Starting with the secret coating...measure out the all-purpose flour, the cornstarch, baking powder, salt and chicken stock.
  2. Place all the dry ingredients in a mixing bowl and use a whisk to stir these until combined.
  3. Add the chicken stock, a little at a time, whisking it into the dry mixture to form a rough crumbly mixture. Put this aside.
  4. For the sauce, combine the light soy sauce and white wine vinegar. Add the cornstarch and whisk this until dissolved.
  5. Pour the mixture into a small saucepan and add the caster sugar.
  6. Heat the pan over medium high heat and bring it to a boil. As soon as the sauce starts to bubble up, turn the heat off and put the sauce aside.
  7. Unpack the deboned pork neck steaks and cut them into strips of 6mm or a quarter inch thick. Save any off-cuts or odd bits for stir-fries or other dishes.
  8. Thread the pork strips onto 15cm or 6 inch bamboo skewers.
  9. Whisk the eggs in a tall jug.
  10. By this time, the crumbing mixture will have dried a little. Use your hands to sift through the mixture and break down any lumps that are too large.
  11. Hold the jug containing the eggs at an angle and dip a skewer into the egg to wet it all over.
  12. Transfer the skewer to the coating mixture and dredge it to get a good solid coating all over.
  13. Transfer this to a platter to set and continue with the remaining skewers.
  14. Half fill a wok or large pan with oil and heat this to 180c or 350f. Carefully lower the skewers into the oil.
  15. Allow the skewers to fry for 3 to 4 minutes until super-crispy and golden.
  16. Remove these from the oil and drain any excess oil on kitchen paper. Continue frying the next batch of skewers.
  17. Transfer the pig's wings to serving platters and spoon the sauce over the skewers before serving.
  18. Thanks for joining us today, please give us a thumbs up, subscribe to our channel if you haven't done so already, and share this with your family and friends, and we'll see you again tomorrow.

 

Hunan Sweet and Sour Pork – How to Make Sweet & Sour Pork – Homemade Chinese Food!!!

sweet and sour, sweet and sour pork, how to, how to make, sweet and sour pork recipe, hunan, chinese pork recipe, cheinese food recipes, easy chinese pork recipe, homemade chinese food, how to make sweet and sour pork, how to make sweet and sour pork at home, homemade sweet and sour pork, sweet & sour pork recipe, sweet and sour pork recipe youtube, sweet and sour pork recipe video, best sweet and sour pork recipe, easy chinese food, quick chinese food, make chinese food,


Hunan Sweet and Sour Pork - How to Make Sweet & Sour Pork - Homemade Chinese Food!!!
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Hunan crispy sweet and sour pork takes sweet and sour to a whole new level. This succulent dish has a slight bite and tons of amazing flavor. Hunan sweet and piquant pork is super easy to make and will earn accolades from your friends and loved ones.
Ingredients
  • 450g Pork neck steaks or shoulder
For the Coating
  • 2 Eggs
  • 2.5ml Salt
  • 60ml Tapioca flour
The Vegetables
  • 2 Medium carrots
  • 3 Spring onions, whites only
  • 1 Clove garlic, chopped
  • 15ml Chilli sauce
For the Glaze
  • 60ml Caster sugar
  • 45ml White wine vinegar
  • 30ml Light soy sauce
Instructions
  1. Slice the pork into thin strips and transfer this to a mixing bowl.
  2. In a jug, combine the tapioca flour, salt and eggs and whisk this to a smooth batter.
  3. Pour the batter over the pork and mix it in thoroughly. Put this aside.
  4. Peel and cut the carrots into julienne and slice the spring onion whites into rounds.
  5. Measure out the chopped garlic and the chilli sauce.
  6. For the glaze, combine the caster sugar, white wine vinegar and light soy sauce and whisk this until all of the sugar has dissolved.
  7. Half fill your wok with oil and heat this to 190c or 375f.
  8. Carefully drop half of the pork into the oil piece by piece. You need to drop each piece in separately otherwise the pieces will stick together in a clump.
  9. Fry the pork for 3 minutes until crispy and lightly golden.
  10. Use a slotted spoon to lift the pork from the oil, put it to one side and continue with the remaining pork.
  11. Carefully drop the julienne carrots into the oil and deep fry these until tender and golden. Use your slotted spoon to lift these from the oil.
  12. Heat another wok over high heat. Pour in 15ml of oil to the wok and add the spring onions, garlic and chilli sauce. Stirfry these for 15 seconds until fragrant, then add the pork and carrots to the wok.
  13. Pour in the glaze and continue to stirfry this for a further 3 minutes until the glaze has reduced and coated all of the ingredients with a shiny, sticky coating.
  14. Remove the pork from the wok and serve immediately with rice or noodles.

 

Barbecue Glazed Pork Bracelet Kebabs – Delicious Glazed Pork Kebabs with a Difference!!!

barbecue glazed pork bangle kebabs, glazed circular kebabs, glazed bracelet kebabs, barbecue pork kebabs, pork bracelet kebabs on your barbecue, chinese stye pork bracelet kebabs on your barbecue, special pork bangle kebabs on you barbecue, how to make circular kebabs, threaded bracelet kebabs, sweet glazed pork kebabs, round pork kebabs on the barbecue, best pork kebabs recipe, best pork kebabs video recipe, best pork kebabs recipe youtube, how to make round pork kebabs youtube,


Barbecue Glazed Pork Bracelet Kebabs - Delicious Glazed Pork Kebabs with a Difference!!!
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Today we're making something really interesting, and you saw it first on Whats4Chow. These circular kebabs aren't just delicious, they give you a novel and attractive way to present an otherwise run-of-the-mill dish.
Ingredients
  • 700g Pork neck steak
  • 30ml Hoisin sauce
  • 60ml Soy sauce
  • 15ml Rice wine or dry sherry
  • 5ml Salt
  • 60ml Sugar
  • Spring onion greens
  • 1 x Upholstery needle for threading
Instructions
  1. slice the pork neck steaks into 20mm or ¾ inch cubes, then transfer these to mixing bowl.
  2. In a jug, combine the hoisin sauce, light soy sauce, rice wine, salt and sugar. Stir this until all of the salt and sugar has dissolved.
  3. Pour the marinade over the cubed pork and massage this into the meat thoroughly. Put this aside.
  4. Cut the greens from 5 or 6 large spring onions.
  5. Place the greens in a large roasting pan and pour in enough boiling kettle water to cover.
  6. Allow these to stand for 15 minutes until totally wilted.
  7. After this time, lift the greens and tear them in half lengthways.
  8. To thread the kebabs, you will need a large upholstery needle like this one, with and over-sized eye. You can find these at most hardware stores or leatherwork suppliers.
  9. Thread a stip of spring onion green through the eye of the needle.
  10. Press the needle through a cube of pork. Grab the point of the needle with a dishtowel and pull the spring onion through the pork. Pull it all the way through leaving about 2 inches of green loose.
  11. Continue until the entire spring onion is threaded with pork with exception of 2 inches on each end.
  12. Pull the 2 ends together and tie them using a double knot.
  13. Transfer the pork bagles to a large platter ans spoon any remaining marinade over the bangles.
  14. Heat a skillet on your barbecue until smoking hot.
  15. Brush the skillet with oil, and place the pork bangles on the skillet.
  16. Brush the bangles with the runoff marinade and close the lid of your barbecue. Allow these to grill for 4 minutes.
  17. Open the grill and carefully flip the bangles over. Brush them with any leftover marinade and close the lid.
  18. Let these grill for a further 4 minutes.
  19. Remove the pork bangle kebabs from the grill and serve immediately with the accompaniments of your choice.
  20. And the we have it, unique, tender, juicy glazed pork bangle kebabs.

 

Chicken with Orange and Star Anise – Spiced Citrus Chicken Roasted to Perfection!!!

chicken with orange and star anise,citrus chicken with star anise,spiced citrus chicken,chicken roasted with orange and star anise,eastern style citrus chicken,orange chicken recipe,chicken with orange and star anise recipe video youtube,chinese chicken with orange and star anise,roasted chinese chicken,spicy chinese chicken,best orange chicken,easy chicken with oranges


Chicken with Orange and Star Anise - Spiced Citrus Chicken Roasted to Perfection!!!
Author: 
Recipe type: Chicken / Poultry
Cuisine: Eastern
Serves: 3-6
 
Chicken with orange and star anise is outstanding with a magnificent spicy citrus flavor and aroma. The process is longer than most, however it is all really easy.
Ingredients
  • 6 Chicken thighs
  • Oil for frying
  • 1 Onion, diced
  • 1 Onion, cut into wedges
  • 30ml Grated ginger
  • 15ml Garlic, finely chopped
  • 4 Whole star anise
  • 5ml Dried chilli flakes
  • 1 Red pepper, sliced into strips
  • 6 Top slices butternut
  • 1 Whole head of garlic, cloves separated, skin on
  • 2 Oranges sliced
  • Asian noodles to serve
For the Sauce
  • 30ml Light soy sauce
  • 30ml Rice wine vinegar
  • 15ml Brown sugar
  • 50ml Freshly squeezed orange juice
  • 125ml Chicken stock
  • 10ml Cornflour
Instructions
  1. Heat a large pan over medium high heat and add enough oil to coat the base of the pan.
  2. Add the chicken thighs to the pan, skin side up and fry for 4 minutes until the underside is nicely colored.
  3. Turn the thighs over and fry for a further 4 minutes until the skin is golden.
  4. Remove the thighs from the pan and transfer them to a roasting pan, skin side up.
  5. Heat another pan over medium high heat and add a tablespoon of oil.
  6. Add the chopped onion and fry these until slightly translucent, about 2 minutes.
  7. Add the grated ginger and crushed garlic and stir-fry this until fragrant, about 30 seconds.
  8. Add the star anise and dried chilli flakes. Fry this for 60 seconds then remove the pan from the heat.
  9. Spoon the mixture over the chicken thighs.
  10. Add the onion wedges to the roasting pan along with the sliced red pepper, sliced butternut and garlic cloves.
  11. In a jug, combine the light soy sauce, rice wine vinegar, brown sugar, freshly squeezed orange juice and chicken stock.
  12. Stir until all of the sugar has dissolved and spoon half of the liquid over the chicken and vegetables. Put the other half aside.
  13. Cover the roasting pan with foil and bake in a preheated oven at 180c or 350f for 30 minutes.
  14. Remove the pan from the oven and scatter the sliced oranges over the top of the pan.
  15. Return the pan to the oven, uncovered, for 40 minutes.
  16. Remove the pan from the oven and transfer the chicken and vegetables to another pan and keep it warm.
  17. Pour the pan juices into a small saucepan. Dissolve the cornflour in a little water and add this to the sauce we put aside earlier.
  18. Pour this into the pan juices. Place the pot over medium high heat and bring this to a boil. Allow it to boil for 60 seconds until thickened.
  19. Serve the orange anise chicken on a bed of noodles accompanied with the vegetables, orange slices and roasted garlic.
  20. Spoon a healthy dose of sauce over the dish and serve immediately.

 

Chinese Steamed Hoisin Pork Buns on the Barbecue. How to Make Steamed Buns on Your Barbecue.

chinese steamed bun,steamed buns,chinese steamed buns,steamed pork bun,steamed bun recipe,pork bun recipe,chinese steamed pork bun recipe,how to make steamed buns,how to make chinese steamed buns,how to make fluffy asian bread buns,chinese steamed buns recipe for dough,chinese steamed buns with pork filling,asian dim sum,chinese steamed buns white,chinese steamed buns dough recipe,how to make cha siu bao,chinese bbq pork bun,bbq pork bun,chinese steamed bbq pork bun


Chinese Steamed Hoisin Pork Buns on the Barbecue. How to Make Steamed Buns on Your Barbecue.
Author: 
Recipe type: Steamed Buns
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Just 1 quick trick and you can make your Chinese steamed buns on your gas barbecue. Making the steamed buns is quick and easy, and the aromatic flavorful buns will have your guests talking for weeks!!!
Ingredients
For the Dough
  • 300g All-purpose flour
  • 15ml Baking powder
  • 110g Caster sugar
  • 125ml Milk
  • 80ml Water
  • 60ml Oil
For the Hoisin Pork Filling
  • 250g Pork loin
  • 125g Streaky bacon
  • 10ml Garlic
  • 10ml Ginger
  • 1 Small carrot
  • 30ml Hoisin sauce
  • 15ml Oyster sauce
  • 15ml Cornflour
Instructions
  1. In a large mixing bowl, combine the flour, baking powder and caster sugar.
  2. In a jug, whisk the milk, water and oil together, then pour this into the mixing bowl.
  3. Using a wooden paddle, mix this until a smooth dough comes together. The dough will be soft and very sticky.
  4. Turn this out onto a well floured work surface and sprinkle more flour over the top of the dough. Start kneading, stretching and folding the dough, sprinkling more flour on every time it becomes sticky.
  5. When the dough smooth and is no longer sticky it is ready wrap in clingwrap. Place the dough in your refrigerator for 60 minutes.
  6. While the dough rests, place the pork, bacon, garlic, ginger, carrot, hoisin sauce, oyster sauce and cornflour in your food processor and zap this until it is finely chopped.
  7. Unwrap the dough and roll it into a long sausage. Divide the sausage into 4. Roll each of these into a sausage and divide these into 4, giving a total of 16 pieces.
  8. Working with one piece, flatten this into a disc on a lightly floured work surface. Then extend and thin the edges of the disc.
  9. Spoon 2 tablespoons of the filling into the center of the disc. Pull and stretch the edges of the disc up and over the filling to meet at the top. Twist the edges at the top to seal the bun.
  10. Continue with the rest of the buns. Transfer the buns to your bamboo steamer, each one on top of a small square of baking parchment. For 16 buns you will need to use both tiers of your steamer, or steam 2 batches.
  11. Remove the grill racks from your barbecue and place a cooling rack across the flame tamers of 2 of the burners. Light the 2 burners.
  12. Place your wok on top of the rack and half fill it with boiling kettle water.
  13. Once the water comes back to a boil, place the steamer on top of the wok. Allow this to steam for 30 minutes. This timing is slightly longer than usual because the temperature is slightly lower than that of a wok burner.
  14. Remove the steamer from the wok, transfer the buns to serving platters and brush them with roasted sesame oil before serving.

 

Snack Platter Catering – Part 21 – Deep Fried Prawn Wontons

deep-fried wontons,deep-fried prawn wontons,how to make wontons,how to fold wontons,pork and prawn wontons,best wonton recipe,seafood wontons,dim sum recipes,chinese recipes,proper wonton fold,how to deep-fry wontons,pork and prawn deep-fried wontons,finger foods,snack food recipes,super bowl recipes,snack platter recipes


Snack Platter Catering - Part 21 - Deep Fried Prawn Wontons
Author: 
Recipe type: Dim Sum / Finger Foods / Snack Foods / Super Bowl Recipes
Cuisine: Chinese
Prep time: 
Total time: 
Serves: 80
 
These amazing crispy fried pork and prawn wontons are quick and easy. One the really cool things about this is that you can make the wontons way ahead of time and deep fry them from frozen as required.
Ingredients
  • 200g Prawn meat
  • 200g Bacon
  • 15ml Ginger, grated
  • 4 Spring onions
  • 2.5ml Salt
  • 5ml Sesame oil
  • 15ml Cornflour
  • 80 Wonton skins
Instructions
  1. Cut the bacon into thin strips across the grain, chop the spring onion into rounds, measure out the grated ginger, salt, roasted sesame oil and cornflour. In addition weigh out the prawn meat and unpack 80 wonton skins and keep them under a damp cloth.
  2. Place all of the ingredients with exception of the wonton skins into your food processor.
  3. Zap this all until it is quite finely chopped.
  4. Working with one wonton skin at a time, place a skin diagonally in front of you. Using a wet finger, wet the 2 upper edges of the wrapper.
  5. Place a teaspoonful of the filling onto the center of the wrapper.
  6. Fold the corner closest to you up and over the filling to meet the top corner. Press the edges of the wrapper together to seal, making sure to press out any air from inside the parcel.
  7. This will give you a very basic gowgee fold. Wet one of the sharp corners of the parcel. Pull the 2 sharp corners towards you until they overlap, then crimp them together.
  8. Repeat this until all of the wontons are formed.
  9. Half fill a large pan with oil and heat this to 190c or 375f. Fry the wontons in batches for 2 to 3 minutes, stirring gently halfway through.
  10. Use a slotted spoon to remove the wontons from the oil and drain them on kitchen paper. Repeat this until everything is fried.
  11. Transfer the wontons to serving platters and serve immediately.

 

Snack Platter Catering – Part 19 – Mini 5 Spice Pork Pies. Delicious Cocktail Pork Pie Finger Food!!!

pork pies,pork pies recipe,mini pork pies,cocktail pork pies recipe,finger food pork pies,party style pork pies,miniature pork pies,how to make 5-spice pork pies,5-spice pork pie recipe,spicy pork pierogi,spicy pork pierogi recipe,5-spice pork fold-overs,pork fold-overs recipe, making pork pies, how pork pies are made, pork pie hand raised home-made,homemade pork pie recipe,recipes pork pie,how to pork pies at home


Snack Platter Catering - Part 19 - Mini 5 Spice Pork Pies. Delicious Cocktail Pork Pie Finger Food!!!
Author: 
Recipe type: Finger Foods / Cocktail Snacks / Pork Pies
 
These miniature 5 spice pork pies are a perfect compliment to any cocktail party.
Ingredients
  • 2 x Pork knuckles, smoked or plain
  • 2 Whole star anise
  • 2 Tsp Whole Szechuan pepper corns
  • 2 Tsp Ground cinnamon
  • 2 Tsp Ground ginger
  • 2 Tsp Fennel seeds
  • 1 Tsp Whole cloves
  • 1 Liter chicken stock
  • 150ml Light soy sauce
  • Water to cover
For the Sauce / Gravy
  • 200ml of the cooking liquid, strained
  • 50ml Hoisin sauce
  • 15ml Tapioca flour dissolved in a little water
Instructions
  1. Slice through the skin and flesh along both thin edges of the pork knuckles. I am using smoked knuckles, but you can use plain as well if you prefer.
  2. Place the knuckles in a large pot and add the start anise, Szechuan pepper, cinnamon, ground ginger, fennel seeds and whole cloves.
  3. Pour in the stock and the light soy sauce, then top up the pot with water until pork is just covered.
  4. Bring the pot to a boil, reduce the heat and allow this to simmer for 3 and a half hours.
  5. Once the time is up, remove the knuckles from the pot. You will notice that the meat is literally falling from the bone.
  6. Peel away the skin and pull all of the flesh from the bone. Using 2 forks, shred the pork finely.
  7. To make the sauce or gravy, strain off 200ml of the liquid from the pot into a small saucepan. Add the hoisin sauce and the dissolved tapioca flour.
  8. Heat the saucepan over medium heat until it boils. Lower the heat and simmer for another minute or 2 until it has thickened to the consistency of a gravy.
  9. Transfer the shredded pork to a mixing bowl and pour in the sauce. Mix this in thoroughly, then let it cool completely.
  10. To make up the pies, roll the pastry out to a thickness of 3 mm or 1 eight of an inch.
  11. Cut circles of 10cm or 4 inches in diameter from the pastry.
  12. Dip your finger in a bowl of water and wet the edge of one of the circles. Place a heaped fork of the pork in the center of the pastry.
  13. Use the fork to lift one edge of the pastry and fold this over the filling. Use your fingers to lightly seal the edge of the pie.
  14. Repeat this until all of the pies are formed.
  15. At this stage, you can freeze the pies in an airtight container separated by sheets of baking paper.
  16. To bake the pies from fresh or frozen, preheat your oven to 200c or 400f.
  17. Transfer the pies to a lightly greased baking sheet and brush them with the egg wash.
  18. Bake the pies for 20 minutes until golden.
  19. Remove the pies from the oven, transfer them to platters and serve immediately.

 

Snack Platter Catering – Part 18 – Chinese Sausage Steamed Buns – Chinese Steamed Buns Finger Foods

steamed buns,chinese steamed buns,chinese sausage steamed buns,how to make steamed buns,steamed buns with chinese sausage, how to make chinese steamed buns, steamed pork bun, chinese steamed buns filling, chinese steamed buns recipe, steamed bao, chinese steamed pork bun recipe, chinese steamed buns with pork filling, chinese steamed buns without yeast, homemake chinese steamed meat buns


Snack Platter Catering - Part 18 - Chinese Sausage Steamed Buns - Chinese Steamed Buns Finger Foods
Author: 
Recipe type: Finger Foods / Snack Foods / Cocktail Snack Foods / Dimsum
Cuisine: Chinese
Serves: 16
 
These Chinese sausage steamed buns are awesome. Rich sausage wrapped in a tender soft pastry and steamed to juicy perfection are what memories are made of.
Ingredients
  • 1 Cup Self-raising flour
  • 10ml Baking powder
  • 10ml Caster sugar
  • 15g Softened butter
  • 75ml Warm milk
  • 64cm of Chinese sausage
  • Roasted sesame oil
Instructions
  1. Place the self raising flour, baking powder and caster sugar in a mixing bowl.
  2. Add the softened butter and rub this into the flour thoroughly until the flour resembles bread crumbs.
  3. Pour in the warm milk and mix this using a wooden paddle until all of the milk has been absorbed into the flour.
  4. Get in there with your hands and start compressing the dough until you have a complete ball of dough and all of the loose bits are incorporated.
  5. Turn the dough out and knead it on your work surface for 2 minutes.
  6. Wrap the dough in cling wrap and let it rest for 30 minutes.
  7. In the meantime, cut the sausage into 4cm lengths, or just less than 2 inches. If you can't find Chinese sausage, you can substitute this with a cured Italian sausage like Cabanossi.
  8. In addition cut 16 squares of baking parchment.
  9. Unwrap the dough and roll it into a sausage shape. Cut the dough into 16 equal pieces. Roll each piece into a snake of about 12 cm long, or 5 inches.
  10. Roll each snake of dough in a spiral around each piece of sausage. Place each one on a piece of parchment and transfer them to your steamer. You will need to use both tiers of your steamer, or steam 2 batches.
  11. Place the steamer over a wok of rapidly boiling water and steam the buns for 15 minutes.
  12. Remove the steamer from the heat and transfer the buns to serving platters. Brush the buns with roasted sesame oil and serve immediately.

 

Snack Platter Catering Part 6 – Sweet & Sour Spring Rolls. Delicious Mini Spring Rolls in Fillo.

sweet & sour spring rolls,sweet & sour mini spring rolls,sweet & sour chicken spring rolls,how to make spring rolls,how to roll spring rolls,chicken spring rolls recipe,sweet & sour chicken spring rolls recipe,homemade spring rolls recipe,how to make spring rolls at home, how to make sweet and sour sauce, homemade sweet and sour sauce, sweet and sour sauce recipe, chinese sweet and sour sauce, sauce for sweet and sour chicken


Snack Platter Catering Part 6 - Sweet & Sour Spring Rolls. Delicious Mini Spring Rolls in Fillo.
Author: 
Recipe type: Snack Food, Finger Food, Chicken, Poultry
Cuisine: Chinese
Serves: 20-40
 
Spring rolls are an all-time favorite, and these mini sweet & sour spring rolls are perfect for snack platters and baskets.
Ingredients
For 40 Mini Spring Rolls
  • 400g Cooked chicken thigh meat, finely chopped
  • 250g Onion, finely chopped
  • 40ml Tomato sauce
  • 30ml White wine vinegar
  • 30ml Sugar
  • 5ml Light soy sauce
  • 2.5ml Salt
  • 125ml Chicken stock
  • 7.5ml Cornflour dissolved in a little water
  • 50g Butter to fry
  • Melted butter for brushing
  • Fillo pastry
Instructions
  1. Place the cooked chicken thigh meat in your food processor and machine it until finely chopped. Measure out 400g of the chopped chicken and put it aside.
  2. Chop 250g of onion, then in a jug combine the tomato sauce, white wine vinegar, sugar, light soy sauce, salt, chicken stock and cornflour slurry. Mix this thoroughly until all of the solids have dissolved.
  3. Heat a pan over medium high heat and add 50g of butter. Fry the onion for 5 minutes until tender and translucent.
  4. Pour in the sweet and sour sauce, bring this to a boil and allow it to boil for 60 seconds until thickened.
  5. Remove the pan from the heat and stir in the chopped chicken. Set this aside to cool completely.
  6. Once cooled, cut 3 inch or 75mm squares of pastry. Place one of the squares diagonally in front of you and spoon a tablespoon of the chicken mixture just below the center line in a small sausage shape.
  7. Fold the corner closest to you up and over the filling. Roll the pastry up to the center line, the fold the side corners in towards the center to totally enclose the filling.
  8. Continue rolling the pastry upward, wet the top corner with a little water and seal the roll. Continue until all 40 rolls are formed.
  9. Transfer the rolls to a lightly greased baking sheet and brush them with melted butter. Bake the spring rolls at 200c until lightly golden.
  10. Remove them from the oven and serve immediately.

 

Chinese-Style Pulled Pork. Succulent Flavor-Potted Pulled Pork, Served in a Top-Hat Pie!!!

pulled pork recipe, bbq pulled pork, Pulled Pork (Dish), homemade bbq pulled pork, pulled pork sandwich,chinese-style pulled pork,flavor-potted pulled pork, pulled pork recipes, pulled pork sauce, pulled pork pressure cooker, pulled pork in slow cooker, pulled pork crock pot, best pulled pork recipe,pulled pork recipe video,how to make pulled pork,tender pulled pork,slow-cooked pulled pork,pulled pork pie


Chicnese-Style Pulled Pork. Succulent Flavor-Potted Pulled Pork, Served in a Top-Hat Pie!!!
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Pulled Pork is an all-time favorite. It is extremely versatile and can be served on burger buns, sandwiches and in a hundred other ways. In this demonstration, I make Chinese flavor-potted pulled pork and serve it with golden crispy flaky pastry as a top-hat pie!!!
Ingredients
  • 2 Pork knuckles - total 1.5kg
For the Flavor Pot Ingredients
  • 2 Whole star anise
  • 2 Tsp Szechuan peppers
  • 2 Tsp Ground cinnamon
  • 2 Tsp Ground ginger
  • 2 Tsp Fennel seeds
  • 1 Tsp whole cloves
  • 1 Liter chicken stock
  • 150ml Light soy sauce
  • Water to cover
To make the Sauce
  • 200ml of the flavor pot liquid
  • 50ml Hoisin sauce
  • 1 Tsp Tapioca or cornflour mixed with a little water
Other
  • 2 Rolls Puff pastry
Instructions
  1. Take 2 pork knuckles, pickled and smoked, or plain, an cut down to the bone on both sides of each knuckle.
  2. Measure out a liter of chicken stock, and combine the star anise, Szechuan peppers, ground cinnamon, ginger, fennel seeds, cloves and cardamom.
  3. Place the pork knuckles in a pot, pour in the spice mixture and the stock. Pour in just enough water to cover the knuckles.
  4. Bring the pot to boil, reduce the heat and allow this simmer, partially covered, for 3 and a half hours.
  5. Remove the knuckles from the pot and transfer them to a chopping board. You will notice that they are fall off the bone tender.
  6. Pull the skin from the pork and the flesh from the bone. Using 2 forks, pull the pork flesh into shreds.
  7. Remove 200ml of the flavor pot sauce. Mix 1 teaspoon of tapioca or cornflour with a little water and stir this in. Measure 50ml of hoisin sauce and stir this in thoroughly.
  8. Transfer the sauce to a small saucepan and bring this to a boil. Allow it to boil for 60 seconds until thickened then remove from the heat.
  9. Pour half of the sauce into the pork and stir this in to glaze all of the meat. Keep the remaining sauce warm.
  10. Roll out your puff pastry and using a bowl as a template, cut rounds from the pastry.
  11. Transfer the pastry to a lightly greased baking sheet and glaze the rounds with and egg wash of 1 egg yolk mixed with a tablespoon of water.
  12. Bake the pastry according to the package instructions.
  13. To assemble the dish, place a round of puff pastry on the plate. Top this with a portion of pulled pork and drizzle this with some of the remaining sauce.
  14. Top the pork with another round of pastry and serve immediately with the accompaniments of your choice.

 

Hunan-Style Sweet & Piquant Deep Fried Calamari. Chinese Sweet & Sour Calamari.

Hunan-Style Sweet & Piquant Deep Fried Calamari,chinese deep-fried calamari,sweet and sour deep-fried calamari,deep-fried squid,sweet and sour deep fried squid,chinese deep fried squid,sweet and sour deep fried squid,chinese deep fried calamari, fried calamari, fried squid, fried calamari recipe, crispy fried calamari, chinese deep fried calamari recipe, asian deep fried calamari, chinese style deep fried squid


Hunan-Style Sweet & Piquant Deep Fried Calamari. Chinese Sweet & Sour Calamari.
Author: 
Recipe type: Seafood / Calamari / Deep-fried
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Hunan-style sweet & piquant deep-fried calamari is out of this world!!! Battered and deep-fried, the calamari is then tossed in a sweet and piquant Hunan style sauce to glaze. Served on a bed of shrimp fried rice, this is pure heaven.
Ingredients
For the Batter
  • 150g All-purpose flour
  • 75ml Tapioca flour (or Corn flour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
For the Sauce / Glaze
  • 30ml Caster sugar
  • 20ml White wine vinegar
  • 15ml Light soy sauce
Other
  • ½ Red pepper cut into strips
  • ½ Yellow pepper cut into strips
  • 3 Tbs Snipped chives
Instructions
  1. Place the flour, tapioca flour, baking powder and salt in a large mixing bowl. Add the water and mix this to a thick batter. Allow this to stand for 20 minutes.
  2. While the batter stands, cut the calamari into rings of around 6mm or a quarter inch in width.
  3. Transfer the rings to a clean dish towel and pat them dry.
  4. Cut the peppers into strips, and snip 3 tablespoons of chives.
  5. Once the batter has rested, pour in the oil and mix this thoroughly until combined.
  6. Half fill a large pan with oil and heat this to 180c or 350f. Dip the calamari rings in the batter and carefully drop them into the oil. Continue until the surface of the oil is covered.
  7. Fry the calamari for 3 minutes per side until light golden and crispy. Use a slotted spoon to scoop these from the oil and drain the rings on kitchen paper.
  8. Repeat this until all of the rings are fried.
  9. Heat your wok over medium high heat, add a teaspoonful of oil and fry the peppers for 2 minutes. In a jug, combine the caster sugar, white wine vinegar and light soy sauce.
  10. Stir this until the sugar has dissolved, and add this to the wok.
  11. Allow this to boil for 90 seconds, then add the calamari to the wok. Toss the calamari in the sauce until everything is well coated.
  12. Remove the wok from the heat and stir in the snipped chives.
  13. Arrange a bed of shrimp fried rice in each your serving bowls. Top this with the calamari and serve immediately.

 

Egg Foo Yong / Yung / Young. How to Make Classic Egg Foo Yong. Chinese Foo Yong.

egg foo yong,egg fu yong,egg foo yung,egg foo young,chinese egg foo yong,how to make egg foo young,egg foo young recipe,making egg foo yong at home,easy egg foo yong recipe,Egg Foo Young (Dish), egg foo young gravy, egg foo young sauce, shrimp egg foo young,chicken egg foo young,Vegetable Egg Foo Young,egg foo young recipes easy,egg foo young calories,egg foo young gravy recipe,egg foo young sauce


Egg Foo Yong / Yung / Young. How to Make Classic Egg Foo Yong. Chinese Foo Yong.
Author: 
Recipe type: Egg / Vegetable
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Chinese Egg foo / fu yong / yung / young is a classic and is served both as a starter or as an accompaniment to the main course. Essentially it is a Chinese omelette, however the thickness & shape differs due to the fact that it is cooked in a wok.
Ingredients
  • 6 Eggs
  • 3 Spring onions
  • 3 Tbs Diced peppers
  • 5ml Salt
  • 5ml Finely chopped garlic
  • 5ml Finely chopped ginger
  • 15ml Light soy sauce
  • 15ml Hoisin sauce
Instructions
  1. Cut the spring onion into rounds, dice the red pepper, mince the garlic and ginger, lightly beat the egg with the salt, then mix the light soy sauce with the hoisin sauce.
  2. Heat the oil in your wok over medium high heat and add the spring onion and red pepper. Stir-fry this for 30 seconds.
  3. Add the garlic and ginger and continue to stir-fry for a further 30 seconds.
  4. Pour in the egg. The egg will force the vegetables to the edges of the pan. Use your wok shovel to redistribute the vegetables evenly across the egg.
  5. Allow the bottom of the egg to set for 60 seconds. It will start to bubble up as it starts yo set.
  6. Slide your shovel under the egg and flip it over. Allow the second side to set for another minute. Remove the foo yong from the heat.
  7. Slice it into 6 or 8 wedges and transfer to platters.
  8. Drizzle a little of the soy hoisin sauce over each wedge and serve immediately.

 

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: