Chinese Cookbook

Volume 3

By Jake Phillips

Introduction
In this edition of Chinese
cookbook volume three I
will give you the best
tasting and easy recipes
for you and your family.
Chinese cooking contains a
lot of fresh ingredients
and rice. Chinese food is
full of flavour and
spice, a lot of Chinese
food is steamed, deepfried of baked. Enjoy
eating flavoursome
Chinese food.

Index
1)introduction
2)Entrees
3)Chinese fried rice
4)spring rolls
5)chilli beef dumplings
6)Chicken and mushroom dumplings
7)mains
8)Sweet and sour pork
9)Chilli salt prawns
10)Chinese style snapper
11)Crisp-skinned Szechuan duck
12)Bang Bang Chicken
13)Beef in black bean sauce

Chinese Fried Rice

Ingredients
1 1/2 cups SunRice White Long Grain Rice
3 eggs
2 teaspoons sesame oil
3 teaspoons peanut oil
5 (30g each) dried Chinese pork sausages, thinly sliced
3 green onions, thinly sliced
2 garlic cloves, crushed
1 long red chilli, finely chopped
2 tablespoons salt-reduced soy sauce
1 tablespoon oyster sauce
1/2 cup frozen peas, thawed
1 long red chilli, deseeded, thinly sliced lengthways, to serve

Method
Step 1
Cook rice following absorption method on packet until tender. Line a baking tray with
baking paper. Spread rice over prepared tray. Cool to room temperature. Cover and
refrigerate for 3 hours.
Step 2
Combine eggs and half the sesame oil in a jug. Heat a wok over high heat. Add 1
teaspoon peanut oil. Swirl to coat. Add one-third of the egg mixture. Swirl to coat. Cook
for 1 minute or until just set. Remove to a board. Roll up. Thinly slice. Repeat twice with
remaining peanut oil and egg mixture.
Step 3
Add sausage and onion to wok. Stir-fry for 2 to 3 minutes or until sausage has browned.
Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add rice, soy sauce, oyster
sauce, peas and remaining sesame oil. Stir-fry for 2 minutes or until heated through. Top
with chilli. Serve.

Chilli beef dumplings

Ingredients
1 tablespoon vegetable oil
500g beef mince
2 garlic cloves, crushed
1cm piece ginger, peeled, finely grated
2 small red chillies, deseeded, finely chopped
1 tablespoon soy sauce
1 tablespoon oyster sauce
275g packet gow gee dumpling wrappers
5 green onions, cut into 8cm lengths
30g butter
1 tablespoon sesame oil

Method
Step 1
Bring a large saucepan of water to the boil over medium-high heat. Meanwhile, heat vegetable oil in a
wok over medium-high heat. Add mince, garlic, ginger and half the chilli. Stir-fry for 5 minutes or until
just cooked. Stir in soy sauce and oyster sauce. Allow to cool slightly.
Step 2
Spoon 1 teaspoon mince mixture into centre of 1 wrapper. Brush edge with water. Fold pastry over to
enclose filling. Press edges to seal. Repeat with remaining mince mixture and wrappers (reserve
leftover mince mixture and cover to keep warm).
Step 3
Place dumplings, 8 at a time, in boiling water. Cook for 30 seconds or until dumplings float to the
surface. Remove with a slotted spoon to a serving platter. Cover to keep warm while cooking remaining
dumplings.
Step 4
Shred onions. Heat butter and sesame oil in a frying pan over medium-low heat. Add onions and
remaining chilli. Cook, stirring, for 1 minute or until tender.
Step 5
Divide dumplings between serving plates. Spoon 1/2 cup remaining mince mixture over each plate.
Spoon over onion mixture. Serve.

Sweet & Sour Pork

Ingredients

600g pork belly, cut into 3cm pieces

1 tablespoon light soy sauce
1 garlic clove, finely grated
1/2 teaspoon ground black pepper
Vegetable oil, to deep fry
50g (1/3 cup) plain flour
2 teaspoons vegetable oil, extra
1 brown onion, thinly sliced
1 tomato, cut into wedges
2 green shallots, trimmed, green and white parts cut into 4cm batons

Sweet & sour sauce

100g (1/2 cup) brown sugar, firmly packed

80ml (1/3 cup) pineapple juice
60ml (1/4 cup) rice vinegar
2 tablespoons tomato ketchup
1 tablespoon light soy sauce
1/4 teaspoon Chinese five spice
2 teaspoons cornflour

Method

Step 1
Place the pork belly, soy sauce, garlic and pepper in a large glass or ceramic bowl. Toss to combine and
set aside for 30 minutes to marinate.
Step 2
Meanwhile, for the sauce, place the sugar, juice, rice vinegar, ketchup, soy sauce and Chinese five spice in
a saucepan over medium-high heat. Simmer for 5 minutes.
Step 3
Combine the cornflour and water in a bowl. Add to the sauce and simmer for 2 minutes or until thickened
slightly. Remove from heat. Set aside.
Step 4
Fill a wok one-third full with oil. Heat to 180C over high heat. Toss pork in plain flour. Cook pork, in
batches, for 4 minutes or until golden brown. Drain on paper towel.
Step 5
Remove oil from wok. Wipe clean with paper towel. Heat extra oil in wok over high heat. Add the onion
and stir-fry for 1 minute. Add the tomato and shallot.
Step 6
Stir-fry for 1 minute or until the vegetables are tender crisp. Return the pork to the wok and pour over
the sauce. Toss to coat. Serve warm.

Chilli salt prawns

Ingredients

2 tablespoons plain flour

2 tablespoons rice flour
1 tablespoon salt
2 teaspoons white pepper
2 teaspoons chilli powder
1 1/2 teaspoons Chinese five spice
2L (8 cups) peanut oil
18 (about 1kg) green large king prawns, peeled leaving tails intact,
deveined
6 sprigs fresh coriander
Lemon wedges, to serve

Method

Step 1
Combine the plain flour, rice flour, salt, white pepper, chilli powder and Chinese five
spice in a bowl.
Step 2
Preheat oven to 160C. Line a baking tray with 5 layers of paper towel. Place the oil in
a large saucepan or wok. Heat to 190C over medium heat (when the oil is ready a
cube of bread will turn golden brown in 10 seconds).
Step 3
Place one-quarter of prawns in the flour mixture. Toss to coat. Shake off excess. Add to
the oil and cook, stirring, for 1 minute or until golden. Use a slotted spoon to transfer
to the lined tray. Place in oven to keep warm. Repeat, in 3 more batches, with flour
mixture and remaining prawns, reheating oil between batches.
Step 4
Add the coriander to the oil and cook for 10 seconds or until crisp. Transfer to a plate
lined with paper towel. Place prawns on a serving platter. Top with coriander. Serve
with lemon wedges.

Spring rolls
Ingredients
20g Dali Shiitake Mushroom Slices
100g Erawan Rice Sticks
500g chicken mince
4 green onions, thinly sliced
70g Valcom Bamboo Slices, drained, chopped
1 carrot, peeled, grated
2cm piece ginger, finely grated
2 garlic cloves, crushed
340ml bottle Indofood Sweet Soy Sauce Kecap Manis
24 sheets frozen spring roll wrappers, vegetable oil, for cooking

Method
Step 1
Place mushroom slices into a heatproof bowl. Cover with boiling water. Stand for 30 minutes or
until tender. Drain. Finely chop.
Step 2
Place noodles into a bowl. Cover with hot water. Stand for 15 minutes or until tender. Drain.
Roughly chop.
Step 3
Combine chicken mince, onions, bamboo shoots, carrot, ginger, garlic, mushrooms, noodles and 1
tablespoon ketcap manis in a large bowl.
Step 4
Place 1 spring roll wrapper onto a flat surface with 1 corner pointing towards you. Place a
heaped tablespoonful of filling onto corner of wrapper. Brush edges lightly with water. Fold
corner over filling, then roll up firmly, folding edges in. Press to seal. Place onto a tray. Repeat
with remaining wrappers and filling. Cover with plastic wrap. Refrigerate until required.
Step 5
Pour enough oil into a wok or large saucepan so it is one-third full. Heat over medium-high heat
until a small piece of bread dropped in sizzles. Cook spring rolls, in batches, for 3 to 4 minutes
or until golden. Transfer to a wire rack with a slotted spoon. Serve with remaining kecap manis,
for dipping.

entrees

Mains

Chinese-style snapper
Ingredients
1.8kg whole snapper, scaled, gutted
3 garlic cloves, finely chopped
7.5cm-piece fresh ginger, peeled, finely shredded
60ml (1/4 cup) soy sauce
60ml (1/4 cup) Campbell's Real Stock Chicken
2 tablespoons Chinese rice wine or dry sherry
3 teaspoons sesame oil
2 tablespoons peanut oil
6 shallots, ends trimmed, cut into 10cm lengths, finely shredded
1/2 cup fresh coriander leaves

Method
Step 1
Preheat oven to 220C. Line a roasting pan with foil, then with non-stick baking
paper.
Step 2
Wash the snapper under cold running water. Pat dry with paper towel inside
and out. Cut 3 slashes, about 1cm deep, in the thickest part of snapper on both
sides. Place in the lined pan.
Step 3
Spread garlic and ginger over the snapper. Combine soy sauce, chicken stock,
Chinese rice wine or dry sherry and sesame oil in a jug. Pour over the snapper.
Cover the pan tightly with foil. Bake for 45-50 minutes or until snapper flakes
easily when tested with a fork. Transfer to a warmed heatproof platter,
reserving juices.
Step 4
Heat peanut oil in saucepan over medium heat until just smoking. Pour over
snapper. Pour over the reserved juices. Top with shallot and coriander to serve.

Crisp-skinned Szechuan duck

Ingredients

2 teaspoons whole Szechuan peppercorns (see note)

1/4 teaspoon ground star anise
1.8kg whole duck (see note)
2 whole star anise
1 piece cassia bark or 1 cinnamon quill
2cm piece ginger, sliced
1 spring onion, cut into 3 lengths
2 tablespoons dark soy sauce
2 tablespoons Chinese rice wine (shaohsing) (see note) or dry sherry
1 cup plain flour, to dust
Vegetable oil, to deep-fry
Lotus root & edamame stir-fry
1 tablespoon peanut oil
2 red eschalots (see note), thinly sliced
1 tablespoon grated ginger
2 garlic cloves, finely chopped
500g fresh lotus root (see note), peeled, sliced into 5mm rounds (or use 400g frozen sliced lotus
root) (see note)
350g frozen edamame beans, shelled (see note)
100g black (cloud ear) fungus (see note) , chopped
1/4 firmly packed cup (60g) brown sugar
1/3 cup (80ml) Chinese rice wine (shaohsing) (see note) or dry sherry
1/4 teaspoon sesame oil
1 teaspoon Chinese black (Chinkiang) vinegar (see note)
2 teaspoons soy sauce

Method

Step 1
Place the Szechuan pepper, ground star anise and 1 1/2 tablespoon sea salt in a frypan over medium heat.
Dry-fry for 2 minutes until fragrant. Cool, then pound to a powder using a mortar and pestle.
Step 2
Rinse duck inside and out and dry well with paper towel. Place whole star anise, cassia, ginger and spring
onion in duck cavity, then rub powdered spice mix into skin. Cover and chill for at least 4 hours, preferably
overnight, for flavours to infuse.
Step 3
Cook duck in a large steamer set over boiling water for about 1 hour 30 minutes until cooked (juices run
clear when thigh is pierced). Cool for 2 hours to dry out.
Step 4
Mix soy and wine, then rub well all over duck. Dust in flour, shaking off excess.
Step 5
Half-fill a large wok with oil and heat to 190C (a cube of bread will turn golden in 30 seconds when oil is
hot enough). Carefully add duck, breast-side down, then cook for 4 minutes. Turn and cook for a further 4
minutes until deep golden all over. Drain on paper towel and rest in a warm place while you make the stirfry.
Step 6
For the stir-fry, heat peanut oil in a wok over medium-high heat. Cook eschalot, ginger and garlic for 1
minute or until fragrant. Add lotus, stir-fry for 1 minute, then beans and toss for 1 minute. Add fungus and
cook for 1 minute, then sugar and cook for 1-2 minutes until dissolved. Stir in wine, seasame oil, vinegar and
soy.
Step 7
Carve duck or cut into smaller pieces using a cleaver, then serve with stir-fry.

Bang bang chicken

Ingredients
225g dried rice vermicelli noodles
1 large telegraph cucumber, peeled, halved lengthways, seeds
removed
2 (about 260g) poached chicken breasts, cooled, shredded
1/3 cup (80ml) good-quality satay sauce
4 spring onions, finely sliced on the diagonal
1/2 cup picked coriander leaves

Method

Step 1
Soak noodles in boiling water for 4 minutes or according
to packet instructions. Refresh under cold water, drain
well and divide between 4 bowls. Cut cucumber into
matchsticks and place on top of the noodles.
Step 2
Add some chicken, top with satay sauce, then garnish
with spring onions and coriander.

Beef in black bean sauce

Ingredients

2 teaspoons cornflour
1 tablespoon soy sauce
1 tablespoon black bean sauce
1 tablespoon hot chilli sauce
1/4 cup chicken stock
1 1/2 tablespoons peanut oil
750g beef rump steak, trimmed, very thinly sliced
1 medium brown onion, cut into wedges
1 medium green capsicum, cut into 2cm pieces
1 garlic clove, crushed
2cm piece fresh ginger, peeled, grated
100g cup mushrooms, sliced
3 green onions, cut into 5cm lengths

Method
Step 1
Whisk cornflour and soy sauce in a jug until smooth. Stir in black bean sauce, chilli
sauce and stock.
Step 2
Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Cook beef, in
batches, for 1 to 2 minutes or until browned. Transfer to a bowl.
Step 3
Heat remaining oil in wok. Add brown onion. Stir-fry for 2 minutes or until softened.
Add capsicum, garlic and ginger. Stir-fry for 3 to 4 minutes or until capsicum is just
tender. Add mushroom. Stir-fry for 2 minutes or until softened.
Step 4
Return beef and juices to wok. Add sauce mixture. Stir-fry for 2 to 3 minutes or until
sauce boils and thickens. Add green onion. Toss to combine. Serve.

Chicken and mushroom

dumplings
Ingredients

280g chicken mince

100g shiitake mushrooms, finely chopped
2 tablespoons finely chopped fresh garlic chives
1 1/2 tablespoons Chinese rice wine
40 (270g packet) wonton wrappers

Method

Step 1
Place mince, mushrooms, chives and wine in a large bowl. Stir
to combine.
Step 2
Place wrappers on a flat surface. Spoon 2 teaspoons mince
mixture onto the centre of each wrapper. Brush edges with
cold water. Fold up sides to form a square pouch. Pinch edges
together to enclose. Place on a tray lined with baking paper.
Step 3
Place a steamer lined with baking paper over simmering water.
Cook dumplings, in batches, for 15 minutes or until tender and
cooked through. Serve.

Chinese Cookbook
Volume 3

By Jake Phillips