CHAN DUN DONG GOO (STEWED MUSHROOMS)

INGREDIENTS :

1/2 lb. of mushrooms
stock
2 cloves of garlic
1 small piece of ginger
salt
chinese sauce

METHOD :
Soak the mushrooms in hot water for 15 minutes, drain, and remove the stalks.
Crush the garlic with the blade of a knife and put it in a hot oiled pan, cook for 2 or 3 seconds and remove from the pan.
Put the mushrooms in the same pan and cook for 10 minutes.
Now put the mushrooms in a saucepan with a quarter more than sufficient stock to cover, and the piece of ginger, crushed with the a knife.
Bring the boil and simmer for 6 hours.
Before serving, remove the ginger and season with a little salt.
Serve with chinese sauce.

Chineese Stock

Chineese Stock made with chicken, pork, chicken and pork bones, which are simmered for 6 hours.

YING WAR GAI LARP TONG (BIRD NEST SOUP WITH CHICKEN)

INGREDIENTS :

• 2 ozs. of bird nest
• 10 ozs. of chicken
• 1 oz. of chinese ham
• 2 ozs. of white mushrooms
• 2 ozs. of bamboo shoots
• stock
• salt
• pepper
• sesame oil
• chinese sauce

METHOD :

1. Soak the bird nest in hot water for 3 hours.
2. Put it in a saucepan of boiling water and boil for 5 minutes, drain, and put in a deep dish.
3. Over it put 6 ozs. of chopped chicken.
4. Stand the dish in a saucepan of hot water and steam for 6 hours.
5. Remove the chicken, which is of no further use.
6. Cut 4 ozs. of uncooked chicken, the bamboo shoots, the white mushrooms, and ham into very small dice.
7. Put the bird nest in a saucepan and cover with stock, boil for few minutes, add the bamboo shoots, chicken, ham, and mushrooms, and season with a little salt, pepper and a few drops of sesame oil.
8. Serve with chinese sauce.

SAN SI YU CHI (SHARK FINS)

INGREDIENTS :

• 1/2 lb. of best dried shark fins
• 1/4 lb. of chicken meat
• 2 ozs. of ham
• 2 ozs. of bamboo shoots
• 4 tablespoons of fat
• garlic
• stock
• sesame oil
• salt
• chinese sauce

METHOD :

1. Soak the shark fins in water for 20 hours.
2. Put them in a large saucepan with abundant amount of water and 1 clove of garlic, bring to the boil and simmer for 4 hours.
3. When done, drain and remove the meat from the fins.
4. Put the fins in a bowl, cover with the fat and steam for 2 hours.
5. Remove the fat and dry the shark fins thoroughly.
6. Cut the chicken, ham, and bamboo shoots into very thin slices.
7. Put the fins in a saucepan, cover with the stock and boil for 5 minutes.
8. Add the chicken, ham, and the bamboo shoots and boil for another 5 minutes.
9. Add a drop of sesame oil, a little salt, and few drops of chinese sauce.
10. Serve with chinese sauce.

CHAN FAR YOOK YUN (Fried Meat Balls)

INGREDIENTS :

• 1 lb. of pork (about 70% lean and 30% fat)
• 1/4 lb. of water chestnut
• 1/2 cup of crab meat
• 2 ozs. of mushrooms
• 1/2 lb. of cornflour
• 2 eggs
• pepper
• salt
• sugar
• chinese sauce

METHOD :

1. Chop the pork, the mushrooms, and the water chestnut very fine and mix with the crab, seasoning with a little pepper, salt, and sugar.
2. Roll into balls about 1 1/2 inches in diameter.
3. Put the cornflour in a bowl and roll the meat balls in it, so the are well coated.
4. Beat 2 eggs and mix with a little water.
5. Coat the meat balls with this and cook for 15 minutes in a large saucepan of boiling water.
6. Serve with chinese sauce.

LOONG HAR JAR MIN (Lobster Fried With Noodles and Vegetables)

INGREDIENTS :

• 1/2 lb. of lobster
• 3 bundle of fresh noodles
• 1/2 lb. of bean sprouts
• 1/4 lb. of bamboo shoots
• 1/4 cup of mushrooms
• 6 ozs. of onions
• cornflour
• water
• salt
• pepper
• chinese sauce

METHOD :

1. Put the mushroom in hot water and soak for 15 minutes.
2. Remove the stalks and cut the mushrooms into fine slices.
3. Also cut the bamboo shoots, the onions, and lobster into thin slices.
4. Put the noodles in a large saucepan of boiling oil and cook for few seconds only.
5. Remove at once , drain, and put on a hot dish. They should be quite crisp.
6. Put the lobster in a hot oiled pan and cook for 1 minute. Cook the bamboo shoots, the bean sprouts, the mushrooms, and the onions in the same manner for 1 minute, and season with a little salt and pepper.
7. Then add to the vegetables a little cornflour, water and a few drops of chinese sauce, and cook for 1 minute.
8. Place the whole over the noodles and serve with chinese sauce.
9. This dish is sufficient for 6 people, as are all the other recipes which follow.