click to see closer

Materials:
(1) "WISH"
100g edible bird nest
1 boiled duck(750g)
100g lean ham
100g chicken fillet 2 egg whites
(2) "YOU"
100g edible bird nest soaked in water
50g cooked salted duck breast salted duck breast
50g boiled white duck breast
300g chicken fillets
4 egg whites, 2 egg yolks
(3) "LONG"
100g edible bird nest soaked in water
750g boiled white duck breast
50g dried shrimps soaked in water
50g sea cucumbers soaked in water
250g mandarin fish meat
50g fat pork 10 Chinese water chestnuts
25g green soya beans
3 egg whites
(4) "LIFE"
100g edible bird nest soaked in water
500g boiled chicken
200g chicken fillets
25g fat pork
50g koumo mushrooms soaked in water
25g fragrant mushrooms soaked in water
3 egg whites

Preparations
(1) "WISH"
1. Mince some of the ham, stir in egg white; slice the rest.
2. Bone the boiled duck and cut it into rectangular slices.
3. De-vein and mince the chicken fillets, add egg white, soup stock and salt to make a chicken paste, spread into a circle on an oiled plate, trace WISH in the paste with the minced ham, steam for 8 minutes, pick out the chicken paste.
4. Place alternately slices of duck and ham in a bowl, add soup and seasoning, steam for an hour, drain the soup, turn upside-down on to a plate, top with the "WISH" ham.
5. Rinse the edible bird nest, circle around the ham.
6. Bring the soup to the boil, skim, pour onto the plate.
   (2) "YOU"
   
7. Shred the salted and boiled duck breast.
8. De-vein and mince the chicken fillets; to 1/5 add egg yolk and seasoning, stir to a yellow paste, steam for 10 minuted, mince, add egg white and stir well.
9. To the rest of the chicken mince, stir in egg white, soup, and seasoning.
10. Rinse and drain the bird nest, tear into pieces.
11. Make 10 trapezoids out of 4/5 of the white chicken paste, place in step form; separate each step with edible bird nest between white and red duck shreds.
12. Make a circle with the remainder of the white chicken paste, trace "YOU" in the paste with yellow chicken paste, steam for 10 minutes, pick out the "YOU".
13. Put in the middle of a soup plate, circle with steamed edible bird nest and duck slices.
14. Bring the soup to the boil, skim, pour the soup into the soup plate.
    (3) "LONG"
    
15. Shred the duck breast.
16. Dice the sea cucumbers and water chestnuts.
17. Mince the shrimps.
18. Boil the soya beans till soft, then mash stir with egg white.
19. Mash the fish meat and pork fat with egg white, soup stock and seasoning to make a fish paste.
20. Make 1/4 of the fish paste into a round on an oiled plate, trace LONG, in the fish paste with the mashed green beans.
21. Add the diced sea cucumbers, water chestnuts, minced shrimps to the rest of the fish paste, roll into balls, coat the balls with duck shreds, steam for 10 minutes.
22. Rinse and tear into pieces the edible bird nest, put the pieces onto the duck coated fish balls, put the "WISH" on top.
23. Bring the soup to the boil, skim, pour over the balls.
    (4) "LIFE"
    
24. De-vein the chicken fillets, finely mince with the fat pork, add soup to make a chicken paste.
25. Slice the koumo mushrooms in two, scald and drain.
26. Mince the fragrant mushrooms, stir with eggwhite.
27. Rinse edible bird nest and tear into pieces.
28. Bone and tear the boiled chicken into pieces, season with cooking wine and salt.
29. Spread 2/3 of the chicken paste onto the chicken pieces.
30. Spread the rest of the chicken paste on an oiled plate, trace LIFE in the paste with minced mushrooms, steam for 10 minutes.
31. Steam the coated chicken pieces, cut into slices, steam again for 8 minutes, transfer to a place "LIFE" on top, decorate with mushrooms slices and bird nest pieces.
32. Bring the soup to the boil, skim, pour into the plate.

Materials:
pork ribs (2000g)
honey

Preparations

1. Dissolve the cooking wine and salt in tepid water.
2. Add water to the honey.
3. Boil the ribs in water for 8 minutes, remove, coat with honey then roast over a charcoal fire for some minutes, brush with the cooking wine solution.
4. Roast till the ribs turn golden brown, about 2 hours, remove.
5. Slice the ribs in two parts parallel to the skin.
6. Chop the part with the bone into pieces and place on a plate; chop the part with the skin into pieces and place on top with the skin up.

Materials:
250g shrimps
sea cucumbers soaked in water
dried mushrooms soaked in water
Chinese water chestnuts
ham
500g lard
3 egg whites

Preparations

1. Cut the shrimps in two.
2. Dice the sea cucumbers, water chestnuts, dried mushrooms and ham, scald, drain and transfer to a plate, add seasoning, leave for 5 minutes, then add eggwhite, cornstarch, stir well to make the filling.
3. Cut the pork fat into five slices each 8cm-long, 8cm-wide, smear each slice with filling, roll up, putting a shrimp in each end.
4. Coat the lard slices evenly with eggwhite batter.
5. Heat oil to 5-fold hot, drop in the shrimp dumplings one by one, deep-fry till golden brown.
6. Make 4 cuts in each dumpling so as to look like a lotus.

Materials:
10 spring chicken breasts with wing attached
2 egg whites

Preparations

1. Bone the chicken meat, cut into a fan-like pattern, score criss-cross cuts on the chicken breast, add cooking wine and salt, leave for 3 minutes.
2. Coat with egg white, then with bread crumbs.
3. Deep-fry in 5-fold heated oil till done, remove.
4. When the oil is 8-fold heated, deep-fry again till golden brown, remove, drain, transfer to a plate, sprinkle with prickly ash power.

Materials:
750g bean curd
50g dried scallops soaked in water
50g sea cucumbers soaked in water
25g mushrooms soaked in water
25g winter bamboo shoots
100g streaky pork
50g fresh shrimps
25g ham
25g Chinese water chestnuts

Preparations

1. To make the filling dice the scallops, sea cucumbers, mushrooms, winter bamboo shoots, pork, and water chestnuts, scald together with fresh shrimps and drain.
2. Add cooking wine, salt and leave for a while.
3. Slice the ham.
4. Cut one slice from the bean curd to serve as a lid, remove the insides of the bean curd, fill the hollow with filling, place the lid over the filling.
5. Arrange the pork slices around the bean curd in a casserole, add soup stock and seasoning, simmer over a low heat for an hour, and pour into a bowl.
6. Boil the soup stock, thicken, pour over the bean curd.

Materials:
250g boiled duck breast
40g ham
15g Koumo mushrooms soaked in water
15g winter bamboo shoots soaked in water
3 egg whites

Preparations

1. Dice the duck breast and winter bamboo shoots.
2. Cut the ham into strips.
3. Cut the mushrooms in two, stew in soup stock with bamboo shoots.
4. Beat egg white, pour into an oiled plate to make a 1cm thick, 15cm in diameter disc, arrange the ham strips on top in a pattern, steam for 2 minutes.
5. Add diced duck, diced bamboo shoots, mushrooms, cooking wine and salt to a thick soup, bring to the boil, skim, pour into a soup plate, float the steamed pattern on top.

Materials:
400g red Chinese dates
75g haw jelly

Preparations

1. Wash the dates, boil till 80% soft,remove, peel and stone.
2. Cut the haw jelly into short slices, insert the slices into the dates, and coat the dates well with flour, deep-fry in 8-fold heated oil till golden brown, remove and drain away the oil.
3. Heat oil to 4-fold hot, fry white sugar till it turns golden brown, drop in the dates immediately, stir constantly till the dates are coated with syrup, pour onto a greased plate.

[back to Little Ma's Recipe Corner]