Yunnan Dishes

Yunnan Dishes
Yunnan Dishes consist of local dishes from Kunming, Northeast Yunnan, Western Yunnan and Southern Yunnan. Typical dishes are steamed chicken, spiced squab, and chicken wing with goat stomach and local fungus.

Sea Cucumber "Toads"
Ganba Mushrooms with Three Shreds
Chicken in a Chinese Steamer
Chicken Roasted in a Bamboo Tube
Rice Noodles
Lotus Root Sandwiches with Purple Rice

Materials:

Preparations

Use a mould to press the sea cucumbers into 10 toad shapes, score the belly with crisscross cuts, put the "toads" into clear soup, add MSG, salt, stew till done and remove.
Shred the ham, dried mushrooms, bamboo shoot slices and shrimps, mix with minced chicken, salt, MGS and pepper to make a filling.
Make batter out of egg white and cornstarch solution.
Coat each "toad" belly with the batter, place each toad on a "stone" made of filling, make "eyes" out of filling and peas, steam till done.
Cut the jelly into a lotus leaf pattern, put the "toads" on "stones" on top and place on a plate.
Cut the tomato into a lotus flower place in the middle of a plate, put the "lotus" on a "stone" made of filling, make "eyes" out of filling and peas, steam till done.
Cut the jelly into a lotus leaf pattern, put the "toads" on "stones" on top and place on a plate.
Cut the tomato into a lotus flower, place in the middle of a plate, put the "lotus seed pod" on it, steam for a while.
Boil clear chicken soup, season, thicken and sprinkle over the sea cucumber "toads".

Materials:

Preparations

Clean and tear the mushrooms into pieces, rub with salt, rinse in water, then rub in a little flour.
Shred the chillies, ham and chicken breast. Dice the garlic. Coat the chicken shreds with egg batter.
Stir-fry the mushrooms till done, transfer to a plate.
stir-fry chicken shreds in medium hot oil till done, put in the middle of the mushrooms.
With a little oil in the bottom of the wok, drop in garlic and chilli shreds, stir-fry till the flavor comes out, put in the middle of the shredded chicken, surround with ham shreds.

Materials:

Preparations

Clean the chicken and cut into large pieces.
Put in a Chinese steamer, add a little water, scallion sections and ginger slices, steam the steamer for 4-5 hours till the chicken is soft and tender.
Pick out the scallion and ginger, then sprinkle with seasonings.

Materials:

Preparations

Put the chicken, its liver and gizzard, the mushrooms, bamboo shoots, and ham, into a mixture of scallion, ginger, salt, MSG, pepper, suger, sweet and salty soy sauce.
Rub the ingredients with the fingers to help the flavor penetrate, then stuff the chicken with the other ingredients but not so full that the chicken's shape is distorted.
Put the chicken into a bamboo tube, stuff the open end of the tube with palm-leaves.
Roast the chicken over a fire for two hours.
Take the chicken out.

rice noodles

Materials:

Preparations

Cut all the meat species into thin slices and put them on a plate, first scalding those which have an unpleasant smell.
Scald the rest of the ingredients, drain, cool, cut into sections, put on another plate.
Place minced coriander, and scallion, chilli oil and the scalded rice noodles on plates.
Take all the plates to the table.
Put 7-fold heated chicken oil in a bowl, pour on boiling soup stock, add seasonings and take to the table.
Scald the meat slices in the bowl till they become white, scald the greens, drop in the rice noodles, sprinkle on minced scallion and coriander.

lotus

Materials:

Preparations

Steam the purple rice till done.
Peal and boil till cooked the lotus root, cut into rounds.
Mix together to make a paste the purple rice, minced chicken, salt, MSG, one egg white and 30g dissolved corn starch.
Make sandwiches out of the lotus root rounds with the paste for filling.
Make batter out of 2 egg whites and 30g cornstarch.
Coat the lotus sandwiches with the egg batter, and deep-fry till golden brown.
Scald the lotus leaf, and spread on a plate, place the lotus sandwiches on top, and recreate the lotus root.
Serve with plates of spiced salt.