Ten Tonic Duck Soup
Ingredients:
5g codnopsis pilosulae radix
4g Chinese angelica root
5g foxglove root
4g white atractylodes
5g poria cocos
5g cnidiim root
5g licorice root
3g astragalus root
5g white peony
2 pcs black dates
1g Chinese cassia
1pc duck drumstick
100ml water
Seasonings:
¼ tsp salt
Roast Pork (Siew-Yoke)
Ingredients A:
1.5kg pork belly
Ingredients B:
2 tbsp vinegar
1 tbsp salt
Ingredient C:
1/2 tsp pepper
1/2 tsp Chinese five-spice powder
2 cubes of red fermented beancurd / tau chu or nam yee (well mashed)
1/2 tsp sugar
Stir-fried Pork Liver
Ingredients A:
3 cloves garlic (finely chopped)
30g ginger (finely shredded)
Ingredients B:
300g pork liver (sliced)
Seasoning:
2 tbsp oyster sauce
½ tbsp sesame Oil
2 tbsp Chinese Hua Tiao wine
½ tbsp sugar
¼ tsp ground pepper
1 tsp corn flour
Ingredients C:
50g spring onions (cut into short lengths)
2 nos. red chillies (sliced)
Chilli Prawn
Ingredients A: (chopped)
6 cloves garlic
2 slices ginger
2 pieces red chilli
Ingredients B:
600g large prawn (trim the feelers)
Ingredients C: (mix well)
2 tbsp chilli sauce
3 tbsp tomato sauce
¼ tsp white pepper
2 tbsp Oyster sauce
½ tbsp sesame oil
1 tbsp vinegar
1 tbsp sugar
½ cup water
Ingredients D: (mix well)
1 tbsp corn flour
2 tbsp water
Ingredient E:
1 egg
Ingredient F:
own preference Spring onion
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Ingredients:
Chicken:
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce:
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
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Ingredients:
2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)
Marinade:
2 tablespoons soy sauce
½ teaspoon salt
Batter:
2 large eggs
¼ cup cornstarch
½ teaspoon baking powder
1 pinch white pepper
oil (for frying)
Sauce:
1/3 cup sugar
1 cup chicken broth
1 ½ tablespoons cornstarch
2 tablespoons lemon juice
¾ teaspoon salt
3 slices of lemon (peeled)
2 tablespoons oil
yellow food coloring (optional)
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