Taste of China

Chinese food fest being held at Gateway Hotel Taj, Kozhikode features the best of traditional Chinese dishes. Chef Manu of Taj, shares a few authentic Chinese recipes.

Wok tossed veggies in honey and black bean glaze

4 Portions
Ingredients

• Carrot - 40 gm
• Beans - 30 gm
• Cauliflower- 30 gm
• Bokchoy- 30 gm
• Chinese Cabbage- 30 gm
• Mushroom- 25 gm
• Broccoli- 25 gm
• Water Chestnut- 20 gm
• Garlic- 8 gm
• Ginger- 8 gm
• Black bean paste- 25 gm
• Soya sauce- 10 ml
• Honey - 15 ml
• Black pepper- 8 gm
• Lime- 1 no
• Vegetable stock- 300 ml
• Oil- 25 ml
• Salt- to taste

Method:-

• Cut all the vegetables into cubes.
• Heat a wok put a little oil, then add chopped garlic and ginger, sauté for few minutes
• Then add all the cut vegetables and water Chestnut, add vegetable stock
• Cook the vegetables till tender
• Add black bean sauce, soya sauce, honey, crushed black pepper, lime juice and salt
• Mix well and reduce the remaining stock over the high heat
• Serve hot

Seafood rice in Oyster sauce

4 Portions
Ingredients

• Fish - 100 gm
• Squid - 80 gm     
• Prawn - 80 gm
• Crab meat- 60 gm
• Bokchoy- 50 gm
• Chinese Cabbage- 50 gm
• Broccoli- 60 gm
• Carrot- 40 gm
• Mushroom- 50 gm
• Garlic- 10 gm
• Celery-15 gm
• Spring Onion- 15 gm
• Soya Sauce- 10 ml
• Oyster Sauce- 30 ml
• Chilly Paste- 15 gm
• Vinegar- 10 ml
• Oil- 30 gm
• Salt- to taste

For Rice

• Boiled Basmati- 400 gm
• Egg- 4 no's
• Salt- to taste
• Oil- 40 ml
• Spring Onion- 30 gm

Method:-

• Cut the fish ,squid ,and prawns into cubes
• Slice all the vegetables
• Prepare the Egg fried rice  with the given ingredients.
• Then arrange the rice in four  portion bowls
• Heat a wok, pour little oil and sauté chopped garlic and celery
• Then add all the  seafood, vegetables and salt, cook  over high flame with little stock
• Then add chilly  paste, soya sauce, oyster sauce and some more stock
• Cook for 5 minutes, add the corn flour mixture ,mix well
• Finish with vinegar and chopped spring onion
• Pour the seafood mixture  on the rice and garnish with spring onion
• Serve hot .

Cantonese Chicken Soup

4 Portions
Ingredients

• Boneless Chicken Shredded - 100gm
• Cabbage (shredded)  - 50gm
• Carrot   (shredded) - 50 gm
• Celery (shredded) - 30 gm
• Spring onion   (shredded) -30 gm   
• Chicken stock  - 800 ml
• Corn flour - 2 gm
• Soya sauce -5 ml
• Chilli Sauce  - 5 ml
• Vinegar  - 5 ml
• Water - to dissolve the corn flour
• Salt  - to taste    

Method:-

• Put the stock in a sauce pan  and boil it
• Add chicken pieces ,cook till tender , remove the scum when it's come on top of stock
• Add all the vegetables, soya sauce, chilli sauce and salt
• Add the corn flour mixture in the soup and mix  well
• Finish with vinegar and serve hot