Classic 1000 Chinese Recipes by Wendy Hobson

Author:Wendy Hobson
Language: eng
Format: epub, mobi
Tags: cooking, chinese
ISBN: 9780572041465
Publisher: W. Foulsham & Co. Ltd

Eggs

Chinese omelette and soufflé dishes are excellent for light lunches or as part of a large meal. They are simple and easy to digest, as well as having just that little bit extra flavour. Other Chinese dishes include strips of omelette in the dish or as a garnish.

Salted Eggs

Makes 6

1.2 l/2 pts/5 cups water

100 g/4 oz rock salt

6 duck eggs

Bring the water to the boil with the salt and stir until the salt has dissolved. Leave to cool. Pour the salt water into a large jar, add the eggs, cover and leave to stand for 1 month. Hard-boil the eggs before steaming with rice.

Soy Eggs

Serves 4

4 eggs

120 ml/4 fl oz/½ cup soy sauce

120 ml/4 fl oz/½ cup water

50 g/2 oz/¼ cup brown sugar

½ head lettuce, shredded

2 tomatoes, sliced

Place the eggs in a saucepan, cover with cold water, bring to the boil and boil for 10 minutes. Drain and cool under running water. Return the eggs to the pan and add the soy sauce, water and sugar. Bring to the boil, cover and simmer for 1 hour. Arrange the lettuce on a serving plate. Quarter the eggs and place on top of the lettuce. Serve garnished with tomatoes.

Tea Eggs

Serves 4–6

6 eggs

10 ml/2 tsp salt

3 China tea bags

45 ml/3 tbsp soy sauce

1 clove star anise, broken apart

Place the eggs in a pan, cover with cold water then bring to a slow boil and simmer for 15 minutes. Remove from the heat and place the eggs in cold water until cool. Leave to stand for 5 minutes. Remove the eggs from the pan and gently crack the shells but do not remove them. Return the eggs to the pan and cover with cold water. Add the remaining ingredients, bring to the boil then simmer for 1½ hours. Cool and remove the shell.

Egg Custard

Serves 4

4 eggs, beaten

375 ml/13 fl oz/1½ cups chicken stock

2.5 ml/½ tsp salt

1 spring onion (scallion), minced

100 g/4 oz peeled prawns, roughly chopped

15 ml/1 tbsp soy sauce

15 ml/1 tbsp groundnut (peanut) oil

Mix all the ingredients except the oil in a deep bowl and stand the bowl in a roasting tin filled with 2.5 cm/1 in of water. Cover and steam for 15 minutes. Heat the oil and pour it over the custard. Cover and steam for a further 15 minutes.

Steamed Eggs

Serves 4

250 ml/8 fl oz/1 cup chicken stock

4 eggs, lightly beaten

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp groundnut (peanut) oil

2.5 ml/½ tsp salt

2.5 ml/½ tsp sugar

2 spring onions (scallions), chopped

15 ml/1 tbsp soy sauce

Beat the eggs lightly with the wine or sherry, oil, salt, sugar and spring onions. Warm the stock then slowly stir it into the egg mixture and pour into a shallow ovenproof dish. Place the dish on a rack in a steamer, cover and steam for about 30 minutes over gently simmering water until the mixture is the consistency of thick custard. Sprinkle with soy sauce before serving.

Steamed Eggs with Fish

Serves 4

225 g/8 oz sole fillets, cut into strips

30 ml/2 tbsp cornflour (cornstarch)

½ small green

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