Taiwanese Chicken Soup Recipe

Ingredients

• 2 litres of Chicken Broth
• 2 sliced bok choy
• 8 mushrooms cut in halves
• 4 pieces of fried tofu
• 3 spring onions

Directions

1. Prepare the vegetables by cutting the spring onion into 5cm sections, slice the bok choy and cut the mushrooms in half.
2. Boil the chicken broth and add the remaining ingredients. Serve once vegetables have heated through.
3. This dish can be complimented nicely with our shrimp balls dish.

Source: http://www.wokme.com/recipes/taiwanese/taiwanese_chicken_soup.htm

Taiwanese-Style Siu Mai Recipe

If you have ever enjoyed a traditional Chinese dim sum meal, you probably had an opportunity to try Siu Mai, the hearty, open-faced pork dumplings that come in a variety of regional variations.This recipe for siu mai incorporates common ingredients from Taiwanese cuisine such as water chestnuts, shiitake mushrom and white pepper.

Ingredients:

• 1 ½ lbs ground pork or chicken
• 10 pcs. shrimp, chopped into a paste
• 4 pieces dried shiitake mushroom, soaked in water until soft, then finely chopped
• 1 small white onion, finely chopped
• ½ cup water chestnut, finely chopped (optional)
• 1/4 tsp white ground pepper
• 1/4 tsp salt
• 1 tsp sesame oil
• ½ tsp light color soy sauce
• 2 tbsp cooking wine
• 2 tbsp water
• 1 package dumpling skins (siu-mai skin), round. Note: When selecting dumpling skins for use in this recipe, remember that thinner skins are better.

Instructions:

1. Mix all of the ingredients, other than the dumpling skins, until the mixture is well-blended.
2. Refrigerate the mixture for at least one hour.
3. Place about 2 tablespoons of the mixture on each dumpling skin. If you are using dumpling skins with a smaller diameter, use 1 1/2 tablespoons of the mixture instead.
4. Hold the siu-mai on your hand, then fold the edges as if you were creating a series of flower petals, using your thumb and index finger to gather the top edges of the dumpling skin. The top of the siu mai should not gape open too widely. Shape the top of the siu mai with one hand, and then the other hand to pat the bottom of the siu mai to create a flat bottom.
5. Garnish the top of each siu mai dumpling with green peas, slivered carrots or corn kernels.
6. Steam the siu mai dumplings at a high temperature setting for approximately 10 minutes.
7. Serve with chili sauce.

Taiwanese Chicken Congee Recipe

Ingredients

1/2 cup short-grained rice
1/2 cup glutinous rice
6 cups of chicken stock
2 tablespoons soy sauce
2 teaspoon of minced ginger
Sliced chicken piece
1 bok choy cut into quarters
Thinly sliced spring onion to garnish

Directions

1. Bring the chicken stock to the boil and add the minced ginger and soy sauce.
2. Wash the rice well and place in the saucepan of chicken stock.
3. Reduce the heat once the mixture has been brought back to the boil and simmer for 2 hours until it reaches a porridge like consistency.
4. Before serving, steam the chicken and bok choy.
5. Serve topped with chicken and a slice of bok choy and garnish with some spring onion slices.

Source: http://www.wokme.com/recipes/taiwanese/taiwanese_chicken_congee.htm