Cooking Together – Cantonese
- Starter: Pork & Prawn Wonton Dumpling Soup. For dietary requirements and allergies let us know in the booking notes.
- Main: Lemon Chicken with Steamed Rice
- Dessert: Click here for a link to the Food Sorcery favourites
Pork & Prawn Wonton Dumpling Soup
Serves: People
Ingredients
For the Wonton Filling
- 70 g Pork mince OR 100 g Shiitake mushroom, rehydrated and finely chopped
- 4 King prawns OR 150 g White cabbage, finely shredded
- 2 Water chestnut roughly diced
- 1 Spring onion finely sliced
- 1 clove Garlic minced or grated
- 10 g Fresh ginger 1 tbsp, finely grated
- 2 tsp Light soy sauce
- 1 tsp Oyster sauce OR 1 tsp Vegetarian oyster sauce
- 1 tsp Shaoxing rice wine
- ¼ tsp White pepper
- ¼ tsp Chinese five spice
- ½ tbsp Sesame oil
- ½ tbsp Cornflour
- 10 Wonton pastry wrappers
For the Soup
- 1 L Chicken stock OR 1 L Vegetable stock
- 1 Pak choi
- 5 g Fresh Coriander 1 tbsp, chopped
- Chilli oil optional
- Sea salt to taste
- MSG optional
Method
For the Stock
- Bring the Chicken stock or Vegetable stock to a gentle simmer.
- Season with Sea salt and MSG, if using.
For the Wonton Filling
- Finely chop the Garlic, Spring onion and Fresh ginger.
- Roughly dice the Water chestnuts.
- Finely chop 2 King prawns and cut the remaining 2 King prawns into small chunks.
- Combine the Pork mince, King prawns, Water chestnuts, Spring onion, Garlic, Fresh ginger, Light soy sauce, Oyster sauce, Shaoxing wine, White pepper, Chinese five spice, Sesame oil and Cornflour in a bowl.
- Mix vigorously until the filling becomes sticky and well combined.
To Assemble the Wontons
- Place a teaspoon of filling in the centre of each Wonton wrapper.
- Lightly brush the edges with water.
- Fold into a triangle, pressing out any air pockets.
- Bring the two corners together and seal to create the traditional wonton shape.
To Cook
- Bring a pan of water to a gentle boil.
- Cook the Wontons for 3–4 minutes, or until fully cooked and floating.
- Add the Pak choi for the final 1–2 minutes of cooking.
- Divide the Wontons and Pak choi between serving bowls.
- Ladle over the hot stock.
- Garnish with the Fresh Coriander and serve with Chilli oil, if desired.
Lemon Chicken with Steamed Rice
Serves: People
Ingredients
For the Chicken
- 200 g Chicken Breast Or 2 Medium Chicken Breast
- 1 Medium Egg beaten
- ½ tsp Sea salt
- ½ tsp White pepper
- 4½ tsp Plain flour
- ½ tbsp Cornflour
- ½ tsp Baking powder
- 150 ml Vegetable oil
For the Lemon Glaze
- 1 Lemon zest and juice
- 2 tbsp Caster sugar
- 1 pinch Sea salt
For the Rice & Vegetables
- 100 g Jasmine rice
- 90 g Tender stem broccoli
- ½ Lemon cut into wedges
- 1 Spring onion finely sliced
- 1 tsp Sesame seeds toasted
Method
Method
For the Rice
- Cook the Jasmine rice according to the packet instructions and keep warm.
For the Broccoli
- Heat a pan over medium-high heat with a small drizzle of Vegetable oil.
- Add the Tenderstem broccoli and cook for 3–4 minutes until just tender and vibrant green.
- Remove from the pan and keep warm.
For the Lemon Glaze
- Combine the Lemon zest, Lemon juice, Sugar and a pinch of Sea salt in a small saucepan.
- Simmer gently over a low heat until the sauce thickens to a light glaze.
For the Chicken
- Place the Chicken thighs into a bowl and season with the Sea salt and White pepper.
- Combine the Plain flour, Cornflour and Baking powder in a separate bowl.
- Coat the chicken evenly in the flour mixture, shaking off any excess.
- Dip the coated chicken into the beaten Egg.
- Heat the Vegetable oil in a pan over medium-high heat.
- Fry the chicken in batches until lightly golden.
- Remove and drain on kitchen paper.
- Increase the heat and fry the chicken a second time until crisp and deep golden.
- Drain well and immediately toss in the Lemon glaze until evenly coated.
To Serve
- Divide the Jasmine rice between two serving plates.
- Arrange the Tenderstem broccoli alongside.
- Top with the Lemon chicken.
- Garnish with the Spring onion, toasted Sesame seeds and Lemon wedges
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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