Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
- Starter: Hot and Sour Wonton Soup;
- Main: Cashew nut crispy chicken with steamed pak choi, soy sauce and egg fried rice;
- Dessert: Click here for a link to the Food Sorcery favourites
Hot and Sour Wonton Soup – Starter
- 100 grams minced pork
- 5 grams shiro dashi
- 25 grams sugar
- 2.5 grams sesame oil
- 1 tablespoon freshly chopped coriander
- 1 tablespoon chopped spring onion
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 10-12 won ton sheets
- 700 ml water
- 70 grams chiro dashi
- ¼ teaspoon ground white pepper
- 2 full choy sim sliced to bite size
- chilli oil condiment
- sliced spring onion condiment
- Mix the minced pork with the shiro dashi, sugar and sesame oil need until combined.
- Add the coriander spring onion garlic ginger to combine.
- Add some of the mixture onto a won ton sheet brush the edge with water and fold to cover.
For the Soup Base:
- Mix the shiro dashi, pepper and water and bring to the boil.
- Now blanch the choy sim in the stock until cooked through then plunge into cold water.
- Bring the stock back to the boil and cook the won ton for 2-3 minutes.
- Serve the choy sim with the wonton garnish with the oil and spring onion condiment.
Cashew nut crispy chicken with steamed pak choi, soy sauce and egg fried rice – Main
- 400 grams chicken thigh meat cut into bite size pieces
- 1 cup plain flour
- 1 tablespoon chopped garlic
- ½ cup freshly roasted cashew
- 5 dry chilli
- 1 medium onion cut to quarters
- 2 medium mixed peppers red green cut to bitesize pieces
- 2 tablespoon oyster sauce
- 2 tablespoon light soy sauce
- 1 tablespoon sugar
- ½ tablespoon sesame oil
- 1 tablespoon Chinese cooking rice wine
- 2 spring onion
- ½ cup tinned water chestnut
- 1 cup cooking oil
- Mix the chicken with the flour seasoned with salt and pepper.
- Add the cooking oil to a wok and deep fry the chicken till crispy then set aside.
- Put some of the used oil in a wok and stir-fry the garlic till you can smell aroma then add the onion and mixed pepper cook for 2 minutes season with oyster sauce, sugar and light soy sauce then add the chicken back to the wok.
- Add rice wine and sesame oil, cashew nut and water chestnut, dry chilli and lastly the spring onion.
- Cook for 1 more minute, then serve.
Traditional Egg fried rice – Main
A light fluffy and tasty, Chinese egg fried rice is an easy stir-fry that anyone can make. The key to success is to use chilled cooked rice that has been well rinsed before cooking then stir fry over high heat fpr a short period as possible.
- 3 cups (400 grams) cold boiled rice
- 2 eggs
- 1 ½ tablespoons cooking oil
- 2 cloves garlic
- 1 teaspoon light soy sauce
- 1 stalk spring onion
- ½ teaspoon sesame oil
- ¼ teaspoon salt
- pinch ground white pepper
- Loosen the rice as much as possible with chopsticks or spoon.
- Lightly beat the eggs until the whites and yolks are fully blended.
- Heat an oiled wok over high heat until it starts to smoke.
- Pour in 1 tablespoon of oil to coat as much of the wok as you can (avoid non-stick wok if possible)
- Pour in the egg once it begins to set stir to help any running part set and scramble quickly, so it transforms into small separate pieces then turn out of the pan.
- Place back over the heat add the remaining oil and fry the garlic gently till golden brown now add the rice and stir fry continuously until the rice is piping hot throughout using a spatula to breakup any clumps.
- Return the cooked egg to the wok along with the spring onion continue to cook gently for several minutes till everything is piping hot then season with the light soy sauce, sesame oil, salt and white pepper giving everything a final stir then dish out and serve immediately.
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