Chinese New Year dishes from KCC
February 8, 2016
February 8th marks the new Chinese year of the Monkey and to celebrate here at KCC our head chef has put together some Chinese dishes that you can easily do at home to celebrate the new year; classic egg fried rice, vegetable spring rolls and salt and pepper chicken.
Classic Egg fried rice
Ingredients
Serves 2
- 3 tbsp groundnut oil
- 500g cooked rice, at fridge temperature
- 2 eggs, beaten with ½ tsp salt
- 2 spring onions, finely chopped
- Dash of soy sauce for taste
Method
Heat oil in large frying pan or wok on high heat until smoking. Add the rice, spread it out so it all heats through and then toss until coated well with oil.
Add the eggs and stir furiously so most of the egg is absorbed into the rice, then continue to stir-fry for a couple of minutes until some of the rice has just begun to caramelise and toast.
Add the soy sauce and the spring onions stir and serve immediately.
Vegetable spring rolls
Ingredients
- Carrot cut into julienne – 225g (8 ozs)
- Red pepper cut into julienne – 1
- Bean sprouts – 75g (2 1/2 ozs)
- Finely grated zest and juice of 1 lemon
- Red chilli, de-seeded and finely chopped – 1
- Soy sauce – 1 tbsp
- Arrowroot – 1/2 tsp
- Chopped fresh coriander – 2 tbsps
- Filo pastry – 8 sheets
- Melted butter – 25g (1 oz)
- Sesame oil – 2 tsp
Method
1. Heat a little oil in a wok; add the carrots, red pepper and bean sprouts. Cook for 2 minutes until soft. Take the pan off the heat and add the lime juice
2. Mix the soy sauce with the arrowroot and then add to the wok. Return the pan back to the heat and cook for a further 2 minutes.
3. Add the fresh coriander and mix well.
4. Lay the pastry sheets out flat. Mix together the sesame oil and the melted butter. Brush each sheet with the mixture.
5. Place a little of the vegetable filling at the top of the pastry and fold over the edges. Roll up.
6. Deep fry the spring rolls for 2 – 3 minutes until golden. Drain on paper.
7. Serve
Salt and pepper chicken wings
Ingredients
- 5 chicken wings
- 2 tbsp self-raising flour
- Vegetable oil for deep frying
- 2 tsp of 5-spice mix
- ½ Onion
- 2 Spring onions
- 1 clove garlic
- 1 red chilli
- Sweet chilli dipping sauce to serve
Method
Pre-heat oil to 160-180C in a deep-fat fryer
1. Put the chicken wings in a pan with lightly salted boiling water and simmer for 8-10 minutes, then remove and drain.
2. Mix the 5-spice mix with some salt and pepper then mix with the flour. Coat the chicken wings in the flour mixture then fry them for 6-7 minutes, turning them every so often with a slotted spoon, then remove and drain on some kitchen paper.
3. Finely slice the onion, spring onion and red chilli and crush the garlic. Heat some oil in a wok or frying pan and quickly fry until softened.
4. Toss the cooked chicken wings in the onion mix.
5. Scatter with more salt and pepper; serve immediately with dipping sauce
If you would like to sample some of our exquisite food, visit our Bistro 36 page for more details.