Wok tossed vegetable with lantern chilli

Wok tossed vegetable with lantern chilli

broccoli
carrot
asparagus
pokchoy
Chinese cabbage
button mushroom
oyster mushroom
shimeji mushroom
shitake mushroom
ginger
garlic
bird-eye chilli
onion
potato starch
25 gms
20 gms
20 gms
15 gms
20 gms
20 gms
15 gms
15 gms
15 gms
as required
5 gms
2 gms
10 gms
5 gms

Instructions

1. Cut the broccoli in florets, Chinese cabbage in diagonals, and slice the button mushroom, oyster mushroom, shitake mushroom, and shimeji mushroom. Also cut the carrots, asparagus, and pokchoy.
Blanch all these vegetables together.

2. Add onion oil, chopped ginger, garlic, onion, oyster sauce, and lantern chilli and toss it well. Add the blanched vegetables into it and add a little bit of water. Add the potato starch and finally a bit of sesame oil and serve it hot.

Rika chicken Bao

refined flour
chicken thigh
bell pepper
carrot
dry yeast
baking powder
bread improver
fresh oil
cucumber
black bean sauce
coriander
sesame seed
hoisin sauce
ginger
onion
spring onion
80 gms
60 gms
5 gms
5 gms
1 gm
1 gm
0.025 gm
1 tsp
5 gms
5 gms
1 sprig
1 gm
10 gms
5 gm
5 gm
2gm

Instructions

1. Sieve the refined flour and add a spoon of baking powder, a pinch of bread improver, fresh oil, and dry yeast dissolved in warm water. Mix it all together to make firm dough. Keep it tightly covered with kiln film at room temperature for 45 minutes. Then roll and cut it into round pieces; steam and keep it aside.

2. Cut the chicken thigh into thick strips and marinate it with hoisin sauce, ginger, onion, and spring onion. Roast it in a combi oven at 160°C for 25 minutes. Take a steamed bao, apply the black bean sauce on it, and then add the chicken strips.

3. Arrange juliennes of cucumber, carrot, and bell peppers on top. Garnish it with roasted sesame seed and coriander and serve.