After a quick trip to Hong Kong over Halloween, mom requested that I attempt to stage a “China Night” when I visit Rochester over Thanksgiving.
This is a tall order considering I have never cooked Chinese food before, nor taken any classes, but everything came out surprisingly well and authentic. Especially the brisket noodle soup!
Pork Dumplings (Dim Sum)
Brisket Noodle Soup (Cantonese)
African Chicken (Macanese)
Fruit Plate for dessert, courtesy of Mr. Will
1 package of fresh wonton wrappers from the grocery store
1 cup napa cabbage, finely shredded
1/4lb ground pork (not lean)
1 tbsp minced fresh ginger
2 cloves garlic minced
1 tbsp soy sauce
1 & 1/2 tbsp sesame oil
1 cup chicken stock
Mix all ingredients, except for wrappers and chicken stock in a large bowl.
To make dumplings, place a small amount of filling in the middle of a wonton wrapper. Dab a little water around the edges of the wrapper and seal .
Once all filling is gone (should make about 20 dumplings) heat 2 tbsp of olive oil in a skillet with a lid. Gently place all dumplings in the hot pan and let brown for a minute or two. Add chicken stock and cover with lid for 5 minutes to steam. Remove lid and let dumplings cook until almost all stock has boiled away. Serve warm with dipping sauce of 2 parts soy sauce to 1 part rice vinegar.
Brisket Noodle Soup
– For Stock:
2 lbs beef short ribs (on bone)
1 -2 lbs beef marrow bones
4 quarts water
1 large carrot, roughly chopped
2 stalks celery, roughly chopped
1 medium onion, roughly diced
10 pepper corns
1 handful parsley
1 bay leaf
1 sprig thyme
1 star anise
– For soup
1 lb brisket, with as much fat left in tack as possible
Fresh vermicelli noodles
A little salt and pepper to taste
– For table
Rice Wine Vinegar
In a large stock pot place bones, ribs and water. Bring to a boil for 30 minutes. Skim foam off top of stock and lower heat to a slow simmer. Add veggies and spices and simmer for at least 4 hours. (We went closer to 8 hours.) Strain stock when ready to make soup. Discard veggies, bones and spices. Pull off any rib meat and add back to the stock.
To make soup, slice brisket into bit-sized pieces and simmer 30 minutes until cooked. At the same time bring 2 quarts water to boil in a separate pot and cook noodles as directed (probably about 2 minutes).
To serve, place pasta in bottom of a soup bowl. Cover with stock, some meat from stock pot, and a little salt and pepper (remember you have not salted the stock, so it will need some).
At the table add a little soy sauce, vinegar, and srirach to taste.
This is a traditional restaurant-created dish from Macau.
1 whole chicken (5-7 lbs)
8 cloves garlic, peeled
2 fresh bay leaves
1 tsp paprika
1 tsp kosher salt
2 fresh Serrano chilies, stems removed
2 tbsp olive oil
4 cloves garlic, peels and minced
1 tbsp olive oil
1 can Coconut Milk
2 russet potatoes
2 tbsp olive oil
24 hours in advance. Cut chicken’s back bone to flatten the bird into one flat piece connected by the breast bone. Food process all marinade ingredients into a fine paste and cover the chicken carcass. Cover with plastic wrap in a casserole dish and let marinade over night, up to 24 hours, refrigerated.
Pre heat oven to 400 degrees.
To cook, remove chicken from fridge and let it come up to room temperature while you mix up the basting sauce and chop the un-peeled russet potatoes into french fry-sized slices. Toss potatoes with olive oil and salt on a cookie sheet.
Bake the chicken at 400 degrees for 1 hour, basting every 15 minutes with 1/3rd of the basting sauce. At the end all sauce should make it over chicken and into casserole dish to serve along side it.
At the 40 minute mark, add cookie sheet of french fries into the oven as well, they should be done at the same time as the chicken (they need about 20 minutes at 400).
To serve place chicken on a platter over the fries and coat liberally with sauce.
Will ate an impressive amount of food, but especially made room for a second full bowl of noodle soup. I did as well, so good!!!