Wineshark Home Cooking - 53. Three Shreds with Fish Maw

Ingredients (for 4):

• Fish maw - 1 (around 75g)
• Ginger - 30g (in slices)
• Spring onion - 4
• Chinese yellow wine - 1/4 cup
• Shiitake - 4
• Pork collar steak - 150g
• Chinese ham - 60g
• Oil - 1 tbsp + 4 tsp
• Stock - 1/2 cup + 1/2 cup
• Oyster sauce - 2 tsp
• Soy sauce - 1 tsp
• Sugar - 1/4 tsp
• Salt- dashes
• Soy sauce - 1 tsp
• Chinese yellow wine - 1 tsp
• White pepper powder - dashes
• Sugar - 1/2 tsp
• Salt - 1/8 tsp
• Corn starch - 1/2 tsp
• Sesame oil - 1/2 tsp

Procedures:

1. Clean a tray and soak the fish maw overnight.

2. Heat a pot and put the fish maw in, then cook until the water boils. Turn off the heat and cover with lid to allow the water to cool down. Then replace with clean water and repeat the step again.

3. Remove any dirty parts of the fish maw, then cut into strips of 1cm wide.

4. Heat a pot of water and add half the ginger and all the spring onion, Chinese yellow wine, and fish maw to cook for a while. Then remove the fish maw and put under running water. 

5. Soak the shiitake and remove the stem, then cut into strips. Retain the water used to soak the shiitake.

6. Cut the pork collar steak into strips of 3mm wide, then marinate with soy sauce, Chinese yellow wine, sugar, salt, white pepper powder, corn starch and sesame oil. 

7. Cut the Chinese ham into the same size.

8. Heat a pan on medium heat, add a tbsp of oil upon red heat, then put the remaining of ginger slices in. Add the fish maw afterwards and continually stir-fry. Turn to low heat.

9. Add oyster sauce, mix well, then add 1/2 cup of stock and the water used to soak the shiitake, then add soy sauce and simmer for 4-5 minutes. Remove the fish maw.

10. Clean the pan and turn to medium heat, adding 2 tsp of oil, and saute the shiitake. Season with some salt and sugar. 

11. Add 2 tsp of oil, saute the pork collar until golden, stirring well in the process. Add back the shiitake and add 1/2 cup of stock until the sauce is absorbed.

12. Add the Chinese ham and fish maw back and stir well. 

Wineshark Home Cooking - 52. Pearl's Chicken Salad

Ingredients (for 4):

• Chicken leg - 2 (around 700g)
• Lettuce - 1
• Lemon - 1
• Rice noodle - 40g
• Coriander - 1
• Spring onion (white) - 2
• Sesame - 1/4 cup
• Spice salt - 3/4 tsp
• Chinese yellow wine - 2 tbsp
• Dark soy sauce - 1 tsp
• White pepper powder - dashes
• Lemon juice - 2 tbsp
• Mustard powder - 1 tbsp full
• Boiled water - 1 tbsp
• Cooked oil - 1/4 cup
• Sesame oil - 1 tbsp
• Sugar - 1 tbsp
• Soy sauce - 1 tbsp
• Salt - 1/4 tsp
• Garlic - 1 (finely)

Procedures:

1. Marinate the chicken leg with spice salt, Chinese yellow wine, dark soy sauce and white pepper powder for about 30 minutes.

2. Put the chicken leg in oven, preheat at 200 deg C, for 30 minutes until the skin turns golden and the meat is cooked.

3. Remove the skin and fat underneath, then cut into strips. 

4. Shred the chicken meat and put those together with the chicken skin in a large bowl.

5. Mix the water with mustard powder, shake well in a bottle, then add the other ingredients for the salad dressing.

6. Heat the wok to red hot and add 2 cups of oil, then put a small bunch of rice noodle in. If the noodle expands immediately the temperature is hot enough. Put a bunch of rice noodle in, then turn over and fry for a short while. Remove and put on kitchen paper to remove extra oil.

7. Remove the first two leaves of lettuce, then cut in half and shreds. Mix into the bowl with chicken meat and skin, then add the salad dressing, spring onion and coriander shreds, sesame and mix well.

8. Crush the fried noodle and put on the dish, then put the salad on top.

Wineshark Home Cooking - 51. Heritage Bean Curds

Ingredients (for 4):

• Bean curds - 2 large cubes
• Chicken breast - 2 pieces
• Chinese ham - 115g
• Stock - 1 cup
• Corn starch - 2 tsp (with 2 tbsp of water)
• Ginger - 2 slices
• Sugar - 1/4 tsp
• Cooked oil - 1 tbsp

Procedures:

1. Use the spine of the chopper to mash the chicken breast on both sides.

2. Blanch the Chinese ham for a while and cut into thin slices.

3. Heat the stock and pour in a simmering pot, then put the chicken breast, Chinese ham and ginger in. Cover and simmer for 4 hours.

4. Sieve the soup with a clean cloth.

5. Put the bean curds in a tray with salty water to soak for 30 minutes.

6. Heat a large pan with the chicken soup. Once it boils, turn to low heat.

7. Cut the bean curds to suitable sizes, then take it out and dry using kitchen paper.

8. Use a knife to cut small cubes on one side, taking care not to cut too deep and too near the edge. 

9. Put the bean curds into the pan, with the smooth face up, so the chicken soup can soak into the bean curds from the cut and cook slowly for 15 minutes.

10. Preheat a plate in oven. 

11. Place the bean curds on the dish, taking care not to damage them. 

12. Add corn starch with water into the sauce, and then add sugar. Add some cooked oil. 

13. Pour the sauce onto the bean curds. 

Wineshark Home Cooking - 50. Salty Chicken

Ingredients (for 4):

• Chicken - 1 (around 1250g)
• Ginger - several slices
• Oil - 2 tsp
• Chinese yellow wine - 1 tbsp
• Ginger - 1 piece (around 30g, flattened)
• Spring onion - 4 (with head)
• Coriander - 4 (with head)
• Shallot - 2
• Cao guo - 1 (smashed)
• Salt - 4 tbsp full
• Water - 3 cups

Procedures:

1. Heat a pot under medium heat, then add oil to saute ginger, spring onion, shallot, coriander and cao guo until fragrant.

2. Add the Chinese yellow wine and then 3 cups of water.

3. When it boils, turn the heat to low and cook until the sauce is reduced by half.

4. Add salt and stir till fully dissolved, then turn off the heat to cool.

5. Put the sauce in fridge overnight.

6. Prepare some ice cubes and a bottle of iced water.

7. Clean the chicken on both inside and outside, then drip dry.

8. Place the chicken in a large pot, pour in water until fully submerged. Then take the chicken out.

9. Heat the water till boils, then add ginger and put back the chicken, with the back on bottom.

10. Insert a wooden spoon inside the chicken and put it upright, then use a ladle to pour the soup inside the chicken. Repeat until the soup boils again, and put the chicken back with the chest on the bottom this time.

11. When the soup boils, turns to low heat and cover with lid to cook for 10 minutes.

12. Remove the lid and turn the chicken over, then cover with lid and turn off the heat. Let the soup to cool down.

13. Check the chicken is fully cooked by poking a skewer into the thigh. If no blood comes out, then it is done. Otherwise heat the soup again till it boils, then turn off the heat to soak the chicken.

14. Place the chicken in a large bowl, fill the torso with ice cubes, with back at the bottom. 

15. Pour in the salty sauce and add iced water to fully submerged. Cover with plastic wrap and put in fridge for at least 2 hours.

16. Take the chicken out and turn it over. Then continue to soak for 2 hours, or preferably overnight.

17. Reheat the soup to boils, then put the chicken in to heat it up. Then can cut to serve.

Wineshark Home Cooking - 49. Filet de Sole Paupietted

Ingredients (for 4):

• Filet of Sole - 4
• Salt - 1/2 tsp
• White pepper powder - dashes
• Fresh salmon - 8 oz
• Whipping cream - 1 oz
• Egg white - 0.5
• Salt - 1/2 tsp
• White pepper powder - dashes
• White wine - 1 tsp
• Vegetable oil - 1 tsp

Procedures:

1. Drip dry the filet and marinate with salt and white pepper powder.

2. Cut the salmon into cubes, then blend with the other ingredients till smooth.

3. Put a tbsp of the salmon mousse on the filet and wrap it up. 

4. Steam / Bake it till done, and then coat with the blond sauce.

Wineshark Home Cooking - 48. Mulligatawny Chicken

Ingredients (for 4):

• Butter - 3 oz
• Onion sliced - 1
• Carrot sliced - 3.5 oz
• Flour - 2 oz
• Curry powder - 2 tsp
• Chili powder - 1/2 tsp
• Bay leaf - 1
• Parsley - 1 stick
• Thyme - 1/4 tsp
• Tomato paste - 1.5 tsp
• Mango chutney - 1 oz
• Stock - 2 lb 8 oz
• Apple sliced - 3/4
• Salt - 1 tsp
• White pepper powder - dashes
• Whipping cream - 1 tbsp

Procedures:

1. Saute the onion and carrot with butter.

2. Add flour and then tomato paste.

3. Add stock and apple. Then add the other ingredients to cook for 1.5 hours under low heat.

4. Blend the soup until creamy, re-heat and then season.

5. Add the chicken meat and serve with whipping cream on top.

Wineshark Home Cooking - 47. Rice and Flesh

Pork Stock ingredients:

• Brandy - 120g
• Ruby port - 120g
• Red wine - 600g
• Pig bones - 1.6kg, chopped
• Pig tail - 1.2kg, chopped
• Pork fat - 100g
• Pork lean meat - 1.2kg, diced
• Onion - 900g
• Star anise - 10g
• Carrot - 900g, finely
• Mushroom - 240g, sliced
• Leek - 30g, diced
• Thyme - 15g
• Bay leaf - 2
• Parsely - 50g

Procedures:

1. Pour the brandy and port in a deep pan, cook over medium heat. Use torch gun to ignite the alcohol. Reduce the sauce to 120g.

2. Use the same method to reduce the red wine to 300g.

3. Pre-heat oven to 180 deg C, and place the bones and pig tail on a baking tray, turning over frequently until it turns golden brown.

4. Use the fat to saute the lean meat to brown color, and rest.

5. Put the remaining fat in a pan, then saute the onion and star anise to slightly caramelized. Add carrot, mushroom and leek to saute for another 5 minutes.

6. Pour the reduced sauce in a pot, then add the bones and meat, plus another 4.8kg of water. Cook and remove the foam on top, then add thyme and bay leaf. Stir well and cook for 2 hours.

7. Sieve the stock and then add parsley to soak for 10 minutes. Then sieve again and reduce the stock to 15% of its original volume, around 725g. 

Chicken Stock ingredients:

• Chicken - 2.9kg
• Carrot - 115g, finely
• Onion - 115g, finely
• Celery - 45g, finely
• Chives - 40g, finely
• Leek - 5g, finely
• Clove - 2
• Black pepper - 4g
• Thyme - 15g
• Parsley - 20g
• Bay leaf - 2

Procedures:

1. Place the chicken in a pot, cover with water and boil.

2. Remove the chicken flesh and wash under running water. Then put the meat in the pot to cook with 2.3kg of water. When starting to boil, remove the foam and cover with lid to cook for 1.5 hours.

3. Add the vegetables, clove and black pepper, then cover the lid and continue to cook for 30 minutes.

4. Add the herbs and soak for 30 minutes.

5. Sieve the stock and remove fat on top, producing 2.3kg stock.

Red Wine Sauce ingredients:

• Red wine - 295g
• Ruby port - 105g
• Carrot - 65g, finely
• Mushroom - 15g, finely
• Leek - 10g, finely
• Pork stock - 280g
• Black pepper - 0.5g
• Thyme - 2.5g
• Bay leaf - 1

Procedures:

1. Pour the red wine and port into a pot, then add carrot, mushroom and leek. When it starts to boil torch the sauce and reduce to 20% of original volume.

2. Add the pork stock and black pepper to cook for a few minutes.

3. Remove the pot from heat and add thyme to soak for 5 minutes.

4. Add bay leaf and soak for another 5 minutes.

5. Sieve the sauce for use.

Sour Butter ingredients:

• Onion - 265g, finely
• White wine - 500g
• White wine vinegar - 500g
• Unsalted butter - 665g, diced

Procedures:

1. Add the onion, white wine and white wine vinegar in a pot and heat over medium heat. Stir well until the onion is softened and reduced to about 230g.

2. Remove the pot from heat, then add the butter gradually and whisk until completely emulsified. Rest it for 15-20 minutes and then sieve, this would produce around 600g of sour butter.

Pork Tenderloin ingredients:

• Pork tenderloin - 1kg
• Grapeseed oil - 30g

Procedures:

1. Pre-heat the sous vide machine to 82 deg C.

2. Put the tenderloin in the sous vide bag. Add the grapeseed oil in the bag. 

3. Put the bag in the container for 8 hours, then put in a big bowl with iced water to cool.

4. When the temperature reaches 10-15 deg C, open the bag and take the tenderloin out. Cut into slices.

Risotto ingredients:

• Chicken stock - 485g
• Saffron 
• Extra virgin olive oil - 30g
• Arborio rice - 250g
• White wine - 90g

Procedures:

1. Heat the chicken stock till slightly boiled.

2. Put the saffron in a small bowl, then pour some stock to soak.

3. Use a big pan to heat with olive oil, then saute the arborio rice till smelling the nutty fragrance. 

4. Add white wine and when it is absorbed completely, add chicken stock. Continue to stir well using medium heat.

5. When most of the stock is absorbed, add the stock soaked with saffron. Take the pot away from heat.

Completion

• Chicken stock - 150g
• Risotto - 600g
• Mascarpone cheese - 90g
• Parmesan cheese - 35g, grated
• Sour butter - 210g
• Saffron - 30
• Salt
• Cream - 30g

Procedures:

1. Heat the chicken stock and then add risotto, using high heat.

2. Add the mascarpone and parmesan cheese, test the uniformity of the rice and add more stock if needed.

3. Remove from heat and add sour butter and saffron. Season with salt. Wrap with foil and rest for 1 minute.

4. Put the pan back on heat and add cream.

Serving

• Red wine sauce - 210g
• Pork tenderloin - 30 slices
• Risotto
• Red spinach

Procedures:

1. Use small heat to cook the red wine sauce to thicken, till it can coat the spoon.

2. Add the tenderloin to reheat.

3. Put the risotto on the serving bowl, then put slices of tenderloin on top in a circular shape. Pour a spoon of red wine sauce on top.

4. Add a red spinach for decoration.