Fried Wonton authentic recipe

fried wonton recipe

Wontons are a very popular dish in China, Taiwan and Hong Kong. Even different provinces in China have different names and different cooking styles for this popular dish.

There are many different stories about Wontons. My favourite story is about how Xi Shi created this dish. Xi Shi is one of the four most beautiful women in Chinese history. She originally comes from Kingdom of Yue during period of time called Spring And Autumn.

During a war with King Fuchai of Wu, King Goujian of Yue was imprisoned after he was defeated. After his imprisonment, King Goujian of Yue secretly planned his revenge. He trained beautiful women and offered them to Fuchai as a gift and Xi Shi was one of those beautiful women.

Xi Shi created Wonton during her mission for which she was to seduce King Fuchai. One day, during a big party, King Fuchai became sick of all of the food at his party and became annoyed. Xi Shi ran to the kitchen in a panic to try and find food to please King Fuchai. King Fuchai took one bite of her Wonton and was surprised by the taste of it. He asked Xi Shi “what is this tasty dish?”

Xi Shi thought King Fuchai was a completely ignorant, chaotic, stupid pig. In Chinese language, there is a word which sounds very similar to wonton which translates to chaotic, so she decided to call this dish Wonton.

So, this is basically how Wonton was created. Even though the name for this dish isn’t that affectionate it doesn’t affect the taste. I deep-fried the wonton today instead of serving it in more traditional wonton soup as I really like the crunchiness of the batter. I have to say I really love wontons whether they are in soup or deep-fried but my personal preference is for deep-fried.

Credits: Preparation photos were taken by myself but final photos were taken by Chris at: http://www.chrisradleyphotography.com

fried wonton procedure
fried wonton procedure

 

Fried Wonton authentic recipe

Course Main Dish
Prep Time 30 minutes
Total Time 30 minutes
Servings 25 wontons

Ingredients

  • 250 g prawn
  • 100 g pork shoulder meat cut into small dices
  • 3 spring onion chop roughly
  • 2 slices ginger chop roughly
  • 1 tsp salt
  • 2 tbsp soy sauce
  • 1 tsp rice wine
  • 1/4 tsp black pepper powder
  • 1/2 tsp sesame oil
  • 30 sheets wonton pastry

Instructions

  1. Process half of the prawn, pork, spring onion, ginger and all the seasonings in a food processor.
  2. Roughly chop the other half of the prawn and mix evenly with step 1 (this ensures the filling texture tastes better).
  3. Put 1 teaspoon of filling in the centre of the pastry and use your fingers to gently close the pastry tightly as shown in the procedure photos.
  4. Heat a wok with some oil at full gas power. Put the wontons into the wok and turn off the gas and let the wonton fry until the wonton turns a nice golden colour.

Recipe Notes

** Oil temperature is about 180 degree. Turn off the gas after placing the wonton inside so it cooks through. This will ensure the outside doesn’t burn but the inside isn’t raw.

 

Tan Tsai Noodles

tan tsai noodles recipe

In Edinburgh the season has changed once again and it’s turned really cold now. I feel like I’m still recovering from our holiday where we had really hot weather but recently I’ve had a really nasty flu and so the weather in Edinburgh hasn’t helped. The best kind of food for this kind of cold wet weather is a bowl of hot and tasty noodle soup. So, today I’m sharing with you a famous Taiwanese noodle soup called Tan Tsai Noodles.

The story of Tan Tsai noodle began in 1895. There was a fishmonger, Mr Hong, whose family migrated to Fucheng from Zhangzhou in China where he learnt how to cook noodles while making a living catching fish. After some time he moved to Tainan in Taiwan where he still made a living catching fish.

In Taiwan there are two festivals, one called the Tomb-Sweeping Fesetival which is held in March and the other called the Moon Festival which is held in August. Between these seasons is a period called the “Slack Season” where fisherman can’t go out on the water, so Mr Hong began selling noodles.

His noodles had a unique taste and so became really popular so he then decided to sell noodles full time. During the beginning he would carry his noodles on shoulder poles so he could sell them in the streets, so he called these noodles “Slack season Tan Tsai Noodles”. These are known as “Tu Hsian Yueh Tan Tsai Noodles”. “Tu Hsian Yueh” means slack season in Chinese and “Tan Tsai” translates to shoulder poles in Taiwanese.

So, as you can imagine this noodle soup perfectly sums up my situation right now. Since coming back from holiday I’ve been experiencing a slight “financial slack season” and all of the ingredients for this recipe are easy and cheap to get hold of. But the most important thing about this dish is the price doesn’t reflect on the taste, it’s still incredibly tasty. It proves that both expensive and cheap food can be equally tasty. Personally, I like local market food rather than fancy restaurant. It tastes a lot more home made but good home made food is always better than restaurant food.

By the way, I finally took a final picture myself. Now it’s getting dark and with Chris’s work schedule he really doesn’t have time to take photos himself so he taught me how to do the photos. Hope you like it.

Credits: Preparation photos were taken by myself but final photos were taken by Chris at: http://www.chrisradleyphotography.com

tan tsai noodles inredients

 

Tan Tsai Noodles

Course Main Dish
Prep Time 3 hours
Total Time 3 hours
Servings 3 people

Ingredients

Ingredients for the noodle stock

  • 1 chicken bone
  • 6 Prawns only use the shells for the stock, keep the prawns for garnish
  • 1 handful bonito shaving also known as Katsuobushi shavings
  • 3 Spring Onions cut into 3cm lengthways
  • 2 slices ginger
  • water

Ingredients for the mince sauce

  • 400 g pork mince
  • 1/2 cup soy sauce
  • 1 tbsp Rice Wine
  • 2 tbsp fried shallots
  • 2 cups water
  • 1/4 tsp pepper powder
  • 1 tsp Chinese five spice powder
  • 1 tsp rock sugar

Instructions

Procedure for the noodle stock

  1. Remove the shell from prawns and use a little bit of oil to sauté the prawn shell
    tan tsai noodles procedure
  2. Roast the chicken bone in the oven until the bone gets some colour on it
    tan tsai noodles recipe
  3. Put everything into a stock pot and cover the ingredients with water.
  4. Boil it first then simmer for 2 hours. It’s now ready to serve with noodle.

Procedure for mince sauce

  1. Heat a wok with 2 tablespoons oil and stir-fry the pork until it’s cooked on the outside.
  2. Add all the ingredients and mix them evenly. Boil it first then simmer around 30 minutes to reduce down half of the sauce.

Final procedure for Tan Tsai Noodle

  1. Poach the prawn and vegetable in a pot of boiling water first. After cook the noodle in the boiling water.
  2. Place noodle and some mash garlic (optional) into a bowl and pour some mince sauce on top. Garnish with prawn and vegetable and add the soup.

 

Deep fried chicken legs with savoury sticky rice

Normally for female chefs it’s very hard to get promotion and near impossible in my home country but no matter how hard you work men always seem to get the promotions first. So after I left college I worked as a chef for a period of time but couldn’t go anywhere with it and gave it up for a few years. Then I moved to the UK in 2007 and found I could get a job as a chef fairly easily and have gone on from since then.

During my time in the UK I have worked in two really top quality restaurants and a number of lesser quality restaurants but as some may now getting promoted as a chef takes time. So, I joined the Witchery in March of this year and after six months I have a promotion. When I was told I have it I nearly danced across the kitchen and almost cried my eyes out but I was afraid he would think I’m a lunatic.

So, it’s now time for me to share a new recipe with you. I saw this “Deep fried chicken leg with savoury sticky rice” dish a long time ago but I’ve always wanted to try to make this dish and now it’s the time for it.

Even though the cooking method for this dish is deep fry it’s not entirely deep-fried. The chicken legs must steam first to make sure the whole shape has set but then you can deep fry it to make the skin turn crispy. I hope you can try it and give me some feedback.

 

Ingredients for savoury sticky rice:

2 cups sticky rice, soak with 3 cups of water for 1 hour
300g of pork belly. Remove the skin and cut it into rectangle shape as per the procedure photo.
4 dried shitake mushrooms, soak in warm water to soften it and thin slice it after.
2 tablespoons dried shrimp, soak in warm water to soften it and chop roughly after.
2 slices ginger, chop roughly
2 cloves garlic, chop roughly
1 spring onion, chop roughly

Seasonings for savoury sticky rice:

½ tablespoon rock sugar
¼ teaspoon salt
½ cut soy sauce
1 ½ cup water
1 tablespoon rice wine

 

Procedures for savoury sticky rice:

  1. Cook the sticky rice in the steamer or rice cooker. The water and rice percentage should be 0.9: 1. So, if it’s 100g of sticky rice and you should pour 90g of water in the rice to cook with. I, personally use a rice cooker to cook my rice so I put my sticky rice and water in a big bowl and pour a cup of water outside of the bowl to cook. It will take around 45 minutes to cook the rice.
  2. Heat a wok with 2 tablespoons oil and stir-fry the garlic, ginger, spring onion. Add the rock sugar after the aroma starts to come out of the wok.
  3. Add pork to stir-fry it until the pork is cooked on the outside.
  4. Then add shitake mushroom and dried shrimp, mix evenly.
  5. Add all the seasoning and water. Boil it first then simmer it to reduce down the sauce.
  6. Mix everything together with cooked sticky rice and pour ¼ teaspoon of sesame oil. This is the savoury sticky rice done.

Ingredients for Deep fry chicken legs with savoury sticky rice:

2 chicken legs, including thighs. De-bone them but we keep the skin.
Some sticky rice

 

Seasonings for Deep fry chicken legs with savoury sticky rice:

1 teaspoon salt
¼ teaspoon black pepper powder
½ teaspoon rice wine
Some corn flour

 

Procedures:

  1. Marinade the chicken legs with salt, black pepper powder and rice.
  2. Wrap some sticky rice within the chicken legs and wrap up with cling film. Steam for around 15 minutes.
  3. After the chicken legs have cooked. Cool it down before you remove the cling film and coat them with corn flour and deep-fry it in 180-degree oil until the ouside is a nice golden colour.
  4. Cut it into 1.5 cm ~ 2 cm slice to serve with some sweet chilli sauce or ketchup.

* Chicken legs must cool down first before removing the cling film or they will easily break up and cause a problem when deep-frying them.

Credits: Preparation photos were taken by myself but final photos were taken by Chris at: http://www.chrisradleyphotography.com

Crispy Chicken with Chili Sauce

crispy chicken with chili sauce

Crispy chicken with chili sauce, known in Chinese as 椒麻雞 is a dish that my grandpa cooked for me often when I was young. I always helped grandpa to grind the Sichuan peppers for this dish with a mortar and pestle. This dish always brings back my earliest kitchen memories. Grandpa used to pan fry the Sichuan peppers first and then give to me to grind. He always told me this method of preparing Sichuan peppers will make the flavour of the pepper stronger and taste much better.

Even now, mortars and pestles still play a very important part in my cooking. It’s a versatile tool and is much cheaper than a hand grinder. You can buy it in a lot of shop.

As you can imagine with the Sichuan peppers, this dish tastes a little bit spicy. You can adjust the percentage of Sichuan peppers and chilis if you can’t eat food that’s too spicy. Here is my little suggestion before you start grinding the Sichuan pepper. Heat up a frying pan or wok without oil and stir-fry the Sichuan pepper at the lowest heat first. Once you start to smell the fragrance then turn off the gas and start grinding it. Don’t burn the Sichuan pepper or the sauce will taste bitter and damage the whole dish.

People boil the chicken for this dish in real Sichuan cuisine but grandpa knew I loved fried chicken (You know, kids love fried chicken. I’m not exceptional lol) so he always fried the chicken for me. This dish works both ways, but I chose fried chicken today because my husband loves it too.

Credits:  Photos were taken by Chris at: http://www.chrisradleyphotography.com

 

Crispy Chicken with Chili Sauce

Course Main Dish
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 3 people

Ingredients

Ingredients

  • 2 chicken legs de-bone them
  • 2 spring onions chop finely
  • 1 fresh chili remove seeds then chop finely
  • 2 cloves garlic grate finely
  • 1-2 fresh coriander bunches including leaves and stalk. Chop finely
  • 2 tbsp sweet potato starch or potato starch and 2 tbsp flour. Your choice

Seasonings and ingredients for chicken marinade

  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • 1/4 tsp pepper powder
  • 1 spring onion chop finely
  • 2 thin slices ginger chop finely
  • 1/2 tsp sugar

Seasonings for chili sauce

  • 2 tbsp soy sauce
  • 1/2 tsp Sichuan pepper powder
  • 1/2 tsp chili powder
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp rice vinegar add 1/4 tsp more sugar if you use white wine vinegar
  • 1/2 tsp salt
  • 1/2 tbsp sesame oil
  • 1 tbsp water

Instructions

  1. De-bone chicken leg and marinade with the seasonings and ingredients for 30 minutes.
  2. Mix all the seasonings for spicy sauce with spring onion, chilli, garlic, coriander. Mix them evenly and leave for at least 15 minutes.
  3. Coat the chicken with sweet potato powder. Heat up a wok with 2~3 cups of oil. The oil temperature should be around 150℃ and deep fry the chicken at a low heat for 5 minutes. Take out the chicken and heat up the oil again with full gas power. Deep fry the chicken until it’s crispy with a slightly golden colour.
  4. Place the chicken on a plate and pour the dressing on the top to serve.

 

Stir fried Cats Ear Noodle

stir fry cats ear noodle

I can imagine what you are thinking. Oh no, an Eastern person has cooked her cat! Don’t worry, our cat Popo still has his ears. Cat’s ears noodles is an interesting dish with an interesting story behind it.

During the Qing Dynasty, one day the Qianlong Emperor dressed himself as an ordinary person and travelled to West Lake, Hangzhou. He hired a ship and travelled along the West Lake.

Suddenly the weather turned really horrible. It was raining really heavily so they, it’s raining heavily, so they had to stop of the lake until the weather improved and they could continue their journey. However the rain continued and the emperor felt really hungry so he asked the old boatman for some food to eat.

The old boatman told him: “I have some flour but I don’t have a rolling pin to make noodles for you”. When they didn’t know what to do the boatman’s daughter, who was holding a pretty little kitten in her arms, told the boatman “it’s ok that we don’t have a rolling pin, I can use my hands to make noodles”. After she had finished making the noodles, the old old boatman cooked these noodles and mixed it with some sauce and gave Qianlong a bowl of noodle to eat. Qianlong had a bite of the noodle and was surprise about how tasty this noodle was. So he asked the boatman’s daughter for the name of the dish and she answed “Cat’s ears” due to the shape looking a bit like a cat’s ear). Afterwards the Qianlong Emperor went back to his palace and he hired the boatman’s daughter to be his chef and gave her and her family a lot of money and jewellery.

There are many ways to make cat’s ear noodle. I know some people like to make cat’s ear noodle soup or just stir-fry with some dried shitake mushroom and other vegetables. But today I use broad beans and prawn to cook with this cat’s ear noodle because I love broad beans with prawn and stir-fry broad beans with prawn is also another childhood dish for me. I hope you like my story today but also my recipe.

Credits: Preparation photos were taken by myself but final photos were taken by Chris at: http://www.chrisradleyphotography.com

 

Stir fried Cats Ear Noodle

Course Main Dish
Prep Time 1 hour
Total Time 1 hour
Servings 4 people

Ingredients

Ingredients for cat's ear noodle

  • 1.5 cup bread flour
  • 1 cup plain flour
  • 1 whole egg
  • 1 tsp salt
  • 1 cup water

Ingredients for stir-fry cat's ear noodle

  • 1 cup broad beans
  • 250 g baby corn cut into small dices
  • 500 g prawn
  • 1 small carrot diced into 0.5cm squares
  • 2 cloves garlic chop finely
  • 2 thin slice ginger chop finely
  • 1 chili remove seeds and chop finely

Seasonings for stir-fry cat’s ear noodle

  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 cup water

Instructions

Procedures for cat’s ear noodle

  1. Mix all of the ingredients together and use your hands to knead the dough until it’s nice and smooth.
  2. Cover the dough with cling film and leave it for 20 minutes.
  3. After 20 minutes, cut the dough into 3 portions and use a rolling pin to flatten each portion individually, Use a knife to cut it into small dices.
  4. Use your thumb to press down the small dices of dough individually first and then gently push forward. You will see the dough starts curling like a shell.
  5. Boil half a pot of water to cook the noodle. Pour a cup of cold water in the pot when it’s boiling. Repeat this procedure twice and when the noodle is floating on top of the water it’s cooked. Place the noodle into a big bowl and toss with some oil or sesame oil and leave it on aside. It’s now ready to serve.

Procedure for stir-fry cat’s ear noodle

  1. Heat up one tablespoon oil in a wok set to full gas power and stir-fry the garlic, ginger and chilli first until you smell they have cooked. This will take around 10-20 seconds.
  2. Add broad bean and carrot into the wok and stir-fry for 1 minute. Pour water into wok and bring it to the boil.
  3. Once the water is boiling turn the gas power to the lowest temperature and simmer for 5 minutes.
  4. Add all the seasonings into the wok and mix evenly. Place cat’s ear noodle into the wok and stir-fry together for 5 minutes.
  5. Add the prawns to the noodles and continue to stir-fry until the prawns have cooked.

 

Smoked Duck Noodle Soup

smoked duck noodle soup

In Taiwan, Taiwanese people will use smoked duck’s bone to make a special stock for noodle soup and duck meat for this smoked duck noodle soup. I always remember when I went to restaurants to have Peking duck (Beijing roast duck) with my family and my mother always asked for the bone to take home after dinner. She will use this duck bone to make stock and make rice soup in the morning for us as breakfast. The fragrance and the taste of that rice soup is so amazing. You can feel every inch of your body is awake after the first sip of the rice soup. Ah, such a wonderful memory. Now my mother is not in the UK so I have had to learn to cook this for my husband and I. I decided to cook this smoked duck noodle for us in our day off for our brunch but ever since I cooked it Chris has been pining for more.

I believe a good noodle soup or rice soup can enrich and bless your body even your mind. So here is my recipe for a delicious smoked duck noodle soup

Credits: Preparation photos were taken by myself but final photos were taken by Chris at: https://chrisradleyphotography.com

 

Smoked Duck Noodle Soup

Course Main Dish
Prep Time 2 hours
Total Time 2 hours
Servings 2 people

Ingredients

Ingredients

  • 4 duck legs
  • 2 portions noodles

Seasonings

  • 3 tbsp soy sauce
  • 1 ltr water
  • 2 spring onions
  • 3 slices ginger
  • 5 cm cinnamon stick
  • 1 star anise
  • 1 piece dried tangerine peel
  • 1 tbsp brown sugar

Marinade for duck legs

  • 1 tbsp Sichuan pepper
  • 1 tbsp salt
  • 2 tbsp Shaoxing rice wine

Ingredients for smoking duck legs

  • 1/2 cup sugar
  • 2 tbsp flour
  • 2 bags teabags or tea leaf
  • 2 star anise

Instructions

  1. Marinade duck legs with the marinade seasonings for 1 hour.
  2. Heat up 2 tablespoon of oil in a sauce pan. Stir-fry the spring onion, ginger, all the spices.
  3. Pour the water, soy sauce, brown sugar into procedure 2 and boil it.
  4. Put duck legs into procedure 3 after it boiled and bring it to boil again. After boil turn the gas power to the lowest gas power and simmer for 45 minutes. Keep the sauce for stock later.
  5. Line the inside of a large roasting pan with foil and spread with ingredients for smoke the duck. Place a rack (cooling racks work well) inside the roasting pan. Place the duck legs on top of the rack (skin side down) and cover with tin foil to trap the smoke. Put the roasting pan on centre of the burner and heat up the roasting pan with moderate heat and after 2~3 minutes you will notice smoke coming out. Cook for a further 10 minutes. Brush some sesame oil on top of the duck legs after smoking.
  6. De-bone 2 duck legs and use the bones along with the sauce from Step 4 to make the stock. Put everything in to a small sized stock pot and simmer for 1 hour.
  7. Cook the noodle and place it in a bowl, pour some stock from procedure 6 and place the duck legs and duck meat on top with some spring onion and coriander as garnish.