Chinese Recipes - Braised Assorted Meat Recipe

Ingredients

• 150-g (5.3oz) chicken fillet

• 4 teaspoon cooking wine

• dash of ginger powder

• 4 prawns

• 2 abalones (canned)

• 2 slices ham

• 1 bamboo shoot

• 6 hard boiled quail eggs (shelled)

• 2 tablespoon green peas

• 200 g (7 oz) ground pork

• 2 teaspoon salt

• 3 teaspoon cornstarch

• oil for frying

• 3 tablespoons oil

• 1/2 green onion (chopped)

• 1 clove garlic (chopped)

• 1 slice ginger (chopped)

• 1 cup soup stock

• 1 tablespoon soy sauce

4 servings

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Method:

1. Cut sliced chicken fillet into bite size pieces. Season with 1 tsp cooking wine and dash ginger powder.

2. Clean shrimps. Remove black veins. Cut into similar size as chicken. Season with 1 tsp cooking wine and dash ginger powder.

3. Cut ham into 8 sections. Slice bamboo shoot. Add 1 tsp cooking wine and dash ginger powder to ground pork and mix well.

4. Form ground pork into 2 cm (1inch) balls. Steam for 15 minutes over high heat.

5. Sprinkle cornstarch over chicken and prawn. Fry separately in 140° (280°F) oil.

6. Heat 3 tablespoons oil. Add green onion, garlic and ginger. Gradually add remaining ingredients.

7. Add soup stock, salt, soy sauce and wine to taste. Thicken with cornstarch mixed with water.