Ingredients
| Chicken filet with pepper combo | |
| 100 g | Chicken filet |
| 10 g | Pepper, fresh |
| 8 ml | Oil |
| 20 g | Scallions |
| ¼ g (1 pinch) | Ginger |
| ¼ g (1 pinch) | Salt and monosodium glutamate |
| - | Starch dissolved in water (optional) |
| Sweat broad pea with garlic | |
| 100 g | Sweat broad peas, fresh |
| 8 ml | Oil |
| 5 g | Garlic |
| ¼ g (1 pinch) | Salt and monosodium glutamate |
| 1 ml | Sesame oil |
| Wheat stark dumpling filled with meat and Chinese cabbage (Dumpling) | |
| 112 g (1 cup) | Wheat starch |
| ¼ g (1 pinch) | Salt |
| 240 ml (1 cup) | Boiling water |
| Filling | |
| 20 g | Meat |
| 5 ml | Sesame oil |
| 100 g | Chinese cabbage, fresh |
| 20 g | Scallions |
| ¼ g (1 pinch) | Ginger |
| 2 g | Ground pepper |
| 5 ml | Water |
| ¼ g (1 pinch) | Salt and monosodium glutamate |
Cooking Instructions
Chicken filet with pepper combo
Cut chicken filet into 1-inch squares. Clean pepper, cut into 1-inch chunks. Slice scallions and ginger very thinly. In a wok or large frying pan, heat the oil, until it begins to smoke. Add chicken and stir until it is medium cooked, about 3 minutes. Remove chicken out of the frying pan. Stir-fry the scallions and the pepper, until onions become slightly transparent. Return chicken and stir-fry for a further minute. Use salt and ginger to season. Sprinkle with hot sesame oil.
Sweat broad pea with garlic
Wash the peas. Heat the oil and add chopped garlic. Once fragrant, add the vegetable for a quick fry. Season it with salt and monosodium glutamate to taste and remove from heat immediately. Sprinkle with sesame hot oil.
Wheat stark dumpling filled with meat and Chinese cabbage
For preparing the dough, combine the wheat starch and the salt. Gradually add the boiling water, whilst stirring. Work the dough until it is smooth. For the fi lling, mince the meat fi nely. Clean chop the cabbage fi nely, add a little salt and squeeze out the liquid. Mix all the fi lling ingredients together. Put into the refrigerator whilst preparing the dough. To prepare the wrappers: Lay a large section of wax paper on the table. Take a heaped teaspoon of dough, roll into a ball and fl atten. Lay the dough out on the wax paper and roll out until it is approximately three inches in diameter. Take a level teaspoon of fi lling and place it in the middle of the wrapper, spreading it out so that it is not too thick in the middle. Fold the wrapper over the fi lling. Pleat the edges to seal. Steam the dumplings over boiling water until they are transparent.
General information
| Difficulty: | 4 of 5 |
Nutritional information
| 734 kcal | Energy |
| 9.6 | Protein |
| 152 mg | Phosphate |
| 96 mg | Sodium |
| 349 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |