bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

helpersCheckIsPostiesArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

moreOnThisArticles

urlAlias

commentCount

authorLocations

authors

paywallTypes

corrections

sponsorType

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

socialHeadline

headline

flag

firstTopic

glossary

flattenTypeIds

publishedDate

additionalInfoBoxes

images

image

relatedLinks

relatedNewsletters

__typename

createdDate

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

After over-indulging during the holidays, it's almost a relief to   return to  normal eating habits and have simple meals again. These are home-style Chinese recipes - the type a cook turns to because they're easy, dependable and, most importantly, because the family likes them.

Steamed chicken with mushrooms

and Chinese sausage (pictured)

8 chicken wings, cut between the joints into three pieces, tips reserved for another use

2 Chinese sausages (laap cheung or yuen

cheung - liver sausage)

4 dried mushrooms, soaked in warm water until soft

2 thin slices ginger, peeled and julienned

20ml soy sauce

10ml rice wine

10ml sesame oil

? tsp sugar

? tsp salt

? tsp cornstarch

Dash of white pepper

2 spring onions, sliced

Toss the chicken wings (middle and drumette parts only) with soy sauce, rice wine, sesame oil, sugar, salt, cornstarch and white pepper. Squeeze the liquid from the soaked mushrooms and remove and discard the stems.  Cut the caps into  5mm thick slices. Cut the Chinese sausages on the diagonal about 8mm thick. Toss the chicken pieces with the ginger, mushrooms and sausages and put into a heat-proof dish.

Heat the water in the bottom of a tiered steamer (or use a wok with a sturdy rack). When the water boils, put the dish into the top part of the steamer and cook over a high heat for  20 to 30 minutes. Remove from the steamer and sprinkle with spring onions. Serves four as part of a Chinese meal.

Fried spare-ribs

This recipe is  my mother's. It's also good with boneless chunks of dark chicken meat.

1kg pork spare-ribs, cut in 3cm  lengths

4 cubes preserved bean curd (fu yu)

30ml soy sauce

15ml rice wine

10ml oil

? tsp sugar

? tsp salt

2 garlic cloves, minced

1 ginger slice, peeled and minced

Minced fresh chillies (optional), to taste

1 large egg

Cornstarch, for coating

Oil, for frying

Mash the preserved bean curd and mix with soy sauce, rice wine, oil, sugar, salt, garlic, ginger and chillies (if using). Add the spare-ribs and  coat with the marinade. Cover and let stand in the fridge for several hours or overnight.

Pour oil in a skillet to a depth of 5cm and heat  to about 180 degrees Celsius. Whisk the egg and add it  to the spare-ribs, coating them  evenly. Dredge the spare-ribs in the cornstarch, shaking off the excess, then fry in the hot oil. Do not crowd the pan. Turn the  ribs occasionally  until they're fully cooked and golden, about 10 minutes. Drain on paper towels and fry the remaining  ribs. Serves four to six as part of a Chinese meal.

Scrambled eggs with Chinese chives and dried scallops

If it's easier for your schedule,  immerse the scallops in cold water before you go to work - they'll be soft and pliable by the time you get home. You can substitute about 150 grams of  fresh shrimp (peeled and cut into small pieces) for the scallops.

3 medium-size dried scallops

100 grams Chinese chives (the flat ones that look like long blades of grass)

6 large eggs

30ml cooking oil

Salt and ground white pepper

Soak the scallops in 100ml warm water for  at least two hours. When they are soft, shred them,  reserving the soaking liquid. Whisk the eggs in a large bowl and stir in the  soaking liquid and some salt and white pepper.

Heat the wok and add 30ml oil. When the oil is very hot, add the  scallops and cook for about 20 seconds. Add the chives and stir-fry until wilted. Lower the heat  to medium, add the eggs and cook, stirring constantly, until softly scrambled. Remove immediately from the wok and serve. Serves four to six as part of a Chinese meal.

Savoury tong yuen

Most people are familiar with tong yuen (glutinous rice flour balls) in desserts, but my family usually eat them in this savoury soup. Tong yuen are traditionally served during the winter solstice, but they're delicious any time.

450 grams glutinous rice flour

350ml (approximately) cool water

For the meatballs:

700 grams slightly fatty minced pork

1 piece chung choi (salted turnip greens)

20ml soy sauce

10ml rice wine

10ml cooking oil

2 tsp cornstarch

? tsp sugar

? tsp salt

Dash of ground white pepper

For the soup:

20ml cooking oil

? cup dried shrimp, soaked in warm water

for about one hour

500 grams Chinese white turnip (loh bok), cut into matchsticks about 4cm long

Spring onions, minced

Fresh coriander leaves

Sesame oil

To make the tong yuen, mix enough cool water into the glutinous rice flour to make a smooth, cohesive

mass that isn't sticky. Shape into balls about 1cm in diameter. Drape loosely with plastic wrap and set aside at room temperature.

Unroll the chung choi (it comes tied in a small bundle) and rinse it thoroughly. Dry it with paper towels then chop it finely. Mix the pork with the chung choi, soy sauce, rice wine, oil, cornstarch, sugar, salt and white pepper. Shape into balls about 1cm in diameter.

Drain the shrimp and reserve the soaking liquid. Heat 20ml of oil in a large soup pan, add the shrimp and cook for about 10 seconds. Add about two litres of water (including the shrimp soaking liquid) and bring to the boil. Lower the heat, add the meat balls and simmer for about three minutes. Add the turnip and simmer until tender.

Boil water in another pan. Add the glutinous rice balls and simmer until they float to the surface.  Use a slotted spoon to scoop the tong yuen from the water and add them to the soup. Taste for seasoning and add salt if necessary. Ladle into bowls and add sesame oil, white pepper, spring onions and sprigs of fresh coriander.

STYLING  Rachael Macchiesi



Pure and simple