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Chinese Cook Book

By Rhys Ritchie


1 Spring Role
2 Sweet and Sour Pork
3 Chinese-style snapper
4 Chinese chicken with vegie rice
5 Chinese spiced plum duck with
steamed choy sum
6 Chinese gai lan and mushroom
7 Chinese barbecued pork
8 Chilli salt prawns
9 Chinese broccoli with oyster sauce
10 Fried Rice


In Chinse cooking there are a
lot of rice dishes. The food is
well known for sweet&sour as
well as chilli flavours. Chinese
food is found is most towns
around the World and is very
poplar. Chinese food uses
many different types of
ingredients including


Spring Role


100g packet vermicelli noodles
1 tablespoon peanut oil
3 green onions, sliced
2 garlic cloves, crushed
1 large carrot, peeled, coarsely grated
1 1/2 cups shredded Chinese cabbage
227g can water chestnuts, drained, roughly chopped
1 tablespoon soy sauce
1/4 teaspoon white pepper
2 teaspoons cornflour
20 frozen spring roll wrappers (21.5cm square), thawed
vegetable oil, for frying
sweet chilli sauce, to serve
Step 1
Preheat oven to 150°C. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until soft.
Drain. Using scissors, cut noodles into 3cm lengths.
Step 2
Heat a wok over high heat until hot. Add peanut oil. Swirl to coat. Add onion, garlic, carrot and cabbage. Stir-fry for 2 to 3
minutes or until soft. Add noodles, water chestnuts, soy and pepper. Transfer to a bowl. Set aside to cool. Wipe wok clean.
Step 3
Combine cornflour with 1 tablespoon water in a small bowl. Place 1 wrapper on a board with a corner pointing towards you.
Brush edges with cornflour mixture (keep remaining wrappers covered with damp tea towel). Spoon 1 tablespoon vegetable
mixture into corner of wrapper. Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling.
Repeat with remaining wrappers, cornflour mixture and filling.
Step 4
Pour vegetable oil into wok until one-third full. Heat until a small piece of bread dropped into oil sizzles. Cook spring rolls, in
batches, for 3 to 4 minutes or until golden. Remove to a wire rack over a baking tray. Keep warm in oven while cooking
remaining spring rolls. Allow oil to reheat after cooking each batch. Serve hot with sweet chilli sauce.


Sweet and Sour Pork



Sweet & sour sauce

1/2 cup (70g) cornflour
1/3 cup (50g) plain flour
1 teaspoon salt
2 eggs
2 tablespoons water
500g pork scotch fillet, cut into 1.5cm pieces
Oil, to fry
Steamed rice, shallots and coriander leaves, to
1/2 cup (70g) cornflour
1/3 cup (50g) plain flour
1 teaspoon salt
2 eggs
2 tablespoons water
500g pork scotch fillet, cut into 1.5cm pieces
Oil, to fry
Steamed rice, shallots and coriander leaves, to

1 tablespoon peanut oil
1 green capsicum, chopped
1 carrot, sliced
1 garlic clove, crushed
1/2 cup (115g) caster sugar
1/2 cup (125ml) white vinegar
1 tablespoon soy sauce
2 tablespoons cornflour
425g can pineapple pieces in natural juices, drained

Step 1
For the sauce, heat OIL in a saucepan over medium heat. Add the capsicum, carrot and garlic
and cook for 3 minutes. Stir in the sugar, vinegar, soy sauce and 1 cup (250ml) water until
sugar dissolves. Combine the cornflour and 2 tablespoons water. Add to the pan and whisk
until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Set aside.
Step 2
Combine the cornflour, plain flour, salt, eggs and 2 tablespoons water. Coat half the pork in
the batter. Carefully deep fry in hot oil for 3-4 minutes until golden. Repeat.
Step 3
Combine pork and sauce. Serve with rice, shallots and coriander.


Chinese-style snapper


1.8kg whole snapper, scaled, gutted
3 garlic cloves, finely chopped
7.5cm-piece fresh ginger, peeled, finely shredded
60ml (1/4 cup) soy sauce
60ml (1/4 cup) Campbell's Real Stock Chicken
2 tablespoons Chinese rice wine or dry sherry
3 teaspoons sesame oil
2 tablespoons peanut oil
6 shallots, ends trimmed, cut into 10cm lengths, finely shredded
1/2 cup fresh coriander leaves

Method Notes
Step 1
Preheat oven to 220°C. Line a roasting pan with foil, then with non-stick baking paper.
Step 2
Wash the snapper under cold running water. Pat dry with paper towel inside and out. Cut 3 slashes, about
1cm deep, in the thickest part of snapper on both sides. Place in the lined pan.
Step 3
Spread garlic and ginger over the snapper. Combine soy sauce, chicken stock, Chinese rice wine or dry
sherry and sesame oil in a jug. Pour over the snapper. Cover the pan tightly with foil. Bake for 45-50 minutes
or until snapper flakes easily when tested with a fork. Transfer to a warmed heatproof platter, reserving juices.
Step 4
Heat peanut oil in saucepan over medium heat until just smoking. Pour over snapper. Pour over the reserved
juices. Top with shallot and coriander to serve.

page Chinese chicken with vegie rice


1/2 cup hoisin sauce
1/4 cup golden syrup
1 tablespoon sesame seeds
1kg chicken wings
1 1/2 cups SunRice White Long Grain Rice
2 teaspoons vegetable oil
1 medium red capsicum, thinly sliced
50g snow peas, trimmed, thinly sliced

Method Notes
Step 1
Combine hoisin sauce, golden syrup and sesame seeds in a glass or ceramic bowl. Add chicken.
Toss to coat. Cover. Refrigerate for 2 hours, if time permits.
Step 2
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Remove
chicken from marinade. Place on prepared tray. Bake for 20 to 25 minutes or until chicken is
golden and cooked through.
Step 3
Meanwhile, cook rice following packet directions. Transfer to a bowl. Add oil, capsicum and snow
peas. Stir to combine. Season with pepper. Divide rice between plates. Top with chicken wings.

Chinese spiced plum duck with steamed
choy sum


2 tablespoons plum sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 garlic clove, crushed
2 teaspoons Chinese five spice
1 teaspoon ground star anise
500ml (2 cups) boiling water
2 large chicken stock cubes, crumbled
1 (about 1.5kg) duck, neck removed
2 garlic cloves, peeled, extra
2 3cm pieces fresh ginger, sliced
Salt & freshly ground black pepper
2 bunches (about 400g each) choy sum, ends trimmed, washed
1 tablespoon soy sauce, extra
3 green shallots, trimmed, diagonally thinly sliced

Method Notes
Step 1
Preheat oven to 160°C. Combine the plum and soy sauces, sesame oil, garlic, Chinese five spice and star anise in a small bowl.
Step 2
Combine the boiling water and crumbled stock cubes in a jug. Pour the stock mixture into a large roasting pan. Place a wire rack over the top of the
pan and place the duck, breast-side up, on the wire rack.
Step 3
Place garlic cloves and ginger into cavity of the duck. Tie legs loosely together with unwaxed white string. Brush duck with half of the sauce mixture.
Cover tightly with foil and bake in preheated oven for 1 1/2 hours. Turn duck over and bake, covered, for a further 1 1/2 hours.
Step 4
Increase oven temperature to 190°C. Brush duck with remaining plum mixture and season with salt and pepper. Roast, uncovered, for a further 20
minutes or until brown and juices run clear when the thickest part of the thigh is pierced with a skewer. Remove from oven and cover with foil. Set
aside for 10 minutes to rest.
Step 5
While duck is resting, tie white unwaxed string around the stems of each bunch of choy sum to secure. Add to a large saucepan of salted boiling water
and cook, uncovered, for 1-2 minutes or until bright green and leaves just wilt. Drain well. Place on a clean work surface, remove the string and use
kitchen scissors to cut each bunch into 3 equal lengths. Place in a large bowl with the extra soy sauce and toss to combine.
Step 6
Use poultry shears to cut along either side of the duck backbone then discard backbone. Cut duck in half lengthways then cut each half into 3 pieces.
Serve immediately with choy sum and top with green shallots.

Chinese gai lan and mushroom omelette


80ml (1/3 cup) hoisin sauce
1 teaspoon sesame oil
4 eggs
80ml (1/3 cup) water
60ml (1/4 cup) peanut oil
500g Swiss brown mushrooms, thinly sliced
1 bunch gai lan (Chinese broccoli), ends trimmed, cut into 6cm lengths
80g bean sprouts, trimmed

Method Notes
Step 1
Combine the hoisin sauce and sesame oil in a small bowl.
Step 2
Whisk together eggs and water in a jug. Heat 2 teaspoons of peanut oil in a wok over high heat. Add
one-quarter of egg mixture, tilting wok to cover base and side. As omelette sets, lift edge so that any
uncooked egg runs underneath. Cook for 2-3 minutes or until just set. Slide onto a plate and cover.
Repeat, in 3 more batches, with 6 teaspoons of oil and the remaining egg mixture, reheating the wok
between batches.
Step 3
Heat remaining peanut oil in wok over medium heat. Add mushroom and cook, stirring, for 2-3
minutes or until tender. Add the gai lan and cook, stirring, for 1-2 minutes or until gai lan just wilts.
Step 4
Divide omelettes among serving plates. Place one-quarter of bean sprouts on half of each omelette.
Top with the mushroom mixture. Fold in half to enclose the filling. Drizzle over hoisin sauce mixture
to serve.


Chinese barbecued pork


800g pork neck
1/3 cup char siu sauce
1 tablespoon honey
Steamed SunRice Jasmine Fragrant Rice, to serve

Step 1
Cut pork in half lengthways. Cut each half lengthways into halves. Using a
sharp knife, cut slits into both sides of pork in a crisscross pattern. Place
char siu sauce in a shallow ceramic dish. Add pork. Turn to coat. Cover.
Refrigerate for 1 hour or overnight, if time permits.
Step 2
Preheat grill on high. Place a wire rack in a roasting pan. Pour cold water
into roasting pan until 2cm deep. Place pork on rack. Drizzle with half the
honey. Place pan under grill 10cm from heat. Cook for 12 to 15 minutes or
until browned. Turn pork. Drizzle with remaining honey. Cook for 12 to 15
minutes or until just cooked through. Stand for 15 minutes. Thinly slice (see
note). Serve with rice and Garlic spinach (see related recipe).


Chilli salt prawns


2 tablespoons plain flour
2 tablespoons rice flour
1 tablespoon salt
2 teaspoons white pepper
2 teaspoons chilli powder
1 1/2 teaspoons Chinese five spice
2L (8 cups) peanut oil
18 (about 1kg) green large king prawns, peeled leaving tails intact,
6 sprigs fresh coriander
Lemon wedges, to serve

Step 1
Combine the plain flour, rice flour, salt, white pepper, chilli powder and Chinese five spice in
a bowl.
Step 2
Preheat oven to 160°C. Line a baking tray with 5 layers of paper towel. Place the oil in a large
saucepan or wok. Heat to 190°C over medium heat (when the oil is ready a cube of bread will
turn golden brown in 10 seconds).
Step 3
Place one-quarter of prawns in the flour mixture. Toss to coat. Shake off excess. Add to the
oil and cook, stirring, for 1 minute or until golden. Use a slotted spoon to transfer to the lined
tray. Place in oven to keep warm. Repeat, in 3 more batches, with flour mixture and remaining
prawns, reheating oil between batches.
Step 4
Add the coriander to the oil and cook for 10 seconds or until crisp. Transfer to a plate lined
with paper towel. Place prawns on a serving platter. Top with coriander. Serve with lemon

Chinese broccoli with oyster sauce


Ingredients Nutrition
2 bunches gai lan (Chinese broccoli), washed
60ml (1/4 cup) oyster sauce
1 garlic clove, crushed
1 1/2 tablespoons light soy sauce
1 teaspoon caster sugar
1 tablespoon vegetable oil
2 teaspoons sesame oil

Step 1
Cut the gai lan stems from the leaves. Cut the stems in half lengthways. Cut the leaves in half
Step 2
Combine the oyster sauce, garlic, soy sauce and sugar in a small bowl, and stir until the sugar
Step 3
Cook the gai lan stems and leaves in a large saucepan of boiling water for 2-3 minutes or until
bright green and tender crisp. Refresh under cold running water. Drain. Transfer to a serving
Step 4
Heat the vegetable oil and sesame oil in a saucepan over high heat for 30 seconds. Pour over
the gai lan. Drizzle over the oyster sauce mixture and serve.

Fried Rice



1 cup SunRice White Long Grain Rice
2 eggs
2 teaspoons vegetable oil
2 bacon rashers, chopped
1 carrot, peeled and grated
2 shallots, trimmed, finely sliced
1/2 cup frozen peas, thawed
1 tablespoon soy sauce, plus extra to serve

Step 1
Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain
and leave to cool.
Step 2
Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large
frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2
minutes. Turn over. Cook 2 minutes until set. TRANSFER to a chopping board. Set
aside to cool slightly. Cut into short strips.
Step 3
Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add
shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until
heated through. Serve immediately, with extra soy.