Spa Cuisine Of China
Chinese Vegetable Salad:
Serves 4; 59.3 Calories per serving; Protein 1.5g; Carbohydrates 6.1g; Fat 3.5g
Ingredients:
Vegetable Salad: 3/8oz /10g bamboo shoots finely cut; 3/8oz / 10g bean curd sheets finely cut; 3/8oz / 10g Bean sprouts finely cut; 3/8oz / 10g black fungi finely cut; 3/8oz / 10g carrots finely cut; 3/8oz / 10g celery finely cut; 3/8oz / 10g Chinese celery finely cut; 3/8oz / 10g coriander leaves; 3/8oz / 10g cucumber finely cut; 3/8oz / 10g dried fried bean curd finely cut; 3/8oz / 10g Enoki mushrooms finely cut; 3/8oz / 10g green capsicum finely cut; 3/8oz / 10g red capsicum; 3/8oz / 10g preserved radish finely cut; 3/8oz / 10g preserved Chinese cabbage finely cut; 3/8oz / 10g snow peas; 3/8oz / 10g turnip finely cut;
Seasoning: 1/2 tsp powdered chicken stock; 2 tsp olive oil; 1/2 tsp sesame oil; 1/2 tsp salt; 1/2 tsp sugar;
Preparation: Except for the snow peas and coriander leaves, cut all the vegetables into thin strips. Bring a pot of hot water to the boil and blanch the vegetables over medium heat for 3 min. Scoop out the vegetables, drain, and put into a mixing bowl. Place the mixing bowl with the vegetables into a basin of hot water. Then add the seasoning and toss until the vegetables are evenly coated. Let the salad cool, then chill it in a refrigerator before serving.
Double – Boiled Guinea Fowl Soup With American Ginseng And Chinese Herbs:
Serves 4; 116.2 Calories per serving; Protein 13.7g; Carbohydrates 0.5g; Fat 6.3g
Ingredients:
Supreme Soup: 1/2 chicken; 1lb 10oz / 750g air-dried ham; 2lb 3oz / 1 kg beef; 4lb 6 1/2oz / 2kg lean pork; 2oz / 50g dried longans; 2oz / 50g white peppercorns; 4 gal / 15.2 litres water; 3 1/2oz / 100g ginger sliced; 3 1/2oz / 100g spring onions sliced crosswise into quarters; salt to taste;
Double-boiled Guinea Fowl: 1 Guinea fowl; 3/4oz / 20g American ginseng; 3/4oz / 20g Mai dong (Chinese herb); 12 1/2 cups Supreme soup;
Seasoning:1/2 tsp powdered chicken stock; 1/2 tsp salt.
Preparation:
Supreme Soup: Wash the chicken under cold running water. Put the chicken breast side down in a large saucepan together with the ham, beef, pork, longans and peppercorns, and cover generously with cold water. Bring the water to the boil over moderate heat. Skim the top layer off the stock and add the ginger, spring onions and salt. Then half-cover the pan. Turn the heat down to low and leave the stock to simmer for 7 to 8 hours. Turn the chicken over from time to time and continue to skim the top layer off the surface. Remove the chicken, then boil the stock for 30 minutes to reduce and concentrate it slightly. Strain the stock through a muslin-lined sieve and leave to cool. Refrigerate overnight. Skim the top layer off before using.
Double-boiled Guinea Fowl: Remove the internal organs of the guinea fowl, trim off the fat and wash thoroughly. Cut the fowl into small pieces and blanch in boiling water for 5 min. Remove the fowl, then rinse and drain. Put the fowl into the steamer, add the American ginseng, mai dong and supreme soup. Cover the steamer and double-boil the soup for 4 hour before serving.
