Skill Videos

FUN:) Skills: Jason Li Introduction

15.09.2017
http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Introduction by Chef Jason Li, who helped us with Round One of FUN:) HCCA's 100 Skills Video Series. These videos are intended to supplement our school visits; they are for students and teachers interested in improving their Chinese cooking, with simple techniques and ways to prepare and use common ingredients. More to come! --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Pina Colada - Silent Partner https://youtu.be/DFbTB22S4R4 Good For You - THBD https://soundcloud.com/thbdsultan Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Knife Skills - Spring Onions [Skill 001]

04.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Beyond adding an extra touch of colour to a dish, spring onions (alternatively, scallions) are essential to creating the aromatic flavour of Chinese cooking (combined with Garlic & Ginger, see the following three videos). Some ways to cut Spring Onions are: 1.Thin Slices: useful for garnish, scattered over a dish. 2.Slivers: useful for steamed dishes, for example, see our video on Steamed Fish. These can also be used with duck pancakes and hoisin sauce. 3.Medium Slices: can be cooked in stir-fries, added earlier to season oil or later to retain a crunch. 4. “Horse Ear” (thin diagonal slices): possibly the most versatile, can be tossed into the wok to cook at the last minute, put in dumpling filling, or used in dipping sauce . *You can also use spring onions to season cooking oil, or even a wok. Spring onions can remove the metallic taste carried by a new wok. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Mighty Love by Joakim Karud https://soundcloud.com/joakimkarud Creative Commons — Attribution-ShareAlike 3.0 Unported— CC BY-SA 3.0 http://creativecommons.org/licenses...
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6 Ways to Cut Ginger [Skill 002]

04.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Ginger is essential in Chinese cooking! It pairs perfectly with garlic to season cooking oil. It is good for digestion and contains copious amounts of Vitamin C, among many other health benefits (in traditional Chinese medicine, it is said to generate “warm” energy). Store fresh ginger root in the crisper section of a fridge in a paper bag, or a plastic bag to make it last over a week. You can also freeze cut ginger to use in the future. Peel ginger using the back of a spoon and roughly moving it across the skin. This is much faster and allows you to remove skin along the uneven surface. Some ways to cut ginger: 1.Slivers 2.Chunks 3.Slices 4.Diced 5.Angled Cut 6.Crushed The fastest way to dice ginger is with the “rocking action” technique: use a large knife and, starting slowly, chop so that the tip of the knife remains on the cutting board. Control the knife with your free hand, placing your fingers along the spine to steady the motion and keep the tip down. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Rumble - BenSound http://www.bensound.com/royalty-fre... Creative Commons — Attribution 3.0 Unported— CC BY 3.0 https://creativecommons.org/license...
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A Trick for Peeling Garlic - [Skill 003]

05.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Perhaps the most common of the essential Chinese seasonings is garlic. You might know how to use it, but first, how do you peel it? Chinese chefs tend to use cleavers to slice, dice, and crush ingredients. The flat of the blade is well-suited to peeling garlic, although a flat kitchen knife works as well. First, chop off the base of the garlic (You can do this with the entire head of garlic, as shown in the video. If you need less, you can cut off the bases of individual cloves). Second, crush the cloves with the flat of your knife. At this point, the skin should peel off with a touch of your fingers. --- See our next video for some different ways to cut garlic. -- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Crystal - Vibe Tracks https://youtu.be/BpboFkTeN1w Royalty Free Music
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Knife Skills - Garlic [Skill 004]

05.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Garlic is perhaps the most common of the Chinese seasonings, and essential to creating an aromatic baseline flavour, especially in Northern Chinese cooking (where farmers have traditionally relied on garlic, chives, and onions) and Sichuanese cuisine, which combines garlic and chillis. Garlic is extremely healthy, so there's no need to hold back... It's supposed to give the eater power and energy! Some ways to use garlic: 1. Cloves (for subtler flavour, cook with cloves and then remove them) *Garlic's strong flavour and smell is only released when its cell walls are broken, resulting in the breakdown of allicin. 2. Crushed (for soups) 3. Chunks (coarser for dishes with longer cooking times) 4. Sliced (add to oil before other ingredients for seasoning, it will be ready when it releases its frangrance) 5. Slivers (to accompany longer-cut ingredients such as julienned carrots or noodles) 6. Minced (Can be used in practically everything! *Most notably when stir-frying, add to hot oil for two seconds before stirring in protein and vegetables. Be careful not to burn the garlic! We recommend beginner students to add garlic at the same time as their chicken until they are more comfortable with the quick timing.) **We recommend avoiding pre-minced versions to achieve the full taste and health benefits of fresh and aromatic garlic. The fastest way to mince garlic is with the “rocking action” technique: use a large knife and, starting slowly, chop so that the tip of the knife remains on the cutting board. Control the knife with your free hand, placing your fingers along the spine to steady the motion and keep the tip down. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Rumble - BenSound http://www.bensound.com/royalty-fre... Creative Commons — Attribution 3.0 Unported— CC BY 3.0 https://creativecommons.org/license...
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Knife Skills - Chilli Pepper [Skill 005]

05.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- How hot do you like your cooking? All Chinese regional cuisines, but most famously Sichuan and Hunan, love the spicy heat of fresh and dried chillis. Fresh chillis: 1. Slice, or 2. Dice. Either way works for adding right at the end for garnish and an extra kick of flavour. Can also be soaked in soy sauce or dark rice vinegar for dipping sauces. Dried chillis: Cut into larger pieces and shake out the seeds, then briefly cook them with seasonings like garlic and ginger to flavour your cooking oil. To adjust the heat factor, just add or remove chilli seeds. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Island by MBB https://soundcloud.com/mbbofficial Creative Commons — Attribution-ShareAlike 3.0 Unported— CC BY-SA 3.0 http://creativecommons.org/licenses... Music promoted by Audio Library https://youtu.be/6by8zhaG04Y
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How to Prepare Bell Peppers - [Skill 006]

05.10.2017
http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Sweet peppers give colour and crunch that complement proteins such as chicken (for example, our Hoisin or Kung Pao chicken stir-fry). One method to quickly get the most out of your pepper is to cut off both ends, make an incision, then roll the pepper while cutting to remove the core and seeds. Then, flatten out the pepper (it will resemble one large sheet) and slice into bite-size pieces. If you have a sharp knife, cut with the skin-side down. If you have a duller knife, it is easier to cut through the skin first, so lay it skin-side up. Don’t forget to use every bit of pepper from around the stem and the bottom as well! --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Music: Reasons to Smile - Topher Mohr and Alex Elena: https://youtu.be/K-TBcIUPWVQ
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Knife Skills - Pepper [Skill 007]

05.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Here, Chef Jason Li demonstrates three different ways to cut peppers: 1) Squares (stir-frys with bite-size pieces of protein, ie, chicken, pork, tofu) 2) Slivers (stir-frys with noodles) 3) Angled Cut (a variation useful for either) Be careful when removing the core and seeds to slice away from your fingers! --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: End of Summer - The 126ers https://youtu.be/Wc0jKqq-P5I
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4 Ways to Cut a Carrot - [Skill 008]

04.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Chinese call carrots “foreign”, “red”, or even “bearded” radishes because they were an introduced crop, unlike the white radish or daikon which is still popular in stir-frys and soups. Regardless, carrots have been embraced as part of Chinese cuisine for their colour, texture, and sweet flavour which lends itself well to a variety of dishes and different cuts. It is worth noting that when stir-frying, thick slices of carrot will remain raw with a short cooking time, so it is preferable to cut them more thinly or blanch to pre-cook them. 1) Round Slices (not too thick!) 2) Sheets (these could also be slivered to accompany noodles or slivered potatoes) 3) Roll-cut chunks (this is a popular Chinese version for stir-frys!) 4) Diced (could be added to rice dishes) --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: We Are One by Vexento https://www.youtube.com/user/Vexent... https://soundcloud.com/vexento Music promoted by Audio Library https://youtu.be/Ssvu2yncgWU
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Preparing Dried Shiitake Mushrooms [Skill 009]

05.10.2017
http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Dehydrated Shiitake mushrooms can be bought at most Asian grocery stores. They have a long shelf life and much stronger, umami flavour than fresh mushrooms. Rehydrate them for use in anything from soups to stir-fries! 1.Place mushrooms in heat-proof bowl. 2.Cover with boiling water. 3.Turn mushrooms so the cap is down in the water. 4.Leave for 30 minutes. 5.Remove from water (*reserve liquid for use in soups*). 6.Cut off stem and discard. 7.Thinly slice or dice mushrooms (use bridge hold or claw grip techniques when slicing vegetables). --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: A New Beginning - BenSound http://www.bensound.com/royalty-fre... Creative Commons — Attribution 3.0 Unported— CC BY 3.0 https://creativecommons.org/license...
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Blanching Greens & Sizzling Oil Technique (Choy Sum) [Skill 010]

05.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- 1) Blanching greens (in this video we use choy sum, which has a thick stem that could make it harder to stir-fry. Alternatives include bok choy, gai lan, even chard): - Immerse roughly chopped pieces in boiling water for 30 seconds - Remove with a strainer and place in cold water (this stops cooking and helps retain colour). - When greens are sufficiently cool, strain and arrange on a plate. 2) Sizzling oil technique: - Arrange blanched greens (this can be applied to a variety of ingredients! See our fish video) - Cover with spring onion slivers, fresh sliced and/or slivered chillis (could also use ginger and garlic) - Heat vegetable oil (rapeseed, grapeseed work well) to 200 C. - Carefully pour over dish. The oil will sizzle and instantly cook the aromatic ingredients… you should be able to smell it immediately! - Drizzle with light soy sauce. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Energy - BenSound http://www.bensound.com/royalty-fre... Creative Commons — Attribution 3.0 Unported— CC BY 3.0 https://creativecommons.org/license...
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Smacked Cucumber [Skill 011]

18.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Smacking the cucumber helps it to absorb seasoning, and this dish makes an excellent appetiser. 1) Slice cucumber lengthwise into batons 2) Pound with the flat of a large knife,hard enough to make cracks in the cucumber but not have it turn into mush 3) Roughly chop into large bite-sized pieces 4) Transfer to a bowl, sprinkle with salt, and let rest (at least ten minutes to draw out the water) 5) Drain and squeeze out any excess water 6) Transfer to dry bowl and add you favourite seasonings: this can include garlic, rice vinegar, chili oil, ginger, soy sauce, peanuts - it's up to you! --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Cielo - Huma-Huma https://youtu.be/tPslRbUAWJQ
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Quick and Easy Pickle & Bok Choy Soup [Skill 012]

20.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Chinese soups can be simple and cleansing complements to a rice and stir-fry-based meal. This is a simple Chinese “tang” (soup) idea that can be easily modified or added to. - Wash & cut bok choy into generous pieces. - Meanwhile, simmer fresh broth (can use vegetable or chicken broth, see our Skill Video 18). - In wok, sauté preserved vegetable (pickled mustard or radish green, found packaged or in jars at any Chinese food store) in 1 TBSP neutral cooking oil. - After approximately 30 seconds, add bok choy and stir fry until leaves wilt. - Carefully pour broth into wok and cover. - Soup is ready when bok choy stems have become tender. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Dusty Tears - Silent Partner https://youtu.be/SERddGDvMLA
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How to Clean & Steam a Whole Fish [Skill 013]

23.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- This is a popular Chinese showpiece dish that is relatively easy to make. Chinese families traditionally eat fish like this on New Year’s because the character for fish, “yu”, sounds like the word for surplus or plenty. --- Cleaning Fish (sea bass): - De-scale by using a cleaver to scrape towards the head -Wash under cold water - Cut the belly length-wise, open, and remove the guts. Leave head and tail on. - Rinse thoroughly. Steaming: - Cut cleaned fish in half (this is so it can fit in the wok). - Make 2-4 incisions in each section, large enough to tuck in slices of ginger. - Place on a plate with crushed spring onion. - Splash with rice wine. - Place entire plate in a wok (on a stand if needed to make sure the plate is steady) with a cup of water. Cover and steam for 10 minutes. It is ready when the flesh can fall away from the bone upon touch. - Remove and transfer to a fresh serving plate (discard ginger and spring onion pieces). Sizzling oil technique: - Top with fresh sliced ginger, spring onion slivers, and fresh chilli. - Using a ladle, pour over hot oil (*Heated to 200 C, as with Skill 10). The oil should immediately sizzle when it touches the fish. - Drizzle with diluted seasoned soy sauce, & serve promptly with rice on the side. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Crimson Fly - Huma-Huma: https://youtu.be/qpxhgby-ONI
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How to De-bone a Chicken Drumstick [Skill 014]

18.10.2017
http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- - First, locate the joint and cut to separate the drumstick and thigh. - Make an incision lengthwise along the drumstick and pull apart the flesh to expose the bone. - Cut closely around the bone until you can separate the flesh entirely. Reserve the bone for chicken stock. - Use hands to remove skin. - Slice into strips and then bite-size pieces. *Be sure to wash hands, board, and knife to prevent any cross-contamination. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Omission - Huma-Huma https://youtu.be/hCvnteq6QYc
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How to Debone a Chicken Thigh [Skill 015]

18.10.2017
http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- - Place chicken thigh skin-side down on the cutting board. - Cut closely around bones and reserve for stock. - Use hands to remove skin. - Trim fat. - Slice into strips and then bite-size pieces. *Be sure to wash hands, board, and knife to prevent any cross-contamination. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Natty Roadster - JR Tundra https://youtu.be/3NMItX2Lt_A
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Marinating Chicken (Classic Version) [Skill 016]

23.10.2017
http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Marinating locks in flavour and moisture. Ideally, meat should be allowed to marinate for two hours, but at least 10 minutes is the absolute minimum. 1) Place approximately 300g of bite-sized pieces of protein in a mixing bowl. 2) Add 1 tbsp of corn starch, 1 tsp Rice Wine, 1 tsp Light Soy Sauce. 3) Mix thoroughly. You will know it is evenly mixed if each piece takes on a slightly darker colour. 4) Leave between 10 minutes - 2 hours before stir-frying. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Lunar Landing - Silent Partner https://youtu.be/t-4udTPo6dI
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Marinating Chicken (Lee Kum Kee Premium Oyster Sauce Version) [Skill 017]

20.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Marinating locks in flavour and moisture. Oyster Sauce is perfect for imparting an extra smoky, umami flavour in meat or other proteins. Its strong flavour also makes adding extra salt or soy sauce unnecessary. Ideally, meat should be allowed to marinate for two hours, but 10 minutes is the absolute minimum. 1) Have approximately 300g of bite-sized pieces of protein in a mixing bowl. 2) Add 1 tbsp of Oyster Sauce. 3) Optional: Add a drizzle of sesame oil and/or splash of rice wine 4) Mix thoroughly. You will know it is evenly mixed if each piece takes on a slightly darker colour. 5) Leave it for between 10 minutes - 2 hours and then it's time to stir-fry! --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Omission - Huma-Huma https://youtu.be/hCvnteq6QYc
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Homemade Chicken Stock [Skill 018]

20.10.2017
http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Chicken stock is not just a way to use up otherwise discarded scraps and bones, but it is very versatile as a base for soups and extra flavouring for stir-frys. Plus it is full of calcium, magnesium, potassium, and other nutrients that help fight off colds by strengthening the immune system. Method: 1) While boiling water in a pot or wok, crush long pieces of the white section of a spring onion and chunks of ginger. 2) Add any chicken scraps or bones to the water (quantity doesn’t matter here, use whatever you have! 3) Cover and boil for 2 minutes. 4) Use a strainer to remove & reserve the now-cooked chicken bits. Discard the hot water. 5) Rinse the pot you are using, re-fill with fresh water and bring to a boil. 6) Add your spring onion and ginger. 7) Put the chicken scraps back in, plus a dash of salt. 8) Cover and simmer, checking on it periodically and skimming off any foam that collects on the surface. We suggest doing this for 2 hours. The longer the stock simmers, the fuller the resulting flavour! 9) When you are ready to use your stock, remove the solid bits so you are left with delicious cloudy stock. To store, allow to cool and refrigerate in small containers for 3-4 days. For longer storage, you can freeze it in ice cube trays. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Stalling - Topher Mohr and Alex Elena https://youtu.be/M4PJZWWhgAU
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How to Stir-Fry Noodles [Skill 019]

20.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Chef Jason Li demonstrates a basic noodle stir-fry. This technique can be applied to all kinds of ingredients, but most important is to cut pieces evenly so that they can cook equally. Ingredients used in this example: - marinated chicken (Skill Video 17) - fresh egg noodles (if using dried noodles, follow instructions to boil and strain first) - Minced garlic and ginger - onions, snow peas, shiitake mushrooms (Skill Video 09) baby corn, sweet peppers, chillis, (all sliced into slivers to mimic the shape of the noodles) - bean sprouts - coriander (optional garnish) - sauces: 1) Heat wok until it begins to smoke, then add just enough vegetable oil to cover the base. Test if oil is hot by placing wooden spatula/spoon in oil, it will be ready if the oil bubbles around the wood. 2) Add marinated protein (chicken), stir consistently so nothing sticks to the wok. If there is sticking, add a dash of water (not oil). **For stir-frying, high heat yields quick cook times, but requires near-continuous stirring so there is no sticking or burning. Use a spatula to scoop under ingredients and flip them over, or shake the wok. Always hold onto the handle! 3) Remove chicken when it is cooked through, reserve for later. 4) Stir-fry vegetables, adding in order of thickest to thinnest (ie, onions, carrots would go first, bean sprouts, leafy greens would go last). 5) When vegetables are cooked but still retain a crunch, stir in fresh noodles. 6) Add splash of dark rice vinegar, sesame oil, and dark soy sauce, stirring continuously. 7) *Don’t forget to add your chicken back in! It’s done off-frame here) 8) Stir-fry 1-3 minutes so noodles absorb the flavour of the sauces and other ingredients. If they appear too dry, you can add a sprinkle more water. Here, the chef covers the wok to quickly steam the contents for 1 minute. 9) Noodles are done when they are cooked through and have taken on the colour of the sauce. Ideally there should only be only a small amount of liquid remaining at the base of the wok, most should be absorbed. 10) Serve sprinkled with spring onions, coriander, sesame seeds, or other garnish of your choice. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Good For You - THBD https://soundcloud.com/thbdsultan Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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How to make Dumpling Filling [Skill 020]

18.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- A recipe for basic dumpling filling (amounts can be easily modified per taste): - Combine minced pork (about 150g will fill a 200g package of dumpling skins) and cornstarch in a medium mixing bowl. - Add a dash of light soy sauce, sesame oil, rice wine (approximately 1 TBSP each) - Add 1 tsp sugar, mix thoroughly. - Stir in a handful of finely sliced spring onions, and minced ginger (according to taste, begin with 1 TBSP) - Add a small handful of diced shiitake mushrooms (Skills Video 09) - Mix and, if not using immediately, cover and store in refrigerator. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Capital - Silent Partner https://youtu.be/sycR3Sh4a_U
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How to Wrap Dumplings [Skill 021]

18.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- If not making your own dumpling skins, choose some that are of medium thickness for steaming (zhēngjiǎo) or frying (guōtiē). Wonton skins are thinner and usually intended for boiling (shuǐjiǎo). Method 1: Single Pleated Fold - First, lay the dumpling skin out on your palm - Lightly spread water along the outer edge to act as "glue". - Place a moderate spoonful of filling in the centre. Don't overfill, or your dumpling will burst (nobody wants an exploded dumpling!). - Gently fold the dumpling skin over, in half. - Pinch the centre so the dumpling won't unfold. - Press both sides between your thumb and index fingers (this is the tricky part). You want the dumpling to fold in on itself from the corners, creating ripples that will become pleats with just a little pressure. Watch the full video to see it from multiple angles! - Seal the edges by sliding the fingers firmly along the outermost edge. Method 2: "Tortellini" - Apply water along the edge around a spoonful of filling, as with Method 1. - Fold in half, and press down the edges all the way around the dumpling. - Press the opposing corners towards one another, creasing the centre of the dumpling. - Apply a little water so the corners can stick together, one on top of the other. Press down. See the next videos for steaming or frying techniques. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Capital - Silent Partner https://youtu.be/sycR3Sh4a_U
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Steaming Dumplings using Bamboo Baskets [Skill 022]

18.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Steaming is healthy and gives dumplings an unforgettable texture. However, equipment is key! Here we use a bamboo steamer, which can be found in most Chinese stores and is commonly used for dim sum, where multiple layers of dumplings can be stacked on top of one another. - Brush a round piece of baking/parchment paper with cooking oil so dumplings won't stick.Place paper inside bamboo steamer tray. - Place dumplings on paper, and for good measure lightly brush with oil as well. - Put open tray on top of a pot of hot water or a wok (with a wok, you don't need a stand to keep the tray above the water). - Cover and steam for ten minutes, or until the skins are tender and translucent. - Remove bamboo tray(s), stack and cover with a lid to keep warm. - Serve with dipping sauce (dark rice vinegar, soy sauce, chilli oil, or your choice) --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Capital - Silent Partner https://youtu.be/sycR3Sh4a_U
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Shallow Frying Dumplings (Potstickers) [Skill 023]

18.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Rather than deep frying dumplings, try shallow frying them to reduce the amount of oil. Potstickers (guōtiē) have a distinct contrast of textures: crispy on the bottom and tender on top. They require less equipment than steaming, but getting the timing right can take practice as you become familiar with the stove's heat, thickness of the pan or wok you are using (nonstick works best), and the amount of water that suits the dumpling skins you have. Dumplings folded by the multiple layers method work best because they are less likely to fall over in the pan. - Heat just enough oil in a flat bottomed frying pan or wok to cover the surface evenly. - Gently place the dumplings in the pan; avoid having them touch or they may stick. The dumplings will sizzle when they touch the oil, (be careful for hot oil splashing up if you have too much). - Add enough cold water to cover ~1cm of the dumplings (ths will depend on the pan). Cover immediately and keep on high heat. - Uncover when the water has boiled off and the dumplings are cooked through (semi-translucent on top), 5 minutes with variation according to the pan and stove. - Remove and serve promptly with a dipping sauce. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Capital - Silent Partner https://youtu.be/sycR3Sh4a_U
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Preparing Pork Belly - Red-Braised Pork [Skill 024: 1/2]

23.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Red-Braised Pork is a famous dish across China, with many variations. This is Chef Jason Li (from Shanghai)'s version! - Bring a wok of water to a boil. - Add your slab of pork belly (you can also find it pre-cut and prepared, in which case skip to the following video). Optional: add crushed spring onion stems and ginger. - Boil for 10 minutes. - Using a strainer, remove pork and rinse with cold water. - Slice into large bite-sized cubes. --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Redhead From Mars - Silent Partner https://youtu.be/zhDNaOjPmrI
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Cooking Pork Belly | Red-Braised Pork [Skill 025: 2/2]

23.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- The end product of this process should be melt-in-your-mouth pork in a thick, sweet, aromatic sauce. It is a quite fatty indulgence and best served with a bowl of rice and generous serving of greens. - Heat wok and when it is smoking add enough oil to generously coat the bottom. The oil is ready when your spatula bubbles on contact. - Quickly stir-fry aromatics (crushed garlic, sliced spring onion, minced ginger) so their aroma is released. - Promptly add pork belly cubes, stirring so they do not stick or burn. - When pork begins to look golden, add rice wine, light & dark soy sauce, oyster sauce. This should form a thick liquid. If there isn't enough to cover the pork, add a dash of water (but only a little!). - Stir in the cinnamon stick, star anise, and rock sugar. - Cover and stew for at least 1 hour, stirring occasionally. - When ready to serve, turn up the heat to reduce the sauce to a thick glaze, remove whole spices, and serve garnished with spring onions and fresh chillis. *Hong Shao Rou, as this is commonly known, has a variant from Hangzhou called "Dong Po Rou". --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Dusty Tears - Silent Partner https://youtu.be/SERddGDvMLA
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Cooking Rice with a Stove-Top [Skill 026]

20.10.2017
FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Every Chinese family should have a rice cooker at home, but sometimes you don’t, in which case, follow the 1:1.5 ratio of rice to water! A lot of people drain their rice, but this method isn’t necessary unless you want to wash away all the starch. 1)Rinse 3 cups of rice thoroughly in cold water. We say “until the water runs clear” but in reality it won’t be perfectly clear, you just want to be sure to wash away impurities and excess starch. 2)Put the strained rice in your pot with 5 cups of water (following our 1:1.5 ratio). 3)Bring the water to a boil on medium-high heat. 4)Cover and reduce heat to a low simmer. 5)Wait approximately 20 minutes or until the water is absorbed. 6)Fluff the rice and serve! --- Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Octagon - Silent Partner https://youtu.be/YhMB1jwpLhU
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FUN:) Skills: Chef Ken Wang Introduction

28.03.2018
http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- --- Copyright 2018 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Dreams - Joakim Karud https://www.youtube.com/watch?v=VF9...
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Knife Skills - Tofu [Skill 027]

28.03.2018
FUN:) HCCA with chef Ken Wang http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Tofu (dòufu 豆腐 in Mandarin) is an essential Chinese ingredient. Made from fermented soybeans, it is full of protein and comes in many forms, from soft and silken to firm cubes. It can be steamed, deep fried, served in soup or stir-fried with vegetables. Tofu is the star of the famous spicy dish that comes from Sichuan province, Mapo Tofu. Here are a few ways to cut tofu: 1. Cubes, used for Mapo Tofu or stir-fried dishes 2. Slices, used in soup 3. Rhombi, used in soup --- Copyright 2018 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Tea Walk - Zplit https://www.youtube.com/watch?v=myO...
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Garnish Skills for Carrot Butterfly [Skill 028]

28.03.2018
FUN:) HCCA with chef Ken Wang http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Garnishing your dish with fresh ingredients adds colour and variety after the cooking stage is done. You can add a few leaves of fresh coriander or sliced spring onions (scallions), or try a beautiful carrot butterfly! 1. Cut off the tip and sides of the carrot. 2. Cut the carrot at a curved angle to make a curved triangle shape, as shown. 3. Cut four notches into the curved side of the carrot, as shown, about 1.5cm apart. 4. Slice the individual wing, about 0.4cm thick. DON’T cut all the way through the bottom -- leave about 1cm. 5. Slice the second wing, this time cutting through the bottom of the carrot. 6. Cut the body, head, legs and antennae as shown. 7. Soak in water to soften for 10 minutes, then carefully open! 8. Keep submerged in a bowl of water until use. --- Copyright 2018 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Moldy Lotion - Light Foot https://www.youtube.com/watch?v=GSS...
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Garnish Skills for Carrot Lotus Flower [Skill 029]

28.03.2018
FUN:) HCCA with chef Ken Wang http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Garnishing your dish with fresh ingredients adds colour and variety after the cooking stage is done. You can add a few leaves of fresh coriander or sliced spring onions (scallions), or try a beautiful carrot lotus flower! What you’ll need: half a carrot, a bowl of water and toothpicks. 1. Cut half a carrot into a diamond shape, as shown. 2. Slice 9 petals as thinly as you can, about 1mm thick. 3. Soak the petals in water for 10 minutes to soften. 4. Twist and fold the petal as shown in the video. 5. Pierce through the folded part with a toothpick, then again with another toothpick to make a cross. 6. Twist and fold another petal and attach it to the one already folded. Repeat this step with each point of the cross, ending up with 2 petals on each toothpick. 7. Ta-da! Now you have a carrot lotus flower ready to use as a garnish. --- Copyright 2018 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Mighty Love - Joakim Karud https://www.youtube.com/watch?v=XMb...
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Garnish Skills for Tomato Rose with Cucumber Leaves [Skill 030]

28.03.2018
FUN:) HCCA with chef Ken Wang http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Garnishing your dish with fresh ingredients adds colour and variety after the cooking stage is done. You can add a few leaves of fresh coriander, sliced spring onions, a carrot lotus flower (see our video Skill #29) or even a beautiful tomato rose with cucumber flowers. Here’s how to make your own: 1. Peel the skin off the tomato carefully with a sharp knife, without tearing it (not too thin, or it’ll be too flimsy to shape into a rose). 2. Roll up the strip of tomato skin into a rose shape. 3. Cut a cucumber in half lengthways, then into rhombus-shaped pieces, as shown. 4. Lightly score the cucumber skin with the tip of your knife. When you reach the edge of the cucumber piece, don’t cut all the way through. 5. Flatten the cucumber piece with your hand and your knife to make a leaf shape. 6. Tuck the tips of the cucumber leaves neatly under the base of your tomato rose. --- Copyright 2018 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Take It Easy - MBB https://www.youtube.com/watch?v=8DA...
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Garnish Skills - Decorating A Plate [Skill 031]

28.03.2018
FUN:) HCCA with chef Ken Wang http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Garnishing your dish with fresh ingredients adds colour and variety after the cooking stage is done. You can add a few leaves of fresh coriander, sliced spring onions, sliced cabbage, a carrot lotus flower (see our video Skill #29) or even a beautiful tomato rose with cucumber flowers (see our video Skill #31). Be creative with ingredients and colour! Decorating your plate with a garnish of fresh vegetables (and sometimes fruit, too) can perfectly compliment a protein-heavy dish such as steamed or fried fish, stir-fried broccoli beef, steamed chicken or roast duck. We eat with our eyes as well as our taste buds. Presentation is just as important as preparation, especially if you’re thinking about pursuing a career in the culinary arts! --- Copyright 2018 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: We Are One - Vexento https://www.youtube.com/watch?v=Ssv...
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Knife Skills - Cutting Fish [Skill 032]

28.03.2018
FUN:) HCCA with chef Ken Wang http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Fish are abundant in Chinese cuisine, especially in Guangdong province on the southern coast and Jiangsu province on the east coast. Often the fish is cooked whole, but you can cut it into the fillets to make it easier to eat. The most important thing is freshness! Serving a fish whole is a symbol of prosperity and abundance in China. For this reason, fish is often served during the Chinese New Year feast. 1. Using a filleting knife or cleaver, cut the flesh along the backbone and raise the fillet from the middle of the back to the sides, working from head to tail. 2. Wash and remove the head, but don’t throw it away. 3. Flip the fish over and repeat step 1. 4. Remove the spine and ribs as shown in the video. --- Copyright 2018 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Crystal - Vibe Tracks https://www.youtube.com/watch?v=Bpb...
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Knife Skills for Squirrel Fish [Skill 033 1/3]

28.03.2018
FUN:) HCCA with chef Ken Wang http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- This is the first of three videos introducing how to make Squirrel Fish, a classic Chinese banquet dish that goes back hundreds of years. The fish is deep fried and bathed in a sweet-and-sour sauce. It’s called Squirrel Fish because the shape of the fish looks like the fluffy tail of a squirrel. First, we cut “fingers” into the flesh to make the fish more crispy during deep-frying, and so that the sauce will cover as much of the fish as possible. 1. To create “fingers”, cut the fillet lengthways without cutting through the skin. 2. Now make slanted cuts across the fillet, but without cutting through the skin or tail. 3. Flip the fish and repeat on the other side. --- Copyright 2018 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Dusty Tears - Silent Partner https://www.youtube.com/watch?v=SER...
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How to Marinade & Batter - Squirrel Fish [Skill 034]

28.03.2018
FUN:) HCCA with chef Ken Wang http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- This is the second of 3 videos introducing how to make Squirrel Fish, a classic Chinese banquet dish that goes back hundreds of years. The fish is deep fried and bathed in a sweet-and-sour sauce. It’s called Squirrel Fish because the shape of the fish looks like the fluffy tail of a squirrel. After cutting the fish into a “squirrel tail” shape, make the marinade and batter. You’ll need one egg white, a little salt, and some potato flour. 1. Place the fish in a large bowl and add one egg white and a pinch of salt. Using your hands, coat the fish in the egg white mixture. 2. Leave for 10 minutes. 3. Now coat the fish in potato flour and hold the fish up by the tail to shake off any excess flour. Your fish is ready for cooking! --- Copyright 2018 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Flourish Wither Bye - A Himitsu https://www.youtube.com/watch?v=OoZ...
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Cooking Squirrel Fish [Skill 035]

28.03.2018
FUN:) HCCA with chef Ken Wang http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- This is the third of 3 videos introducing how to make Squirrel Fish, a classic Chinese banquet dish that can be traced back hundreds of years. The fish is deep fried and bathed in a sweet-and-sour sauce. It’s called Squirrel Fish because the shape of the fish looks like the fluffy tail of a squirrel. After cutting the fish into a “squirrel tail” shape and preparing it for cooking, deep fry the fish and prepare the sauce. Chinese cooks use a wok to deep fry, but you might find it easier and safer to use a deep frier. 1. Heat 500ml of oil for deep frying to 180°C. 2. First deep fry the head for 3-4 minutes until golden and crisp, then transfer to a serving dish. 3. Hold the fillet upside down so the frills fall open and lower it carefully into the hot oil. 4. Deep fry the fish for 3-4 minutes until cooked through and crisp and golden on the outside. 5. Transfer the fish onto a serving dish, pour out the hot oil into a heatproof container and rinse your wok. 6. Now cook the sweet-and-sour sauce. Mix tomato ketchup, Chinese red vinegar and a pinch of sugar and pour into the wok. Cook until sizzling, then drizzle over the fish. 7. If you like, add a garnish of cooked pineapple and sweet peppers, strawberries or pine nuts and frozen peas. --- Copyright 2018 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Parasail - Silent Partner https://www.youtube.com/watch?v=MzO...
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Vegetarian Mapo Tofu Recipe [Skill 036]

28.03.2018
FUN:) HCCA with chef Ken Wang http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Mapo Tofu, a hearty and spicy famous Sichuanese dish, is named after a wife of a Qing dynasty restaurateur, mother Chen. She enjoyed cooking this dish for local labourers and because her face was marked with small-pox scars, the dish became known as Mapo Tofu - “Pock-marked Old Woman’s Tofu”. This recipe is a vegetarian version, but often it is cooked with ground beef or pork mince. The most essential seasoning ingredients are the chilli bean paste for the spicy kick and Sichuanese pepper corns for the specific tingly numbing sensation. INGREDIENTS: 500 plain white tofu 4 spring onions, green parts only 2 tbsp cooking oil 2½ tbsp Lee Kum Kee Chilli Bean Paste 1 tbsp fermented black beans, rinsed and drained 2 tsp ground dried red chillies (optional for extra kick) 1 tbsp finely chopped ginger 1 tbsp finely chopped garlic 100ml stock or water ¼ tsp ground white pepper 2 tsp potato flour mixed with 2 tbsp cold water (optional for thickening the sauce) ¼–½ tsp ground roasted Sichuan pepper COOKING STEPS: Cut the tofu into 2cm/1inch cubes, mince the garlic, ginger, slice the spring onions, rinse the fermented black beans to remove excess salt, prepare the sauce, stock and thickening mixture. Blanch tofu for about 30s in hot water for improved texture and to warm through, drain. Heat up the wok to medium hot, add oil, chilli bean sauce, garlic, ginger, spring onion and chillies, stir-fry until it smells aromatic and is deep red in colour. Add the tofu and stir gently without breaking the tofu. Add the water/stock, white pepper, bring to boil. Thicken the sauce, sprinkle with ground Sichuanese peppercorns, serve and enjoy! This recipe is adapted from Every Grain of Rice by Fuchsia Dunlop. --- Copyright 2018 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Stay With You - Silent Partner https://www.youtube.com/watch?v=qJd...
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How to Make Dumpling Skins From Scratch [Skill 037]

28.03.2018
FUN:) HCCA with chef Ken Wang http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- To make the dumpling skins from scratch all you need is plain flour, water, pinch of salt and an optional bit of oil. There are versions with both cold and hot water with slight differences in the end result. For example, dough made with hot water forms more easily and makes thinner, more fragile skins best suited for steaming and making pot-stickers. Cold water makes slightly stronger skins that are more commonly used for boiled dumplings. HOT WATER DOUGH Ingredients: 600g plain flour 500ml boiling water 2 tbsp oil Method: Mix oil and flour and a pinch of salt together in a bowl, pour boiling water into the mixture, use chopsticks or a wooden spoon to stir until combined into dough. Leave the dough to rest under damp cloth for 10min and ready to use. COLD WATER DOUGH Ingredients: 600g plain flour 300ml cold water Method: Put the flour into a mixing bowl, add a pinch of salt and half of the water, mix by hand. Then pour the rest the water in to mix the flour together and knead well to smooth the dough. Cover the bowl with cling film, leave the dough to rest for 10-15 min, after which it is ready to use. Next, dust the work-top generously with flour, roll a portion of the dough into a long tube and divide it into 1 inch pieces. Squish each piece into a flat circle, then roll the pieces into thin and round dumpling wrappers. You're ready to wrap! TIPS: Always keep the dough you're not using under the damp cloth to prevent it from drying out! You can also dust all the skins with flour, pile them up, seal airtight and freeze them for next time. --- Copyright 2018 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: Hip Hop Rap Instrumental (Crying Over You) - Chris Morrow 4 https://www.youtube.com/watch?v=hiY...
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Time Management: Broccoli Beef in Oyster Sauce - Jeremy Pang [Skill 038]

29.11.2018
FUN:) Skill 038 Collaboration with Springboard FutureChef and FUN:) Ambassador Jeremy Pang from School of Wok demonstrating Chinese style Mise en Place in the kitchen. To find out more about other recipes: http://funchinesecooking.com/recipe... Springboard FutureChef: http://futurechef.uk.net/ Jeremy Pang - School of Wok: https://schoolofwok.co.uk/ Recipe serves 2. Best eaten hot with bowl of steamed rice. INGREDIENTS: 150g sirloin steak, thinly sliced 100g broccoli florets 50g sliced carrot 1 tbsp finely sliced ginger 1 tbsp finely sliced garlic 1 tbsp finely sliced spring onion 1 tbsp cooking oil Strips of red chilli and coriander for garnish MARINADE: 1 tbsp Lee Kum Kee Premium Oyster Sauce 1 tsp corn flour (optional) SAUCE MIX: 2 tbsp Lee Kum Kee Premium Oyster Sauce 2 tbsp water (or cooking wine) METHOD: 1. Slice the beef into bite-size pieces, cut against the grain to shorten the fibres and make meat more tender. 2. Marinate the beef, massage well and set aside. 3. Prepare the vegetables and arrange in a WOK CLOCK in cooking order. 4. Heat the wok, season the oil with ginger, garlic and spring onion, add the broccoli and carrots and steam - stirfry until the colours have become more vibrant (2 min). Set aside. 5. Stir-fry beef with cooking oil in medium high heat for 2 minutes. 6. Add vegetables and the sauce mix to cook for further 1-2 minutes or until done. Plate and garnish. 7. Serve with steamed rice. FUN:) Healthy Chinese Cuisine Ambassador project is part of Ming-Ai (London) Charity Organization and supported by Lee Kum Kee. We have been providing free Student Workshops and CPD Teacher Training to Food Teachers in schools around the UK since 2012 and our goal is to teach our future generation that Chinese Cuisine can be healthy and tasty! Find us on social media: Twitter: @funhcca Instagram: @funhcca Facebook: funhcca
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How to make hand cut noodles from scratch - [039]

05.03.2019
Ingredients: 240 grams (2 Cups) Plain Wheat Flour or All-Purpose Flour 1 tsp Sea Salt (Wheat Noodles) 120 ml Water (room temperature) Method: 1. Combine flour with salt. Then add the water bit by bit and mix well. Gather the mixture into a rough dough. Push the dough out in one direction with the heel of your hand, and fold it back on itself. This way it stretches the gluten and makes the dough elastic. 2. Place it in the plastic bag and let it rest for about 30 minutes. 3. Remove the dough from the plastic bag and continue to knead again until its almost smooth and forms into a ball. Cut into 2 equal sizes. 4. Roll the dough with the rolling pin until it reaches a thickness of about 2mm. Hand-cut noodles: 5. Sprinkle some flour on both the surfaces of the dough. This prevents the dough from sticking together. 6. Fold the dough until the end. Slice it in equal widths and place them in the bowl and loosen the noodles with your hands. Flat noodles: 5. Slice the dough in equal widths. 6. Flatten the noodles even more using the rolling pin. (optional) Cooking Method: 7. Add the noodles to boiling water. 8. Let it cook for 10 minutes just below the boiling point. Tip: Add some water while cooking to prevent the water from boiling. 9. Drain and the noodles can be used in soups or stir-fry. Makes about 380 to 400 grams of noodles Copyright 2018 FUN:) Healthy Chinese Cuisine Ambassadors Project
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No more sticky noodles [Skill040]

18.06.2021
While stir-fry noodles may look easy to make at first glance, mastering it may take some skills and practice. For beginners, one of the biggest challenges of making stir-fry noodles is to ensure the noodles do not stick together while stir-frying. Follow the steps below to prepare the noodles for stir-frying: 1. Bring water to a boil, 2. Add noodles. 3. Bring to a boil again. 4. Stir occasionally using a pair of tongs, or the Chinese way..chopsticks! Cook noodles till softened according to instructions. 5. Turn off heat and add a spoonful of vegetable oil then stir. The oil prevents the noodles from sticking. 6. Drain the noodles. 7. Add some oil to the drained noodles, and toss them well together. You'll add lesser oil to your stir fry as noodles won't stick to the wok! Now the noodles won't turn to a sticky mass when left aside for a few minutes. Ready to cook with your favourite stir-fry recipe! **Other tips**: You can use any type vegetable oil, or even sesame oil for added aroma. *The video shows that oil is added after the noodle is cooked, but you can also add in the oil while it's being cooked. --- FUN:) HCCA with Chef Lee Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Copyright 2021 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: https://www.youtube.com/watch?v=2N4... We are one by Vexento
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Steaming Aubergines [Skill 041]

25.06.2021
Aubergine is a versatile ingredient that can be cooked in various ways. Common methods of cooking aubergines in Chinese cuisine include stir-frying and steaming. In fact, as part of the preparations for stir-frying aubergines, it is best to steam them first so that they do not absorb so much oil during stir-frying. Follow the steps below to steam aubergines: 1. Cut the aubergines in batons. 2. Place the cut pieces on a steam rack over boiling water in a wok. 3. Cover the wok with a lid and steam the aubergines for 5-10 minutes until soft, then set them aside. *As steam reaches 100°C and higher in temperature, be sure to use a clamp to put the steam rack in and take it out from the wok. --- Watch the next video on how to cook Fish-fragrant Aubergines, the classic Sichuanese dish. --- FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Copyright 2021 FUN:) Healthy Chinese Cuisine Ambassadors Project --- Music: https://www.youtube.com/watch?v=2N4... We are one by Vexento
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Spicy Aubergines with Minced Pork [Skill 042]

05.07.2021
A classic dish from the Sichuan province of China, also called fish-fragrant aubergines is a great representation of Sichuanese cuisine, which is characterised by its hot and spicy sensations. With the use of chilli bean paste and dried chilli, the dish exhibits multiple layers of flavours, stimulating colours, and aroma. Contrary to its names, however, fish-fragrant aubergines do not contain any fish ingredients - its name is a reference to the seasonings used in Sichuanese fish cookery. Follow the steps to prepare fish-fragrant aubergines: INGREDIENTS: 150g minced pork 250g aubergines, cut in batons and steamed 1 tablespoon oil 2 tbsp Lee Kum Kee Oyster Sauce 2 tbsp Lee Kum Kee Chilli Bean Paste, mixed with 2 tbsp of water 1 tsp cornstarch mixed with 1 tbsp water 1 tsp finely chopped garlic 1 tsp finely chopped ginger 1 tsp fine chopped dried chillies (optional) 1 spring onion for garnish COOKING STEPS: 1. Marinate the minced pork with 2 tbsp Oyster Sauce for 10 minutes. 2. Cut the aubergines into batons, then steam them for 5 to 10 minutes until soft before removing them from the steamer. 3. Prepare the aromatics, including ginger, garlic, and dried chillies (optional), into fine pieces and set aside in a plate. 4. Prepare the sauce by mixing Chilli Bean Paste with water. 5. Heat up the wok with oil, then add in the aromatics for stir-frying. 6. Add minced pork to the wok and stir-fry until it is half-cooked. 7. Add the aubergines and the Chilli Bean Sauce, cornstarch water to the wok; keep stir-frying for further 3 minutes or until the pork is fully cooked. 8. Transfer the food to a serving bowl, sprinkle the thinly sliced spring onions, coriander, and sliced red chillies for garnish. --- For full recipe, please visit: https://funchinesecooking.com/recip... --- FUN:) HCCA with Jason Li http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Music: Parasail by Silent Partner http://bit.ly/32TUZyy Copyright 2021 FUN:) Healthy Chinese Cuisine Ambassadors Project
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Blanching for Stir fry [Skill 043]

12.07.2021
As a preparatory step, before stir-frying, blanching is often employed to soften vegetables that take a longer time to cook, such as baby corn, mangetout, and carrot. It is also useful for enhancing the colour and flavour of the vegetables and preserving their nutritional values. The steps of blanching vegetables are as follows: 1. Bring the water to a boil before adding in the vegetables. 2. Simmer the vegetables for 30 seconds, then turn off the heat. 3. Drain and soak the vegetables in cold water for one minute. 4. The vegetables are now ready for stir-frying. --- FUN:) HCCA with Chef Lee http://www.FunChineseCooking.com Facebook, Twitter & Instagram: FUNHCCA #funhcca Email: hcca@ming-ai.org.uk --- Music Lunar Landing by Silent Partner https://youtu.be/DjK1D4NA5HU --- Copyright 2021 FUN:) Healthy Chinese Cuisine Ambassadors Project ---
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