Delicious Recommendations: Shiitake Mushroom Chicken with Tofu Skin, Sticky Rice Chicken, Garlic Roasted Shrimp, and Spicy Salted Vegetable Squid

Ingredients: Four quarters of Yellow Chicken, 20g Fresh Shiitake Mushrooms, 20g Tofu Skin (soaked in advance), Doubanjiang (fermented broad bean paste), Ginger, Green Onion,(liyao - Chinese rice wine), Pepper to taste

Instructions: 1. Marinate chicken slices with seasonings, Shiitake mushrooms clean and squeeze out moisture, cut into slices, Tofu Skin squeeze out moisture, cut into about 3cm segments, Ginger slice, Green Onion chopped.

2. Heat oil in a pan, add chicken and ginger slices, ginger until fragrant, chicken until white, add Shiitake Mushrooms, stir-fry until Shiitake Mushrooms soften, add Tofu Skin, Doubanjiang (optional, according to personal preference) and season with salt.

3. Add chopped Green Onion and a little Shaoxing wine, stir-fry until fragrant and ready to serve!

(Nuomi Ji - Sticky Rice Chicken)

Ingredients: Chicken Wings, Sticky Rice, Dried Shiitake Mushrooms ( - donggu), Preserved Egg Yolk ( - xiandanhuang), Pork Belly ( - laorou), Char Siu Pork ( - chashe rou). (He Ye - Lotus Leaf)

Instructions:

1. Soak Sticky Rice for 2 hours, steam until cooked and ready to use.

2. Dry Lotus Leaf boil in water to soften, drain and set aside.

3. Chicken Wings cut into small dicing.

4. Preserved Egg Yolk, Pork Belly, Char Siu Pork cut into small dicing; Dried Shiitake Mushrooms soak in warm water and cut into small dicing for later use.

5. Heat a pot with a little oil, stir-fry Chicken Pieces until white, set aside.

6. Leave a little oil in the pot, stir-fry Dried Shiitake Mushrooms, Pork Belly, Char Siu Pork dings, until fragrant, set aside.

7. Chicken Pieces, Char Siu Pork, Pork Belly, Preserved Egg Yolk, Dried Shiitake Mushrooms dings put in a bowl, season with 2 spoonfuls of Light Soy Sauce, 2 spoonfuls of Oyster Sauce, 1/2 spoonful of White Pepper, 1/3 spoonful of Sugar, 1/3 spoonful of Salt, mix well.

8. Take out appropriate amount of Sticky Rice and mix with filling.

9. Cut Lotus Leaf into appropriate sized pieces.

10. Pack Sticky Rice into Lotus Leaf, press firmly, into steaming pot, steam for 15 minutes to ready to serve.

(Suan Xiang Ju Da Xia - Garlic Roasted Shrimp)

Ingredients: Shrimp, Garlic, Salt, Flavoring ( - Wei Jing)

Instructions:

1. Wash and peel Shrimp, cut open the back and remove the intestinal tract.

2. Chop Garlic, add to oil pot, fry until fragrant, add Salt and Flavoring to season.

3. Use a small spoon to put Garlic on the Shrimp back.

4. Preheat Oven to 180°.

5. Put Shrimp into a sheet of Tin Foil lined baking tray, brush with oil.

6. Bake Shrimp until cooked.

7. Add a little Chili Grain, Carrot Grain, Green Onion and bake for 3 minutes to ready to serve.

(Xi Lang Yan Cai You Yu - Spicy Salted Vegetable Squid)

Ingredients: Squid, Spicy Salted Vegetable ( - xi lang yan cai), Bell Peppers, Green Onion, Ginger, Garlic, Dried Chilies, Light Soy Sauce, Oyster Sauce

Instructions: 1. Spicy Salted Vegetable, should be easily available in Chinese supermarkets, always check the expiration date I have accidentally purchased expired salted vegetables in various Chinese supermarkets.

2. First, Squid clean and cut into small circles, boil a pot with water, put in Squid, parboil for 10 seconds, immediately remove after turning color.

3. Green Onion, Ginger, Garlic and Bell Peppers chopped, don't add Bell Peppers if you don't want to balance the dish.

4. Heat oil, stir-fry Green Onion, Ginger, Garlic and Dried Chilies (optional).

5. Stir-fry Bell Peppers for 2 times, add Spicy Salted Vegetable and stir-fry for about 1-2 minutes.

6. Add Squid, immediately add Light Soy Sauce, Oyster Sauce, stir-fry quickly for 2-3 times, sprinkle with chopped Green Onion.

7. Ready to serve.