Spicy Chicken Pot
Cooking Time: 65 minutes Serves: 4 persons
Chilled chicken: 1pc Red onion: 1pc (cut in wedges) Shallots: 4pcs
Ginger: 4 slices Garlic: 5 cloves Spring onions: 5pcs (chopped)
Facing heaven pepper: 1-2pcs
(based on personal preference)

Coriander: 1 sheaf
Sauce for the chicken pot:
Red fermented beancurd: 1 cube Bean sauce: 1 spoon Oyster sauce: 1 spoon
Shaoxing wine: 2 spoons Sugar: 1 spoon Water: 30ml
Blend all
Marinated chicken seasoning:
Ground white pepper: 1 tablespoon Soy sauce: 2 tablespoons Dark soy sauce: 1 tablespoon
Shaoxing wine: 1 tablespoon Corn Starch: 2 tablespoons Oil: 1 tablespoon
How to Cook:
  1. Cut the chicken into pieces (They should not be too big or small. Remove the bones).
  2. Prepare a plate of salted water, soak the chicken pieces for 20 minutes to remove the freezer odour.
  3. Pass the chicken through a sieve. Use kitchen paper towels to absorb the remaining water.
  4. Marinate the chicken with seasoning for 30 minutes.
  5. Pre-heat the Corningware, add 2 tablespoons of oil. Saute the shallots, garlic, ginger, and add spring onions and red onions.
  6. Spare all oil and seasoning (The oil will be used to prepare the chicken pot).
  7. Fry the chicken to golden brown, add the sauce for the chicken pot, mix well.
  8. Add the culinary herbs and spices, then add the facing heaven pepper.
  9. Bring it to the boil and cover it, keeping boiling on low heat for 8 minutes.
  10. Lastly, add spring onions and mix well. Add coriander on top of the dish.
Dried Scallops, Mushrooms with Braised Gourd
Cooking Time: 80 minutes Serves: 4 persons
Dried Scallops: 50g Vermicelli: 1 pack Dried shrimps: 10pcs
Shiitake mushrooms: 10pcs Hairy gourds: 2pcs Oyster sauce: 2 spoons
Salt: 1 teaspoon Sugar: 1 teaspoon Sliced ginger: some
Garlic: 2 cloves (chopped)
Ingredients for pickling mushroom:
Mushroom water: 1 spoon Sugar Oyster sauce: 2 spoons
How to Cook:
  1. Soak scallops, mushrooms, vermicelli, and dried shrimps in water until soft. Peel the hairy gourds and cut them into pieces (Spare mushroom water and scallop water).
  2. Wash the mushrooms, remove the stems, add seasonings and marinate for 15 minutes. Steam the mushrooms for 30 minutes.
  3. After the vermicelli is soaked in cold water until soft, add the vermicelli to a large bowl of hot water with oyster sauce, soak for 30 minutes.
  4. Preheat the Corningware, add oil, saute the dried shrimp, add ginger and garlic and fry, then add the hairy gourds.
  5. Add an appropriate amount of mushroom water, scallop water, and oyster sauce. Mix them well.
  6. Cover the pot, switch to medium heat and cook the hairy gourd until softened. After that, add mushrooms and scallops, then cover the pot again and cook for 2 minutes.
  7. Lastly, add the vermicelli until the sauce almost dries up.
Japanese Cabbage Pork Stew
Cooking Time: 30 minutes Serves: 4 persons
Cabbage: half Pork slices: 400g Marmoreal mushroom: 150g
Dashi stock: 700ml Chopped spring onion
How to Cook:
  1. Layer the cabbage and pork slices one by one, and cut them into sections that are about the same height as the Corningware, remove the roots of the marmoreal mushrooms.
  2. Put it into the pot vertically, form a circle in the shape of a flower, add the marmoreal mushrooms in the gap.
  3. Add 2 tablespoons of sake, 3 tablespoons of Shoyu and Dashi stock.
  4. Cover and cook for 15 minutes until the cabbage is soft, sprinkle with chopped green onion.
Korean Ginseng Chicken Soup
Cooking Time: about 90 minutes Serves: -
Spring chicken: 1pc Ginseng: 3pcs Garlic: 3 cloves
Red dates: 8pcs Chestnuts/lotus seeds: 8pcs Sticky rice: 60g
Ginger: 3 slices Spring onion: 1pc Water
Pepper Salt Bamboo skewer
How to Cook:
  1. Wash the red dates, lotus seed, sticky rice and ginseng with the rhizome head removed. Soak all for an hour.
  2. Cleanse the inside and surface of the spring chicken thoroughly.
  3. Blend the ginseng, garlic, chestnuts, red dates and sticky rice. After adding some salt, put all ingredients into the spring chicken and use the bamboo skewer to seal the chicken.
  4. Put the chicken in the pot, and add the remaining ginseng, garlic, chestnuts, red dates and sticky rice and ginger. Pour water into the pot until it covers the chicken.
  5. Slowly cook for 2 to 3 hours.
Coconut Chicken with Big Clam Pot
Cooking Time: about 45 minutes Serves: 2 persons
Chopped chicken: half Coconuts: 2pcs Clam: half a catty (about 300g)
Bamboo mushrooms: 6pcs Red dates: 8pcs Can prepare additional coconut water or add water
Soy sauce: 2 spoons Water: 1 spoon Limes: 2pcs
Minced sand ginger: 1 spoon Chopped spring onion: 1 spoon Chopped garlic: 1 spoon
Chopped facing heaven pepper:
1 spoon
Sugar: half spoon
How to Cook:
  1. Cut the top of the coconut. Spare the coconut water, scrape and keep the flesh.
  2. Cleanse and dry the chicken. Remove the bottom part of the bamboo mushroom and the seed of the red dates. Put the clams in salted water for 1 hour in order to purge sand from them.
  3. After boiling 700ml coconut water (can add additional coconut water or water if inadequate), add and simmer bamboo mushrooms, red dates and fleshes of young coconut for 5 minutes. After that, add and cook the chicken pieces and clams for 5 to 7 minutes.
  4. Stir all sauces and ingredients.
Korean Rice Ball
Cooking Time: about 20 minutes Serves: -
Shredded seaweed: 40g Sesame Chicken: 2pcs
Sesame oil Rice: 3 bowls
How to Cook:
  1. Baste the takoyaki pan and heat it.
  2. Put rice balls and cooked chicken into every mould, fry until golden.
  3. Sprinkle sesame and shredded seaweed.
Cooking Time: - Serves: -
Low-gluten flour: 100g Water: 300ml Bonito powder:4g
Egg: 1pc
Octopus: 100g (diced) Corn kernels: 50g Chopped green onion
Takoyaki Sauce Salad dressing Shredded seaweed
How to Cook:
  1. Blend water and bonito powder before adding the egg. Stir all ingredients and add low-gluten flour. Pass everything through a sieve.
  2. Pre-heat and baste the takoyaki pan. Add half of the batter into the pan before putting the stuffing (Octopus, corn kernels, and chopped green onion).
  3. Pour the batter until the pan is full. Wait for 3 minutes and use a bamboo skewer to upside down the pan. The ingredients will be rolled into a ball.
  4. Add Takoyaki Sauce, salad dressing, and shredded seaweed to savour.
Kimchi Toastie
Cooking Time: about 15 minutes Serves: -
Bread: 4 slices Egg: 2pcs Burger steak: 2pcs
Kimchi: some
How to Cook:
  1. Pre-heat and baste the sandwich toaster before using it to cook the burger steak.
  2. Use oil and egg to baste the sandwich toaster again, then cover it for 2 minutes.
  3. Put the burger steak and egg on a plate for later use.
  4. Place the bread on the sandwich toaster, and add the burger steak, egg and kimchi before closing the sandwich maker. Wait for 3 minutes.
Homemade Waffle
Cooking Time: - Serves: -
All purpose flour: 120g Baking powder: 4g Sugar: 16g
Liquid butter: 40g Milk: 180g Egg: 1pc
Chocolate syrup Strawberries Icing
How to Cook:
  1. Blend the all-purpose flour, baking powder and sugar.
  2. Melt the unsalted butter, and add milk and egg to stir. Sieve the blended flour, powder and sugar into the above ingredients. (Do not over stir, just mix well)
  3. Sieve all ingredients again.
  4. Pre-heat and baste the waffle maker with butter. Add an appropriate amount of powder and cover it for several minutes.
  5. Take the waffle out. It can go with honey, fruits, and chocolate syrup.