Celebrate Lunar New Year with a Mott 32 Menu from page 10
HAVE A SAFE HOLIDAY SEASON
DRIED OYSTER BEAN CURD ROLL 1 lb (450 g) dried Chinese or Japanese oysters ⅓ cup + 3 to 4 tbsp (125 to 140 ml) neutral-flavoured oil, divided ⅓ cup (80 ml) water 3½ tbsp (52.5 ml) oyster sauce, divided 2½ tbsp (37.5 ml) minced fresh ginger, divided 2 green onions, roughly chopped 2½ tsp (12.5 ml) salt, divided ⅓ cup (80 ml) cooked fat choy (washed and boiled in stock or water for 5 minutes) 5 sheets fresh bean curd (about 11 × 17-in/28 × 43 cm each) 8 oz (225 g) preserved Chinese sausages, diced 10 oz (280 g) shiitake mushrooms, diced 1½ tsp (7.5 ml) pepper 1 Rehydrate dried oysters in cold water for about 3 hours, then thoroughly rinse and roughly chop. Heat ⅓ cup (80 ml) oil in a frying pan over high, then flash-fry oysters in hot oil for 2 to 3 minutes. Add ⅓ cup (80 ml) water, 2 tbsp (30 ml) oyster sauce, 1 tbsp (15 ml) ginger, green onions and 1 tsp (5 ml) salt, then reduce heat to low and simmer, covered, for 35 minutes. Remove lid and simmer for 5 more minutes. Remove from heat and set aside. 1½ tsp (7.5 ml) granulated sugar 1½ tsp (7.5 ml) chestnut powder 2 Dice cooked fat choy into small pieces. Set aside. 3 Rinse bean curd sheets and pat dry. Cut each sheet into 4 rectangles and set aside to make rolls. 4 Heat a separate pan on medium and add 1 tbsp (15 ml) oil. Add 1½ tbsp (22.5 ml) ginger and preserved sausage and stir-fry until fragrant, 1 to 2 minutes. Add mushrooms and fat choy and stir-fry until fragrant, 3 to 5 minutes. Add oysters, 1½ tbsp (22.5 ml) oyster sauce, 1½ tsp (7.5 ml) salt, pepper, sugar and chestnut powder to pan and stir-fry until all ingredients are heated and fragrant, 3 to 4 minutes. Remove from heat. 5 Place a spoonful of stir-fried mixture on a bean curd rectangle (do not overpack). Wrap filled rectangle into a spring roll. Repeat until you’ve used up all rectangles and filling. 6 Heat a deep wok on high. Add 2 to 3 tbsp (30 to 45 ml) oil and heat until sizzling hot. Carefully slide rolls into hot oil and fry until golden brown, about 2 minutes per side. 7 Remove from heat and place rolls on a draining rack or paper towel to absorb excess oil. Serve immediately. Makes about 20 rolls
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BRAISED CHICKEN, CHESTNUTS & HUA DIAO 1 whole chicken (about 3½ lbs/1.6 kg), cut into pieces 4 to 5 slices fresh ginger 2 green onions 1 tbsp (15 ml) neutral-flavoured oil 1½ cups (375 ml) aged Hua Diao cooking wine (preferably 8 or 15 years old) 3 to 4 pieces rock sugar 1½ tsp (7.5 g) salt 1 cup (250 ml) chestnuts cilantro, for garnish
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