Myself and Hayley were invited along to The School of Wok in Covent Garden on Friday afternoon for a little cooking, learning some techniques and having a chat with Ali about making a date for our chefs to visit during the summer.
We started making Dim Sum which wasn’t as easy it looked during the demo. Here is the correct way and method to make the Dim Sum see the pictures at the bottom to see our attempt.
| Ingredients Chinese chives3 Chinese mushrooms (soaked in hot water overnight)1 clove garlic1 handful of coriander2 spring onions2 leaves of Chinese leaf
15-20 wonton pastries
|Marinade 2 tbsp light soy saucePinch of sugarSesame oil to cover|
- Finely chop the vegetables and place in a large prep bowl.
- Season with soy sauce, a pinch of sugar and cover with sesame oil.
- Mix well.
- Place 1 tsp filling in the centre of the pastry.
- Using the tip of your finger wet all sides of the pastry with cold water.
- Fold bottom corner over the filling to the top corner and press pastry down to seal all.
- Holding the base of the filling with your thumbs, pull the 2 corners of the triangle towards each other, overlap the ends.
- Place aside and fold all wontons the same way.
- Deep fry the wontons at 180°C until golden brown. They usually start to float once cooked as there will be air inside the parcels.
- Serve with sweet chilli sauce on the side.
Here’s an example of mine and Hayley’s attempts at Gyoza.
Next on the menu and my favorite was the Stir Fried Sichuan Chicken. Here’s a quick video on the method and see below for Hayleys dish.
Stir Fried Sichuan Chicken
200g chicken thigh, or breast
2 cloves garlic
1 tsp Sichuan pepper corns
1 Birdseye chilli
Pinch of salt
2 spring onions
100g cashew nuts
1 teaspoon sugar
1 pinch Chinese 5 spice
2 tablespoons light soy sauce
1 tablespoon corn flour
1 tsp chilli bean paste / chilli paste
1 tbsp light soy sauce
1-2 capfuls rice wine
1. Cut the chicken into large dices and place in a medium sized prep bowl
2. Finely chop the garlic and chilli and place in separate prep bowls
3. Dice the onion and place in a prep bowl
4. Throw all the marinade seasoning into the meat bowl and massage well ensuring you add the corn flour last
5. Finely slice the spring onion and place in a small prep bowl
1. Heat 2 tablespoons vegetable oil in a wok to high heat
2. Once smoking hot, add the onions stir-fry for 2 minutes
3. Push the onions to the side of the wok and add an extra tbsp vegetable oil to the centre of the wok
4. Bring oil to a high heat and add the crushed pepper corns, garlic and chicken. Stir-fry until chicken is golden brown
5. Add the cashew nuts to the wok and stir fry for a further 2 minutes
6. Now add the chillies along with all ‘The Sauce’ ingredients to the wok. Continue to stir-fry on a high heat
7. Add the spring onion and a drop of sesame oil to finish.
* If sauce is too thick, add a dash of hot water to the wok whilst cooking the meat through. If too thin, use corn flour paste to thicken
1. Serve on a slate / large plate and garnish with finely sliced spring onion