Mr. WONG AT HOME - POACHED SOY CHICKEN & BLACK PEPPER PRWANS

A modern take on some old schcool classics, this menu is pretty much all my favourites in the one place. The poached chicken is fresh and fragrant, and the black pepper prawns explode with flavour.

Please note these meals are semi-prepared and easy enough for any home cook to complete, for recipes visit our recipes page.

SERVES: 2 People

  • Dumpling selection
  • Poached soy chicken with ginger shallot relish and chilli sauce
  • Wok fried black pepper prawn
  • Steamed iceberg lettuce with soy dressing and shallot oil
  • Special fried rice
  • Chocolate Fondant
  • Oven and stove
  • Sharp knife
  • Steamer basket, steamer pot, or a portable steamer
  • Microwave
  • Medium pan
  • Medium pot
  • Soy sauce for dumplings
  • Spoon
  • Microwave/stove top and pan

ERIC KOH DUMPLING SELECTION
Mushroom x 2: King mushrooms, garlic, water chestnuts
Scallop shumai x 2: Wheat starch, potato starch, soybean sauce
Har gao x 2: Prawn, bamboo shoots , wheat starch, potato starch

FLYING FISH ROE

POCHED SOY CHICKEN WITH GINGER SHALLOTS RELISH AND CHILLI SAUCE

Masterstock chicken:
Soy, kombu extract, sugar, dark soy, Shao xing, salt, sugar, ginger, coriander, shallot, red chilli, mix spice, chicken

Masterstock
Soy, Kombu extract, sugar, dark soy, Shao xing, salt, sugar, ginger, coriander, shallot, red chilli, mix spice

CHILLI VINAIGRETTE:
Chilli, ginger, sugar, salt, rice wine

GINGER SHALLOT RELISH

WOK FRIED BLACK PEPPER PRAWN:
Prawns, shallots, coriander, black pepper sauce

FRIED RICE
Uncooked rice, char siu pork, sesame oil, prawn, frozen peas, egg, shallot stalk, sugar, salt, msg and ground white pepper

STEAMED ICEBERG LETTUCE WITH SOY DRESSING AND SHALLOT OIL
Iceberg lettuce, soy dressing, fried shallot and oil

CHOCOLATE FONDANT
Butter, flour, chocolate, eggs, salt

SALTED CARAMEL SAUCE
Sugar, salt, cream, butter

Let's Get Started

As with most Chinese cooking, the dishes are cooked and finished at the last minute so best to do all your chopping and slicing first and then cook each dish in this order to ensure everything is hot when it comes time to sit down and eat. Some dishes hold their heat a bit better which is why they are in this order. A wok is ideal for preparing this menu but a large sautee pan works well in its place. You will need some vegetable oil from your pantry for this menu.

Entrée

For the dumplings:

Place dumplings in a steamer with sufficient water for a generous boil, and steam for 10 minutes. Garnish the scallop dumplings with the fish roe.

Mains

For the soy chicken:

Remove chicken from packaging and heat in microwave for 3 minutes. Alternatively keep the chicken in the vacuum sealed bag and place in a pot of boiling water for 6 to 8 minutes on a low simmer. Heat the masterstock in a saucepan and bring to boil. Slice the chicken, pour the masterstock over sliced chicken and use relish and vinaigrette as dipping sauces.

For the black pepper prawns:

Heat a pan, add a teaspoon of oil and pan fry the prawns until cooked. Add the black pepper sauce to the pan and toss for 2 to 3 minutes, or until the sauce has heated through. Garnish with shallots and coriander.

For the special fried rice:

Keep the remaining sliced green onion nearby. Remove rice from packaging and pour straight into a hot wok with a little vegetable oil and a few tablespoons of water. Cook until heated through, then add in the spring onions, stir through and serve.
Alternatively, you could heat the fried rice in a microwave till hot and stir through the spring onions at the end, then serve.

For the lettuce:

Bring a pot of water to boil. In a small saucepan, heat the soy dressing and bring to boil. Blanch iceberg in the boiling water for 10 seconds, then quickly remove and drain. Pour the boiling dressing over the plated lettuce and garnish with the fried shallot.

Dessert

For the chocolate fondant:

Bring the fondants to room temperature for a couple of hours. Preheat the oven to 180 and bake the fondants for 8-10 mins.
Leave to rest for 2 mins before turning out of the mould. Heat the caramel sauce before pouring over the fondants.

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