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The tender wonton wrappers, deep-fried to a crisp before being dunked in the soup, lend special character to this dish. The colour of the ingredients, suspended in the clear soup, is especially attractive.

INGREDIENTS
groundnut or corn oil for deep-frying
60 wonton wrappers, halved and folded in 2
225g (8oz) Cantonese roast duck with some skin, diced
275g (10oz) cooked crabmeat, broken into chunks
100g (4oz) canned bamboo shoots, thinly sliced or diced
225g (8oz) canned straw mushrooms, drained and halved or quartered
2.5 litres (41/2 pints) prime or clear stock
5-10ml (1-2tsp) salt
pepper to taste
15-30ml (1-2tbsp) thin soy sauce
12 spring onions, cut diagonally into 1cm (1/2-inch) sections, white and green parts separated
SERVES 10-12

Method:

• 1 Half fill a wok or a deep-fryer with oil. Heat to a temperature of about 180C (350F) or until a cube of stale bread browns in 60 seconds. Add a batch of wonton wrappers, about 20 at a time; they will sizzle and expand at once. Remove to kitchen paper before they turn brown, using a hand strainer or perforated disc. Repeat until all are done.
• 2 Put the duck, crabmeat, bamboo shoots and straw mushrooms into the stock and bring to the boil. Add the salt, pepper and soy sauce. Add the white spring onion and, finally, the wonton wrappers. (It is always better to add the wonton wrappers at the last moment so that they retain their crispness.) Dunk them with a wooden spoon. Remove from the heat and add the green spring onion.
• 3 Serve immediately, either from a communal bowl or in individual bowls.
• Note: Wonton wrappers can be deep-fried ahead of time and, if kept in an airtight container, will remain crisp for more than a week. With some salt sprinkled on them, they are quite a novelty to serve with drinks. Cantonese roast duck is also available in some Cantonese restaurants, whole or in portions.

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Sweet Mandarin Spring Rolls Recipe
A tasty offering from Sweet Mandarin, the award-winning restaurant. This recipe is the simplest and tastiest way to enjoy spring rolls. Make Chinese cooking a fun, funky, free styling event. Try this at home and impress your family and friends.

INGREDIENTS
Egg flour wraps

Sauce:
Mae Ploy Sweet Chilli Sauce

Filling:
350g - Chicken breast meat
2 slices - Fresh root ginger
75g - Canned bamboo shoots, drained, chopped finely
1 teaspoon - Salt
2 teaspoons - Soy sauce
1 teaspoon - Cornflour
Beaten egg for sealing
Vegetable oil for deep-frying

Method :

• 1 Put the chicken into a blender and blend until a smooth pate.
• 2 Add ginger, bamboo shoots, salt, soy sauce, cornflour and continue to blend.
• 3 Lay flat a wrapper. Take 2 tablespoons of filling and spread across each pancake just below the center, Fold the pancake up from the bottom by raising the lower corner to fold over the filling.
• 4 Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with water or a cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top with the beaten egg.
• 5 Clean out the wok / frying pan. Pre-heat the oil for deep-frying to 360 degrees Fahrenheit.
• 6 Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.
• 7 Serve the spring rolls with sweet chilli sauce dipping.

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Lohan (Arahat), following general Buddhist principles, were also known as "destroyers of the passions". Fittingly, this dish does not use any of the usual condiments of ginger, garlic and spring onion, for in Buddhist belief they arouse human passions which, in turn, impede one's hopes of achieving Nirvana, the state of absolute peace and blessedness.

INGREDIENTS
9g (1/3oz) cloud ears (mushrooms), reconstituted
15g (1/2oz) golden needles (mushrooms), reconstituted
12 medium dried Chinese mushrooms, reconstituted in 350ml (12fl oz) boiling water
15g (1/2oz) hair algae
45ml (3tbsp) groundnut or corn oil
100g (4oz) canned bamboo shoots, thinly sliced
75-100g (3-4oz) canned ginkgo nuts
20 pieces deep-fried gluten
2.5ml (1/2tsp) salt
5-7.5ml (1-11/2tsp) sugar
45ml (3tbsp) thin soy sauce
10ml (2tsp) sesame oil
For curing hair algae
450ml (16fl oz) water
2 thickish slices fresh ginger root, peeled
10ml (2tsp) Shaohsing wine or medium dry sherry
10ml (2tsp) groundnut or corn oil
SERVES 4 with 2 other dishes

Method:

• 1 Drain the cloud ears and golden needles and squeeze out excess water from the mushrooms, but leave damp. Reserve the mushroom soaking liquid.
• 2 Soak the hair algae in plenty of cold or tepid water for about 10 minutes so that it will become pliable. Then rinse in many changes of water, picking over it, removing impurities and discarding the fine sand which settles at the bottom of the bowl.
• 3 To cure: put the water, ginger, wine or sherry and oil in a wok or saucepan and bring to the boil. Submerge the algae and boil for about 5 minutes. Drain through a fine sieve and discard the ginger.
• 4 Heat a wok over a high heat until smoke rises. Add 15ml (1tbsp) of the oil and swirl it around. Add the cloud ears and golden needles and toss and turn for about 30 seconds, adjusting the heat if the cloud ears make a loud explosive noise. Remove to a warm dish nearby.
• 5 Add the remaining oil and swirl it around. Add the mushrooms and bamboo shoots and turn and stir for about 30 seconds or until very hot.
• 6 Return the cloud ears and golden needles to the wok, and add the hair algae, ginkgo nuts and gluten pieces. Pour in the mushroom water, add the salt, sugar and soy sauce and bring to the boil. Cover, lower the heat and simmer fast for 10-15 minutes or until most of the water has been absorbed.
• 7 Remove to a warm serving plate. Sprinkle on the sesame oil and serve.

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Deep-fried Wontons
A popular cold starter or a snack that is part and parcel of Cantonese dimsum.

INGREDIENTS
6 medium raw prawns in the shell, without heads
egg white, lightly beaten
72 wonton wrappers, each 7.5cm (3 inches) square
groundnut or corn oil for deep-frying
For the sweet and sour sauce
300ml (1/2 pint) water
60ml (4tbsp) sugar
45ml (3tbsp) rice or wine vinegar
4ml (3/4tsp) salt
30ml (2tbsp) tomato ketchup
12.5ml (21/2tsp) potato flour, dissolved in 30ml (2tbsp) water
1.25 (1/4tsp) red food colouring (optional)
SERVES 8

Method:

• 1 Prepare the sweet and sour sauce: put the water, sugar, vinegar, salt and ketchup in a saucepan and bring to simmering point. Gradually add the dissolved potato flour, stirring as the sauce thickens. Stir in the food colouring. Pour into one or two serving bowls and leave to cool.
• 2 If frozen prawns are used, defrost thoroughly. Shell the prawns, devein and pat dry. Cut each one into 6 cubes.
• 3 Prepare the wontons: The classic way: Put about 5ml (1tsp) filling in the centre of 1 wrapper placed at an angle, like a diamond, on the palm of the hand or on a flat surface. The quick way: Put about 5ml (1tsp) filling in the centre of 1 wrapper placed on the palm of the hand. Gather together the corners of the wrapper with the other hand and give it a twist in the middle to secure the wrapping (see below). Repeat until all the filling is used up.
  
• 4 Half fill a wok or deep-fryer with oil. Heat to a temperature of 180C (350F) or until a cube of stale bread browns in 60 seconds. Tip in 8-10 wontons, or however many will float freely, and deep-fry for about 40-60 seconds or until golden in colour and crisp in the centre. Remove with a hand strainer or perforated disc and drain on kitchen paper. Repeat until all are fried.
• 5 The wontons will stay crisp for several hours and can be served either warm or cold.
• 6 To eat, spoon sweet and sour sauce on each wonton, then pick up with either chopsticks or fingers.
  

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This dish takes its name from the willowy strips of the sliced chicken and pepper.

INGREDIENTS
about 800g (13/4lb), pieces chicken thigh, skinned and boned
2 small green peppers, seeded
1-2 fresh green chillies, seeded (optional)
90ml (6tbsp) groundnut or corn oil
5-6 cloves garlic, peeled and cut into silken threads
4 spring onions, cut into 2.5-cm (1-inch) sections, white and green parts separated
45ml (3tbsp) fermented black beans, rinsed and mashed
15ml (1tbsp) Shaohsing wine or medium dry sherry
little sesame oil (optional)
chilli sauce (optional)
For the marinade
2.5ml (1/2tsp) salt
2.5ml (1/2tsp) sugar
15ml (1tbsp) thin soy sauce
8 turns black pepper mill
10ml (2tsp) Shaohsing wine or medium dry sherry
5ml (1tsp) cornflour
30ml (2tbsp) egg white, lightly beaten
22.5ml (11/2tbsp) groundnut or corn oil
For the sauce
5ml (1tsp) cornflour
60ml (4tbsp) clear stock or water
10ml (2tsp) oyster sauce or 5ml (1tsp) thick soy sauce
SERVES 6 with 3 other dishes

Method:

• 1 Cut the chicken flesh into strips, about 5mm (1/5 inch) thick. Put into a bowl.
• 2 Prepare the marinade: add the salt, sugar, soy sauce, pepper and wine or sherry to the chicken. Sprinkle with the cornflour, add the egg white and stir in the same direction to coat. Leave to marinate for 15-30 minutes. Blend in the oil.
• 3 Slice the peppers into long and narrow strips.
• 4 Slice the chillies into strips.
• 5 Prepare the sauce: mix together the cornflour, stock or water, oyster or soy sauce.
• 6 Heat a wok until hot. Add 15ml (1tbsp) of the oil and swirl it around. Add the pepper and stir and toss with the wok scoop or metal spatula constantly for about 2 minutes. When tender yet crunchy, remove to a warm plate and keep warm.
• 7 Wash and dry the wok.
• 8 Heat the wok over a high heat until smoke rises. Add the remaining oil and swirl it around. Add the garlic and when it sizzles and takes on colour add the chilli, white spring onion and then the black bean paste. Stir to blend with the garlic. Put in the chicken and stir and toss the strips for 2 minutes or until they turn whitish, scraping the paste from the bottom of the pan to coat.
• 9 Splash in the wine or sherry around the side of the wok and let it sizzle, stirring continuously. When the sizzling dies down, lower the heat and add the well-stirred sauce to the chicken. Continue to stir as the sauce thickens. Add the pepper and green spring onion and mix well. Remove to a warm plate and serve immediately. A little sesame oil can be sprinkled on top. For those who like an extra hot flavour, chilli sauce can be served at the table.

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Glutinous rice is usually steamed or boiled but, as it is very starchy, these methods of cooking can make it into a rather stodgy food. Stir-frying glutinous rice from its raw state until cooked through, however, makes the rice much lighter and more fragrant in taste.

INGREDIENTS
450g (1lb) white glutinous rice
25g (1oz) dried shrimps, rinsed
10 medium dried Chinese mushrooms, reconstituted in 250ml (8fl oz) water
1 large pork wind-dried Chinese sausage
1 large duck liver wind-dried Chinese sausage
30ml (2tbsp) groundnut or corn oil
5ml (1tsp) salt
4-6 spring onions, cut into small rounds, white and green parts separated
175g (6oz) fatty roast belly pork, diced
15ml (1tbsp) thick soy sauce
small bunch coriander leaves, torn up

Method:

• 1 Wash the glutinous rice 3-4 times, rubbing with the fingers. Drain, then soak in plenty of cold water for 5-6 hours. Drain just before ready to use.
• 2 Soak the shrimps in just enough boiling water to cover them for about 20 minutes. Drainthem, reserving the soaking liquid.
• 3 Drain and squeeze out excess water from the mushrooms but leave damp. Reserve the soaking liquid. Dice the mushrooms.
• 4 Rinse the wind-dried sausages and dice.
• 5 Heat a wok over a high heat until smoke rises. Add the oil and swirl it around. Add the winddried sausages and shrimps, and turn and toss for about 1 minute. Then add the mushrooms, continuing to stir-fry for a few seconds.
• 6 Add the glutinous rice and, sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss about 12 times, adjusting the heat if the rice begins to burn. Sprinkle on about 60-90ml (2-3fl oz) shrimp/mushroom water, cover and continue to cook over a medium low heat for 2 minutes. Sprinkle on the same amount of liquid again, fold and turn the rice 5-6 times, then cover once more. Repeat this procedure 4 times, using ordinary water when the shrimp/mushroom water is used up.
• 7 Add the salt, white spring onion and roast belly pork. Flip and turn to mix and repeat the sprinkling of water and simmering another 3-4 times, each time for about 4-5 minutes. The rice should be cooked through by this time but, if not, continue to simmer and add more water if necessary.
• 8 Remove from the heat. Add the soy sauce, green spring onion and coriander leaves. Fold and turn to mix, then remove to a warm serving plate. Serve hot.

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There's an old saying that 'nothing tastes better than dumplings'. Dumplings have traditionally been eaten during Chinese New Year, their half-moon shape thought to resemble gold ingots and bring good luck. The more you eat the more luck you have and with this recipe for 35-40 dumplings, that's a whole load of luck!

INGREDIENTS
1 pack dumpling wrappers
300g ground pork
150g minced Napa cabbage
2 bunches of chopped coriander
1 bunch of chopped spring onions
100g chopped ginger
2 cloves of finely chopped garlic
1 tbsp dark soy sauce
1 tbsp sesame oil

Sauce:

4 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp vinegar
Chilli oil to taste
2 cloves of chopped garlic

Method:

• 1 Combine the ingredients for the filling.
• 2 Moisten the edges of a dumpling wrap and put a small amount of filling in the centre.
• 3 Fold the wrap over and pinch together in a crescent shape, making a tight seal.
• 4 Place the dumplings one at a time into a large pot of boiling water. When the water comes to a hard boil, pour in one cup of cold water. Wait for the water to come to a boil again and repeat with the cold water. Do this one more time. When the dumplings rise to the top, drain and transfer to a large plate. Don't overcook or the dumplings will fall apart.
• 5 Mix all the ingredients together for the sauce and serve in small, individual bowls.

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Some of the recipes were taken from Yan Kit's Classic Chinese Cookbook >

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