A Chinese Menu Suggestion #1

1. Raindrop Soup: Slice the water chestnuts and scallions finely. Place chicken stock, diced chicken, water chestnuts, and scallions in a saucepan. Bring to a boil, then cover and simmer for 15 minutes. Stir in sherry and season with salt and pepper to taste. Serve immediately.

2. Sweet and Sour Prawns: In a bowl, mix egg white, cornstarch, salt, and water to create a marinade. Toss prawns in the marinade and let sit for 20 minutes. In a separate bowl, mix tomato ketchup, sambal oelek, MSG, sugar, rice wine, and the cornstarch-water slurry. Finely chop garlic, ginger, and scallions.

Heat 3/4 liters of oil in a wok. Fry half the prawns for 45 seconds until cooked, then remove and drain. Repeat with remaining prawns. In a clean pan or wok, heat 5 tablespoons of oil. Stir-fry garlic and ginger for 30 seconds.

Add the prawns back to the pan and stir constantly. Pour in the prepared sauce and fry for 1 minute until thickened. Add the chopped scallions and toss to combine. Serve hot.

3. Chicken Dice with Fried Walnuts: Soak dried mushrooms in hot water for 10 minutes, then drain and chop roughly. Chop walnuts. Heat 2 tablespoons of oil in a wok and fry walnuts for 2 minutes until golden. Drain on paper towels.

Cut chicken into small dice. Heat remaining oil in the wok over high heat. Fry chicken for 3 minutes, stirring constantly. Mix 1 tsp cornstarch with sherry, soy sauce, salt, and sugar to form a smooth paste. Add this mixture to the chicken and stir well.

Add the chopped mushrooms and cook for 2 minutes. Stir in the fried walnuts and serve immediately.

4. Pork and Bamboo Shoots: Cut pork into small cubes. Mix soy sauce, sherry, sugar, and ground ginger, then toss with pork. Let marinate for 10 minutes. Place pork and marinade in a large pan, add 1 liter of water, bring to a boil, cover, and simmer for 1 hour.

Drain and shred bamboo shoots finely. Add to the pan with the pork and simmer for 10 minutes. If desired, thicken the liquid with 1 tablespoon of cornstarch mixed with a little cold water. Serve hot.

5. Fried Lettuce: Wash and trim lettuce, shaking off excess moisture. Cut into quarters. Heat 1 tablespoon of oil in a wok. Fry lettuce for 1 minute. Add crushed garlic, salt, and Vesop (or soy sauce). Mix well and cook for another minute. Serve immediately.

6a. Boiled Rice: Wash and drain rice. Cook in boiling water for 5 minutes, stirring occasionally. Reduce heat to simmer, cover, and cook for 20 minutes or until water is absorbed and grains are separate.

6b. Steamed Rice: Wash and drain rice. Cook in boiling water for 3 minutes, then drain. Place rice in a steamer tier and steam for 30 minutes.

7. Gingered Fruit: Drain syrup from canned pineapple and lychees. Gently combine pineapple, lychees, glace cherries, and crystallized ginger in a serving bowl. Chill well. Sprinkle with toasted flaked almonds just before serving.