Ingredients

1. 200g French beans – sectioned
2. 50g carrot – sliced
3. 100g meat slices
4. 3 slices old ginger
5. 3tbsp sesame oil
6. 1tbsp light soya sauce
7. It of vegetable seasoning

1. Heat up sesame oil, fry ginger till fragrant, add in meat slices, fry for a while. Add in French bean, braise for a while, pour in seasoning.

Ingredients

1. 1tbsp wolfberries
2. 4 chicken wings
3. 100ml water
4. 1tbsp sesame oil

1. 1tbsp light soya sauce
2. Dash of sugar
3. 1tbsp abalone sauce

1. Clean well chicken wings.
2. Heat up sesame oil, Add in chicken wing, pour in seasoning, wolfberries and water, simmer until water is dried up or chicken wings is cooked.

1. 2 drumsticks
2. 55g yu chok
3. 15g dangshen
4. 5 red dates
5. 15g huai shen
6. 20g sliced bei qi

Sauce

1. 300ml water
2. 3tbsp abalone sauce
3. 2tbsp light soya sauce
4. 2tbsp wine
5. Dash of salt

1. Clean drumsticks, fry over low heat till golden brown.
2. Wash herbs.
3. Boil water in saucepan, add in all the ingredients and seasoning, cover and stew for 30 minutes, till sauce is almost dry.

1. 2 pieces dried sea cucumber
2. 2 drumsticks
3. 4 slices ginger
4. 5 shallots
5. 3tbsp sesame oil
6. 2tbsp white rice wine
7. 200ml water

1. 1tbsp light soya sauce
2. 1tbsp abalone
3. Dash of pepper
4. Dash of sugar

1. Soak sea cucumber for 3-4 days. ( change water everyday)
2. Heat up wok with sesame oil, fry ginger, shallots till fragrant. Add in drumsticks, white rice wine and seasoning, simmer until cooked.
3. Return sea cucumber to wok, simmer for a while.

1. ½ chicken
2. 10g dang gui – blended till fine

1. 1tbsp salt
2. Dash of pepper
3. 1tbsp white rice wine
4. 1tbsp ginger juice

1. Clean chicken.
2. Marinate chicken with marinades for 1 hour. Arrange on a dish and steam for 1 hour or till cooked.

Ingredients

1. 1 slice Panax notoginseng
2. 3 black dates
3. Some tangerine peels
4. 2 pieces chicken
5. 100ml water

1. ¼ salt

1. Clean and rinse panax notoginseng.
2. Scald skinned chicken in boiling water, rinse and put into stewing pot.
3. Put all the ingredients into stewing pot, pour in water and stew for 3 hours. Add ¼ teaspoon of salt, serve hot.

1. 2 slices grouper
2. 3g cordyceps
3. 2g astragalus root
4. 10 wolfberries
5. 2g eucommia
6. 100ml water

1. ¼ tsp salt
2. ¼ tsp Shao Xing Wine

1. Rinse fish. Clean blood clots between the bones to prevent the stewed soup from exhibiting a fishy smell.
2. Put all the ingredients into stewing pot, pour in water and stew for 3 hours. Add ¼ teaspoon of salt and ¼ teaspoon of shao xing wine, serve.

Ingredients

1. 3g American wild ginseng
2. 2 red dates
3. 2 kampong chicken
4. 100ml water

1. ¼ tsp salt

1. Scaled skinned chicken drumstick in boiling water for 5 minutes, remove and set aside.
2. Cut wild ginseng into slices. Remove seed from red dates.
3. Put all ingredients into stewing pot, pour in water and stew for 3 hours. Add ¼ teaspoon of salt, serve hot.

Ingredients

1. 5g codnopsis pilosulae radix
2. 4g Chinese angelica root
3. 5g foxglove root
4. 4g white attractylodes
5. 5g poria cocos
6. 5g cnidium
7. 5g licorice root
8. 3g astragalus root
9. 5g white peony
10. 2 black dates
11. 1g Chinese cassia
12. 1 duck drumstick
13. 100ml water

1. ¼ tsp salt

1. Put all ingredients into stewing pot, pour in water and stew for 4 hours. Add ¼ teaspoon of salt, serve hot.

1. 4g codnopsis pilosulae radix
2. 6g Chinese angelica root
3. 4g sliced foxglove root
4. 3g white attractylodes
5. 3g cnidium root
6. 4g licorice root
7. 3g poria cocos
8. 3g white peony
9. 2 black dates
10. 2pieces black bone chicken
11. 100ml water

1. ¼ tsp salt

1. Scald skinned chicken in boiling water, rinse and put into stewing pot.
2. Put all the ingredients into stewing pot, pour in water and stew for 4 hours, add ¼ teaspoon of salt, serve hot.

Ingredients

1. 12g sweetened ginseng (lightly mashed)
2. 8g Glehniae radix
3. 8g solomonseal rhizome
4. 6g lily bulb
5. 4g kernel almond
6. 1 candy date
7. 100ml stock

Seasonings

1. ¼ tsp salt

1. Put all the ingredients into stewing pot, pour in stock and salt, stew for 2 hours. Serve hot.

Ingredients A

1. 3packets Japanese tofu
2. 1canned choy sum
3. 1tbsp spring onions ( chopped )
4. 2tbsp fried garlic with oil

1. 80g dried shrimp ( diced & deep fried )

1. Cut tofu in slice, chop choy sum into pieces and place them on tofu.
2. Sprinkle fried dry shrimps, spring onions and garlic with oil on tofu.
3. Pour mixed sauce on top evenly and serve.

Ingredients A

1. 600g Chinese cabbage
2. 50g black fungus ( soaked )
3. 12 mushrooms
4. 50g needle mushrooms ( soaked )
5. 5 fried tau pau
6. 1piece vegetarian chicken
7. 2pieces vegetarian roast duck
8. 100g vegetarian BBQ pork
9. 1 large carrot
10. 100g glass noodles

1. 4 pieces fermented bean curd
2. 2tbsp sugar

1. 3tbsp mushroom sauce
2. 1tbsp vegetarian seasoning powder
3. Salt and pepper to taste
4. Adequate water

1. Heat up ½ cup of oil in a wok, stir-fry ingredients B until fragrant.
2. Add in ingredients A accordingly and stir-fry well.
3. Pour in seasonings, cover and simmer for 10minutes. Serve.

Ingredients

1. 300g mustard
2. 150g celery
3. 100g carrot
4. 8 mushrooms
5. 1packet needle mushrooms
6. 150g lotus roots
7. 5 baby corns
8. 10pieces fried tau pau

1. 2tbsp mushroom sauce
2. 1tsp vegetarian seasoning powder
3. 1tsp sesame oil
4. Salt and pepper to taste
5. 1cup of water

1. Arrange ingredients A in a wok, pour in seasonings. Cover the pot to cook until a lot of steam appears.
2. Stir in flour solution, remove and serve.

1. 300g lotus roots ( cut into slices )
2. 50g carrot ( cut into slices )
3. 200g lean meat ( cut into slices )

1. 1 piece fermented bean curd
2. 1tbsp garlic
3. 1tsp sugar

1. 1tbsp oyster sauce
2. 1cup broth
3. Pepper to taste

1. Put ingredients A into boiling water, bring boil, remove and drain.
2. Heat up 2 tbsp oil in wok, stir fry ingredients B till fragrant.
3. Add in ingredients A and stir fry well, pour in seasonings, cover and simmer over low heat until lotus roots are cooked. Stir in flour solution to thicken the gravy and serve.

Ingredients

1. 400g mini mustard green
2. 50g fried silver fish
3. 3 cloves garlic ( cut into slices )

1. 1tsp chicken seasoning powder
2. 2tbsp oyster sauce
3. ½ tsp sesame oil

1. Put 1 tbsp sugar and 3 tbsp oil into boiling water, add in mustard green, bring to boil, remove and soak in water.
2. Heat up 2 tbsp of oil in a wok, stir, fry garlic until it smells fragrant, add in mustard green and seasonings. Stir fry evenly. Remove and put in a plate.
3. Sprinkle fried silver fish on top and serve.

Ingredients

1. 500g kalian
2. 50g Mui choy ( soaked )
3. 50g shredded ginger ( deep fried )

1. 1tbsp oyster sauce
2. 1tsp sugar
3. 1tsp chicken seasoning powder
4. ½ tsp sesame oil
5. 3tbsp water

1. Rinse and cut kai lan into pieces. Squeeze mui choy until dried, cut into pieces.
2. Heat 3 tbsp of oil in wok, stir-fry mui choy until fragrant.
3. Add in kalian and seasonings, stir-fry until it is cooked. Remove.
4. Sprinkle fried shredded ginger on top and serve.

Ingredients A

1. 1small kampong chicken ( cut into small pieces )
2. 50g ginger ( cut into slices )
3. 50g spring onions

1. 1tbsp oyster sauce
2. 1tbsp light soya sauce
3. 2tsp dark soya sauce
4. Salt to taste
5. 2tbsp shao xing wine
6. 2tbsp rice wine
7. ½ cup water ( to thicken gravy with some flour )

1. Heat up to 1tbsp oil and 1tbsp sesame oil in wok, stir-fry ginger until fragrant. Add in chicken, stir-fry well and pour on ingredients B. Cover and simmer for 10 minutes.
2. Stir in flour solution and spring onions. Remove and serve hot.

1. 20 chicken wings ( cut each into halves )
2. 1small bowl young ginger (cut into slices )
3. 2 tbsp corn flour

1. 1tbsp chicken seasoning powder
2. 1tbsp sugar
3. 1tbsp abalone sauce
4. 1tbsp light soya sauce
5. 1tbsp shao xing wine
6. Salt and pepper to taste

1. Mix chicken aside and ginger with marinade, set aside for 3 hours. Stir in corn flour.
2. Heat up oil for deep-frying, add in ginger, deep fry until crispy, remove.
3. Add in chicken wings, deep fry until golden brown, serve with fried ginger.

1. 1cup rice
2. 1.5 litre hot water
3. 4 dried Japanese oyster
4. 2 dried scallops

1. 500g spare ribs ( cut into small pieces )
2. Salt and pepper to taste
3. 1tsp sesame oil

1. Adequate shredded ginger, chopped spring onion, coriander

1. Put ingredients A into stew pot, cover to cook for 2 hours.
2. Add in ingredients B, cover to cook for 1 hour.
3. Put porridge in bowls, sprinkle ingredients C on top. Serve.

1. 400g pork liver ( cut into slices)
2. 100g shredded ginger
3. 100g black fungus (shredded)

1. 2tbsp shao xing wine
2. Salt to taste
3. Grape wine to taste
4. 2 cups of water

1. Put 2 tbsp sesame oil and shredded ginger into pot and stir-fry until fragrant.
2. Pour seasonings, bring to boil. Add black fungus and simmer over low hear for 20 minutes.
3. Add in pork liver, bring to boil and turn off heat. Serve hot.

1. 2 bowls cooked rice
2. 1 egg
3. 100g chicken meat
4. 2tbsp chopped ginger
5. 1tbsp wolfberries
6. 2tbsp sesame oil

1. 1tbsp light soya sauce
2. 1tsp abalone sauce
3. Pepper to taste

1. Put sesame oil and ginger into a wok and stir-fry until fragrant.
2. Add in chicken meat, stir-fry until cooked, add in egg and stir fry well.
3. Put rice, wolfberries and seasonings. Stir fry evenly or until it smells fragrant.