The Chinese choice

Cham Hin Chakhap,working with Vivanta Taj Malabar, Kochi shares with Kochiites how to make Lung Fung Soup (‘lung’ means dragon and ‘fung’ means phoenix), a thick seafood soup with lemon,chilly,pepper as the main ingredients and Gong bao chicken named after ‘ding baozhen’ Governor of Sichuan. Authentic Chinese comes straight from the wok to the table which keeps it piping hot. A mixture of sauces,greens and peppers are the ingredients one finds in almost all Chinese dishes.Lung Fung SoupIngredients Quantity■  Stock (chicken stock) 6 cups■  Shrimps (small cubes) 200 gms■  Fish (small cube) 150 gms■  Carrot (small dices) 20 gms■  Button mushroom (small dices) 20 gms■  Egg (beaten) 2 nos■  Chopped chilli (fine) 1 tsp■  Lemon juice 4 tsp■  Salt to taste■  Black pepper powder to taste■  Corn flour 250 gms■  Coriander leaves (chopped) 20 gms■  Dark soya sauce 1 tsp■  French beans (fined round slice) 15 gms■  Sugar a pinch■  Garlic (chopped) 20 gmsMethodMix 1 tsp of corn flour with cubed shrimp, fish and use the remaining corn flour to make corn starch solution. Boil the stock in a pan, add chopped garlic, chilli and allow to boil. Add the above mixed shrimp and fish with diced vegetables. When it comes to boil, add seasoning, dark soya sauce, lemon juice and corn starch continuously till it becomes thick. Bring it to boil and add the coriander leaves and the beaten eggs. Stir continuously. When the eggs float on top, remove from flame and serve hot.Gong bao chickenIngredients Quantity■  Boneless chicken breast/leg 640 gms■  Dark soya sauce 1 tbsp■  Light soya sauce 2 tsp■  Rice wine 1 tsp■  Rice vinegar 1 tsp■  Sugar 3 tsp■  Chopped garlic 2 tsp■  Chopped ginger 2 tsp■  Sesame oil few drops■  Corn starch 1 tsp■  Dried red chillies (big dice) 6 no■  Cashew nut half cup■  Oil (for frying) 4 cups■  Stock 2 cups■  Spring onion 40 gms■  Seasoning to taste■  Chilli oil 2 tsp■  Capsicum (cube) 80 gmsMethodCut the chicken in big cubes and mix it with a little light soya sauce, seasoning and rice wine. Marinate for half an hour. Then mix it with half corn starch and deep fry it 3/4th done. Drain the chicken and keep it aside. Heat chilli oil in a pan, fry the seedless dry chilli and add chopped garlic and ginger. Wait for 30 seconds till you get the aroma. Add the cubed capsicum and stir it for a short while. Pour the stock and allow it to boil. Add seasoning, dark soya, sugar, rice vinegar, rice wine and corn starch to thicken the sauce. Add cashew, spring onions and cook till chicken is fully done. Remove from pan and serve hot.[email protected]