Chinese feast

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the Chicken-Fried Rice:

• Free-range eggs (beaten): 2
• Soy sauce: 2 tbsp
• Sesame oil: 2 tsp
• Vegetable oil: 2 tbsp
• Shallot (sliced): 1
• Garlic cloves (crushed): 3
• Fresh root ginger (finely chopped): 1 tbsp
• Cooked boneless chicken thighs (sliced): 2
• Pre-cooked long-grain white rice: 440g (1lb 2oz)
• Spring onions (chopped): 6
• Sweetcorn (drained from a tin): 195g
• Chilli bean paste: 1 tbsp
• Shrimp paste: 2 tsp
• Salt and freshly ground black pepper

For the Beef Satay:

• Vegetable oil: 2 tbsp
• Beef sirloin or rump (thinly sliced): 250g (9oz)
• Onion (sliced): 1
• Garlic cloves (crushed): 3
• Fresh root ginger (crushed): 1 tbsp
• Smooth peanut butter: 4 tbsp
• Soy sauce: 3 tbsp
• Chilli sauce: 2 tbsp
• Sesame oil: 1 tbsp
• Coconut milk (from a tin): 400ml
• Coriander (chopped): Bunch
• Peanuts (toasted and chopped, for garnish): 2 tbsp
• Toasted sesame seeds (for garnish): 2 tsp

For the Mushroom Chow Mein:

• Vegetable oil: 2 tbsp
• Shiitake mushrooms: 4
• Oyster mushrooms: 6
• Exotic mushroom mix: 400g (14oz)
• Cloud ear fungus (rehydrated, soaked in boiling water): 6
• Onion (sliced): 1
• Garlic cloves (sliced): 4
• Red pepper (sliced): 1
• Chinese cabbage (shredded): ½
• Egg noodles: 200g (7oz)
• Bamboo shoots (from a tin): 225g

For the chow mein sauce:

• Cornstarch: 1 tbsp
• Rice wine: 2 tbsp
• Soy sauce: 1 tbsp
• Chilli flakes (pinch)
• Sesame oil: 2 tsp
• White pepper: ¼ tsp
• Ketchup manis: 2 tbsp
• Hoisin: 2 tbsp
• Oyster sauce: 2 tbsp
• Spring onions (sliced): 4

Method

Chicken-Fried Rice:

1. Beat the eggs in a small bowl. Add soy sauce and sesame oil; mix well.
2. Heat a wok or frying pan over high heat. Add oil.
3. Fry the egg mixture until set, then break it up. Remove from the pan and set aside.
4. In the same pan, add shallots, garlic, and ginger. Add chopped chicken and then rice.
5. Stir in all other ingredients until piping hot. Season with salt and pepper. Set aside.

Beef Satay:

1. Heat a frying pan over high heat until very hot. Add oil.
2. Quickly sear beef on all sides; remove from the pan.
3. Add onions, garlic, and ginger; soften for 5 minutes.
4. Add peanut butter, soy sauce, chilli sauce, sesame oil, and coconut milk.
5. To serve, toss in the seared beef and coriander. Garnish with chopped peanuts and toasted sesame seeds.

Mushroom Chow Mein:

1. In a large frying pan or wok, fry chopped mushrooms over medium heat to soften.
2. Add onions, garlic, ginger, pepper, and cabbage. Cook briefly.
3. Add chow mein sauce ingredients. Taste and season.

Serve each dish in separate bowls to share.