Try these Michelin Star Restaurant Secrets: Kung Pao Chicken & Sweet Cherry Tomatoes - November 2024

You’ll love the authenticity of this classic Sichuan chicken dish and those succulent, sweet tomatoes. Did you know tomatoes are fruits, by the way? Now you can enjoy them in another different way ─ as frozen dessert. It isn’t often that you get a famous international hotel’s Michelin star restaurant divulging its secret recipes for all of you #Stay-At-Home chefs so that you can whip up a no-fail feast to appease your families’ appetites. But lucky for you, mums ─ today is the day you can prepare a truly five-star dinner for those at home. The restaurant ─ Jing Yaa Tang, inside the Beijing hotel The Opposite House. China’s The Opposite House ─ a luxury hotel set in the heart of Beijing at Taikoo Li Sanlitun ─ has kindly released one of its famous restaurant’s most popular dishes. Its one-Michelin star restaurant Jing Yaa Tang, renowned for its famous Beijing roast duck, has now revealed two of its favourite recipes: the fragrant Kung Pao Chicken, and the syrupy-sweet Cherry Tomatoes marinated in plum sauce. Now you can get the authentic taste of China right at home on your dinner table. Best of all, you can get all ingredients here and prepare a meal you know even your fussiest kids will enjoy! Check out those frozen sweet dessert Cherry Tomatoes, especially. They are easy to make and most suitable to cool down our palates in our hot weather. So, without making you wait to get hands-on with the cooking, here they are: Kung Pao Chicken and Plum Sauce Cherry Tomatoes. Kung Pao Chicken Kung Pao Chicken is a stirfried cubed chicken dish that originates from the Sichuan Province of south-western China. Main ingredients: Chicken thigh (20g) Diced green onion (50g) Cooked peanuts (25g) Cooked cashew nuts (25g) Sliced garlic (5g) Sliced ginger (5g) Dried chilli (5g) Ingredients: A. Salt (2g), rice wine (5g), sugar (1g), egg (1/3), corn flour (6g) B. Sugar (30g), salt (3g), rice vinegar (50g), corn flour (10g) Method: 1. Mix and pickle the diced chicken thigh with seasoning (ingredients A). 2. Heat the oil in a heated wok first, and fry the pickled chicken and diced green onion until the chicken is cooked. 3. Cook the sliced garlic and ginger, dry the red chilli segment first, add the cooked chicken and onion, and then stir-fry the cooked peanuts, cashew nuts and ingredients B. Tips: Cook the fried chicken and diced onion for one minute to elevate the taste. Turn off the fire when adding the peanuts and cashew nuts to keep them crispy. Cherry Tomatoes marinated in Plum Sauce An innovative way of serving tomatoes! Main ingredients: Water (300g) Sugar (80g) Preserved prune slice (1 pc) Concentrated orange juice (10g) White vinegar (50ml) Cherry tomatoes (200g) Method: 1. Remove the root of the cherry tomatoes and peel with boiling water. 2. Boil the preserved prune in water, and then add other seasonings after 3 minutes. Turn off the fire when sugar melts completely. 3. Immerse the cherry tomatoes into the sauce for 8 hours after they have cooled. Tips: Keep frozen after immersing. The length of time immersed will influence the taste. Images courtesy of The Opposite House/ Jing Yaa Tang For more mouthwatering recipes for the whole family, don't forget to check back with Motherhood.com.my.

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