Fu Pei Guen
Author’s Note: Here it is again! I had another cooking date with my maternal grandparents over the Columbus Day Weekend. I left my camera with the pictures at college (I’m home now), so pictures should be up sometime next week.
Author’s Note: Below this is a picture of a turnip. I do know that this is a turnip that is included in this recipe.
2 cups of turnip, julienned
1 cup of onions
½ cup of dried turnips reconstituted
1 cup of Shiitake mushrooms, sliced thin
1 cup of julienned carrots
¾ - 1 cup of Chinese celery, diced
½ cup of green onions, sliced thin
1 cup of cleaned shrimp, seasoned with salt and pepper
Diced chicken season with ginger, salt, and pepper
Ginger, garlic, and oyster sauce
Tofu (bean curd) skins, cut in half about the size of a napkin
Woods ear (please refer to previous recipes here for pictures of this ingredient)
Knorr chicken powder, to taste
Egg wash (about 2-3 eggs)
1. Cook the chicken and garlic in an oiled pan.
2. Add the shrimp.
3. Add the soy sauce and about ¼ cup of celery and green onions
4. Set aside the mixture after partially cooking.
5. Begin cooking the mushrooms.
6. Add Knorr chicken powder to taste to the chicken mixture.
7. Add the onions and turnips (white).
8. Add salt and oyster sauce to taste.
9. Add the chicken back to the pan.
10. Add slurry to the mix (water and corn starch).
11. Once finished, set aside.
12. Put the filling into the bean curd wraps and begin wrapping, using the egg wash to seal.
13. Once done wrapping, pan fry the rolls in the oiled pan until golden brown.
14. Add ½ cup of chicken broth and oyster sauce (a couple of teaspoons).
15. Let it cook, stirring occasionally.
16. You’re done and voila!