Oyako Donburi

Ingredients
1/2 lb raw chicken cut from bone (1 large breast)
5 eggs
flour
1 cc water
3 dried mushrooms
1/4 c sugar
1/3 c Japanese-type soy sauce
2 scallions, cut diagonally or one onion, sliced
2 c chopped fresh spinach



Ways of Working

Cut chicken into small pieces. Beat in a bowl the eggs. Dust chicken pieces with flour, dip in eaten egg (reserve extra), and fry on both sides in hot oil until brown. Combine in saucepan the water and mushrooms. Simmer 10 minutes, remove mushrooms, and cut fine.

Drain any excess oil from skillet. Add to skillet the mushrooms and liquid, sugar and soy. Simmer 15 minutes. Add scallions. Simmer 10 more minutes.

Add spinach. While spinach is still bright green, add reserved beaten eggs to skillet and cover.

Cook briefly, just until set. Ladle over individual rice servings in bowls and top with chopped parsley.

Shumai

Ingredients

24 wonton skins
300 g lean ground beef
2 tbsp fresh grated ginger root
2 tbsp finely chopped green onion
1 tbsp soy sauce
½ tsp sugar
1½ tbsp sesame oil
2½ tbsp corn starch
2 tbsp green peas


Ways of Working :

Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 22- 24 fillings and place on the center of the wonton skins. Forn the wonton skins into "bowls" with flat bottoms.

Place a geen pea on the center of the filling. Steam 12-14 minutes over high heat. The skins may also be seald in shaped into "half moons". Deep-fry in oil (180°C) until golden.