Steamed Pork Leg With Sichuan Vegetables

Pork Leg 2

pork leg 3

Pork Leg

Pork Leg 1

Pork Leg 4

1 pork leg, deboned

Seasoning Ingredients
1 tbsp light soy sauce
3 cloves garlic – bruised
1 tsp pepper
1 tsp salt

2 tbsp dark soy sauce
Oil for deep frying

1 piece Sichuan Vegetables – sliced thinly and soaked for 30 minutes
4 slices ginger
2 fresh red chilli – sliced

1 tbsp corn flour – mixed with 3 tbsp pork stock
2 stalks spring onions – chopped

Sauce Ingredients
1 tbsp fermented black beans (washed and drain well)
11/2 tbsp light soy sauce
1 tbsp oyster sauce
3 tbsp Hua Tiao Jiu
4 pieces small rock sugar
1 tbsp sugar
1/2 tsp pepper


1) Marinade pork leg with  seasoning ingredients for 30 minutes. Put pork legs in a deep saucepan and add enough water to cover the pork. Bring to a boil and simmer over low heat for about 1-1/2 hour.
2) Drain pork leg and wipe dry with kitchen paper. Rub evenly with dark soy sauce. reserve pork stock for thickening solution.
3) Heat oil in a wok for deep frying till hot and deep fry the pork leg for 5 minutes or until the skin is dark brown. Remove and after cooling, cut into thick slices and arrange on a heat-proof dish.
4) Spread the szechuan vegetables, ginger and chillies on top of the pork. Pour the combined sauce ingredients down the side of the dish.
5) Steam over rapidly boiling water for 1 hour or more or until pork is completely tender.
6) Carefully strain the liquid from dish into a saucepan and bring to a boil. Thicken with cornflour mixture and pour over the pork leg.
7. Serve sprinkled with spring onions.

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Braised Duck Wings With Sichuan Vegetable & Baby Yam

Braised Duck Wings 2.jpg

8-10 duck wings
8 baby yam – peeled
1 small Schezuan Vegetable – sliced

Braised Sauce Ingredients
2 inch ginger – bruised
5 cloves garlic – bruised
1 inch galangal – bruised
1 cinnamon stick
2 star anise
6 dried chilli

Sauce Ingredients
4 pieces small rock sugar
1 tsp chicken seasoning powder
1 tsp white peppercorn – crushed
2 tbsp Hua Tiao Jiu
2 tbsp dark soy sauce
125 ml light soy sauce
1 honey date
1200 ml water

1) Washed duck wings, remove any small feather, separate drumlets, mid-joint and tips.
2) Heat oil in clay pot and saute ginger, garlics, galangal, dried chillies, cinnamon stick and star anise still aromatic. Add in sauce ingredients, duck wings, szechuan vegetable, baby yam, stir to coat the sauce evenly. Covered and bring to a boil. Continue  cooking on medium high heat for 10 minutes, then partially cover and simmered over low heat for another 20 – 25 minutes, stirring occasionally.
3) Turn off heat, cover the pot and let the wings soak up the flavor.

Mapo Tofu With Sichuan Vegetable

Mapo Tofu With Sichuan Vegetable.jpg

2 boxes Unicurd Extra Smooth Silken Tofu (Steaming) – cut into cubes and blanched in boiling water with 1 tsp of salt, drained and set aside
2 tbsp sichuan vegetables – diced
50 g small prawns
100 g minced chicken meat (marinade with 1 tsp corn flour and salt)
4 pieces baby corn – sliced
1 tomato – diced
3 cloves garlic – minced
2 tbsp corn flour (mixed with 4 tbsp water)
1 tbsp sesame oil
Chopped spring onions and chilli for garnishing

Sauce Ingredients
11/2 tbsp chilli bean paste
1/2 tbsp black bean paste
1 tbsp Hoisin sauce
1 tbsp honey/2 small rock sugar
125 ml chicken stock
1 tbsp mushroom granule

1) Heat oil in wok and saute garlic till fragrant, add minced chicken meat, prawns and fry till opaque. Add sichuan vegetable, babyn corn and stir fry for 1 minute. Add sauce ingredients, bring to a simmer, add in tofu cube, stirring gently to coat thoroughly. Taste accordingly.
2) Thicken with cornstarch, stir in, cooking till the dish fully simmer. Drizzle in sesame oil and garnish with spring onion and chilli.