1716 M International Drive,
McLean, Virginia 22102
Telephone (703) 734-8996
Chef Robert Hile
Portion = 4 each
Sauce = 2 oz
Yield = 2 to 4 portions
1) 1 lb. peel and devein medium shrimp, washed and dried.
2) 2 TB. Minced fine carrot
3) 2 TB. Minced fine green onion
4) 1 tsp Minced fresh ginger
5) 2 Tbs. Oyster sauce
6) 1/4 tsp. Sesame oil
7) Wonton Wrappers - 1 pkg.
1) 1 cup - Soy sauce
2) 1 oz. - White vinegar
3) 1/2 tsp. chill paste
4) 1 oz. - sugar
5) 1/2 tsp. - minced fresh ginger
6) Sesame oil to taste
7) 1 cup water
8) 1 Tbs. Cilantro Leaves
1) Take 1/2 lb. of the shrimp and mince fine in a food
processor. Take the other 1/2 lb. and small dice.
Combine rest of ingredients.
2) With a small spoon, place approximately 1/2 oz. of
the mixture into the skin. Moisten the outside edge.
Fold corner to Corner (opposite) and seal.
The top should look like a cross. Place on a plate
covered in refrigerator until ready to serve.
3) Combine sauce ingredients and mix very well.
4) Prepare garnishes.
1) Have a soup pot filled with water. Bring to a boil,
then down to a slight boil.
2) Line the bottom of a Chinese steamer with a light coat
of vegetable oil or a non-stick spray.
3) Place dumplings in streamer. Cover and steam for
7 to 10 minutes. Dumplings should be firm with an
internal temperature of 160 degrees.
4) Either serve in steamer or remove to serving plate.
5) Place 2 oz. of sauce in a small dish or bowl.
1) 4 oz. Ground chicken (cooked)
2) 14 oz. Chow fun noodles (wide rice noodles are sold
fresh in 16 oz. to 32 oz. packages at most oriental
3) 2 Tbs. minced scallions
4) 1 tsp. Minced garlic
5) 1 tsp. Chili Paste
6) 1 tsp. Szechwan preserved vegetables
7) 2 Tbs. shredded black fungus mushrooms.
1) 2 tbs. soy sauce
2) 2 tbs. vinegar
3) 2 tbs. sugar
4) 1 tsp. Oyster sauce
5) 1 tsp. Mushroom soy sauce
6) 2 Tbs. water
1) Separate the chow fun noodles and cover with plastic
wrap until ready for service.
2) Heat wok and add 2 tsp. Vegetable oil. Stir fry garlic
and chill paste for 5 to 7 seconds.
3) Add ground chicken sear with garlic and chill paste.
4) Add black fungus mushrooms and sauce stir-fry briefly.
5) Separate the noodles and drop into the wok while you
are mixing a handful at a time.
6) Continue cooking until the noodles have absorbed all
the flavors and are hot.
7) Finish with sesame oil.
8) Serve into bowls or plates.
9) Garnish with Szechwan preserved vegetables and