Chinese Cooking Masterclass – Hannah Hayes

Chinese Cooking Masterclass – Hannah Hayes

Marinades can make most meat and vegetarian dishes taste more meaningful and the recipes below demonstrate this.

Last week I was invited with some key UK Food Bloggers to a Chinese Cooking Masterclass hosted by  Hannah Hayes from China Feast  a specialist in Chinese food to celebrate the launch of Amoy Premium Soy Sauce. Through a jam-packed masterclass I learned how to make stir-fry rice a staple of many with a twist, Hannah’s Mouth-Watering Chicken Salad and Soy, Honey and Mustard Chicken Skewers. The masterclass was held in Central Street Cookery School, a charity teaching local community groups how to make delicious, nutritious food at knock-down rates.

Amoy Rice With Wok

 

Spring Onions Amoy Bottle

 

I learned a lot from Hannah and crucially to always  bruise garlic and spring onions with the flat of your knife to release the flavour rather than just chopping away like a fiend. Taste Specialist and Product Manager Jackie Prior talked about the qualities of the new sauce and the benefits of Umami – the fifth taste. It is comparable to extra virgin olive oil in pressing terms and with all Amoy soy sauce the beans can be traced from field to factory. The other crucial thing is that the beans and all products used are free from GM.  She recommends using the product to flavour Roast Chicken before cooking as well – something I will try later.

Here are two recipes (they are both easy but the first is a no-brainer as you need very few ingredients to give a real flavour increase to your meal)

Recipe

Soy, Honey and Mustard Chicken Skewers

You need:

2tbsp Amoy Special Soy Sauce (obviously use an alternative if you can’t source this)

2tbsp runny honey

1tbsp grainy mustard

4 skinless chicken breasts cut into bite size cubes

 

  1. Mix together soy sauce, honey and grainy mustard, add the chicken and marinade for 15 mins
  2. Thread the chicken onto 4 skewers and grill on oiled foil (matt side up) for 10-12 mins or until cooked, turning halfway

Amoy Chicken Marinating

 

This is perfect for barbecues with salads or rice and tossed green veg with almonds. Over on View From The Table you will find a detailed, delicious recipe for Soy, Honey and Mushroom Skewers below – they were just as delicious as the chicken. In short, invisibly slice and pierce large chestnut mushrooms before poaching and then marinating – a slice of heaven.

View from the tables MushroomsAmoy Prawn Crackers

 

Hannah Hayes’ Mouth-Watering Chicken in Parcels

 

You need:

2 large chicken legs including drumsticks (or a Poussin)

¼ cucumber

coriander (for garnish)

Amoy Poussin Different Angle

 

For the sauce:

4tbsp chili oil

2tbsp sugar

2bstp vinegar

2tbsp Amoy Special Selection Soy Sauce (obviously use an alternative if you can’t source this)

1 tbstp rice wine

2tbsp sesame sauce

2tbsp heaped ground peanut

1tbsp ground dry chili

1 tbsp chopped spring onion

1 tbsp minced fresh ginger

 

You need to:

Steam the chicken prob for 15 minutes on each side until cooked and then rest for 10 minutes (ensure the chicken is cooked through). I let the poussin rest in the water for longer so I would get really good stock.

Slice the chicken and the cucumber into long strips

Mix all of the sauce ingredients in a bowl

Add the chicken and cucumber to the bowl

Mix well

Place the mixture onto a serving plate and garnish with coriander leaves to serve

We ate ours wrapped in iceberg lettuce leaves as little parcels. Many Chinese eat their crispy duck this way replacing pancakes.  I replaced the chicken legs with poussin as I left the masterclass early and reproduced the recipe later with the addition of the lettuce leaves. The chicken and dressing make a fascinating combination – hot and cool – delicious. This is a perfect dish for a summer salad.

Hannah's Mouthwatering Chicken

 

Enjoy

I learned a lot from Hannah’s masterclass and hopefully you might learn from the recipes above. I also had great fun with UK Bloggers:  Utterly Scrummy (baker of extraordinarily good brownies), View From The Table, Lunchbox World,  Gannet and Parrot, Domestic Goddesque, Lilinha’s World and RocknRoller Baby.  If you go through to their links you will see some other recipes from the day.

 

Disclaimer: I was a guest of Amoy and received no payment. I have no commercial link with Central Street Cookery School and included a link above as it is an inspiring example of  a  UK charity engaging with communities and encouraging  valuable cooking skills.

Amoy Kitchen

 

Amoy Bottle

4 Responses to "Chinese Cooking Masterclass – Hannah Hayes"

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  1. Chloe

    April 24, 2013 at 2:32 pm

    Great post, really enjoyed the masterclass and finding your blog as a result!

    Reply
    • ella

      April 24, 2013 at 3:28 pm

      Thanks, wasn’t it fun? Be great to meet up at something else soon!

      Reply
  2. Helen - Spish Cooks

    April 26, 2013 at 9:30 am

    Anything with a Chinese cooking theme is good for me!! Yummeeeee….

    Reply
    • ella

      April 26, 2013 at 12:34 pm

      Thanks Hannah’s recipes are delicious

      Reply

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