Chicken and cabbage from Chinese cuisine

JAKARTA (JP): Chinese food is loved the world over. Here are two recipes which will leave diners hungering for more.

Honeyed Chicken Wings

* 8 chicken wings, each cut in two

* 1/2 teaspoon salt ) * 1/4 teaspoon pepper powder ) to coat the chicken * 1 tablespoon sweet soy sauce ) * 1 tablespoon lime juice ) * 1 tablespoon sago flour )

Honey sauce

* 2 tablespoons butter * 2 tablespoons sweet soy sauce * 1 tablespoonful lime juice * 2 tablespoons honey

1. Smear the chicken wings with the coating, and allow to stand for 20 minutes.

2. Heat the oil, then fry the wings until they are golden brown. Remove and drain.

3. Heat the butter, add the sweet soy sauce, lime juice and honey, stirring evenly.

4. Put the fried wings into the mixture, stir until evenly coated and leave for two minutes. Remove and serve.

Cabbage Leaves with Three Fillings

* 8 cabbage leaves * sago flour to dust the cabbage

Filling

* 100 grams chicken (or pork if desired) * 100 grams shrimp * 3 large dry mushrooms, soaked * 3 tablespoons yam bean (bengkuang) (all of the above ingredients must be chopped finely) * 1 chicken egg * 1/2 teaspoon salt, or to taste. * 1/2 teaspoon granulated sugar * pepper powder * 1 tablespoon oil for frying * 1/2 teaspoon sesame oil * 1 tablespoon sago powder

Sauce

* 100 cc stock/water * salt * sago palm juice

1. Blanch the cabbage in boiling water for five minutes. Remove from the water and drain.

2. For the filling, mix all the ingredients for two minutes to three minutes until evenly mixed. Put the filling in the refrigerator for about four hours.

3. Dust the cabbage leaves with flour. Place 1.5 tablespoonfuls of the filling in each leaf, and fold it like an egg roll.

4. Steam the filled leaves for 15 minutes.

5. For the sauce, boil the stock, add the salt and sago juice, stirring continually until it thickens.

Recipes courtesy of Chinese Food by Mary Winata (PT Gramedia Pustaka Utama/August 2000).