Sang choy boy and chicken with hoisin sauce

JAKARTA (JP): Wondering what to serve on the weekend for visiting relatives and friends? Try these Chinese delicacies; they are easy to make and tasty. Just take a piece of lettuce or spring roll wrapper, spoon in the delicious topping and enjoy. They'll love them.

Sang Choy Bow with Prawn * 30 g vermicelli, cut in 3 cm lengths * 150 ml cooking oil for deep frying * 2 tbsp oil for stir frying * 1 clove garlic, finely chopped * 1 shallot, finely chopped * 1/4 onion, chopped * 1 cm ginger, finely chopped * 150 g prawn, cut into small cubes * 150 g chicken meat, cut into small cubes * 2 dried hioko, soaked, stem removed, cut into small cubes * 50 g bamboo shoot, cut into small cubes * A pinch of salt, white pepper and sugar * 1 tbsp soya sauce * 1 tbsp oyster sauce * 3 tbsp water * 1 tbsp chopped leek * 1 teaspoon sesame oil * 10 lettuce leaves, cut into 3-inch circles

Chili sauce

Combine: * 1 clove garlic, finely chopped * 1-2 chilies, ground * 1 tbsp white vinegar * 1 tbsp sugar * 150 ml water * A pinch of salt

(Makes 6 servings)

1. Heat oil, deep fry vermicelli until it expands. Remove from heat and arrange on a serving plate.

2. Heat oil and stir fry garlic, shallot, onion and ginger until fragrant, add prawn and chicken cubes, hioko and bamboo shoots. Keep stirring until meat changes color.

3. Season with salt, pepper, sugar, soya sauce and oyster sauce. Add water, stir for 2 minutes until meat is cooked through. Add green onion and sesame oil. Remove from heat.

How to serve: Take a piece of lettuce, arrange a spoonful of vermicelli on top, add a spoonful of the cooked mixture and drizzle with chili sauce.

Chicken with Hoisin Sauce * 300 g chicken meat, shredded * 100 ml cooking oil for frying * 2 tbsp oil * 2 cloves of garlic, chopped * 1 cm ginger, chopped * 2 tbsp hoisin sauce * 1 tsp sugar * 1/2 tsp sesame oil * 3 tbsp water * A pinch of salt, white pepper * 2 leeks, sliced * 15 spring roll wrappers

Marinate chicken meat with: * 1 tbsp soya sauce * A pinch of white pepper * 1 tbsp Chinese cooking wine or sherry * 1 tbsp cornflour

(Makes 6 servings)

1. Marinate chicken meat, let stand for 15 minutes.

2. Heat oil, fry chicken meat until it changes color, then drain on absorbent paper.

3. Heat oil, stir fry garlic and ginger until fragrant. Add hoisin sauce, sugar, sesame oil, water, salt and pepper. Stir well. Add chicken meat and stir fry for another 2 minutes.

4. Arrange chicken on a serving plate. Garnish the plate with sliced leek.

How to serve: Put a spoonful of chicken mixture on top of a spring roll wrapper, add slices of leek. You can eat it with bread too.

Recipes courtesy of Seafood and Variasi Hidangan Ayam by Mary Winata (PT Gramedia Pustaka Utama).