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Fluffy steamed buns encasing rich, sticky pork are always first to be plucked from the trolleys at yum cha restaurants. You can leave the bunfight behind by making even better char siu bao at home. Marinated pork is roasted in the oven, then concealed in glossy bao, risen with yeast and a little baking powder. -
Poaching in master stock is a classic Chinese technique with many cooks taking pride in a concoction that is reused for years – sometimes it’s even passed down through generations! Each new meat that’s braised in the stock both borrows and imparts flavour. See the Tips section for ways to retain and reuse your Master stock safely. -
Fluffy Making fortune cookies is a bit tricky, so it's best tackled with friends or family in a spirit of fun. And anyway, even if you don't create perfect cookies, the biscuits are still delicious. Check danivalentcooking.com for printable fortunes and more folding tips. Must have accessory: Medium Rose Gold Over Tray - SHOP NOW (AU) | SHOP NOW (NZ)
Chinese food is all about sharing a multitude of dishes, so even when the ingredients are humble and the preparations simple, it feels like a lavish banquet. I’ve plucked from different regional cuisines (Cantonese, Sichuanese and Shanghainese for the most part) but the dishes all work well together.
When I think Chinese food, my mind turns first to dumplings, so I’ve included two types: silky prawn parcels and fluffy pork buns. I’ve also covered master stock braising, which is a lovely technique to have up your sleeve, plus three versatile condiments: chilli salt, black bean sauce and XO sauce. Finally, making Fortune Cookies isn’t easy but I guess that’s the way when you’re creating your own future!
Hot Tips
Simple earth tones work well for your table, as do lacquered blacks and reds.
Have a giggle by folding napkins à la old-fashioned Chinese restaurant.
TO SERVE:
There’s no right or wrong but it works well to get the Wontons and Squid on the table while the Char siu bao are steaming, followed by the Chicken (pre-braised and finishing in the oven) and the Snapper. While you’re eating the Snapper, get the Greens going, then finish with the Fortune cookies. Writing fortunes and making the cookies can also be a fun activity to do with guests.
Make Ahead
1 WEEK
Chilli oil for Wontons, Pepper and chilli salt for Squid
5 DAYS
Master stock for Chicken, Black bean sauce for Snapper
4 DAYS
Peanut sauce for Wontons, XO sauce for Greens
3 DAYS
Marinade, roast pork and pork mixture for Char siu bao
2 DAYS
Fortune cookies
SAME DAY
Wonton dough, filling and assembly; Char siu bao dough and assembly; Squid frying;
Hot Tips
Simple earth tones work well for your table, as do lacquered blacks and reds.
Have a giggle by folding napkins à la old-fashioned Chinese restaurant.
TO SERVE:
There’s no right or wrong but it works well to get the Wontons and Squid on the table while the Char siu bao are steaming, followed by the Chicken (pre-braised and finishing in the oven) and the Snapper. While you’re eating the Snapper, get the Greens going, then finish with the Fortune cookies. Writing fortunes and making the cookies can also be a fun activity to do with guests.
Make Ahead
1 WEEK
Chilli oil for Wontons, Pepper and chilli salt for Squid
5 DAYS
Master stock for Chicken, Black bean sauce for Snapper
4 DAYS
Peanut sauce for Wontons, XO sauce for Greens
3 DAYS
Marinade, roast pork and pork mixture for Char siu bao
2 DAYS
Fortune cookies
SAME DAY
Wonton dough, filling and assembly; Char siu bao dough and assembly; Squid frying;
SET THE MOOD FOR YOUR PROGRESSIVE DINNER EVENT WITH DANI’S SPOTIFY PLAYLISTS
“Like a Tiger With Wings”, “Rendevous in the Yurt” and “Cheerful Cheers”… I love the titles of these Chinese folk tunes and operatic songs as much as the quirky melodies. To be honest (and maybe you won’t be surprised!) I have had very little exposure to this sort of music but I’ve dived in and trawled around to find songs that I hope will be a nice audio backdrop to your chopstick clatter and happy chatter. Listen here.
