CNY recipe - Opportunity Knocks - As Seen In the Newspaper

Gibson’s Chinese New Year recipe as seen in Oriental Daily. This Chinese New Year dish is given the name as “opportunity knocks”. The main ingredients are Chinese sausage, Shitake mushrooms and minced pork. This dish is quite presentable during this festive season.

This recipe should produce at least 30 of small size “opportunity knocks”. You are free to mix and match the ingredients for minced pork according your personal taste, as the original recipe will only have carrot, Water Chestnut and shrimps. You are also free to adjust your own seasoning to taste. However, you need to take note that some of the good quality Chinese Sausage can be quite salty.

The ingredients are 2 pairs of Chinese sausage, 30 small Shitake mushrooms, 300 gm minced pork, some carrot, water chestnut and shrimp. For seasoning, prepare 1 tablespoon sesame oil, 1 teaspoon each of salt and pepper, 2 tablespoons of soy sauce, and half a tablespoon of corn flour.

The dish is quite simple to cook, the only difficulty is the cutting and mincing part of the ingredients, where you need to dice finely the carrot and water chestnut and mince the pork and shrimp.

Mix the shrimp and pork, and mince them into a smooth paste.

Add in soya sauce, sesame oil, pepper, salt and mix well with the meat.

Transfer the meat into a bowl, add in corn flour, carrot and water chestnut, then mix well.

Add in Egg white and mix well.

Soak the mushroom with salt water. When done, squeeze all the water out. Cut the stem and place flat on a plate.

Add the prepared meat on the mushrooms.

Cut each Chinese Sausage into 8 pieces, place 1 each on the minced meat. Boil the water in the steamer, then steam for at least 10 minutes with high heat. Then turn off the heat and let the meat stay cover for 5 minutes.

Transfer the “opportunity knocks” on plate to serve. You can prepare some corn starch to pour over it to make it look nicer, but Gibson likes the original look, so served without any corn starch.

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January 29, 2016



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