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Ingredients

• 2 stalks celery, each stalk sliced into 3 pieces lengthways, then diced
• 220 g can bamboo shoots, sliced julienne
• 2 chestnut mushrooms, sliced
• 1.7 litres water
• 1 tbsp light soy sauce
• 1 dashes of sesame oil

• 250 g lean minced pork
• 1 tbsp ginger, grated
• 1/4 red chillies, seeds removed and finely sliced
• a few coriander stalks, finely chopped
• 2 chestnut mushrooms, finely chopped
• 1 dried Chinese/shiitake mushroom, pre-soaked in hot water for 20 minutes and finely chopped
• 1 tsp shaoxing rice wine or dry sherry
• 1 tsp dark soy sauce
• 1 tsp light soy sauce
• 1 dashes of toasted sesame oil
• 1 pinches ground freshly ground white pepper

• 100 g glutinous rice flour
• 50-60 ml water
• 100 g mung bean noodles, uncut

• 1 spring onion, finely sliced
• 1 small handfuls coriander, chopped

Description

Ching He-Huang Makes Her One Pot Dish For Chinese New Year With Traditional Sticky Dumplings And Meatballs In A Savoury Broth

UK TV