CHOW CHOW HOT RECIPES

Steps:

• Chop and dice all vegetables.
• Place in non-reactive container (glass, stainless, ceramic)
• Sprinkle with salt. Gently mix well.
• Let stand 4 to 6 hours, or overnight if possible.
• Drain well.
• Rinse and drain again.
• Combine Sugar, Spices and Vinegar in a large saucepot.
• Simmer 10 minutes.
• Add vegetables, simmer 10 minutes.
• Bring to a boil, cook until veggies are tender.
• Pack hot relish into hot jars, leaving 1/4inch headspace.
• Remove air bubbles.
• Wipe jar rims.
• Adjust two piece caps.
• Process 10 minutes in a boiling water canner.

Steps:

• Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.
• Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.
• Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
• Stir-fry for about 2 mins and then transfer to a plate.
• Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.
• When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
• Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.
• Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.
• Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
• Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.