Chef Daniel Green shares cooking tips and recipes inspired by popular destinations.
Inspired by one of Hong Kong’s most popular dishes, Chef Green decided to take a healthy twist on dim sum by creating a version that’s carb-free.
4-6 sheets seaweed paper
1/4 lb peeled raw shrimp
1/4 lb skinless raw chicken, cubed
1/4-inch cube fresh ginger
1 clove garlic, peeled
1 teaspoon sesame oil
1 small red bird’s eye chili
1 tablespoon soy sauce
Directions: Place everything in a blender except the seaweed, and blend until it’s a paste. Divide the mix down the center of each seaweed sheet. Roll like sushi and wet the ends of the roll with water to seal. Place in a bamboo steamer on a very low heat over boiling water for 15–20 minutes. Remove rolls from the steamer and slice into 4–6 pieces for each seaweed roll. Serve with soy and sesame oil. Serves 4-6.
Chef's top tip: “Use a real bamboo steamer to get the woody aroma you can only get in Hong Kong. Also make sure you’re cooking with the lowest heat possible to capture the smooth texture of the bite-size dumplings.”
Chef Green likes this Vietnamese dish because it’s full of freshness. “It’s healthy and really easy to make,” he adds.
8 ready-made rice wraps
18 cooked shelled large shrimp, butterflied
handful fresh coriander and mint
4 scallions, trimmed and sliced
1 cup cooked vermicelli noodles
Directions: Prepare a large bowl of warm water. Dip each wrapper into the warm water for one second to soften. Place 2 shrimp on each wrap with coriander, mint, scallions and some noodles, leaving a little space on each side. Fold uncovered sides inward, then roll the wrapper. Repeat steps with the remaining ingredients. Serve with chili sauce for dipping. Serves 4.
Chef's top tip: “Fold up the rolls before adding the filling, so it stays inside. Once rolled up, add a little water at the edge to keep them sealed.”
A popular dish in Shanghai, Chef Green says this is the perfect main course for a dinner party. “It’s easy to prepare before your guests arrive,” he says.
1 lb skinless chicken, cut into strips
1/2 cup sherry
1/2 cup soy sauce
1/4 cup brown sugar
2 tbsp sesame oil
4 cloves garlic, crushed
1 tbsp chili oil
Jasmine rice, cooked
Directions: Mix all marinade ingredients together. Add chicken, cover and refrigerate for one to two hours. Heat a large non-stick pan and add a little oil. Sear the chicken for 2–3 minutes on each side. Add a ladle of the marinade into the pan. Lower the heat and let the marinade simmer and reduce. Turn the chicken once more, and add a little more marinade. Take the pan off the heat and stir in the chili oil. Serve on rice. Serves 4.
Chef's top tip: “Keep adding the marinade and basting the chicken as it cooks. If you add it all at once, it will evaporate and burn.”Find out more: Well Packed Presented by Cathay Pacific