Dragon Phoenix Restaurant Menu Recipes

DRAGON EGGS

Steps:

• For the dragon sauce and fried garlic garnish: In a medium saucepan, add the vinegar, soy sauce, sugar and Worcestershire and bring to a boil; set aside.
• In a separate medium frying pan, heat the oil to medium, add the chopped garlic and fry until golden. Strain the oil and hold the garlic until ready to plate.
• For the dumplings: Put the ground pork in a large mixing bowl. Add the vegetable oil, oyster sauce, soy seasoning sauce, sugar, black pepper, minced garlic, eggs and 1/4 cup water and mix thoroughly. Blend the shrimp in a food processor to a coarse texture. Gently combine the crab meat and ground shrimp with the pork mixture.
• Start heating water in the bottom of steamer on the stovetop to bring to a boil.
• To prepare the dumplings: Lay out the wonton skins on a flat surface, about 10 at a time, and place a heaping tablespoon of the meat-seafood mixture onto the center of each. Fold and form the wonton skin up and around the mixture to create a bite-size dragon egg. Leave the top open so the meat-seafood mixture is visible.
• Generously coat the bottom of a steamer basket with vegetable oil to prevent sticking. Place the dumplings into the steamer basket; it's OK if they touch each other. Once the tray is full, brush a thin layer of vegetable oil onto all the dumplings, then place the basket on the base of the steamer which should be full of boiling water. Steam each layer until clear droplets form on the dragon eggs, about 10 minutes. Repeat with the remaining dumplings.
• When ready to serve, Place 6 dumplings on a plate and pour some sauce over top. Place a jalapeno wheel on top of each dragon egg and sprinkle on some fried garlic. Garnish with cilantro and enjoy.

DRAGON & PHOENIX

Steps:

• You will also need: 2 pieces of caul fat (A fatty diaphragm membrane from a pig or sheep intestine that resembles fine netting).
• Lay 2 slices of the ham on one side of the butterflied chicken breast.
• Refold the breast,enclosing the ham.
• Lay the breast on a sheet of caul fat.
• Roll up tight.
• Dust the surface with flour shaking off excess.
• Heat oil in a wok to 350°F.
• Slide the chicken breast into the oil 1 by 1 when they brown (about 5 minutes) remove 1 from the oil and press down on it if it still feels mushy it needs more cooking.
• Remove and drain the chicken.
• Slice the chicken crosswise diagonally, into 1/2 pieces.
• Vegetable Sauce:.
• Heat the 2 Tb of oil in a wok and flavor with garlic and ginger for a few seconds (do not let burn).
• Remove the Garlic and ginger and add the water chestnuts, bamboo shoots and scallions to the wok.
• Stir fry for 30 seconds then add soy sauce,rice wine and chicken broth.
• When the liquid boils, stir in dissolved cornstarch to thicken the sauce.
• Spread the sauce on a platter as a bed for the chicken.