2024 Fall International Cook-Off China recipes

Entrée: Roujiamo

Flatbread Ingredients:

• 1 Croissant dough
• 100g butter
• 10g Salt 

Filling Ingredients:

• 1 kg chicken thigh meat
• 2 eggs
• 2 green peppers
• 2 tablespoons Doubanjiang (here is pictures of fermented bean paste, any brand will do.)
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 10g Salt
• Braising spice: star anise, cinnamon, Sichuan peppercorns, bay leaves, etc. (dew piece each)
• 1 tablespoon oyster sauce
• 2 scallions
• 3 slices of ginger
• 2 cloves garlic
• Chili oil: 100g
• Chili segments
• Green Sichuan peppercorns
• Sesame oil 
   

Cooking instructions:

1. Take a pre-made croissant dough and divide it into individual pieces.
2. Spread 15g of butter on the surface of each piece and flatten it.
3. Place the dough in a pan and fry until both sides are golden brown.
4. Slice open each piece in the middle without cutting all the way through and set aside.
5. Add 150g of doubanjiang and a little sesame oil to a pot, stir-frying until aromatic and the oil turns red.
6. Add chili segments, green Sichuan peppercorns, scallion, ginger, garlic, and 100g of chili oil, continuing to stir-fry until fragrant.
7. Add 200g of soy sauce and 100g of white sugar, stirring to combine.
8. Add the braising spice pack and enough boiling water to cover. Bring to a boil.
9. Add the whole, skin-on chicken thigh meat and simmer for one hour.
10. Turn off the heat and let the chicken soak in the braising liquid for at least two hours to fully absorb the flavors.
11. Add chicken filling to flatbread and serve.
     

Name of dessert: Sweet Douhua top on Mango Pomelo Sago

Ingredients:

• 2 mangoes
• 1 pomelo (grapefruit)
• 50g sago
• 200ml coconut milk
• 200ml milk
• 3 teaspoon Sugar
• Tofu powder (our team will provide) 

Instructions: 

1. Take an appropriate amount of soymilk powder and dissolve it in boiling water until smooth.
2. Add the coagulant, stir, and let cool to set.
3. Dice the mango and separate the grapefruit into pulp.
4. Boil sago until soft, then rinse with cold water and set aside.
5. Blend equal parts of mango chunks, coconut milk, and milk into a smooth juice.
6. Pour the mango juice into a bowl and add grapefruit pulp, mango chunks, tofu pudding, and sago to finish.