European Stars And Stripes (Newspaper) - August 20, 1987, Darmstadt, Hesse                                Beer or a chilled dry Rose or White wine. As the cantonese would say of Hosik Good . Preparation schedule 1 Shao Mill  i dumplings make up to two weeks in Advance free a. Steam Frozen Shao  for 20 minutes just before serving. Make sauce while la Shao Mai ire s1c.iming. 2 Lemon Almond bars  one Day in Advance Cool Cut Inlo bars and place on a serving Platter. Cover lightly with plastic wrap until serving Lime. 3 cantonese  Chicken  Chicken one Day in  refrigerate. Make sauce just before serving while Rice is cooking. 4 Cucumber radish Sal id make two hours before serving Lime. Toss Ullh dressing just before you Slart to Cook the Rice. 5 Plain Baileh Rice Start cooking 30 minutes before serving Lime Shao Mai filling 6 dried chinese mushrooms 1 Pound fresh shrimp 2 Tablespoons Vodka or Gin 12 water chestnuts 6 to 8 scallions Green onions 1 cup cooked finely minced Chicken 2 Tablespoons Light soy sauce 2 Tablespoons sesame Oil 1 Tablespoon Sherry 1 Tablespoon cornstarch 1 Teaspoon sugar 14 Teaspoon Black Pepper wrapping 48 3-Inch Square Winton skins wrappers or 12 7-Inch Square egg Roll skins wrappers Garnish i cup finely grated Carrot soy sesame dipping sauce recipe follows put the dried mushrooms Inlo a bowl cover them with warm water and let them soak for 30 minute. Shell and Devin the fresh shrimp and chop in into Small pieces. Mix it Wilh the Vodka or Gin in a bowl cover and refrigerate until needed. Drain the mushrooms Reserve the soaking water for use in soup Sand mince them very finely. Finely mince he water chestnuts and scallions and put them into a medium sized bowl. Add the minced mushrooms shrimp and finely minced cooked Chicken. Stir in the soy sauce sesame Oil Sherry cornstarch sugar and Black Pepper. Mix until All ingredients Are Well blended. Refrigerate the mixture covered until you arc ready to assemble the Shao Mai. Prepare the wrappers by culling the 4s Winton Sims Inlo 3-Inch circles using a 3-Inch round cookie Cutler. If using 7-Inch Square egg Roll wrappers Cut them Inlo quarters Ench 3 i inches Square then Cut the squares into 3-Inch circles with a cookie Cutler. To assemble the Shao Mai Lay one Circle of Winton or egg Roll wrapper on a Hal surface and Pul about 2 Teaspoons of the filling in the Middle of the Circle. Use your fingers to bring the edges of inc wrapper up around the filling to form a Little cup surrounding the filling and open at the top. As you tin this press the wrapper Inlo Small pleats around the filling. Squeeze in wrapper gently around the Middle la make the vertical Side of the Shao Mai wrapper curve slightly inward. Press Down on the filling Al the top to flatten it. Then press on the Bottom o the Shao Mai to flatten it so that the Shao Mai will Sil upright. Set the completed Shao Mai on a Large cookie Sheet. Continue making the Shao Mai in this manner until All of the wrappers have been used. You should have ,1 total of 48 Shao Mai. At this Point you can do one of three things with the Shao Mai i item them right away for eating immediately 2 refrigerate them covered up to 6 hours before steaming or 3 freeze them covered one layer deep and keep them Frozen up to 2 weeks. To  the Shao a ii Oil the inside Bottom of ,1 Bamboo Steamer or the Bollum of ,1 perforated or Lii Steamer rack. I Are i he fresh or Frozen Shao a ii in .1 single layer on it i Inch apart. Put the Steamer Over rapidly bulling water i Over tightly and steam the Shao Mai for Iii minutes my fresh or 20 minutes if fro in. As soon As the  a ii Luve finished . Carefully remove Thum to a serving Platler or leave them in the steaming , if Uinins a Bamboo run1. Garnish the top of Ench Shao Mai Wilh a Small a Nuril of grated , serve hot Wilh soy sesame. Dip Phi 1. Sauce recipe Belau a  4fl Shio a ii which serve i lob people. To eat Shan . Pick up one with your chopsticks dip the Boloni half of in into the dipping sauce ind pop the whole thing Inlo your Mouth. Note i often make this recipe using 24 fresh Shao Mai As an appetizer for 4 people & shoo Mai Ench and freezing the remaining 24 Shao Mai for future use. Soy sesame dipping saute in a Small Saucepan mix together it cup soy sauce and w cup sesame nil bring to a Low boil let Cool slightly and pour Inlo Liny individual sauce bowls. Makes i cup. Serves b. Cantonese steamed Chicken 1 3-Pound whole Chicken 2 Tablespoons White wine 2 Teaspoons Salt 2 Green onions 1-Inch chunk of fresh Ginger peeled sauce / cup soy sauce 2 Tablespoons Rice or White vinegar 2 Tablespoons finely chopped fresh Ginger 2 Tablespoons sesame Oil 2 Small dried red Chili peppers finely chopped with seeds or Teaspoons crushed red Pepper flakes 2 Teaspoons sugar 1 Tablespoon finely chopped Green onion 1 Small Green onion thinly sliced crosswise for Garnish remove the innards and All excess fat from the Chicken cavity. Wash the Chicken and dry in Well Hen rub both the inside and the outside of the Chicken with the wine and Salt. Slice the Green onions in half Lengthwise. Cut the Ginger crosswise into 4 pieces. Put 2 pieces of Green onion and 2 pieces of Ginger into the Chicken Cavally. Slip the remaining pieces of onion and Ginger under the skin of the Chicken on the outside. Set the Chicken aside at room temperature for 30 minutes before steaming. Keep an Eye on it if you have Calls. Steam the Chicken on a rack in a wok or Steamer pot tightly covered Over High heat and Rapi Fly boiling water for 25 to 30 minutes or until the Chicken is completely done. Begin timing the steaming Only after the water has come to a full boil. Be careful that the wok or pot does t boil dry. Keep an extra pot of water simmering on the stove in Case you need to add More Wiler during the learning process. You should always Nicl boiling water never Cool wafer to the Steamer pot while the of tied is cooking. If you  to serve he thicken right away u1 in Cool slightly and discard the onion and Ginger used fur seasoning. Use a Cleaver to separate the thicken into Large pieces legs thighs wings breast Back. Slice the meat on the Bones into Vij Inch wide pieces a Cleaver is essential for this. If you plan to serve the Chicken later leave in whole discard the onion and Ginger used for seasoning wrap the Chicken in foil and refrigerate it until 30 minutes before serving time. Remove it from the refrigerator and slice it As described above. Lei it Sil Al room temperature for about 15 minutes. Arrange the Chicken pieces on a serving Platter. Pul All the sauce ingredients into a Small Saucepan and being the mixture to a boil stirring occasionally. Pour the sauce Over the Chicken and Garnish Wilh sliced Green onion. Serves 4 As a main dish or 6 to 8 As one of several dishes in a chinese meal. Chinese Cucumber radish salad 1 Large Cucumber 1 Large White radish 2 Teaspoons Salt % cup Rice or White vinegar cup soy sauce 2 Tablespoons sesame Oil 2 Small dried red Chili peppers finely chopped with seeds or 2 Teaspoons dried red Pepper flakes optional. 2 cloves garlic finely minced 1 Tablespoon sugar use chinese Lobak actually a Type of mild White  Daikon or the Large White radishes available in european food markets. Wash the Cucumber but do not Peel in and chop it into a Inch cubes. Peel the while radish and Cut it into i Inch cubes. Toss the radish and Cucumber together Wilh she sail in