China

I was interviewed earlier this week for the People in the Know news and affairs program for China Radio International. CRI is one of the three state-run media organisations in China (the other 2 being China Central TV and China National Radio). Its main purpose is to broadcast China related content to rest of the world. Hence it is similar to Radio Australia, BBC World Service and Voice of America.

The topic was the new project in China for integrating their TV, telephone and Internet into one network. The interview was aired on radio today (Wednesday 7 July) and also can be listened to online.

1. Discard outer cabbage leaves, then separate and soak remaining leaves in salted boiling water for 2 minutes. Cool in bowl of cold water, then drain and set aside.
2. Process garlic, ginger, spring onions, coriander, chilli, fish sauce and pinch of salt in food processor. Add chicken, water chestnuts, lime zest and juice and sesame oil and process until meat is minced.
3. Place heaped tablespoon of mince into cabbage leaf and then fold sides up and roll to form parcels.
4. Rub bamboo steamer with olive oil and place parcels in steamer. Steam over boiling water for about 6 minutes or until cooked

1. Rub the chicken both inside and out with ground pepper and ginger. Marinate the chicken with the soy suaces, wine and sugar for at least 3 hours, turning several times.
2. Heat the oil in a preheated wok, remove the chicken from marinade and deep-fry for 5-6 minutes or until brown all over. Remove and drain.
3. Pour off the excess oil, add the marinade with the stock, salt, rock sugar and bring to boil. Braise the chicken in the sauce for 35-40 minutes under cover, turning once or twice.
4. Remove the chicken from the wok and let it cool down a little before chopping it into approxiamtely 30 bite sized pieces. Arrange pieces on bed of lettuce and pour some of hte sauce over and serve. The remaining sauce can be stored and the fridge and re-used later.

CIA | Wikipedia