Recipes - Chinese

Eight Treasures Fortune Bags
Eight Treasures Fortune Bag


The number 'Eight' is favoured in the Chinese culture. Filled with chicken, prawn and vegetables, these delicious "fortune bags" are the perfect festive, treasured treats!
Cooking Time: 30mins - 60mins
Serves:Crowd
Total time: 30mins - 60mins
Course: Side
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

2 tbsp vegetable oil
6 sheets Filo pastry (cut into 4 squares)
50g butter (softened)
12 stalks chives (lightly boiled until soft; drain and rinse with cold water)

Filling

100g chicken fillet (finely diced)
100g green prawn meat (finely diced)
200g Jade Pheonix Flower Shiitake Mushrooms (soaked and finely diced)
50g Valcom Water Chestnut Slices (finely diced)
50g celery (finely diced)
50g Valcom Bamboo Shoot Slices (finely chopped)
1 tsp coriander (chopped)
1 tsp Lee Kum Kee Minced Garlic

Seasoning mix

2 tsp Yeo's Light Soy Sauce
1 tsp Lee Kum Kee Sesame Oil
½ tsp salt
½ tsp sugar
white pepper (to taste)

Thickener:
1 tsp potato starch mix with 2 tbsp water




Steps:
  1. Heat oil in fry pan. Stir-fry the stuffing until cooked. Stir in seasoning mix and thickener. Remove from heat.
  2. Spoon 1 tbsp cooked stuffing onto centre of 2 sheets of filo pastry and fold in edges to seal. Brush pastry with melted butter.
  3. Pre-heat oven to 200°C. Bake until pastry turns golden brown.
  4. Tie pastry with chive as a decoration.
  5. Serve hot with Chinkiang vinegar.

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Eight Treasures Fortune Bags

Eight Treasures Fortune Bags

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The number 'Eight' is favoured in the Chinese culture. Filled with chicken, prawn and vegetables, these delicious "fortune bags" are the perfect festive, treasured treats!

Cooking Time: 30mins - 60mins
Serves: Crowd
Total time: 30mins - 60mins
Course: Side
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

2 tbsp vegetable oil
6 sheets Filo pastry (cut into 4 squares)
50g butter (softened)
12 stalks chives (lightly boiled until soft; drain and rinse with cold water)

Filling

100g chicken fillet (finely diced)
100g green prawn meat (finely diced)
200g Jade Pheonix Flower Shiitake Mushrooms (soaked and finely diced)
50g Valcom Water Chestnut Slices (finely diced)
50g celery (finely diced)
50g Valcom Bamboo Shoot Slices (finely chopped)
1 tsp coriander (chopped)
1 tsp Lee Kum Kee Minced Garlic

Seasoning mix

2 tsp Yeo's Light Soy Sauce
1 tsp Lee Kum Kee Sesame Oil
½ tsp salt
½ tsp sugar
white pepper (to taste)

Thickener:
1 tsp potato starch mix with 2 tbsp water

Instructions
  1. Heat oil in fry pan. Stir-fry the stuffing until cooked. Stir in seasoning mix and thickener. Remove from heat.
  2. Spoon 1 tbsp cooked stuffing onto centre of 2 sheets of filo pastry and fold in edges to seal. Brush pastry with melted butter.
  3. Pre-heat oven to 200°C. Bake until pastry turns golden brown.
  4. Tie pastry with chive as a decoration.
  5. Serve hot with Chinkiang vinegar.

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