Arhat fruit recipes...

Here are 2 recipes that use Arhat fruit as ingredients. Enjoy...

Steam Arhat Fruit Chicken

Ingredients:
1 Small Chicken, abt 1-1.2kg
2 Luo Han Guo(Arhat fruit ), removed shell
8 Red Dates
2 Honey Dates
4 Stalks Dang Sheng(Radix Codonopsis Pilosulae), cut into slices
1/2 Tablespoon Gou Ji Zi(Fructus Lycii Chinensis)
10-15g Yu Zhu(Solomon's Seal Rhizome, Polygonatum)
1 Tablespoon Honey
Few Stalks Spring Onion
Garnish & Sauce:
2 Slices Ginger, shredded
1 Stalk Spring Onion, shredded
1 Chilly, deseed and shredded
1/2 Cup Water or Chicken Stock
1 1/2 Tablespoon Cornflour Water

Methods:
1. Wash, remove any extra fat and pat dry the chicken then set aside.
2. Rinse all the dry herb ingredients except Luo Han Guo then stuff all the ingredients into the stomach of the chicken.(If can't stuff all just spread some outside the chicken)
3. Rub the outer skin of the chicken with honey to keep it moist while steaming.
4. Put a few stalks of spring onion on the foil and place the chicken on top of it.
5. Wrap the chicken tightly and steam over medium heat for about 1 hour to 1.5 hour depend on the size of the chicken.
6. Remove the chicken and cut it into smaller pieces or half.
7. Preheat a pan with 1 teaspoon of oil then add in ginger and chilly, stir-fry it till fragrant.
8. Pour in 1/2 chicken stock then follow by the sauce from the steam chicken.
9. When the mixture come to boil, add in the cornflour water to thicken the sauce.
10. Pour the sauce over the chicken and garnish with some spring onion and served with rice.


Green Tea Luo Han Guo Jelly Mooncake

Ingredients:-
Luo Han Guo filling

1/2 piece luo han guo, broken up
75g palm sugar
5 red dates
700ml water
50g winter melon (tung kwa), finely grated and chopped
5g dried longan flesh, finely chopped
3 tsp agar-agar (jelly) powder

Green Tea Jelly Skin
4 tsp agar-agar (jelly) powder
130g castor sugar
650ml water
2 tbsp UHT milk
1 tbsp green tea powder

Jelly Egg Yolks
Combined
1½ tsp agar-agar powder
75g castor sugar
1/8 tsp salt
160ml water

2 pandan leaves, shredded and knotted

Mixed together in a small bowl
100ml milk
1 tsp custard powder mixed together in a small bowl
A few drops red and yellow colouring

Ball-shaped ice-cube trays

Methods:-
Luo Han Guo filling
1. Bring palm sugar, luo han guo, dates and water to a boil. Once mixture comes to a boil, reduce the heat and simmer for 15–20 minutes. Strain the luo han guo drink to remove all impurities.
2. Squeeze out excess water from the grated winter melon. Stir it into the luo han guo drink and add the chopped longan flesh. Bring to a boil again. Lower the heat and cook for 15–20 minutes.
3.Add agar-agar powder, stirring continuously with a hand whisk until the mixture is well combined. Turn off the heat immediately. Pour into a square tray.
4.Divide the square into even imaginary small squares. Drop a jelly yoke in the centre of each square. Leave aside to set completely before chilling in the refrigerator for 30–40 minutes. Cut into squares and put aside for use as filling later.

Green Tea Jelly Skin
1. In a pot, place agar-agar powder, sugar and water. Bring to the boil then reduce the heat and cook for 5–7 minutes.
2. Turn off the heat and stir in green tea powder and milk. Strain the green tea mixture.
3. Pour a layer of about 3/4cm of the mixture into a plastic jelly mooncake mould. Allow to cool until it is about three-quarters set.
4. Place a prepared filling in the centre of the mould and top with the green tea jelly skin mixture.
5. Leave aside to set completely before chilling in the refrigerator for 30–40 minutes. To unmould, knock the plastic mould gently against a hard surface to dislodge the jelly mooncake. Makes 7.

Jelly Egg Yolks
1. Combine water, sugar, agar-agar powder and pandan leaves in a saucepan and bring to a boil.
2. Reduce the heat and add milk and custard powder and colouring. Stir well to mix and continue to cook until mixture turns thick and begins to bubble.
3. Remove and pour into the lower portion of the ball ice-cube tray. Cover with the upper tray and leave aside to set completely.
4. Chill the tray in the refrigerator before removing the jelly egg yolks from the mould for use later.