Ingredients:

• 1 quantity of Hana Vegetable Half Moon.
• 4 large Chinese dried mushroom.
• 4 Chinese cabbage leaves.
• ½ x 200g/7oz can water chestnuts drained and chopped.
• 4 spring onions, chopped.
• 100g/4oz button mushrooms, finely chopped.
• 1 garlic clove, crushed.
• 2 tbsp cornflower.
• Salt.
• 1 egg, beaten.

Ingredient of the Sauce:

• 1 tbsp oil.
• 1-tsp. sesame oil.
• 2 spring onions, chopped.
• 15g/ ½ oz fresh root ginger, peeled and finely shredded.
• 1 celery stick, cut into fine 2.5 cm/1 in strips.
• 1 carrot, cut into fine 2.5 cm/1 in strips.
• Sherry.
• 2 tsp. cornflower.
• 2-tbsp soy sauce.

Instruction:

• Place the mushroom in a mug or very small basin.
• Add just enough boiling water to cover them, then put a small saucer over them and weight it
down to keep the mushrooms submerged.
• Leave to stand for 20 minutes.
• Blanch the Chinese cabbage leaves in boiling water for 30 seconds, so they are just limp.
• Drain and squeeze all the water from them, then chop them finely.
• Drain the mushrooms, reserving the soaking liquid in a measuring jug and squeezing the
water from The mushrooms.
• Discard any woody stalks, then chop the mushroom caps and mix them with the Chinese
Leaves.
• Add the water chestnuts, spring onions, button mushrooms and garlic.
• Stir in the cornflower and salt to taste.
• Add a little beaten egg to bind the mixture, so that it clumps easily.
• To make the Sauce, heat the oil and sesame oil together in a small saucepan.
• Add the spring onions, ginger, celery and carrot.
• Stir-fry for 2 minutes.
• Measure the soaking liquid from the mushrooms and add enough sherry to make it up to
300ml.
• Blend cornflower to a smooth, thin paste with a little of the liquid, then stir in the rest of the
liquid.
• Pour this into the pan, add the soy sauce and bring to the boil, stirring.
• Reduce the heat and taste for seasoning.
• Leave to simmer very gently.
• Bring a large saucepan of salted water to the boil.
• Add the Hana Vegetable Half Moon, bring back to the boil and cook for 5 minutes.
• Do not boil the water rapidly.
• Drain well and place in a warmed serving dish.
• Ladle the sauce over the Hana Vegetable Half-moon and serve.

Ingredients:

• 375g/120z or 10 pieces Hana Cheesy Chicken Half Moon.
• 2 tablespoons milk.

Instruction:

• Brush Hana Cheesy Chicken Half Moon with milk.
• Place on a greased baking tray and bake for 20-25 minutes or until golden brown.

Serving Suggestion:

• Serve unaccompanied for a snack, or with a salad for a light meal.