Tag Archives: chicken

Chicken and Prawn Money Bag

Delicious and Crunchy Money Bag

As Chinese New Year is around the corner, I started to think of dishes I could prepare. This year I am planning to make money bag, as opposed to the typical dumpling. Both represent wealth, but the money bag is more aesthetically pleasing. So I came up with this dish using Dancing Chef’s Hainanese paste. It came out really good. The spices in the paste is flavourful yet not overpowering, just perfect for my dish. This recipe is definitely a keeper. My family simply loves it! My eldest son even complimented that my money bag tastes so much better than the one he had at his prom night held at a hotel. My youngest son who doesn’t like any food with prawn just can’t get enough of it. Well my husband? Yes, he quietly ate his food piece after piece hahaha :). My heart feels so full!


  • 600g minced chicken thigh (with skin) – See note
  • 250g minced Prawn (washed, de-shelled, deveined)
  • 6 pieces minced dried shiitake (washed and pre-soaked with hot water, stem removed, set aside 2 tbs of the hot water liquid from soaking the mushroom)
  • 55g finely grated carrots
  • two packs of wonton skin
  • 1 pack of koo chai ( blanched in hot water to soften and pat dry with kitchen towel)


  • 1 tsp sesame oil
  • 1 1/2 tbs Hainanese chicken paste
  • 1 1/2 tsp sugar
  • 1 1/2 tsp cooking wine
  • 1 tsp salt
  • 1 tsp chicken powder
  • 2 tbs potato starch


  • Dancing Chef Suki Sauce

Note 1 : The reason I added the skin on is to add extra fat and collagen. As chicken thigh is not fatty unlike pork, you need to add this to keep the dumpling juicy. However with skin on, it makes the mincing a bit harder. Do note I had intentionally left some larger bits while mincing the chicken, for better mouth feel. This is just my preference however.

Note 2: Cover the wonton skin and the money bag with damp cloth/kitchen towel as you work along, this is to prevent the skin from drying as you work on each bag.

Method for wrapping

  • Mix all the ingredients together including the mushroom liquid, followed by the seasoning. Mix until well combined and mixture becomes sticky.
  • Place one tsp of the mixture at the centre of the skin, gather the edges of the skin together and seal it with your finger( see photo below) . Then tie it with a strip of the koo chai. Note that you should not put too much filling as it will be difficult to seal and tie it.
  • Do the same for the rest of the meat mixture.

Method for cooking

  • Heat up oil in a wok over medium high heat
  • Test the oil if it is hot enough by placing the tip of the wooden chopstick into the oil. Bubbles around the chopstick indicates that the oil is ready for frying
  • Place the money bag gently into the oil in an upright position. This is to ensure that the meat are cooked first before the tip of the bag. When the bag starts to turn to golden brown, turn down the heat to medium low and continue frying until it becomes golden brown (about a minute). Turn the tip down so that it would now be submerged in oil and continue to fry until the whole bag is evenly fried. Note that you should not over-crowd your wok so that temperature of the oil would not drop tremendously, this is to prevent your food from being greasy.
  • Remove the fried money bag from the oil and place it on paper towels
  • Repeat the process until all the money bags are cooked
  • Transfer it to a serving dish together with Dancing chef’s Suki sauce , alternatively if you don’t have access to the Suki dip at your location, you may use any other dip such as mayonnaise, or sweet and chili sauce.

Black Vinegar Chicken with Bell Peppers and Eggplant

Black Vinegar Chicken

The secret to this dish is its sweet and tangy taste of the sauce that is coating each piece of meat and vegetables. The sourness of the black vinegar and the sweetness of the sugar complements well to the dish just like sweet and sour pork that we normally eat at a Chinese restaurant.

So if you like sweet and sour dishes, you might want to try this recipe.


  • 600g chicken boneless thigh (I prefer skin on) – cut into chunks
  • 1 medium size eggplant – cut into pieces about 1″x2″
  • 1 red bell pepper – cut into pieces
  • 1 yellow bell pepper – cut into pieces
  • 10g minced garlic
  • 50g chopped shallots
  • potato starch slurry 16g potato starch + 32g water
  • 250g chicken broth ( I used Swanson brand)
  • 10g oil
  • 20g black vinegar (adjust accordingly to suit your taste)
  • 20g dark soy sauce
  • 40g premium soy sauce
  • 30g white sugar
  • extra potato starch for coating the chicken

Marinate for the chicken

  • 50g dark soy sauce
  • 50g premium soy sauce
  • 10g rice wine
  • 10g minced ginger


  • Marinate the chicken, cover and refrigerate for 10 minutes
  • In a heated wok, add enough oil to fry the eggplant, set aside the eggplant turn off the heat. you will use the same oil to fry the chicken
  • Take the chicken out from the refrigerator, coat it with potato starch
  • Heat up the wok for frying the chicken, add enough oil for deep fry. When the oil is hot (170 degree celsius), fry the chicken pieces until it becomes brown. Turn off the heat. Set aside the chicken on a paper towel.
  • In a heated saucepan, add 10g oil , sauté the minced garlic, onion, and bell peppers. Sauté until you can smell the fragrance of the spices.
  • Add the broth, black vinegar, sugar and soy sauce. Stir and let it come to boil
  • Add the potato starch slurry while stirring constantly, let it come to boil.
  • Turn off the heat. Toss the chicken and eggplant into the thickened sauce. Mix and ensure each pieces are coated well with the sauce.
  • Serve hot.