Pork, shiitake & water chestnut dumplings
Ingredients
• 3 dried shiitake mushrooms
• 250g pork mince
• 95g (1/2 cup) drained canned water chestnuts, finely chopped
• 3 green shallots, pale section only, thinly sliced
• 1 tbs chopped fresh coriander
• 2 tsp grated fresh ginger
• 1 tbs Chinese rice wine
• 1 tsp caster sugar
• 1/2 tsp Chinese five spice
• 1/2 tsp sea salt flakes
• 24 flour wonton wrappers
Soy chilli dipping sauce
• 80ml (1/3 cup) light soy sauce
• 2 tbs Chinese rice wine
• 2 tsp grated fresh ginger
• 1 small fresh red chilli, deseeded, finely chopped
• 2 tsp brown sugar
Method
1. Place the mushrooms in a heatproof bowl. Cover with boiling water and set aside for 10 minutes to soak. Drain. Finely chop.
2. Combine the mushroom, pork, water chestnuts, shallot, coriander, ginger, Chinese rice wine, caster sugar, Chinese five spice and salt in a medium bowl. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
3. Place half the wonton wrappers on a clean work surface. Spoon 1 teaspoon of the pork mixture into the centre of each wrapper. Brush the edges with a little water. Pinch the edges together to enclose the filling. Repeat with remaining wonton wrappers and pork mixture.
4. Line the base of a bamboo steamer with non-stick baking paper. Place 8 dumplings in the steamer and place over a wok of simmering water. Steam, covered, for 6 minutes or until cooked. Repeat, in 2 more batches, with remaining dumplings.
5. Meanwhile, to make the soy chilli dipping sauce, place the soy sauce, Chinese rice wine, ginger, chilli and sugar in a bowl. Stir until the sugar dissolves.
6. Serve the dumplings with the dipping sauce.
Twice-cooked crispy skinned chicken
Ingredients (serves 8)
• 2 small (about 800g each) whole fresh chickens
• 60ml (1/4 cup) fresh lemon juice
• 1 lemon, halved
• 2 stems lemon grass, pale section only, bruised
• 4 small fresh red chillies, bruised
• 5cm-piece fresh ginger, halved, bruised
• 1 bunch coriander, roots and stems only, washed, dried, bruised
• 1L (4 cups) cold water
• 2 tbs yellowbox honey
• 1 tbs sesame oil
• 2 tsp ground Chinese five spice
• 2 tsp ground cinnamon
• 2 tsp salt
• 1 tsp ground pepper (Masterfoods Peppercorn Medley brand)
• Coriander leaves, extra, to garnish
Method
1. Rinse chicken cavities under cold water. Pat dry with paper towel inside and out. Pour lemon juice over chickens and use your hands to rub into the skin. Divide lemon, lemon grass, chillies, ginger and coriander among cavities. Place chickens in a large wok and add the water. Cover and bring to the boil over medium-low heat. Reduce heat to low and simmer for 30 minutes or until cooked through. Remove from heat. Drain.
2. Meanwhile, preheat oven to 180°C. Combine the honey, sesame oil, Chinese five spice, cinnamon, salt and pepper in a small bowl.
3. Transfer chickens to a roasting pan and brush with honey mixture. Roast in preheated oven, brushing occasionally with pan juices, for 25 minutes or until golden. Remove from oven. Remove and discard lemon mixture from cavities.
4. Use kitchen scissors to cut chickens into small pieces. Arrange on a serving platter and sprinkle with coriander leaves to garnish. Serve immediately.
Chinese-style mushroom rice
Ingredients (serves 4)
• 25g dried Chinese mushrooms
• 25g dried Chinese shrimp
• 200ml vegetable stock
• 25g butter
• 1 tbs peanut oil
• 1 medium onion, finely sliced
• 1 garlic clove, crushed
• 300g jasmine rice
• 225g Swiss brown mushrooms, sliced
• 2 tbs light soy sauce
• 1 (about 100g) Chinese sausage (Lop Chong)*, thinly sliced
• 1 bunch chives, chopped
• Lime, thinly sliced, to serve
Method
1. Place dried mushrooms and shrimp in a heat-proof bowl and cover with 300ml boiling water. Set aside for 15 minutes to soak. Drain and reserve liquid.
2. Slice mushrooms and set aside. Add the stock to the reserved liquid (you will have around 500ml).
3. Heat the butter and oil in a large frying pan over a low heat. Add the onion and cook for 2 minutes until it starts to soften. Add the garlic and rice and cook for a further minute. Add the mushrooms, shrimp and Swiss brown mushrooms. Ladle in half the liquid, increase heat to high and bring to the boil. Reduce heat to low, cover and cook for 10 minutes. Remove the lid and add the remaining liquid, soy sauce and Chinese sausage. Bring to the boil over high heat then reduce heat to low, cover and cook for a further 5 minutes. Stir in half the chives.
4. Serve garnished with remaining chives and lime.
Chilli beef dumplings
Ingredients (serves 4)
• 1 tablespoon vegetable oil
• 500g beef mince
• 2 garlic cloves, crushed
• 1cm piece ginger, peeled, finely grated
• 2 small red chillies, deseeded, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 275g packet gow gee dumpling wrappers (see note)
• 5 green onions, cut into 8cm lengths
• 30g butter
• 1 tablespoon sesame oil
Method
1. Bring a large saucepan of water to the boil over medium-high heat. Meanwhile, heat vegetable oil in a wok over medium-high heat. Add mince, garlic, ginger and half the chilli. Stir-fry for 5 minutes or until just cooked. Stir in soy sauce and oyster sauce. Allow to cool slightly.
2. Spoon 1 teaspoon mince mixture into centre of 1 wrapper. Brush edge with water. Fold pastry over to enclose filling. Press edges to seal. Repeat with remaining mince mixture and wrappers (reserve leftover mince mixture and cover to keep warm).
3. Place dumplings, 8 at a time, in boiling water. Cook for 30 seconds or until dumplings float to the surface. Remove with a slotted spoon to a serving platter. Cover to keep warm while cooking remaining dumplings.
4. Shred onions. Heat butter and sesame oil in a frying pan over medium-low heat. Add onions and remaining chilli. Cook, stirring, for 1 minute or until tender.
5. Divide dumplings between serving plates. Spoon 1/2 cup remaining mince mixture over each plate. Spoon over onion mixture. Serve.
Honey chicken wings
Ingredients
• 8 chicken wings
• 1/4 cup soy sauce
• 1 tablespoon peanut oil
• 1 tablespoon Chinese rice wine
• 2 tablespoons tomato sauce
• 2 tablespoons honey
• 2 tablespoons chilli sauce
• 3 garlic cloves, crushed
• 1/2 teaspoon Chinese five spice powder
Method
1. Remove tips from chicken wings and discard. Cut wings in half at the joint. Place in a large, ceramic dish. Combine soy sauce, oil, rice wine, tomato sauce, honey, chilli sauce, garlic and five spice in a jug. Pour over chicken and turn to coat. Cover and refrigerate for at least 2 hours or overnight, if time permits.
2. Preheat oven to 200°C. Place chicken and marinade in a greased roasting pan. Roast for 55 to 60 minutes, turning occasionally, or until chicken is cooked through.
Chicken dumplings in broth
Ingredients (serves 4)
• 250g chicken breast mince
• 1 garlic clove
• 1 tbs chopped coriander leaves
• 1 eggwhite
• 4 tbs (1/3 cup) light soy sauce, plus extra to serve
• 1L (4 cups) chicken stock
• 1 lemongrass stem
• 2.5cm piece ginger, peeled, thinly sliced
• 2 small red chillies, seeded, sliced
• 2 star anise
• 2 tbs lime juice
• 1 tsp sesame oil
• 1 tbs fish sauce
• 1/2 bunch garlic chives* and Asian herbs, to garnish
• Chilli bean sauce*, to serve
Method
1. Place mince, garlic, coriander, eggwhite and 2 tablespoons soy sauce in a food processor and process to combine (don't overprocess - mixture should be a little coarse). Use damp hands to roll into walnut-sized balls, then place in fridge.
2. Place stock, lemongrass, ginger, chilli and star anise in a large pan with 2 cups (500ml) water. Bring to boil, reduce heat to medium and simmer 5 minutes. Cook dumplings in a steamer over simmering stock for 10 minutes, then add them to the stock with the lime juice, remaining soy, sesame oil and fish sauce.
3. Divide among 4 serving bowls. Garnish with garlic chives and Asian herbs. Serve with extra soy and the chilli bean sauce.
Cantonese poached fish
Ingredients
• 1 cup (250ml) Shaoxing rice wine* or dry sherry
• 12 coriander sprigs
• 3cm piece ginger, thinly sliced, plus 5cm piece ginger, finely shredded
• 4 green onions, halved, plus 4 green onions, finely shredded
• 1.7kg whole coral trout or snapper, cleaned
• 1 1/2 tbs soy sauce
• 1 large red chilli, seeded, finely shredded
• 1 tsp sesame oil
• 2 1/2 tbs peanut oil
• Stir-fried Asian greens and rice, to serve
Method
1. Place 3.5 litres water, wine, 6 coriander sprigs, thinly sliced ginger and halved green onions in a large wok and bring to the boil over medium heat. Cut 3 slits into fish on either side then carefully add to liquid, ensuring fish is completely covered (if not, add a little boiling water), and return mixture to the boil. Cover with a lid or foil. Turn off heat and leave fish to finish cooking in residual heat of cooking liquid for 20 minutes or until cooked through.
2. Ladle off the cooking liquid and discard. Using 2 large spatulas, carefully transfer fish to a large platter with a lip. Drizzle with soy sauce. Scatter fish with shredded onions and chilli. Heat oils in a small frying pan over medium heat until just beginning to smoke. Add shredded ginger. Taking care, immediately pour hot oil over fish. Top with remaining coriander sprigs. Serve with stir-fried Asian greens and rice.
Crisp perfumed chicken with Sichuan pepper salt
Ingredients
• 1/2 cup (125ml) Mei Kuei Lu Chiew* or Shaoxing rice wine*, plus 1 tsp extra
• 3cm piece ginger, thinly sliced
• 3 star anise*
• 2 cinnamon sticks
• 1 piece dried tangerine peel*
• 1/3 cup (50g) flaked salt
• 2 green onions, halved
• 1.7kg chicken, rinsed
• 1 tbs maltose* or honey
• 1 tsp cornflour
• 1 tsp Chinese five-spice powder*
• 1 tsp Sichuan pepper*
• 2 cups (500ml) peanut oil
Method
1. Place wine, ginger, spices, peel, 2 tbs salt, onions and 3.5 litres water in a large saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 30 minutes. Add chicken, breast-side down, to liquid and bring to the boil over high heat. Reduce heat to medium and cook, covered, for 10 minutes. Turn chicken and cook, covered, for 20 minutes.
2. Drain chicken. Place on a rack over a tray. When cooled, halve by cutting down either side of the backbone (discard bone), then through the breastbone. Return halves to rack. Combine extra wine, maltose, 2sp warm water and cornflour. Brush over chicken. Refridgerate, uncovered, for 6 hours or overnight.
3. Cook remaining salt, five-spice and Sichuan pepper in a frying pan over medium heat, stirring, for 3 minutes. Push through a sieve and discard husks.
4. Heat oil ina wok or deep-fryer over medium heat to 180°C. Deep-fry chicken halves, 1 at a time, breast-side down, for 5-8 minutes or until deep golden. Drain. Cut into bite-sized pieces and scatter with Sichuan pepper and salt. Serve.
Char sui chicken
Ingredients (serves 4)
• 2/3 cup char sui sauce (Chinese barbecue sauce)
• 8 chicken thigh cutlets, skin on
• 1 cup basmati rice, rinsed
• 1 large carrot, peeled, diced
• 100g baby spinach, roughly chopped
• 125g can corn kernels, drained
Method
1. Preheat oven to 200°C. Line a large roasting pan with baking paper. Combine char sui sauce and 2 tablespoons hot water in a jug. Place chicken in prepared pan. Pour sauce over chicken. Turn to coat.
2. Roast chicken, skin side up, for 50 to 60 minutes or until sauce is sticky and chicken is cooked through.
3. Meanwhile, combine rice, carrot and 2 1/2 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes (without stirring) or until liquid is nearly all absorbed. Remove pan from heat. Add spinach and corn kernels. Cover and stand for 10 minutes. Gently stir spinach and corn through rice mixture.
4. Spoon rice into serving bowls. Top with chicken and serve.
Char kway teow
Ingredients (serves 4)
• 250g chicken thigh fillets, thinly sliced
• 1 tbs oyster sauce
• 1 tbs cornflour
• 60ml (1/4 cup) peanut oil
• 1 fresh red birdseye chilli, finely chopped
• 2 garlic cloves, thinly sliced
• 1 tsp shrimp paste
• 10 (about 250g) green tiger prawns, peeled, deveined
• 1 x 1kg pkt fresh flat rice noodles
• 65g (1 cup) bean sprouts
• 4 green shallots, ends trimmed, cut into 3cm lengths
• 125ml (1/2 cup) soy sauce
• 60ml (1/4 cup) oyster sauce, extra salt
Method
1. Combine chicken, oyster sauce and cornflour on a large plate. Heat the oil in a wok over high heat until just smoking. Add chilli, garlic and shrimp paste, and stir-fry for 1 minute or until fragrant. Add the chicken mixture and stir-fry for 5 minutes or until brown and just cooked through. Add prawns and stir-fry for 2 minutes or until prawns curl and change colour.
2. Add the noodles and stir-fry for 5 minutes or until noodles are just tender. Add the bean sprouts, shallots, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through. Taste and season with salt. Serve immediately.
Chinese fried rice
Ingredients (serves 6)
• 2 cups (380g) brown rice
• olive oil cooking spray
• 4 eggs, lightly beaten
• 125g packet 97% fat-free bacon, chopped
• 1/2 teaspoon sesame oil
• 4 green onions, sliced
• 500g cooked prawns, peeled, halved
• 1 cup frozen peas
• 1 cup beansprouts, trimmed
• 2 tablespoons light reduced-salt soy sauce
Method
1. Cook rice in a saucepan of boiling salted water for 30 to 35 minutes or until tender. Drain. Rinse under cold water. Set aside.
2. Heat a wok over medium-high heat. Spray with oil. Pour in half the egg. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Stand for 1 minute. Repeat with remaining egg. Thinly slice.
3. Increase stovetop heat to high. Spray wok with oil. Add bacon. Stir-fry for 3 to 4 minutes or until golden. Add oil, onions, prawns and peas. Stir-fry for 1 minute. Add rice. Stir-fry for 3 minutes or until heated through. Add egg, sprouts and soy sauce. Stir-fry until combined. Serve.
Chicken broth with pork dumplings & Chinese broccoli
Ingredients (serves 4)
• 500g pork mince
• 1 cup loosely packed fresh coriander leaves, roughly chopped
• 1 egg, lightly whisked
• 1 tbs finely grated fresh ginger
• 1 tbs cornflour
• 3 tsp soy sauce
• 3 garlic cloves, crushed
• 1 tbs peanut oil
• 3 410g cans chicken consomme
• 500ml (2 cups) water
• 1 bunch Chinese broccoli, ends trimmed, washed, cut into 3cm lengths
• 300g silken tofu, drained on paper towel, cut into 1.5cm cubes
• 4 sprigs fresh coriander, to garnish
Method
1. Place the pork, coriander, egg, ginger, cornflour, soy sauce and garlic in a large bowl. Use a wooden spoon to mix until well combined. Use clean damp hands to roll tablespoonsful of the mixture into balls. Place on a tray.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add half the pork dumplings and cook, turning occasionally, for 2 minutes or until browned all over. Transfer to a tray lined with paper towel. Repeat with the remaining pork dumplings. Set aside.
3. Combine the chicken consomme and water in a large saucepan and bring to the boil over high heat. Add the broccoli and pork dumplings. Reduce heat to medium and simmer, uncovered, for 2 minutes. Add the tofu and cook, uncovered, for a further 1 minute or until heated through.
4. Ladle the soup into serving bowls and garnish with a sprig of coriander. Serve immediately.
Chicken chow mein
Ingredients (serves 4)
• 500g chicken tenderloin, sliced
• 1 tablespoon sweet sherry
• 2 teaspoons cornflour
• 2 tablespoons peanut oil
• 1 garlic clove, crushed
• 2 teaspoons grated ginger
• 100g green beans, sliced
• 4 green onions, sliced
• 2 cups shredded cabbage
• 2 tablespoons ketcap manis
• 2 tablespoons chicken stock
• 100g packet dried crunchy chow mein noodles, to serve (see note)
Method
1. Combine chicken, sherry and cornflour in a bowl. Cover. Refrigerate for 10 minutes.
2. Heat a wok over high heat until hot. Add 3 teaspoons of oil. Swirl to coat. Add half the chicken. Stir-fry for 2 minutes, or until golden. Remove to a plate. Repeat with oil and remaining chicken.
3. Heat remaining 2 teaspoons of oil in wok. Add garlic, ginger, beans and onions. Stir-fry for 1 minute. Add chicken, cabbage, ketcap manis and stock. Stir-fry for 2 minutes, or until cabbage is wilted. Serve with noodles.
Date wontons with chrysanthemum tea
Ingredients (serves 8)
• 150g (1 cup) dried pitted dates, finely chopped
• 50g walnut halves, finely chopped
• 1 tbs finely grated orange rind
• 75ml fresh orange juice
• 1/2 tsp ground cinnamon
• 24 fresh flour wonton wrappers
• 375ml (1 1/2 cups) vegetable oil
• Icing sugar, to dust
• Chrysanthemum tea, to serve
• White sugar, to serve
Method
1. Combine dates, walnuts, orange rind, orange juice and cinnamon in a bowl.
2. Place wonton wrappers on a clean surface. Place a teaspoonful of the date mixture in the centre of each wrapper. Use a pastry brush to brush edges with a little water. Pinch the edges together to enclose filling and form a pouch.
3. Heat the oil in a wok over medium heat to 180°C (when oil is ready, a cube of bread will turn golden brown in 15 seconds). Add half the wontons and deep-fry for 3-4 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Reheat oil and repeat with remaining wontons.
4. Transfer wontons to a serving platter and dust with icing sugar. Serve with Chrysanthemum tea and white sugar.
Char siu lamb with cucumber dressing
Ingredients (serves 6)
• 4 tbs (1/3 cup) char siu sauce (see note)
• 3 tbs (1/4 cup) honey
• 1/4 cup (60ml) lime juice
• 6 x 3-cutlet Frenched lamb racks
• 1 tbs peanut oil
• Caramel rice, to serve
• Cucumber dressing
• 1/2 telegraph cucumber, seeds removed, very finely chopped
• 1/4 cup (55g) caster sugar
• 1 1/2 tbs white wine vinegar
• 1 tbs lime juice
• 1 long red chilli, deseeded, finely chopped
• 1/3 cup (50g) finely chopped peanuts
Method
1. Mix the char siu sauce, honey and lime juice in a large dish. Add the lamb and coat well. Cover and marinate in the fridge for at least 6 hours or overnight.
2. Preheat the oven to 200°C (190°C fan-forced). For dressing, put cucumber in a sieve over a bowl, sprinkle with 1 tsp salt, then stand for 5 minutes. Rinse, then dry on paper towel. Dissolve sugar with 1 tbs water in a small pan over medium heat and stir to dissolve. Simmer for 2 minutes, then add vinegar and lime. Set aside to cool. Stir in remaining ingredients when ready to serve.
3. Heat oil in a large non-stick pan over medium-high heat. Add lamb, fat-side down, and cook for 1-2 minutes each side to brown (they'll be quite dark). Place in roasting pan, pour over marinade and roast for 15 minutes for medium-rare, or until cooked to your liking. Rest for 5 minutes, then slice into cutlets and serve with rice, pan juices and dressing.
Honey prawns
Ingredients (serves 4)
• 3/4 cup self-raising flour
• 1/4 teaspoon white pepper
• 1 teaspoon salt
• 1 egg
• canola oil, for deep-frying
• 1/2 cup cornflour
• 1kg green prawns, peeled, deveined, tails left intact
• 1 tablespoon canola oil
• 1/3 cup honey
• 1 tablespoon sesame seeds, toasted (see note)
• steamed rice, to serve
Method
1. Sift flour and pepper into a large bowl. Stir in salt. Using a fork, beat 1 cup water and egg in a jug until well combined. Pour into flour, stirring to form a smooth batter.
2. Half-fill a saucepan with oil. Heat over medium-high heat. Place cornflour in a shallow dish. Lightly coat prawns in cornflour, shaking off excess. Holding by the tail, dip prawns, 1 at a time, into batter to coat. Carefully drop prawns, 4 or 5 at a time, in hot oil. Cook for 3 to 4 minutes or until golden. Transfer to a wire rack. Repeat with remaining prawns and batter.
3. Combine oil and honey in a frying pan over medium-low heat. Add prawns. Toss until well coated. Spoon onto plates. Sprinkle with sesame seeds. Serve with rice.
Beef in black bean sauce
Ingredients (serves 4)
• 1/4 cup black bean garlic sauce
• 1/2 teaspoon arrowroot
• 2 tablespoons peanut oil
• 450g beef rump steak, thinly sliced across the grain
• 1 brown onion, halved, sliced
• 1 green capsicum, sliced
• 100g beansprouts, trimmed
• 2 cups steamed rice or special fried rice (see related recipe), to serve
Method
1. Combine black bean sauce, arrowroot and 1 tablespoon cold water to form a paste.
2. Heat a large wok over high heat until hot. Add 2 teaspoons oil and swirl to coat base and sides. Add one-third of the beef and stir-fry for 1 minute or until sealed. Transfer to a plate. Repeat with oil and remaining beef in 2 batches.
3. Add remaining oil and onion to wok. Stir-fry for 1 minute. Add capsicum. Stir-fry for 30 seconds. Return beef and juices to wok. Add black bean mixture to wok. Stir-fry for 1 minute or until sauce thickens slightly. Remove from heat. Add beansprouts. Toss to combine. Serve over rice.
Twice-cooked crispy chicken with chili & shallot dressing
Ingredients (serves 6)
• 1.6kg whole fresh chicken
• 2.5L (10 cups) water
• 400ml soy sauce
• 250ml Chinese rice wine
• 90g (1/2 cup) coarsely grated palm sugar
• 2 whole star anise
• 4cm-piece fresh ginger, peeled, thinly sliced
• 4 garlic cloves, bruised
• Vegetable oil, to deep-fry
Chilli & shallot dressing
• 60ml (1/4 cup) light soy sauce
• 4 green shallots, ends trimmed, thinly sliced
• 1 long fresh red chilli, finely chopped
• 1 garlic clove, crushed
• 1 tsp caster sugar
Method
1. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Place water, soy sauce, Chinese rice wine, palm sugar, star anise, ginger and garlic in a large stock pot. Bring to the boil over medium heat and stir until the sugar dissolves. Reduce heat to low and simmer for 20 minutes.
2. Add the chicken, breast-side down, to the poaching liquid and return to the boil. Simmer gently for 20 minutes. Turn the chicken over and simmer for a further 5 minutes. Remove from heat. Cover and set aside in the poaching liquid for 2-3 hours to develop the flavours.
3. Use tongs to transfer the chicken to a plate. Set aside to cool slightly. Cover with plastic wrap and place in the fridge overnight to chill. Discard the poaching liquid.
4. Meanwhile, to make the chilli & shallot dressing, place the soy sauce, shallot, chilli, garlic and caster sugar in a small bowl. Stir until the sugar dissolves.
5. Place the chicken, breast-side up, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut the chicken in half along the breastbone. Open the chicken and cut along either side of the backbone. Discard the backbone. Add enough oil to a large frying pan to reach a depth of 5cm. Heat to 190°C over high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Carefully add 1 chicken piece to the oil and cook, turning halfway through, for 6-7 minutes or until golden. Use tongs to transfer to a plate lined with paper towel. Set aside for 5 minutes to rest. Repeat with the remaining chicken, reheating the oil between batches.
6. Use poultry shears or sharp kitchen scissors to cut the chicken into large serving-sized pieces. Place on a serving platter and drizzle over the dressing. Serve immediately.
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