Recipes from the Dream of Shanghai Supper Club
Following the recent Supper Club at Bicester Village’s Shan Shui, guest chef Jason Li and the mixologists at The Orientalist Spirits share three delicious recipes for you to recreate at home.
Amid the blossom pink tones of Bicester Village’s Shan Shui, renowned guest chef Jason Li dazzled with his exclusive Dream of Shanghai Supper Club, bringing a taste of Shanghainese tradition and seasonality to the Chinese Mid-Autumn Festival celebrations. Supporting him were experts from The Orientalist Spirits, who curated a beautiful pairing of flavours – recipes for which you can try yourself using the steps below.
Sour plum spritz
The perfect aperitivo for your guests, this fiery gin cocktail incorporates sweet and sour flavourings for a refreshing take on the classic G&T.
- 45 ml Orientalist Gunpowder Gin
- 45 ml Roselle sour plum tea
- 60 ml tonic water
- 1 dash orange bitters (optional)
- Fill a highball glass with crushed or cubed ice.
- Carefully add all the ingredients and stir.
- Serve with a garnish of orange peel.
Chef Jason Li’s 'Kou Shui Ji'
With a name that literally translates to “saliva chicken”, this recipe is simple to make yet always a certified crowd-pleaser when served alongside other small plates at the table.
- 1 kg whole chicken
- 1 tbsp salt
- 1 tbsp Chinese Shaoxing rice wine
- 2 tbsp spring onion
- 2 tbsp ginger
- 1 tbsp garlic
- 2 tbsp soy sauce
- 1 tbsp Chinese Chinkiang vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 2 tbsp chili oil
- 2 tbsp Sichuan pepper oil
- Handful of sesame seeds and peanuts
Rub the chicken with salt and leave for 20 minutes. Prepare a large pot of cold water and put the chicken in whole – the cold water needs to cover the chicken completely. Add the salt, Chinese Shaoxing wine, spring onion and ginger.
Cover with a lid put on a high heat until the water is boiling, occasionally clearing any floating froth that appears.
Turn the heat down to a moderate temperature for 12 minutes. Afterwards, take the pot off the heat but don’t remove the lid – leave it for 10 minutes and the remaining steam will cook the whole chicken.
Take the cooked chicken out of the pot and soak it in ice-cold water. Chop the chicken into small pieces and place into a large mixing bowl.
In a separate bowl, mix the soy sauce, sesame oil, sugar, vinegar, sesame oil and pour over the chicken strips. Sprinkle with sesame seeds, peanuts and chopped green onion. Drizzle the chili oil and Sichuan pepper oil, then serve.
Close your evening with this aromatic alternative to the classic Manhattan cocktail, incorporating bitters and award-winning whisky for a luscious post-dinner digestivo.
You will need:
- 60 ml Orientalist Dragon Whisky
- 15 ml sweet vermouth
- 5 ml Maraschino liqueur
- 5 ml Gentiane liqueur
- 5 ml Cynar
- 2 dashes Angostura bitters
Use ice to chill a shallow coupe.
Discard the ice and carefully pour in the ingredients one at a time. Stir to combine.
Finish with a garnish of cherry peel. For something zestier, use orange peel.
Dine at Shan Shui
Missed the Supper Club? During your next visit to Bicester Village, book a table at Shan Shui for a taste of their traditional Asian cuisine.Plan your visit
Feast your eyes on these delicious recipes and dinner party menus from across The Bicester Collection.