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Recipes

A NOTE ABOUT GARLIC

Garlic is one of the best additions to any dish whether it’s chinese or not. This versatile ingredient can be added at the beginning of cooking in the middle or at the end. It can also be chopped or minced finely or it can be used whole without any chopping whatsoever.

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STARTER CHICKEN

Marinade 400g of chicken wings in 1 tablespoon of sea salt 3 chopped bird’s eye chillis 1 tablespoon of sesame oil 1 chopped garlic In a hot wok filled with enough peanut oil to submerge the marinated chicken, pop in the whole lot. After 1-2 minutes until the chicken is cooked, remove the chicken,chilli and…

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SAN CHOI BAO

Heat up a hot wok with 1 teaspoon of peanut oil. Add 400g of Aberdeen Angus minced beef and break it up into small bits using a sharp bladed spatula.

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SZECHUAN CHICKEN

Make up the chicken coating by beating together 2 egg whites with 2 tablespoons of cornstarch and 1 teaspoon of chilli powder. Slice up 2 slice chicken breasts and dip each piece into the chicken coating.

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CHICKEN SATAY

There are 2 components of satay, the meat on the skewer and the peanut sauce. Both are very simple.

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KUNG PO CHICKEN

Prepare 200g of chicken strips by marinating in: 1 teaspoon of cornflour 1 beaten egg 1 teaspoon of soy sauce 1 teaspoon of sesame oil

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MOO SHU PORK

Heat up a wok with 1 tablespoon of peanut oil. Add 2 beaten eggs and scramble in the wok. Add the following:

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1000 YEAR OLD EGG CONGEE

Get a cup of rinsed long grain rice and put in a large pot with 1.5 litres of water. Boil for 30 minutes with the lid on then add 2 eggs halved then quartered.

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