In China, the chicken pieces are chopped through the bone for this dish, but if you do not possess a cleaver, use filleted chicken meat.
This quick and healthy dish is stir-fried, which means you need use only the minimum of fat.
This basic stock is used in Chinese cooking not only as the basis for soup-making, but also whenever liquid is required instead of plain water.
This tofu is packed full of flavour and tastes amazing with the Japanese-style noodles. I like to leave the veggies raw because I love the crunch and freshness, but if you prefer your vegetables cooked, then simply replace the radishes with red pepper and steam all the veg for a couple of minutes before tossing […]
This makes a great super-quick dinner. I like to have it with wilted pak choi but to make it even easier serve it with a salad of baby spinach and thinly sliced cucumber dressed with a splash of wine vinegar. I make one large omelette to save time, but they look lovely made as individual […]
Tempura is one of the most celebrated Japanese dishes. Japanese deep-fried foods are noted for their delicacy, with the crisp batter so thin that the colours and textures of the food show through. The addition of sesame oil to the frying oil gives the food a distinctive nutty flavour. For best results the fish and […]
These crunchy pastries are rather dry, and are traditionally served with a cup of Chinese tea. TIME: Preparation takes about 25 minutes, resting time for the dough is 30 minutes and cooking takes approximately 20 minutes. VARIATION: Make up the. pastries using different fruit fillings. COOK’S TIP: The cooked dough in this recipe is very […]
Wonton snacks, either sweet or savory, are another popular tea house treat. Made from prepared wonton wrappers and ready-made bean paste, they couldn’t be more simple. VARIATION: Add a small amount of grated ginger to the red bean paste for a slight change in flavor. Wontons may also be sprinkled with sugar instead of honey. […]