• Chinese

    Cantonese Beef and Tomato

    How to tenderise beef with baking soda Always cut beef across the grain. Sprinkle just a small amount of baking soda over the beef and then stir to coat.Then let the meat sit for 15 minutes before washing really well to remove the baking soda.The meat will change color and will be so tender!Pat it dry before you fry it to ensure it gets nice and crisp and doesn’t sweat as you cook it. This will work for the packets of stir fry beef or for any cut of beef you want to buy. Tips for making Cantonese Beef and Tomato Stir Fry Prepare the beef correctly by cutting across…

  • ALL CATEGORIES,  Chinese,  Main,  Snack

    Chop Seuy

    Note : 1 cup is about 250 g     To Velvet meat : Mix flour pinch of salt and enough water to make a paste. Cover the meat and let sit in marinade for 30 mins. Flash fry on high heat for a couple of mins. Remover and leave to the side whilst cooking the rest of the dish     Method: Mix the marinade ingredients together and marinate the pork for 15 minutes. Heat oil in a wok (with a few drops of sesame oil added) and stir fry the pork. When the pork is cooked remove it from the pan and set aside. Add all the vegetables…

  • ALL CATEGORIES,  Chinese,  Ken Hom,  Main

    Pork in black bean sauce

    Ingredients 450g/1lb lean pork 1 tbsp shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp sesame oil 1 tsp cornflour 1½ tbsp groundnut (peanut) oil 1½ tbsp black beans, rinsed and coarsely chopped 1 tbsp garlic, finely chopped 3 tbsp spring onions, finely chopped 1 tbsp shallots, chopped 1½ tbsp light soy sauce 1 tsp sugar 1 tbsp chicken stock or water 1 tbsp sesame oil Preparation method Cut the pork into thin slices 5cm/1½in long. Put the slices in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Leave to marinate for about 20…

  • ALL CATEGORIES,  Chinese,  Ken Hom,  Main,  Snack,  Starter,  Stir Fry

    Quick orange and lemon chicken

    Orange and lemon zest give a zingy flavour to this chicken stir fry, served with garlicky Chinese greens and rice. Ingredients For the chicken 450g/1lb boneless chicken breasts, skinned, cut into 2.5cm/1in cubes 2 tsp light soy sauce 1 tsp Shaoxing rice wine (or dry sherry) 1 tsp cornflour 1 tbsp groundnut (peanut) oil 1 tsp salt freshly ground white pepper 2 tbsp finely chopped orange zest 1 tbsp finely chopped lemon zest 2 tsp sesame oil 3 tbsp finely chopped fresh coriander For the rice enough long-grain rice to fill a measuring jug to 400ml/14fl oz level For the greens 1 tbsp groundnut or peanut oil 3 garlic cloves,…

  • ALL CATEGORIES,  Chinese

    Lemon Chicken

    Ingredients Method Put Sherry, onions and ginger in a bowl and marinade Chicken. Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and  oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes. Hot Wok , fry celery and peppers for 1 min. Add Chicken and marinade for 5 mins. Make the lemon slices into juice and mix with some make a sauce. Add the lemon rind and lemon slices.    

  • ALL CATEGORIES,  Chinese,  James Martin,  Main

    Chicken and black bean with stir-fried rice and wilted bok choi

    Heat up the wok for a delicious dinner for two with stir-fried strips of chicken, spicy black bean sauce, greens and egg-fried rice. Ingredients 2 boneless skinless chicken breasts, cut into slices 1cm/½in thick 3 tbsp light soy sauce 3 tbsp Shaoxing rice wine (or dry sherry) 2 tbsp toasted sesame oil 2 tbsp cornflour 4 tbsp vegetable oil 10cm/5in piece fresh root ginger, peeled and finely chopped 3 large garlic cloves, finely chopped 3 red chillies, finely chopped 50g/1¾oz fermented black beans 1 tbsp caster sugar 150ml/5fl oz chicken stock 6 spring onions, finely sliced 3 tbsp roughly chopped coriander leaves 2 heads bok choi 200g/7oz cooked basmati rice,…

  • ALL CATEGORIES,  Chinese,  Main,  Snack,  Starter

    Crispy Duck

    Ingredients   Method Trim wing tips, split duck and remove legs and wings,  rub the marinade into the pieces and then continue to marinade in a large bowl with spring onions cut into short lengths, ginger, spices, soy for at least 4 hours. Remove and steam for 3 -4 hours Remove drain and cool for 4 hours. The point is they must be dry and room temp before frying. Deep fat fry skin side down first until brown turn and fry for 5 mins.      

  • ALL CATEGORIES,  Chinese,  Main,  Snack,  Soup,  Starter

    Chicken & Sweetcorn Soup

    Serves 2 Ingredients list: 1 tbsp vegetable oil 100g boneless, skinless Chicken breast 1 clove Garlic, finely chopped 1 cm piece Ginger, finely chopped 1 tbsp cornflour 600ml hot chicken stock 100g Sweetcorn 1 Egg 1 tbsp fresh lemon juice shredded Spring onions, shredded, to garnish dark Soy sauce toasted Sesame seeds, to garnish Method Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring  Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes eat together the…