Chinese food

Sticky salmon with Chinese greens

4 skinless salmon fillets

, 150g/4oz each
3 tbsp oyster sauce
2 tbsp teriyaki sauce
1 tbsp honey
1 tbsp oil (a mix of
vegetable and sesame)
1 tbsp finely grated fresh
root ginger
1 garlic clove , finely sliced
1 red chilli , deseeded amd finely sliced
500g mixed green vegetables - we used bok choi, sugar snaps and
broccoli

1. Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix
together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast
for 8-10 mins until glazed and just cooked through. Set aside.

2. Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the
broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-
2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the
fish.

PER SERVING

354 kcalories, protein 35g, carbohydrate 10g, fat 20 g, saturated fat 4g, fibre 0g, sugar 8g,
salt 2.81 g
 Sticky Chinese wings & cucumber

Ingredients
16 large chicken wings
125ml reduced salt soy
sauce
140g dark soft brown
sugar
5 tbsp white wine vinegar
half cucumber , peeled
into fine ribbons

1. Heat oven to 220C/fan 200C/gas 7. In a roasting tray, toss the wings with the soy
sauce, 125g of the sugar, 2 tbsp of the vinegar and some cracked black pepper.
Roast for 40 mins, turning occasionally until lacquered.

2. Meanwhile, bring the remaining sugar and vinegar to the boil for about 1 min,
until the sugar dissolves. Leave to cool, then toss with the cucumber ribbons. Serve
the sticky wings with the cucumber and some boiled rice.

Per serving

324 kcalories, protein 16g, carbohydrate 41g, fat 12 g, saturated fat 3g, fibre 0g, sugar
40g, salt 3.57 g

Chinese-style pork fillet with fried rice

Ingredients
 420g pack pork fillet , trimmed and sliced into medallions
1 tbsp soy sauce
1 tbsp Chinese five-spice
2 tbsp honey
1 tbsp cornflour
1 egg , beaten
225g cooked rice
200g frozen peas ,
defrosted
2 spring onions , sliced

1. Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5
mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until
cooked through. Pour in 150ml boiling water with the honey and bubble for 2
mins. Mix the cornflour with a little water, stir into the sauce and cook until it
thickens and is glossy.

2. Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make
an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin
strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping
hot, then gently stir through the omelette with the spring onions and seasoning and
cook for 1 min. Serve with the pork and a dash more soy sauce.

Spicy pork fried rice for 4

Heat 1 tbsp vegetable oil in a frying pan. Add 500g pork mince and 1 tbsp Chinese five-
spice and fry until browned. Tip in 225g cooked rice, 200g frozen peas, defrosted, 4
sliced spring onions and 1 egg omelette, made as above, and fry for 5 mins until piping
hot. Season with 1 tbsp soy sauce and serve with hoisin sauce, if you like.

Per serving

319 kcalories, protein 29g, carbohydrate 31g, fat 9 g, saturated fat 3g, fibre 3g, sugar 8g,
salt 1.53 g
Chinese-style wintery rolls 6 serves

Ingredients
1 medium carrot , trimmed
1 medium leek , trimmed,
outer leaves removed
celeriac or small kohlrabi,
peeled
2 sticks celery , trimmed
1 small red onion
each red and yellow pepper , cored, deseeded
1 large fresh red chilli , deseeded
2 cm knob fresh root ginger
2 fat garlic cloves
25g bunch coriander , leaves picked
25g bunch flatleaf parsley , leaves picked
2-3 tbsp olive oil
1-2 tbsp soy sauce
1 tbsp sesame oil
100g mung beansprouts or mixed bean sprouts
1 tbsp sesame seeds , lightly toasted
6 large spring roll wrappers (about 25cm square)
1 egg white , lightly beaten
groundnut or vegetable oil , for deep frying

FOR THE DIPPING SAUCE

draining juices from vegetables (see step 3)
 1 tbsp soy sauce
1 tbsp sweet chilli sauce
2 tsp sesame oil
1 tbsp rice wine vinegar

1. Make the filling. Slice the carrot into long, thin lengths. Then cut into long, thin 'julienne'
sticks. Cut the leek into three, halve, then cut into sticks. Slice the celeriac and celery,
then cut into julienne sticks as before.

2. Halve the onion lengthways, then slice thinly. Slice the peppers into sticks. Cut the chilli
into thin shreds. Cut the ginger into small julienne sticks and chop the garlic. Mix
everything together in a bowl with half the picked herb leaves.

3. Heat olive oil in a wok until very hot and add half the veg. Toss for 30 secs to wilt, then
remove from the heat, season and toss in soy and sesame oil. Drain in a colander set over
a bowl. Repeat with remaining veg. Mix in bean sprouts, sesame seeds, remaining herbs
and extra soy, if liked.

4. When the filling has cooled, peel off a spring roll wrapper - it will feel slightly sticky.
Cover the remainder with a tea towel. Lay the wrapper on a board and brush the edges
with egg white. Spoon a sixth of the vegetables in a line on the top third of the wrapper.

5. Fold over the top of the wrapper and press well down all round. Fold in the sides, then
roll up firmly, pressing the end in well. The roll should be about 18cm long. Repeat
process with the remaining filling and wrappers. The rolls can be chilled at this point for
up to 3 hrs, uncovered, in the fridge, until ready to cook. (You should only cook the rolls
just before you're ready to serve, so that they remain crisp.)

6. Heat a deep fat fryer or large pan a third full of oil to 180C (or until a cube of bread crisps
and turns brown). Deep-fry two rolls at a time for 5 mins until golden and crisp. Drain on
paper towel. Mix ingredients for the sauce and pour into 1 larger or six very small bowls.
Trim the ends off the rolls, then cut in half diagonally. Serve on one large or six small
plates with sauce. Garnish with herb leaves or salad.

Chinese wrappers

These can be found in Asian stores. Spring roll wrappers are made from a mix of flours, and are
not the same as rice wrappers. If you can't get hold of them, use large filo sheets instead. Allow
two sheets per roll, brushed with melted butter or oil, and bake at 200C/fan 180C/gas 6 for 15
mins until golden and crisp. For a Thai variation, Gordon adds thinly-sliced just-ripe mango.

Mise en place

Chefs use this French term to refer to getting ready before service in a restaurant. Cooking a
special dinner can be quite daunting, so make sure you are prepared, just as Gordon has to be in
the restaurant. Cook the fillings for the rolls and timbales the day before, then make them up
about an hour before your guests arrive, giving you plenty of time to prepare to impress.

Sprouts

The sprouts are beans or lentils that have just sprouted so the shoots have not grown too long.
They can be bought in Asian shops or health food shops, but if you can't find them, use longer
bean sprouts instead.

369 kcalories, protein 7g, carbohydrate 27g, fat 27 g, saturated fat 5g, fibre 5g, sugar 7g, salt
1.76 g

Fruity pork steaks 4 serves

Ingredients
4 boneless pork loin
steaks , trimmed of any
fat
2 tsp Chinese five-
spice powder
1 tbsp sunflower oil
1 large red onion , cut
into thin wedges
through the root
4 red apples , cored and cut into eighths
2 tbsp redcurrant jelly
 1 tbsp red wine vinegar or cider vinegar
200ml chicken stock

1. Dust the pork steaks with the Chinese five-spice powder. Heat half the oil in a frying pan
and fry the pork for about 3 mins on each side until browned and cooked through.
Transfer to a plate.

2. Add the remaining oil to the frying pan, reduce the heat slightly, then fry the onion
wedges for 2 mins. Add the apples and cook, stirring occasionally, for another 3 mins.

3. Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to
the boil and simmer rapidly, uncovered, for 8-10 mins until the sauce is slightly syrupy
and the apples are tender. Gently reheat the pork in the sauce, turning to glaze each side.

Sticky pineapple pork

Fry the spice-dusted pork as above, then after you've added the onions, replace the apples with
140g pineapple chunks. Stir in the vinegar with 2 tbsp honey and 1 tbsp dark soy sauce, then
return the pork to the pan to re-heat and glaze.

304 kcalories, protein 33g, carbohydrate 25g, fat 9 g, saturated fat 2g, fibre 3g, sugar 24g, salt
0.79g

Easy sweet & sour chicken

 9 tbsp tomato ketchup
3 tbsp malt vinegar
4 tbsp dark
muscovado sugar
2 garlic cloves ,
crushed
4 skinless and
boneless chicken
breast , cut into
chunks
1 small onion ,
roughly chopped
2 red peppers , seeded and cut into chunks
227g 8 oz can pineapples pieces in juice, drained
100g sugar snap peas , roughly sliced
handful salted, roasted cashew nuts, optional

1. In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with
the chicken, onion and peppers. Microwave, uncovered, on High for 8-10 minutes until
the chicken is starting to cook and the sauce is sizzling.

2. Stir in the pineapple pieces and sugar snap peas and return to the microwave for another
3-5 minutes until the chicken is completely cooked. Leave to stand for a few minutes,
then stir in the cashews, if using, and serve.

Per serving

305 kcalories, protein 36g, carbohydrate 38g, fat 2 g, saturated fat 0g, fibre 2g, sugar 23g, salt
1.63 g

Sea bass with sizzled ginger, chilli & spring onions

 6 x sea bass fillets,
about 140g/5oz each,
skin on and scaled
about 3 tbsp sunflower
oil
large knob of ginger ,
peeled and shredded
into matchsticks
3 garlic cloves , thinly
sliced
3 fat, fresh red chillies
deseeded and thinly
shredded
bunch spring onion , shredded long-ways
1 tbsp soy sauce

1. Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-
based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5
mins or until the skin is very crisp and golden. The fish will be almost cooked
through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate
and keep warm. You'll need to fry the fish in 2 batches.

2. Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins
until golden. Take off the heat and toss in the spring onions. Splash the fish with a
little soy sauce and spoon over the contents of the pan.

Per serving

202 kcalories, protein 28g, carbohydrate 2g, fat 9 g, saturated fat 1g, fibre 0g, sugar 1g,
salt 0.26 g

Watercress & chicken stir-fry 4 serves

 1 tbsp sunflower oil
2 skinless and boneless
chicken breasts , cut into
strips
100g cashews
1 red or yellow pepper ,
deseeded and chopped into
large chunks
1 red onion , chopped into
large chunks
2 x 75g bags watercress

FOR THE SAUCE

3 tbsp hoisin sauce
2 tbsp soy sauce
1 large knob of fresh root ginger , peeled and finely grated
2 garlic cloves , crushed
1 tbsp sesame oil
2 tbsp rice vinegar or white wine vinegar

1. To make the sauce, mix all the ingredients together in a small bowl until completely
blended. Heat the oil in a frying pan until very hot. Throw in the chicken, cashew nuts,
pepper and onion, then stir-fry for about 4-5 mins until the chicken is cooked and the nuts
are toasted. Pour over the sauce and simmer with a splash of water. Remove the pan from
the heat, then stir through the watercress just before serving with boiled rice.

Watercress Vs Chinese greens

Stir the watercress through right at the last moment so it only wilts slightly and keeps its crunch.
Chinese greens can be hard to find and are often expensive, so watercress makes an ideal
alternative, plus it actually has more flavour.

Per serving
323 kcalories, protein 24g, carbohydrate 15g, fat 19 g, saturated fat 2g, fibre 3g, sugar 10g, salt
1.92 g

Sweet & sour chicken 4 serves

sunflower or
vegetable oil , for
frying
100ml soda water ,
chilled
140g self-raising
flour
25g cornflour
4 skinless, boneless
chicken breasts ,
cut into chunks
spring onions , finely shredded, to serve

FOR THE SAUCE

1 red pepper , deseeded and chopped into chunks
3 red chillies , 1 cut into chunks, 2 halved and deseeded
425g can pineapple chunks, drained and juice reserved
4 star anise
50g tamarind paste
100g caster sugar
100ml rice wine vinegar or Chinese vinegar

1. For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and
bring to the boil. Cover and cook for 10 mins, then pure in a food processor.
Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind,
sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep
warm, or reheat to serve.
 2. Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda
water and 100ml cold water into the self-raising flour with a little salt. Tip the
cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.

3. Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at
a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the
chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked,
drain on the tray, and keep warm in the oven. Repeat with the remaining chicken.
Stack onto a plate with the warm sauce on the side, and scatter with shredded
spring onions.

Variations

To serve as a main dish, add rice. For any vegetarians, thinly slice some sweet potatoes,
then batter and fry these before you cook the chicken.

654 kcalories, protein 38g, carbohydrate 82g, fat 20 g, saturated fat 3g, fibre 2g, sugar
50g, salt 0.57 g

Prawn spring roll wraps 4

serves
1 bundle dried thread
rice noodles (about 60g)
1 tbsp sunflower oil
300.0g pack fresh stir-
fry vegetables - go for a
leafy mix
half finger-length fresh
root ginger , grated
 small bunch coriander , stalks finely sliced, leaves roughly chopped
200.0g raw peeled prawns , halved
2 tbsp sweet chilli sauce , plus extra to serve
8 small sheets filo pastry
1 tbsp sesame seeds (optional

1. Heat oven to 220C/fan 200C/gas 7. Cook the noodles according to pack

instructions. Heat 1 tsp oil in a large wok or non-stick frying pan. Stir-fry the
vegetables, ginger and coriander stalks for 3-4 mins until almost cooked, but still
with a little crunch. Throw in the prawns for 1 min until pink, then stir in the sweet
chilli sauce, coriander leaves and noodles, then remove from the heat.

2. Brush 4 sheets of filo with a little of the oil, then cover with the remaining sheets.
Pile a quarter of the prawn mixture along the narrow edge of each sheet, fold over
the edges, then roll up to give you 4 large spring rolls. These can now be frozen for
up to 1 month; defrost thoroughly before cooking as below. Brush with the
remaining oil, sprinkle with sesame seeds if using, then bake on a baking sheet,
seam-side down, for 15 mins until golden and crisp. Serve with a green salad, and
a good dollop of extra chilli sauce on the side.

PER SERVING

241 kcalories, protein 14.0g, carbohydrate 39.0g, fat 5.0 g, saturated fat 1.0g, fibre 0.0g,
sugar 8.0g, salt 1.29 g

Sticky lemon chicken 4 serves

 1 tbsp honey
juice 1 lemon
250ml chicken stock
1 tbsp soy sauce
4 chicken breasts , cut
into chunks
1 tbsp cornflour
1 tsp vegetable oil
2 carrots , finely sliced
1 red pepper , cut into
chunks
140g sugar snap peas

1. In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the
chicken with the cornflour so it's completely coated. Heat the oil in a non-stick
frying pan, then fry the chicken until it changes colour and starts to become crisp
around the edges.

2. Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the
pan, bring to a simmer, then add the sugar snap peas and bubble everything
together for 5 mins until the chicken is cooked and the veg are tender. Serve with
noodles.

PER SERVING

236 kcalories, protein 38g, carbohydrate 15g, fat 3 g, saturated fat 1g, fibre 0g, sugar 10g,
salt 1.25 g

Chicken chow mein 2 serves

 FOR THE SAUCE
thumb-size piece fresh root
ginger
2 garlic cloves
3 tbsp tomato ketchup
2 tbsp oyster sauce
2 tbsp reduced-salt soy
sauce

FOR THE NOODLES

1 large red pepper
5 spring onions
half a 400g bag beansprouts
1 large or 2 small chicken breasts
3 nests medium egg noodles
1 tbsp sunflower oil

1. Use a potato peeler to remove the skin from the ginger. Discard skin, then
carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the
ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.

2. Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and
stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut
the green and white of the onion lengthways. Open the bag of beansprouts. Cut the
chicken into bite-size pieces.

3. Boil a large pan of water on the hob. when the water is boiling, drop in the
noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in
a colander or a large sieve in the sink. ask an adult to help you.

4. With everything prepared, you can now start cooking. Heat the wok - it's hot
enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to
keep moving the chicken around the wok until it is half white, half pink. add the
pepper and stir-fry for a further 1 min.

5. Pour the sauce into the wok and stir well until bubbling.
6. Add the noodles, beansprouts and spring onions a handful at a time, then toss into
the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve
in bowls - an easy way is to use tongs.

Sweet & sour chicken 4 serves

Ingredients
2-3 large skinless, boneless
chicken breasts , (about
400g/14oz total weight)
1.0 tbsp soy sauce
2.0 tsp sesame oil
groundnut or sunflower oil ,
for deep frying, plus extra
for stir-frying
tempura batter (see below)
1 small red pepper , cored, deseeded and roughly chopped
1 medium carrot , sliced thinly on the diagonal
2 fat garlic cloves , chopped
2.0 tsp finely chopped fresh root ginger
FOR THE SAUCE
3.0 tbsp soy sauce
3.0 tbsp white wine vinegar
3.0 tbsp sherry
1.0 tbsp light soft brown sugar
1.0 tsp cornflour
 1. Cut the chicken into small chunks and mix with the soy sauce and sesame oil. In a
jug or bowl, mix together the sauce ingredients with 100ml cold water. Line a large
plate with kitchen paper.

2. Heat the groundnut oil in a deep-fat fryer to about 180C. Then dip a few chunks of
chicken at a time into the batter, then place in the hot oil using tongs or a slotted
spoon, but don't crowd the pan. Fry until crisp and golden - about 2 mins. You may
need to do this in batches, so reheat the oil each time. As the chunks cook, lift out
with tongs/spoon to the paper-lined plate to drain.

3. Heat a wok to hot, add about 3 tbsp oil and stir-fry the vegetables with the garlic
and ginger for about 3 mins. Give the sauce a quick final stir and pour into the
wok, mixing as it cooks to a light glossy sauce. Bubble for 1 min, then spoon over
the chicken and serve.

Making tempura batter

Mix this just as you are about to cook. Sift 85g/3oz plain flour and 1 tbsp cornflour with
tsp fine sea salt into a large mixing bowl. Whisk in 200ml/7fl oz ice-cold sparkling
mineral water along with a few ice cubes using a whisk, but don't over beat. It doesn't
matter about a few lumps. Use immediately.

Per serving

522 kcalories, protein 27.0g, carbohydrate 31.0g, fat 33.0 g, saturated fat 6.0g, fibre 2.0g,
sugar 4.0g, salt 2.9 g

Festive golden five-spice chicken 8 serves

 8 chicken thighs and 8
drumsticks, skin on
3 spring onions ,
shredded, to finish

FOR THE MARINADE

4 tbsp groundnut oil
6 garlic cloves , finely
chopped
finger-length piece fresh
root ginger , grated
4 tbsp Shaohsing rice
wine or dry sherry
4 tbsp light soy sauce
4 tbsp clear honey
4 tsp five spice powder

1. Whisk together the marinade ingredients, put the chicken into a dish, then pour
over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a
day if you have time.

2. Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a
roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a
further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.

PER SERVING

394 kcalories, protein 29.0g, carbohydrate 9.0g, fat 26.0 g, saturated fat 7.0g, fibre 1.0g,
sugar 7.0g, salt 2.22 g

Egg fried rice with prawns & peas 4 serves

 Ingredients
250g basmati rice
2 tbsp vegetable oil
2 garlic cloves ,
finely chopped
1 red chilli ,
deseeded and
shredded
2 eggs , beaten
200g frozen peas
1 bunch spring
onions , finely
sliced
285g pack cooked small prawns
1 tbsp soy sauce , plus extra for serving, if you like

1. Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for
10 mins or until almost all the water has gone. Leave off the heat, covered, for 5
mins more.

2. Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10
secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min,
then push to the side of the pan. Pour the eggs into the empty side of the pan, then
scramble them, stirring. Once just set, stir the peas and spring onions into the rice
and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy
sauce, heat through, then serve with extra soy sauce on the side, if you like.

PRAWN SUMMER SALAD

Boil 1kg new potatoes until tender, adding peas for the last min. Drain, cool and slice
potatoes. Boil eggs for 8 mins, peel, then mash with a fork. Put in bowl with sliced spring
onions, diced chilli, 8 tbsp mayo, sliced potatoes, prawns and peas. Add the zest 1 lemon,
stir and season. Top with snipped chives.

PER SERVING
416 kcalories, protein 28g, carbohydrate 56g, fat 10 g, saturated fat 2g, fibre 3g, sugar 2g,
salt 2.06 g

Stir-fry prawns with peppers & spinach 2 serves

3 tbsp groundnut or
sunflower oil
2 fat garlic cloves , sliced
thinly
1 small red pepper ,
cored, deseeded and thinly
sliced
200g pack raw peeled
tiger prawns , defrosted and patted dry
2 tbsp soy sauce or Thai fish sauce
100g bag baby spinach leaves

1. Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs
later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted
spoon, spoon onto kitchen paper to drain.

2. Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and
set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for
another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.

3. Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and
crisp garlic to the wok, then serve immediately.

Per serving

269 kcalories, protein 21g, carbohydrate 7g, fat 18 g, saturated fat 3g, fibre 2g, salt 3,38 g

Quick & easy hot-and-sour chicken noodle soup 2serves

 Ingredients
140.0g dried
wholewheat
noodles
1 tbsp
groundnut oil
2 tbsp grated
ginger
1 medium red
chilli , deseeded
and finely chopped
4 skinless, boneless chicken thighs , chopped into small chunks
1 tbsp Shaohsing rice wine
700.0ml hot vegetable stock
4 chestnut mushrooms , sliced
1 tsp dark soy sauce
2 tbsp light soy sauce
2 tbsp rice vinegar
1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
1 handful beansprouts
2 spring onions , sliced

1. Bring a small pan of water to the boil and cook the noodles following pack
instructions. Drain, rinse under cold running water to stop them cooking further,
then drizzle over a little oil to prevent them sticking together. Divide between 2
deep bowls.

2. Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add
the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2
mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more.
Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with
the dark soy, light soy and rice vinegar.
 3. Bring back to a simmer, then add the cornflour paste. Simmer and stir until
thickened. Stir in the beansprouts and most of the spring onions, then ladle the
soup over the noodles. Serve immediately, scattered with the remaining spring
onions.

PER SERVING

407 kcalories, protein 42.0g, carbohydrate 33.0g, fat 12.0 g, saturated fat 3.0g, fibre 5.0g,
sugar 6.0g, salt 5.1 g

Sweet glazed pork 4 serves

2 tsp Chinese five-spice

powder
3 tbsp clear honey
splash orange juice
4 pork loin steaks or chops,
trimmed of fat
4 heads bok choi , halved
lengthways
 1. Mix the five-spice powder, honey and enough orange juice to loosen, then smear
over the chops. Leave to marinate for 10 mins.

2. Heat grill to medium, then grill the chops for 4-5 mins on each side, basting with
any leftover glaze, until cooked through.

3. Steam the heads of bok choi for 2 mins until wilted. Serve with the pork chops,
drizzled with any juices and glaze from the grill pan.

Quick pork with vegetables

Make the marinade as above. Slice the pork into strips and fry in a hot wok with 1 tbsp
oil for about 4 mins, then tip onto a plate. Add another tbsp oil, then stir-fry a 300g pack
stir-fry vegetables for 3 mins. Pour over the marinade, add the pork and any juices, then
stir through to coat. Serve with noodles or rice.

Per serving

218 kcalories, protein 32g, carbohydrate 10g, fat 6 g, saturated fat 2g, fibre 1g, sugar 10g,
salt 0.34 g

Peking-style chicken 6 serves

1 orange
5.0 tbsp soy sauce
3.0 tbsp dry sherry
1.0 tsp Chinese five-spice
powder
4 garlic cloves
thumb-sized piece fresh
root ginger
 1 kg whole chicken
2.0 tbsp honey

1. Pare the zest from the orange in thick strips then mix with the soy sauce, sherry
and fivespice powder in a large food bag. Bash the garlic cloves and ginger with
the back of a knife to bruise them, then add to the bag and give everything a good
mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to
marinate in the fridge for at least 3 hrs, overnight ideally.

2. Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep
it for later). Halve the orange and put both halves inside the cavity along with the
bashed ginger and garlic from the marinade. With the chicken sitting on a rack in
the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen
paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins
per kg or until the juices run clear when the thigh is pierced with a skewer.

3. Strain the marinade into a pan along with the honey. Bring up to the boil then
simmer for a couple of mins. Just before serving, turn the oven up as high as it will
go. Brush some of the marinade all over the chicken. Return to the oven and cook
until the chicken is crisp and browned. This will only take a couple of mins. Leave
to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some
plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.

For wonderful crispness

Try pouring boiling water over the skin just before cooking.

Per serving

235 kcalories, protein 21.0g, carbohydrate 5.0g, fat 14.0 g, saturated fat 5.0g, fibre 0.0g,
sugar 5.0g, salt 2.26 g

Toffee & sesame bananas 8 serves

 Ingredients
6 large bananas , peeled
and quartered
8 tbsp light muscovado
sugar
2 tbsp butter
200ml double cream
2 tbsp sesame seeds ,
toasted
good-quality vanilla ice
cream, to serve

1. Toss the bananas in 2 tbsp of the sugar. Heat a griddle to medium, then cook the
bananas, a few pieces at a time, until sticky and showing griddle marks. Keep
warm in a low oven.

2. For the sauce, put the remaining sugar, the butter and cream into a saucepan and
stir over a gentle heat until the sugar has melted. Stir in the sesame seeds. Can be
made up to a day ahead. To serve, put a few pieces of banana into 8 serving dishes,
spoon over some of the caramel, then top with a scoop of ice cream.

PER SERVING

312 kcalories, protein 2g, carbohydrate 37g, fat 19 g, saturated fat 10g, fibre 1g, sugar
35g, salt 0.09 g

Eggy fried rice 2 kids portion

 200g basmati rice (or use
cooked rice)
85g carrots , diced
1 tbsp vegetable oil
2 eggs
25g butter
2 large spring onions , finely
sliced
1 tbsp soy sauce
85g frozen peas

1. Wash the rice and cook according to pack instructions in lightly salted water with
the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.

2. While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and
lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base,
and cook until almost set as a thin omelette - this should take about 2-3 minutes.
Flip the omelette and cook for a few seconds more, then slide it out of the pan and
roll it up into a sausage shape. Keep warm.

3. Melt the butter in a wok or large frying pan and saut the spring onions for 1
minute. Fluff up the rice mixture with a fork (there should be no cooking liquid
left). Tip into the wok with the soy sauce and a little salt and freshly ground black
pepper, then stir fry for 2 minutes.

4. Divide half the rice between two bowls, cut the omelette crossways into strips and
scatter over the top. (Keep the remaining rice in a cool place for later.)

Per serving

306 kcalories, protein 9g, carbohydrate 44g, fat 12 g, saturated fat 5g, fibre 2g, salt 0.92 g

Cantonese steeped chicken 6 serves

 1.3-1.5kg/3-3lb
corn-fed chicken
1 tbsp salt
6 slices fresh root
ginger
6 whole spring
onions
shredded spring
onion , to garnish

FOR THE DIPPING SAUCE

6 tbsp finely chopped
spring onions , white parts only
1tbsp finely chopped fresh root ginger
2 tsp Maldon sea salt
5 tbsp groundnut oil

1. If the chicken is tied, undo it, then rub it evenly with the salt. Place in a large pan,
cover with water and bring to the boil. (If your pan is not large enough cut the
chicken into quarters.) Add the ginger and whole spring onions. Reduce the heat
and simmer continuously for 30 minutes, skimming all the while. Cover tightly,
turn off the heat and leave for 1 hour.

2. Meanwhile, make the dipping sauce. Combine the spring onions, ginger and salt in
a small heatproof bowl. Heat the oil until very hot and pour over the spring onion
mixture. Allow to cool. This sauce can also be made hours in advance or even the
day before.

3. When the chicken is ready, remove it from the broth and discard the ginger and
spring onions. At this point you can leave the chicken in the broth and chill up to a
day ahead. Remove the chicken meat from the carcass. Remove and discard the
chicken skin. Using a fork pull the meat into finger-sized shreds. Place on a platter,
sprinkle with the shredded spring onions and serve with the dipping sauce.

Ken Hom's tip

Any liquid from the steeped chicken can be saved, frozen and reused - it is great for
cooking rice in. Leftovers can be used for chicken salad.

Per serving

326 kcalories, protein 37g, carbohydrate 1g, fat 20 g, saturated fat 2g, fibre 0g, salt 2.25 g

Sweet & sour chicken & veg 4 serves

Ingredients
425g can pineapple
chunks, drained, juice
reserved
2 tbsp each tomato
ketchup , malt vinegar
and cornflour
1 tbsp vegetable oil
1 onion , chopped
1 red chilli , deseeded
and sliced
1 red and green pepper , chopped
2 carrots , sliced on the diagonal
2 skinless chicken breasts , thinly sliced
125g packs baby corn , sliced lengthways
2 tomatoes , quartered
cooked rice , to serve

1. Make the sweet & sour sauce by whisking together the pineapple juice, tomato
ketchup, malt vinegar and cornflour. There should be 300ml - add water or stock if
you're short.
 2. Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers,
carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to
soften and the chicken is almost cooked.

3. Add the corn and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins
until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve
with rice, if you like.

PER SERVING

230 kcalories, protein 20g, carbohydrate 30g, fat 4 g, saturated fat 1g, fibre 4g, sugar 24g,
salt 0.26 g

Stem ginger salmon with garlic pak choi 2 serves

Ingredients
2 skinless salmon
fillets , 150g each
2 balls stem ginger ,
cut into small
matchsticks, plus 2
tbsp syrup from the
jar
2 tbsp dark soy
sauce
vegetable oil
1 garlic clove , sliced
2-3 heads pak choi , or a 235g pack, roughly chopped
sesame oil
250g microwave basmati rice pack

1. Heat the oven to 200C/fan 180C/gas 6. Put the salmon fillets in the middle of a
large square of baking parchment spaced 5cm apart and put in a roasting tin.
 Divide the stem ginger between the tops of each fillet and fold up the sides of the
parchment ready to seal. Drizzle 2 tbsp of ginger syrup and 2 tbsp of soy sauce
over the fillets and then seal the parcel. Cook in the oven for 15 minutes or until
just cooked through.

2. Heat a little vegetable oil in a pan. Add the garlic and the white parts of the pak
choi to the pan and cook until tender, about 5 minutes. Add the green pak choy tops
and a drizzle of sesame oil and cook for a further 2 minutes. Cook the rice
following the pack instructions.

3. Serve the salmon with the pak choy, rice and a drizzle of the juices over the top.

PER SERVING

560 kcalories, protein 37.6g, carbohydrate 59.2g, fat 20 g, saturated fat 3.9g, fibre 3.3g,
salt 3.4 g

Wrap-your-own spring rolls 8-10 serves

300g pack cooked rice

noodles from the chiller
cabinet (see tips)
about 400g/14oz mixed
vegetables , thinly sliced
and put in separate
bowls, such as red
peppers, beansprouts,
carrots, shredded
Chinese leaf cabbage,
spring onions
140g cooked prawns
100g cooked chicken or duck, shredded
2 garlic cloves , finely chopped
small piece ginger , finely chopped
splash light soy sauce
Chinese five-spice powder , for sprinkling
 8-10 sheets of brik or filo pastry (see tips)
1 egg , beaten
sesame seeds , for sprinkling if you want

FOR THE DIPPING SAUCE

100g reduced salt and sugar ketchup
1 tbsp white wine vinegar
small piece ginger , grated
pinch of caster sugar

1. Heat oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the
noodles, vegetables, prawns and chicken in individual bowls for everyone to help
themselves. Wash hands, put aprons on, sit the kids down and give them their own
mixing bowl and spoon. Let them choose which ingredients they want (noodles are
essential) in their rolls and if they want to graze as they choose, that's fine - all the
ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny
dash of soy and sprinkling of five-spice to each bowl and let them mix everything
together.

2. Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to
spoon the filling down one side of each sheet then give them the beaten egg and a
brush so they can brush around the edges. Then help them to roll them up neatly by
folding both sides over the filling, then rolling them up.

3. Lift the spring rolls onto a baking tray, seam side down, brush with a little more
egg and sprinkle with sesame seeds, if you want. Try to remember which child
made which roll to save any arguments at the end! Bake the rolls for 20-25 mins or
until golden.

4. While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the
ingredients together until the sugar has dissolved. When the spring rolls are golden
and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces
for smaller kids, then let them eat, dipping the rolls into the sauce.

TIP

Brik pastry is a paper-thin north African pastry similar to filo. Find it in Waitrose, Ocado
and Middle Eastern shops. It's easier for kids to work with, but if you can't find it, use filo
 pastry. You'll need to help the kids work fast as filo becomes brittle quickly. Keep sheets
that aren't being used under a damp cloth to stop them drying out.

TIP

You'll find ready-cooked rice noodles in the chiller cabinet at larger supermarkets. If you
can't find them, simply soak a bundle of thin rice noodles in kettle-hot water for 5 mins,
then drain and toss in a little oil and leave to cool.

PER SERVING

202 kcalories, protein 12g, carbohydrate 32g, fat 4 g, saturated fat 1g, fibre 2g, sugar 8g,
salt 2.04 g

Sweet and spicy chicken wings

Ingredients
1 kg chicken wings, cut in half through the joint, tips discarded

For the marinade:

1 tbsp sichuan peppercorns, toasted, and ground in a coffee grinder

1 tbsp finely choppedgarlic
3 tbsp finely choppedginger
3 tbsp finely gratedorange zest
4 spring onions, cut into 2.5cm lengths
1 redchilli, finely chopped
2 tbsp clearhoney
2 tbsp soy sauce
450 ml corn oil
125 ml sesame oil
black pepper

For the garnish:

1 tbsp finely gratedorange zest

2 tbsp choppedparsley
2 tbsp snippedchives
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Method
1. In a pestle and mortar, blend together the peppercorns, garlic, ginger, orange zest, spring onions and chilli until you have a paste.
 2. In a large bowl, combine the honey, soy sauce, corn oil and sesame oil, then add the paste from the pestle and mortar. Stir well and
season to taste. Add the chicken wings, turn to coat them in the marinade, then allow to marinate for at least 4 hours, or preferably overnight.

3. Cook the chicken wings on a hot griddle pan or barbecue for 7-8 minutes each side or until thoroughly cooked and golden brown.

4. Garnish the chicken with a mixture of orange zest, chopped parsley and chives.

Chinese sticky pork chops with stir fry vegetables

Ingredients
3 tbsp soy sauce
1 tbsp rice wine
1 tsp sesame oil
1 tsp ground allspice orchinese five spice, a
1 tsp freshly groundblack pepper
1 clovegarlic, crushed
4 pork chops
90 g honey, dissolved in 115ml boiling water

For the stir-fried vegetables

2 tbsp groundnut oil

2 tbsp sesame oil
2 clovesgarlic, finely chopped
2.5 cm pieceginger, finely chopped
50 g carrots, cut into strips
50 g oyster mushrooms
80 g mangetout
100 g pak choi
4 spring onions
2 tbsp lightsoy sauce
2 tbsp oyster sauce
2 tbsp cornflour
2 tbsp rice vinegar, or Mirin
200 ml vegetable stock
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Method
1. Mix together the soy sauce, rice wine, sesame oil, five-spice powder, pepper and garlic. 2. Pour the mixture over the chops, cover and
leave to marinate in the fridge for two hours. 3. Set the oven to 180C/gas 4. 4. Cook the chops on a hot griddle pan for two minutes on either
side until browned. Transfer to a roasting pan and roast for 10 to 15 minutes, basting the chops from time to time with the honey and water
mixture. 5. For the stir fried vegetables, heat the groundnut and sesame oils in a wok.. Add the garlic, ginger, carrots, oyster mushrooms,
mange tout, pak choy and spring onions and stir-fry for about two minutes or so. 6. Mix together the soy and oyster sauce, stir in the corn
flour and pour over the vegetables. 7. Finally, add the rice vinegar and stock, and cook for another couple of minutes until the sauce has
thickened and the vegetables are glazed. 8. Serve the sticky chops with the crunchy vegetables and accompany with steamed rice.

Chinese fish and chips

 Ingredients
For the sweet potato chips

2 sweet potatoes
2 tbsp groundnut oil
1 tsp smokedpaprika
2 pinches freshly groundwhite pepper

For the chilli ketchip

2 tbsp Srirachachilli sauce

2 tbsp tomato ketchup
For the wasabi mayo
1 tbsp wasabi
2 tbsp mayonnaise
For the chilli mayo
2 tbsp Srirachachilli sauce
4 tbsp mayonnaise
For the fish
300 g pollock fillet, skin on
shaoxingrice wine, for sprinkling
500 ml groundnut oil
4 tbsp plain flour
2 eggs, beaten
8 tbsp Japanese panko crumbs
1 tbsp sichuan peppercorns, toasted
1 tbsp dried red chilli flakes
To serve
1 spring onion, shredded, curled or chopped
lemon wedges
coriander leaves
Method
1. For the sweet potato chips: preheat the oven to 180C/160C fan/Has 4. Peel the sweet potatoes, cut
them into chunky chips and put them in a roasting tin with the remaining ingredients and 1 teaspoon of
sea salt flakes. Toss until well coated then roast for 25 minutes or until the chips are golden and cooked
through.

2. For the chilli ketchup: stir the chilli sauce and ketchup together in a dish and set aside.

3. For the wasabi mayo: stir the wasabi paste and mayonnaise together in a dish until smooth then set
aside.

4. For the chilli mayo: stir the chilli sauce and mayonnaise together until smooth and set aside.

5. For the fish: rinse the fish in cold water and pat dry with paper towel. Cut into 4cm slices and place in
a bowl. Add a splash of shaoxing rice wine and a little salt and rub them into the strips of fish.

6. Heat the oil to 180C in a wok or deep-fryer. Do not leave hot oil unattended. To test the oil is ready,
drop in a cube of bread: it should take 15 seconds to turn golden brown and float to the surface.
 7. Meanwhile put the flour, egg and breadcrumbs in three separate bowls.

8. Grind the sichuan peppercorns with a pestle and mortar and combine them in a small bowl with the
chilli flakes and teaspoon of sea salt. Stir to mix and set aside.

9. Dust a strip of fish in the flour and shake off any excess. Dip it into the beaten egg, turning to coat
evenly, then coat in the breadcrumbs. Repeat with the remaining fish.

10. Working in batches, carefully lower the fish strips into the oil and fry until golden brown. Drain each
batch on paper towel while you cook the rest. Sprinkle the Sichuan peppercorn mixture over the fish and
toss well.

11. Serve the fish immediately garnished with spring onion curls, lemon and coriander and accompanied
by the sweet potato chips and dipping sauces.
Chicken and vegetable spring rolls *(Chinese)

Ingredients
2 small chicken breasts
1 tbsp vegetable oil
1 tbsp lightsoy sauce
1 tbsp oyster sauce, optional
1 tbsp chinese five spice
4 chinese dried mushrooms, soaked in hot water for 20 minutes and
drained
1 clovegarlic, finely chopped
2 cm pieceginger, grated
75 g bean sprouts
2 large spring onions, finely sliced
1 medium carrot, finely sliced
12 spring roll wrappers
1 tbsp cornflour
1 tbsp water
750 ml groundnut oil, for deep frying
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Method
1. Using a sharp knife, dice the chicken into 0.5cm pieces. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken for 2-3
minutes, stirring all the time. Season with soy sauce and oyster sauce (if using), then sprinkle with five spice powder before taking the
chicken out of the wok and leaving on one side to cool.

2. In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, spring onions, and sliced carrot. Add the cooled chicken and stir well to
combine everything together.

3. Place two spring roll wrappers on top of each other, and spoon two tablespoons of the chicken filling in the centre of the layered sheet.

4. Mix the cornflour with the water and use to brush over the wrapper edges - this helps stop the spring rolls from bursting open while frying.
Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape.

5. Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about 3-5 minutes. Drain on absorbent paper before serving
with sweet chilli sauce

Curry chicken stir-fry chinese

 Ingredients
For the curry paste

1 tsp groundturmeric
tsp chilli powder
tsp mild or mediumcurry powder
tsp groundcoriander
1 tbsp sichuanese chilli bean paste
1 tbsp shaoxing rice wine or drysherry

For the chicken

560 g chicken breast fillets, skin removed

2 star anise
1 tbsp shaoxing rice wine or drysherry
1 inchpeeled and finely sliced fresh ginger
salt and ground freshly groundwhite pepper
1 tbsp groundnut oil
1 redonion, sliced
2 spring onions, sliced diagonally into 2cm/1in pieces
1 handfulbean sprouts
100 g Chinesecabbage, washed and shredded
1 tbsp lightsoy sauce

Method
1. For the curry paste: place all of the curry paste ingredients into a food processor and blend to a smooth paste. Set aside.

2. For the chicken, bring a pan of water to the boil, then reduce to a simmer and add the star anise, rice wine or sherry, fresh ginger and
chicken breast. Cook for 25 minutes, or until the chicken is cooked through. Remove the chicken and shred into large pieces. Remove the
scum from the stock and set aside.

3. Mix the chicken with the curry paste.

4. Heat a wok until smoking, then add the groundnut oil. Fry the red onions for 1-2 minutes, or until softened, then add the chicken, red
peppers, spring onions, beansprouts and Chinese leaf. Stir-fry for 1-2 minutes, then season with the light soy sauce.

5. Serve with plain rice and a small bowl of hot chicken stock/soup to ladle onto the rice to moisten.

Sichuan sweet chilli prawns

Ingredients
For the sauce

200 ml hot water

5 tbsp tomato ketchup
1 tbsp brown sugar
1 tbsp lightsoy sauce
2 tsp cornflour

For the prawns

1 egg
100 g potatostarch
4 tbsp water
 600 ml groundnut oil, plus 1 tbsp
12 large tigerprawns, deveined
1 tbsp sichuan peppercorns
5 cloves garlic, finely chopped
1 inch fresh rootginger, peeled and grated
2 redchillies, deseeded and finely chopped
1 tbsp lime juice

To finish

2 spring onions, chopped diagonally into 2cm/1in pieces

1 small handfulcoriander, finely chopped
1 tbsp lime juice

To serve

steamedjasmine rice
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Method
1. For the sauce: mix all of the sauce ingredients together in a bowl, then set aside.

2. For the prawns: mix the egg, potato flour and water together in a bowl to form a smooth batter. Set aside.

3. Heat a wok over a high heat and add 600ml of the groundnut oil. Heat the oil until a cube of bread dropped in turns golden-brown in 15
seconds.

4. Dip each prawn into the batter and lower each one, one by one, into the oil. (It is best to do this in two batches so the temperature of the
oil doesnt drop too much.) Fry the prawns for 3-4 minutes, or golden-brown and cooked through. Remove with a slotted spoon and drain on
kitchen paper.

5. Heat a small wok or pan and add the tablespoon of groundnut oil. As the wok starts to smoke, add the Sichuan peppercorns and stir for a
few seconds, or until aromatic, then add the garlic, ginger, chilli and stir-fry for a few more seconds.

6. Add the sauce ingredients and bring to the boil. Add the lime juice, followed by the spring onions and chopped coriander. Remove from the
heat.

7. To serve, place the prawns onto a serving plate and pour over the sauce. Serve with bowls of steamed jasmine rice.

Hot pepper chicken chinese

Ingredients
For the egg-fried rice

65 g jasmine rice
1 tbsp groundnut oil
2 eggs, beaten
2 tbsp frozenpeas
250 g smallshrimps, (optional)
1 tbsp lightsoy sauce
1-2 tsp toastedsesame oil
pinches groundwhite pepper

For the chicken

1 tbsp groundnut oil

1 tbsp gratedginger
2 long dried chillies, or more if you like a hotter dish
1 tbsp pink peppercorns
 2 chicken thighs, skin on, halved, bone removed
1 tbsp shaoxingrice wine, or dry sherry if none available
1 tbsp lightsoy sauce
tsp ground toasted sichuan peppercorns
1 spring onion, chopped at an angle into chunky pieces about 2.5cm long (optional)
dashes of chilli oil, (optional)
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Method
1. For the egg-fried rice: put the rice in a heavy-based saucepan and add 120ml of boiling water. Bring to the boil, cover with a tight-fitting
lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the liquid has been absorbed and the rice is cooked.

2. Uncover the pan and leave to cool. Fluff up the rice using a fork and set aside to cool.

3. For the chicken: heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the ginger and dried chillies
and stir-fry for a few seconds. Add the pink peppercorns and stir well.

4. Stir in the chicken and fry until it starts to go brown. Pour in the rice wine (or sherry) and cook for 6-8 minutes, stirring constantly, until the
chicken is cooked through.

5. To finish the egg-fried rice: heat a wok over a high heat and add the groundnut oil. Pour in the beaten eggs and leave to settle for 1-2
minutes, then swirl the liquid egg around the wok and, using a wooden spoon, stir to lightly scramble it. Transfer the cooked egg to a plate
and set aside.

6. Add the frozen peas to the wok and stir-fry for less than 1 minute and then add the shrimps, if using. Tip in the cooked rice and mix well.

7. Return the scrambled eggs to the wok, season with the soy sauce, sesame oil and white pepper to taste.

8. To finish the chicken: season with the soy sauce, a pinch of salt and the sichuan peppercorns. Sprinkle with the spring onion and drizzle
some chilli oil over, if you like, then serve immediately with the egg-fried rice

Hot chilli prawns chinese

Ingredients
5 tbsp tomato ketchup
2 tbsp soy sauce
1 tbsp sugar
2 tsp cornflour

For the prawns

2 tbsp vegetable oil

6 large clovesgarlic, chopped
3 medium redchillies, chopped
3 cm ginger, chopped
300 g raw tigerprawns, de-veined and shells removed
200 ml boiling water
1 tbsp strainedlime juice
2 spring onions, shredded
4 tbsp coriander, leaves pickedchopped
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Method
1. Mix all the ingredients for the sauce and leave on one side.

2. Heat a wok or large frying pan, and add the vegetable oil. Toss in the chopped garlic, ginger and chillies, and stir fry for about 30 seconds,
until the chillies have darkened.

3. Add the prawns and continue frying for about 3-4 minutes - until they turn pink.

4. Stir in the sauce, bring to a simmer and pour in the boiling water.
 5. Sharpen with the lime juice and add the spring onion and chopped coriander. Serve straight away with boiled rice.

Simple sweet and sour chicken Chinese

Ingredients
125 ml tomato sauce
2 tbsp caster sugar
2 tbsp salt-reducedsoy sauce
2 tbsp white wine vinegar
2 tsp cornflour
a 440 g can of pineapples, in natural juice
1 tbsp olive oil
450 g chicken breast fillets
1 long fresh redchilli, deseeded and thinly sliced
2 garlic cloves, crushed
3 cm piece of ginger, cut into matchsticks
1 small red onion, cut into think wedges
1 small red pepper, cut into 2.5cm pieces
1 small green pepper, cut into 2.5cm pieces
150 g sugar snappeas
340 g jasmine rice, to serve
2 shallots, thinly sliced to garnish
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Method
1. Combine tomato sauce, sugar, soy sauce, vinegar, cornflour, pineapple and retained juice in a small bowl. Set aside.

2. Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry chicken, chilli, garlic and ginger for 5 minutes or
until chicken is browned and almost cooked through. Transfer to a bowl.

3. Heat remaining oil in wok over high heat. Stir-fry onion and capsicum for 5 minutes or until softened. Return chicken mixture to wok with
sauce mixture and sugar snap peas. Stir-fry for 23 minutes or until chicken is cooked through and vegetables are tender. Serve chicken with
rice and shallots

Spice-crusted chicken with Asian slaw chinese

Serves 4
 4 skinless, boneless
chicken breasts
2 tbsp sesame oil
1 tsp each chilli flakes ,
cumin seeds and Sichuan
peppercorns
3 tbsp soft brown sugar
3 tbsp soy sauce
juice 1 lemon , plus
lemon halves to serve
small white cabbage ,
finely shredded
1 red onion , sliced
1 red chilli , deseeded and chopped
small handful coriander sprigs, to serve

1. Slice most of the way through each chicken breast lengthways, and open out like a
book. Cover with cling film and gently beat with a rolling pin until flattened. Rub
2 tsp sesame oil all over the chicken.

2. Roughly crush the chilli flakes, cumin seeds and peppercorns using a pestle and
mortar. Add some salt and sprinkle over both sides of the chicken. Chill until you
are ready to cook.

3. In small bowl, mix the remaining sesame oil, sugar, soy sauce and lemon juice.
Add the cabbage, onion and chilli to a large bowl, pour over half the dressing and
mix well. Save remaining dressing to use as a dipping sauce for the chicken.

4. Heat grill to high. Place the chicken on a baking tray lined with foil, grill for 3-4
mins on each side until cooked through. Serve with the slaw, lemon halves, a
scattering of coriander and dipping sauce.

PER SERVING 280 kcalories, protein 33g, carbohydrate 22g, fat 7 g, saturated fat 1g,
fibre 3g, sugar 22g, salt 2.3 g