Preparation & cooking time: 10–15 mins 100g (4oz) beef steak 2 teaspoons light soy sauce ½ teaspoon soft brown sugar...
hancheng
Preparation & cooking time: 15 mins approx. 100-150g (4–5oz) chicken breast meat 100g (4oz) white mushrooms 2–3 egg whites, beaten...
Preparation & cooking time: 10–15 mins 100g (4oz) crabmeat, thawed if frozen or 175g (6oz) chicken breast meat, coarsely chopped...
Preparation & cooking time: 10–15 mins Hot chillies should never be added to this soup – the hotness comes from...
FISH BALLS AND WATERCRESS SOUP Preparation & cooking time: 10 mins approx. 1 small packet (200g) ready-made fish balls 1...
Have you ever wondered how the Chinese can make such delicious soups out of what appear to be very simple...
Serves 6–8. Preparation time: about 10–15 mins & marinating time. 1 medium-sized cucumber 1 teaspoon salt 1 tablespoon sugar 1...
Serves 4–6. Preparation & cooking time: 20–25 mins & soaking time. Dried jellyfish comes in 500g (1lb) slabs; the surplus...
Serves 8–10. Preparation & cooking time: 45 mins & cooling time. This very popular Sichuan dish is also known as...
Serves 10–12 as a starter, or 4–6 as a main course. Preparation & cooking time: about 1 hour & cooling...
Serves 10–12 as a starter, or 4–6 as a main course. Preparation & cooking time: 55–60 mins & cooling time....
Serves 4–6. Preparation & cooking time: 10–15 mins 250g (8oz) uncooked and unshelled prawns, headless pinch of salt For the...
Serves 8–12 as a starter, or 4 as a main course. Preparation & cooking time: 25 mins & cooling time....
Serves 18–20 as a starter, or 10–12 as a main course. Preparation & cooking time: 1 hour & cooling time....
This is the very first item a Chinese cook prepares when starting work in the kitchen each day. It is...
The most commonly used oil in Chinese restaurants is a blended vegetable oil that is sold in a 20 litre...
Marinating the raw ingredient with basic seasonings (salt, pepper, sugar, soy sauce, vinegar, wine, oil, cornflour, etc) creates a basic...
A dish is usually made up of more than one ingredient – in the few exceptions when only a single...
Batters and Thickening Agent Batters are used to coat ingredients before cooking. They help the food to retain freshness, flavour...
When describing the harmonious blending of colours, aromas, flavours, shapes and textures in the principles of Chinese cooking (see page...