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Silky scrambled eggs infused with warm spices and fresh aromatics. The turmeric adds a earthy golden color while ginger and chilli provide warmth and complexity. Served with fresh coriander, this makes an excellent quick snack, elegant starter, or gourmet canapé topping.
This dish exemplifies the Chinese penchant for contrasting textures. Tender succulent pieces of chicken are paired with sweet, crunchy cashew nuts and a delicate sauce. While the original Chinese version would have used peanuts (as cashews were not traditionally featured in Chinese cookery), this adaptation showcases how the cuisine evolves while maintaining its core philosophy of textural harmony.
This is a version of the fragrant Sichuan dish popularly known as 'Strange taste chicken' or bang-bang chicken because it incorporates many flavours simultaneously, hot, spicy, sour, sweet, and salty all in perfect balance. The sesame seeds add a crunchy texture that contrasts beautifully with tender chicken meat. Equally delicious served hot or at room temperature, making it ideal for entertaining.
Chow mein literally means 'stir-fried noodles' and this contemporary dish is equally popular throughout southern China as it is worldwide. Fresh egg noodles are quickly stir-fried with protein and vegetables, creating a harmonious balance of textures and flavours. The keys to success are properly cooked noodles, high-heat wok cooking, and precise timing.
Curry blends beautifully with chicken when prepared in the style of southern Chinese cuisine, as a light, subtle sauce that enhances rather than overpowers the delicate chicken meat. This recipe balances spice with refinement, proving that curry in Chinese cooking is more elegant whisper than aggressive shout.
Fried rice is fundamentally about texture contrast: individual grains coated entirely with hot oil, remaining crispy and separate, never clumped or greasy. Success requires three critical elements: Cold rice (overnight-refrigerated best), sufficiently hot oil (nearly smoking), and a light hand with seasonings. The beaten egg is never pre-cooked; instead, it's added raw to the hot rice and oil where residual heat cooks it silkily, coating the grains. Bean sprouts provide fresh textural contrast. This is not comfort food; it's refined technique applied to simple ingredients.
"Pad see ew" translates literally as "stir-fried with soy sauce", and that soy is the heart of the dish: dark, sweet and clinging to wide rice noodles charred at the edges in a hot wok. Broccolini stands in for traditional Chinese broccoli (kai lan), the prawns are given a brief garlic-soy marinade, and an egg is folded through right at the end. A sharp homemade chilli vinegar at the table is the traditional Thai counterweight to all that sweet soy.
Gluten-free popcorn chicken bites made with gram flour batter, inspired by overpriced drive-thru versions. Tender chicken pieces coated in spiced batter and tossed with tangy chutneys and fresh toppings for a flavorful, addictive snack.
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste, with pork, prawns, cabbage and bean sprouts. The dish is finished with thin egg ribbons and a scatter of spring onion. Quick to cook once the components are prepped, but rewards a properly hot wok and a sauce mixed in advance.
A Hong Kong specialty that pairs delicate chicken with a tart yet subtly sweet lemon sauce. The technique of shallow-frying chicken strips until just cooked keeps the meat tender, while a glossy sauce coats each piece perfectly. The balance between citrus acidity and the subtle spice of dried chilli makes this dish elegant yet comforting.
Yi mein (e-fu) are pre-fried Cantonese egg noodles sold as flat round cakes; they soften almost instantly in hot water and pick up sauce like a sponge. Stir-fried over high heat with shiitake mushrooms and ginger; finished with garlic chives, soy and a quick splash of shaoxing. The noodles are tossed gently - never cut, never broken - and served piled high in a wide bowl. If you can't find yi mein, fresh thin egg noodles work; the symbolism stays intact.
This recipe from the Sichuan region of western China showcases the region's trademark use of chillies combined with the modern addition of cashew nuts. The sauce is complex and layered, savoury from fermented beans and hoisin, spicy from dried chillies, and balanced with vinegar's acidity and sugar's sweetness. The result is distinctly Chinese in technique yet contemporary in execution.
Often mis-made in the West as doughy balls drowned in cloying sauce, properly prepared sweet and sour pork is a delicate balance of flavours, neither strictly sweet nor sour, but harmoniously combined. The key is quality ingredients, proper deep-frying technique, and a refined sauce that complements rather than masks the tender pork. Tinned lychees add authentic sweetness and texture.
A comforting Chinese soup featuring delicate pork-filled wontons poached and served in a clear chicken broth, garnished with soy sauce and sesame oil for authentic flavor.