Sichuan Popcorn Chicken is a crispy, flavour-packed dish where marinated chicken thigh is deep fried until golden, then tossed with aromatic spices, dried chillies and Sichuan peppercorns. The result is juicy, crunchy bites with a signature numbing spice and fragrant finish.
This Vietnamese Caramel Chicken is a beautifully balanced dish of crispy chicken thighs braised in a rich caramel sauce infused with ginger, garlic, shallots and fish sauce. The secret is allowing the sugar to caramelise before adding water, creating a glossy sweet and savoury glaze that coats every piece of chicken.
Takeaway-Style Vegetable Omelette with Glossy Gravy
Simple Chinese Egg Foo Young is a British-Chinese takeaway classic, known for its crispy edges, fluffy centre and savoury gravy poured generously over the top. This Simple Chinese Egg Foo Young recipe follows a lighter pan-fried method rather than deep frying, giving you the same golden exterior with better control over texture and oil.
Egg Foo Young is essentially a Chinese-style omelette that can include vegetables, meat or seafood. The key techniques are searing the vegetables first to prevent excess moisture, adding a cornflour paste to the egg for structure, and cooking over high heat before reducing slightly to finish. The result is crisp on the outside, soft and wispy in the centre, topped with a glossy sauce.
School of Wok Technique Guide
If your wok has developed rust on the inside surface, do not panic. Carbon steel woks naturally rust if left damp or not properly dried. In most cases, rust does not mean the wok is ruined. It simply needs restoring and re seasoning.
This technique guide explains how to safely remove rust and bring your wok back into working condition.
A cast iron wok is durable, retains heat exceptionally well and is perfect for slow cooking, braising and deep frying. Proper care ensures longevity, prevents rust and maintains its performance.
School of Wok Technique Guide
A properly seasoned wok is one of the most important tools in Chinese cooking. Knowing how to clean and maintain a wok correctly ensures it develops a natural non stick surface, prevents rust and improves flavour over time. This technique guide explains how to clean a wok after cooking, how to dry it properly and how to rescue a rusty wok.
School of Wok Technique Guide
If your wok has developed speckles of rust, do not throw it away. A carbon steel wok can almost always be rescued. Rust usually forms because the wok was not dried properly after washing. The good news is that rescuing a wok simply means re seasoning it correctly.
Bao Bun Steaming Techniques
Steaming is the gold standard method for cooking bao buns and dim sum. A traditional bamboo steamer naturally absorbs excess condensation, preventing water from dripping back onto your food. However, if you do not own a bamboo steamer, there are several effective alternatives that will still give you light, fluffy bao without sogginess.
The key principle is controlling condensation. Any flat metal or glass lid will collect steam, which then drips back down onto the bao. Managing that moisture is the difference between perfect bao and soggy buns.
School of Wok Technique Guide
Seasoning a wok is the most important step before you begin cooking with it. Carbon steel woks come with a factory applied anti rust coating to prevent corrosion during storage and shipping. This coating must be removed completely before first use, then the metal must be heated and sealed with oil to create a natural non stick surface.
Spicy BBQ Gochujang Chicken Wings are smoky, sticky and deeply savoury, cooked slowly over charcoal and finished with a glossy Korean style glaze. This Spicy BBQ Gochujang Chicken Wings recipe balances sweet honey, salty soy and punchy gochujang with a touch of rice vinegar for brightness.
Traditionally Korean wings are deep fried before being coated in sauce, but this version embraces live fire cooking. By cooking the wings indirectly over charcoal first, then basting at the end, you get crisp skin, juicy meat and a lacquered spicy finish.
Super Tasty Fish Fillet Tofu Rolls are a delicate dim sum style dish made with tender chunks of white fish and crisp winter melon wrapped in bean curd skin, tied with chives and steamed in a light savoury sauce. This Super Tasty Fish Fillet Tofu Rolls recipe focuses on balance of texture, tight rolling technique and finishing with a glossy oyster sauce that gently steams into the rolls.
Bean curd skin, also known as tofu skin, provides a unique bite that softens beautifully when steamed while still holding structure. The fish remains soft and flaky, while the winter melon adds clean crunch and freshness.
Suji Halwa is a rich, comforting Indian dessert made from toasted semolina cooked in a fragrant mixture of milk, sugar and ghee. Lightly spiced with cardamom and enriched with nuts, it’s creamy, nutty and deeply nostalgic.
