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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Three Cup Chicken

    Three Cup Chicken is a classic Taiwanese dish made with equal parts soy sauce, rice wine and sesame oil, finished with fragrant basil for a bold, aromatic punch. This Three Cup Chicken recipe focuses on caramelising rock sugar first, searing large chunks of chicken for char, then reducing the sauce until glossy and sticky.

    Despite the name, it is not made with three cups of liquid. The “three cups” refer to equal quantities of soy sauce, rice wine and sesame oil. The final flourish of basil transforms the dish into something intensely savoury, slightly sweet and beautifully aromatic.

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    Crispy Shiitake & Chive Dumplings

    Crispy Shiitake & Chive Dumplings are a fully vegetarian take on classic Chinese deep fried dumplings, packed with finely chopped vegetables, rehydrated shiitake mushrooms and fragrant aromatics. This Crispy Shiitake & Chive Dumplings recipe focuses on texture, balance and proper seasoning, delivering a crunchy golden shell with a juicy, flavourful centre.

    Using dried shiitake mushrooms gives deeper umami and better flavour absorption than fresh mushrooms. Combined with Chinese chives, Chinese leaf and vermicelli for body, the filling stays moist while remaining light. These dumplings are deep fried until crisp and served with a simple soy and black rice vinegar dipping sauce.

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    Hong Kong Treats: Stuffed Tofu

    The thing about Hong Kong is you can find a Starbucks on most street corners, but next to it you'll also find the most amazing speciality shops selling traditional food that has been around for hundreds of years. The local dessert houses serve up dishes like Black Sesame Soup and Tau Fu Fa (silky tofu drenched in a sweet syrup) and in Sheung Wan you can get every kind of dried seafood you can imagine- scallops, oysters, shrimp, sea urchin, you name it, they've dried it.
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    Indian Chilli Paneer

    Indian Chilli Paneer is one of the most popular vegetarian dishes in Indian Chinese cuisine, combining crispy paneer with a sweet, salty and spicy stir fry sauce. This Indian Chilli Paneer recipe uses high heat cooking to toast the paneer first, giving it golden edges before coating it in a glossy chilli sauce with onions and peppers.

    Chilli Paneer is commonly found in Indian restaurants and street food stalls, where Chinese style sauces are blended with Indian spice and heat. The key is balancing sweetness from ketchup, saltiness from soy and heat from fresh chillies to create that signature jammy coating.

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    Spicy Peanut Butter Noodles

    Spicy Peanut Butter Noodles are a rich, creamy noodle dish packed with bold flavour from peanut butter, chilli oil and savoury minced pork. The sauce balances sweet, salty, sour and spicy elements, coating the noodles in a silky, nutty dressing. Finished with fragrant ginger, spring onion and Sichuan peppercorn seasoning, this quick noodle dish delivers comforting heat and deep umami flavour.

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    Crispy Aromatic Duck Legs

    Crispy Aromatic Duck is famous for its shatteringly crisp skin, tender shreddable meat and fragrant sweet salty spice. This 5 Steps to Make the Crispiest Duck Ever recipe breaks the process down clearly so you can achieve restaurant quality crispy duck at home using duck legs instead of a whole bird.

    The key to truly Crispy Aromatic Duck is blanching, brining with toasted spices, slow steaming, drying thoroughly and finally deep frying to achieve that signature crisp finish.

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    Shelina Permalloo’s Boulettes Sousou (Mauritian Chayote Dumplings)

    Steamed Chayote Dumplings with Dried Shrimp & Mushroo. 

    A beloved Mauritian Chinese snack, Boulettes Sousou (also known as Yen Sousou) reflects the island's rich blend of Chinese, African, Indian and French influences. Grated chayote is combined with dried shrimp, mushrooms and tapioca starch before being steamed into springy, translucent dumplings. Traditionally served with chilli sauce, these light yet deeply savoury bites are perfect as a starter or dim sum-style snack.

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    Morning Glory Stir-Fry with Fermented Tofu Sauce

    This Morning Glory Stir-Fry with Fermented Tofu Sauce is a vibrant Chinese vegetable dish featuring crisp water spinach coated in a rich, savoury fermented tofu sauce. Finished with plenty of garlic and fresh chillies, it's a quick, flavour-packed side that's perfect served with steamed rice.

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    Taiwanese Popcorn Chicken (Yan Su Ji)

    Taiwanese Popcorn Chicken, or Yan Su Ji, is a famous night market snack made from marinated chicken thigh, coated in starch and deep fried twice for an ultra-crispy finish. Tossed with a fragrant pepper salt and served with crispy fried basil, it’s savoury, aromatic and irresistibly crunchy.

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    Teriyaki Chicken Noodles

    These Teriyaki Chicken Noodles are a quick and easy midweek stir-fry with tender chicken thighs, crisp vegetables and springy noodles coated in a homemade teriyaki sauce. Finished over a high heat for plenty of wok hei, it's a simple family favourite that's ready in minutes.

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