Saag Paneer is a classic Indian side dish of golden pan-fried paneer simmered in a vibrant spinach sauce with fragrant spices, garlic, ginger and fresh coriander. It's simple to prepare and pairs perfectly with curries, rice or warm flatbreads.
Biang Biang Noodles are wide, hand-pulled noodles from Xi’an, known for their chewy texture and dramatic “biang” stretching technique. Tossed in a fragrant chilli, garlic and black vinegar oil, they’re simple but packed with bold flavour.
Fujian Fried Rice is a classic Chinese banquet dish featuring a golden egg fried rice base topped with a glossy seafood and vegetable stir fry sauce. This Fujian Fried Rice recipe follows the traditional Hokkien style method, where lightly seasoned rice is coated in egg and fried until each grain is separate, then finished with a saucy topping of prawns, squid and vegetables.
Often served at Chinese wedding banquets, Fujian Fried Rice is designed to be a complete meal on one plate. The fried rice provides aroma and texture, while the topping delivers natural seafood sweetness in a light savoury sauce that gently coats the rice without
Crispy Cantonese Style with Sweet & Sour Heat
General Tso’s Chicken is one of the most popular Chinese takeaway dishes in the West, known for its crispy deep fried chicken pieces coated in a glossy, sweet, tangy and lightly spicy sauce. This General Tso’s Chicken recipe follows a Cantonese style marinade and double fry technique to achieve ultra crisp chicken before wrapping it in a caramelised chilli vinegar glaze.
The secret to great General Tso’s Chicken is texture control. The chicken must be coated in a dry, dusty cornflour layer before frying. The sauce should be reduced to a syrupy consistency before tossing. And the final stir fry stage should be fast, hot and decisive so the chicken stays crisp.
Super Simple Teriyaki Chicken is a classic Japanese inspired dish built around tender chicken thigh, sweet mirin and honey, and a glossy soy glaze reduced directly in the pan. This Super Simple Teriyaki Chicken recipe focuses on marinating for depth, searing on high heat and adding the sauce at the right moment to achieve deep caramelisation without burning.
Teriyaki refers to the shine created when soy and sugar based sauces reduce over heat. The key is allowing the chicken to colour first before adding the marinade back into the pan to form that sticky lacquer.
Chilli Chilli Chicken is a rustic Indonesian-inspired dish where chicken legs are slowly braised in a fragrant chilli sambal made from bird’s eye chillies, garlic, ginger and tomatoes. The chicken is first browned for colour, then simmered in the spicy sauce with lemongrass and lime leaves until tender. Slow cooking softens the intense heat of the chillies while drawing out their natural sweetness, creating a deeply aromatic and fiery dish.
This Hunan Pork Belly Stir-Fry is a smoky, spicy dish featuring crisp-edged pork belly, charred green chillies and fermented black beans. Finished with black vinegar for a fragrant lift, it's a bold stir-fry that's perfect served with steamed rice.
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.
Thai Grilled Pork is a classic Thai street food dish where marinated pork neck is roasted or
grilled until caramelised and juicy, then sliced and served with a spicy dipping sauce known
as Nam Jim Jaew. The pork is marinated in soy sauces, oyster sauce and palm sugar before
cooking, while the dipping sauce combines roasted chilli, lime juice, fish sauce and toasted
rice powder for a bold, smoky and tangy flavour.
