Beggar's Chicken
Beggar’s chicken, stuffed and marinated chicken cooked to perfection. You will never get chicken as juicy as this.
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Gulab Jamun is one of India's most beloved desserts, made from soft milk dough balls that are gently fried until golden before being soaked in a fragrant cardamom sugar syrup. Served warm or at room temperature, they're wonderfully soft, syrupy and indulgent.
Szechuan Eggplant
Sichuan Style Aubergine, also known as Szechuan Eggplant, is a bold, sweet and savoury vegetarian dish built around caramelised chilli bean sauce, hoisin and soy. This Sichuan Style Aubergine recipe focuses on technique, showing you how to cook aubergine so it becomes soft and meaty without turning greasy.
Unlike many takeaway versions that rely on deep frying, this method lightly coats the aubergine in oil before searing it in a hot pan, much like cooking a steak. The result is beautifully charred edges, a tender interior and a sticky, glossy sauce that clings to every piece.
This Tomato Egg Drop Soup is a comforting Chinese home-style soup made with seared tomatoes, onions, celery and ham simmered in a light chicken broth. Thickened just enough to suspend delicate ribbons of egg, it's a simple yet satisfying soup that's perfect any time of year.
These Spicy Korean Chicken Skewers are made with juicy chicken thighs marinated in a sweet, smoky gochujang sauce, threaded with onions and peppers, then charred until caramelised. Finished with sesame seeds, they're perfect served with steamed rice or wrapped in crisp lettuce leaves.
This quick Teriyaki Chicken Stir Fry combines juicy chicken thighs, crunchy vegetables and a simple homemade teriyaki sauce. Sweet, savoury and packed with flavour, it's an easy one- wok meal that is perfect for busy weeknights.
This classic Cantonese Watercress in Superior Broth is a light yet deeply savoury soup built around the rich umami of salted duck egg and preserved duck egg. Fresh watercress is gently wilted into an emulsified broth flavoured with ginger, garlic, fish sauce and white pepper before being served bubbling hot in a clay pot. Nourishing, comforting and packed with flavour, it's a traditional banquet-style vegetable dish.
This Sichuan Boiled Beef is a classic mala dish featuring tender slices of ribeye gently poached in a rich chilli bean broth over crisp bean sprouts. Finished with homemade chilli and Sichuan pepper powder and sizzling hot oil, it's intensely aromatic, spicy and wonderfully numbing.
