Also known as ‘strange-flavour chicken’, bang bang chicken gets its name from the sound of a mallet pounding a piece of chicken on a chopping board. A popular dish from Sichuan, it’s essentially poached chicken dressed with a nutty, hot and numbing sauce. Serves 4-6 1 litre (35 fl oz/4 cups) chicken stock 1 tablespoon…
This popular cold starter, also known as white-cut pork, is perfect for summer entertaining or any family meal. It involves a technique that’s used throughout China, but the dish doesn’t appear on restaurant menus because it’s considered too plebeian. Traditionally, the meat is poached in water (although some cooks use chicken stock) until it’s just…
One of the most recognisable Cantonese dishes, sang choy bao is wonderfully delicious and doesn’t require much explanation. Eaten with your hands, these parcels are believed to have originated somewhere in the New Territories, where squab and quail are plentiful. To make the dish really shine, stir-fry the ingredients quickly in a very hot wok…
I simply adore this soup. Rich and deeply complex, it will bring you much kudos, particularly from guests who love peppery and pungent flavours. There’s much debate about its provenance, although most experts believe it’s from Sichuan province. Several versions exist, some including chicken’s or duck’s blood and Sichuan mustard pickle. The heat of the…
