Duck Legs with Plums and Star Anise

SERVES 4

INGREDIENTS:
4 duck legs
4tbsp soy sauce
3tsp Chinese five spice
1 handful star anise
½ cinnamon stick
1tbsp olive oil
1-2 red chillies, deseeded and sliced
12 plums, halved and destoned
2tbsp demerara sugar
TO SERVE:
Rice, noodles or pancakes

METHOD:
1. Place the duck legs in a sandwich bag with the soy sauce, five spice, star anise, cinnamon and olive oil and leave to marinate for 2 hours, or up to 2 days.

2. Preheat the oven to 170C/325F/mark 3.

3. Place the legs in a casserole dish or deep roasting pan. Place the plums, chillies and sugar at the bottom of the pan and pour the marinade over the top. Mix it all up and arrange it so that the duck legs rest on the top.

4. Place the pan in the oven and leave to cook for 2-2 ½ hours, until the meat falls away from the bone.

Chinese Sticky Scallops with Fluffy Sweet Chilli Rice and Steamed Vegetables

SERVES 4

INGREDIENTS:
FOR THE SCALLOPS:
400g scallops
2 tsp chinese five spice
1 tsp sesame oil
1 tsp extra virgin olive oil 
1 chilli, finely chopped
2 cloves of garlic, crushed
small knob of butter
1 tsp runny honey
½ lemon’s juice
FOR THE RICE:
300ml basmati rice
3 eggs
Small bunch spring onions
1 Tbsp soy sauce
1 tsp sesame oil
½ lemon’s juice
small bunch coriander
3 Tbsp sweet chilli sauce
VEGETABLES:
4 pak choi, halved
200g asparagus
200g purple sprouting broccoli
1 Tbsp olive oil
2 Tbsp soy sauce
½ lemon’s juice

METHOD:
1. Pour rice and 600ml water into a pan with a pinch of salt and a drizzle of olive oil. The rice will take around 10 minutes to cook; when it is done, the water will have evaporated to leave fluffy rice- do not allow it to fry.

2. Score the scallops with a sharp knife, making shallow criss-cross grids on one face of each scallop.

3. Put the scallops onto a piece of greaseproof paper. Sprinkle the five spice and drizzle the oils over the scallops. Toss the scallops in the paper to ensure an even coating; set aside while the rice and vegetables are prepared.

4. Chop any hard ends off the vegetables and discard; place the vegetables, soft ends up into a steamer or colander sitting on a saucepan of simmering water. Cover the vegetables with a couple of layers of foil crimped around the colander rim. The vegetables will take about 8 minutes to cook.

5. In a small bowl, whisk the eggs, finely sliced spring onions, soy sauce, sesame oil and lemon juice. Turn the heat off the rice and spread pour the egg mixture over the top of the mixture before placing the lid back on the rice

6. To dress the vegetables, pour the olive oil, soy sauce and lemon juice over them while shaking the colander to dress evenly. 

7. Put the scallops into a hot, oiled pan. Add the chilli and after about a minute, add the garlic and butter followed by the honey. Finally pour the lemon juice- the scallops should take a total of about 3 minutes to cook, depending on their size. Continually toss from the beginning to ensure even cooking and coating.

8. Tear some fresh coriander over the rice and serve immediately with the vegetables and scallops.

Chinese Chicken with Rice & Chilli Ginger Dressing

SERVES 4

INGREDIENTS:

FOR THE CHICKEN:
chicken thighs
2tbsp Chinese five spice
FOR THE DRESSING:
2cm fresh ginger, grated
½ red chilli, finely chopped
3 spring onions, finely sliced
2tbsp mirin
1-2 tbsp light soy sauce
2tbsp water or more, to taste
2tbsp fresh coriander, chopped
FOR THE RICE:
basmati rice
3 eggsTO SERVE:
coriander, chopped
spring onions, finely sliced
soy sauce

METHOD:
1. Toss the chicken in the five spice and place under a hot grill. Grill until cooked through, turning over half-way through.

2. Rinse the rice and add to a pan with 2 parts water and a pinch of salt. Bring to a simmer, reduce the heat, cover and leave to cook for 10-15 minutes, until cooked through. Turn off the heat and fluff up the rice with a fork, then pour the eggs over the top and spread around into an even layer. Replace the lid and leave to steam.

3. For the dressing, combine the ingredients in a small bowl and set aside.

4. Serve the rice and chicken with the dressing and sprinkle over the coriander and spring onions.

Cashew Chicken

SERVES 4

INGREDIENTS:
FOR THE CHICKEN:
600g chicken breast, cut into small cubes
4 tbsp oil
10 slices ginger, peeled
2 green peppers, cubed
1/2 onion, cubed
1 cup cashews
FOR THE MARINADE:
2 tsp bicarbonate of soda
2 tsp cornflour
1 tsp rice wine
FOR THE SAUCE:
1 tbsp oyster sauce
1 1/2 tsp soy sauce
6 tbsp water
1 tsp sugar
1 tsp rice wine
1/2 tsp sesame oil

METHOD:

1. Marinate the chicken in the bicarbonate of soda and leave for 15 minutes.
2. Rinse the chicken thoroughly, pat dry with paper towels and marinate with the rice wine and cornflour and leave for another 15 minutes.
3. Mix together the ingredients for the sauce in a small bowl and set aside.
4. Heat 2 tablespoons of oil in a wok, add the chicken and stir-fry until it is half-cooked, then remove from the wok and set aside.
5. Add another tablespoon of oil to the wok and cook add the ginger, pepper and onion. Cook for a few minutes and return the chicken to the pan. Add the sauce and stir continuously, until the chicken has cooked all the way through.
6. Add the cashews to the pan and serve.

Recipe from Rasa Malaysia

Chinese Braised Chicken with Chestnuts

 SERVES 4

INGREDIENTS:
600g chicken thighs/breasts, cut into 1 1/2 inch pieces
3 tbsp soy sauce
1 1/2 tbsp olive oil
2-3 spring onions, cut into 2 inch long pieces
5 slices ginger, peeled (size of pennies)
1 cup chestnuts
1 cup mushrooms, halved
3 tbsp dry sherry
1 1/2 tbsp honey
2 star anise

METHOD:

1. Toss the chicken with 1 1/2 tablespoons of soy sauce and leave to marinate for 10-15 minutes.
2. Heat the oil in a large deep pan, add the spring onions and ginger and cook for a few minutes.
3. Place the chicken in the pan, ensuring they are arranged in a single layer. Once browned on one side, turn the chicken and brown the other side.
4. Add the remaining soy sauce, sherry, honey, star anise, mushrooms and 3/4 cup water. Mix well and bring to a boil then reduce to a simmer, cover and and cook for 20 minutes.
5. Add the chestnuts to the pan, mix, cover and simmer for another 15-20 minutes.

Recipe from Jeanette's Healthy Living

Crispy Orange Hoisin Chicken

SERVES 4

INGREDIENTS:

600g chicken breast, cut into thick strips (about 4 or 5 per breast)
1 egg
1 cup flour
1/2 tsp black pepper
1/4 tsp cayenne
1 tbsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt

FOR THE SAUCE:
3tbsp peanut oil
3 cloves garlic, minced
2 cups orange juice
1/2 cup hoisin sauce
2 tbsp rice wine
3 tbsp rice wine vinegar
6 tbsp brown sugar
2 tsp chilli pasta (optional)
4 tsp soy sauce
2 tsp sesame oil
2 tsp cornflour
4 tbsp cold water
1 red pepper, diced
1 cup button mushrooms, sliced
1 cup peas

METHOD:

1. Preheat the oven to 220C/425F/mark 7.
2. Combine the flour, pepper, cayenne, ground ginger, nutmeg and salt. In a separate bowl, whisk the egg with 2 tablespoons of water.
3. Dip the chicken strips into the flour mixture, then the egg wash and then again in the flour mixture.
4. Place the chicken on a lightly oiled baking sheet and drizzle the tops with the peanut oil (optional).
5. Bake for about 20 minutes, flipping the pieces over half way through the cooking time.
6. For the sauce, heat a little oil in a wok over a medium high heat, add the garlic and stir fry for a minute. Add the orange juice and simmer until the volume has reduced by half.
7. Add the hoisin sauce, rice wine, rice wine vinegar, sugar, chilli, soy sauce and sesame oil. Bring to a boil and thicken with the cornflour mixed with the water.
8. Add the baked chicken, pepper, mushrooms and peas to the sauce.
9. Serve with rice or noodles.