Gunpowder chicken with dried red chillies & peanuts

PREP: 15 MINSCOOK: 10 MINSThis classic dish from the Chinese province of Sichuan isn't as spicy if you remove the chilli seeds - complete with a sticky, sweet and rich sauce

Ingredients

• 12 boneless, skinless chicken thigh (about 900g), cut into pieces
• 1 tbsp dark soy sauce
• 2 tbsp vegetable oil
• 15 whole dried bird's-eye chilli
• 1 tsp Sichuan peppercorn, ground
• bunch spring onions
  
  , cut into 2½ cm pieces
• 50g whole roasted peanut

For the sauce

• 5 tbsp dark soy sauce
• 2 tbsp Shaohsing rice wine
• 4 tbsp Chinese black vinegar
• 4 tbsp chicken stock
• 1 tbsp caster sugar
• 1 tbsp cornflour, mixed into 1 tbsp water

Method

1. Marinate the chicken with the soy and leave to sit for 1 hr. If you don’t have time to marinate, don’t worry – but it does add extra flavour. Mix the sauce ingredients in a small bowl and set aside.
2. Using a wok and a small amount of the oil, sear the chicken in batches. When it’s all browned, remove from the pan and set aside. Snip the stems from the chillies and shake out the seeds. Add the remaining oil and cook the chillies for 1 min, shaking the pan constantly to prevent them burning. Add the chicken back in with the peppercorns, spring onions and peanuts, then stir-fry for 1 min more. Add the sauce and stir for a few mins more until thickened.

Stir-fried beef with oyster sauce

PREP: 10 MINSCOOK: 10 MINS

Marinate slices of lean beef steak then pan-fry with chunks of red pepper and a savoury sauce in this classic Chinese dish

• kcal286
 
• fat17g
 
• saturates5g
 
• carbs8g
 
• sugars4g
 
• fibre2g
 
• protein25g
 
• salt2g

Ingredients

• 450g lean beef steak
  
• 1 tbsp light soy sauce
• 2 tsp sesame oil
• 1 tbsp Shaoxing rice wine or dry Sherry
• 2 tsp cornflour
• 3 tbsp groundnut oil
• 1 red pepper, cut into chunky dice
• 1 green pepper, cut into chunky dice
• 3 tbsp oyster sauce
• 2 spring onions
  
  , finely shredded, to garnish

Method

1. Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
2. Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
3. Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

Cashew chicken

PREP: 10 MINSCOOK: 10 MINS

Tender pieces of chicken breast are stir-fried with crunchy, sweet cashew nuts in this classic Chinese dish

Nutrition: per serving

• kcal302
 
• fat16g
 
• saturates3g
 
• carbs7g
 
• sugars1g
 
• fibre1g
 
• protein33g
 
• salt2.2g

Ingredients

• 450g boneless, skinless chicken breasts, cut into large chunks
• 1 egg white
• 1 tsp sesame oil
• 2 tsp cornflour
• 300ml groundnut oil or water, plus 2 tsp groundnut oil
• 100g cashew nuts
• 1 tbsp Shaoxing rice wine or dry Sherry
• 1 tbsp light soy sauce
• 1 shredded spring onion
  
  , to garnish

Method

1. Put the chicken in a bowl with the egg white, sesame oil, cornflour and 1 tsp salt, and mix well. Chill for 20 mins.
2. If you are using oil for velveting the chicken, heat a wok until very hot and then add the oil. When it is very hot, remove the wok from the heat and immediately add the chicken, stirring vigorously to prevent it sticking. After about 2 mins, when the chicken turns white, quickly drain it and all of the oil into a stainless steel colander set over a bowl. Discard the oil. If you are using water instead of oil, do exactly the same but bring the water to the boil in a saucepan before adding the chicken. It will take about 4 mins for the chicken to turn white in the water.
3. If you have used a wok, wipe it clean. Heat it until it is very hot, then add the 2 tsp of groundnut oil. Add the cashew nuts and stir-fry for 1 min. Add the rice wine or dry Sherry and soy sauce. Return the chicken to the wok and stir-fry for 2 mins. Scatter over the spring onions and serve immediately.

Chow mein

PREP: 10 MINSCOOK: 20 MINSA classic Chinese dish of stir-fried egg noodles with shredded chicken breast - experiment with different fish, meat, or vegetables

Ingredients

• 225g dried or fresh egg noodles
• 1 tbsp sesame oil, plus 1 tsp
• 100g boneless, skinless chicken breasts, cut into fine shreds
• 2½ tbsp groundnut oil
• 2 garlic cloves, finely chopped
• 50g mangetout, finely shredded
• 50g Parma ham or cooked ham, finely shredded
• 2 tsp light soy sauce
• 2 tsp dark soy sauce
• 1 tbsp Shaoxing rice wine or dry Sherry
• ½ tsp freshly ground white pepper
• ½ tsp golden caster sugar
• 2 spring onions
  
  , finely chopped

For the marinade

• 2 tsp light soy sauce
• 2 tsp Shaoxing rice wine or dry Sherry
• 1 tsp sesame oil
• ½ tsp freshly ground white pepper

Method

1. Cook the noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp of the sesame oil and set aside.
2. Combine the chicken with all the marinade ingredients and ½ tsp salt, mix well and then leave to marinate for about 10 mins.
3. Heat a wok over a high heat. Add 1 tbsp of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 mins and then transfer to a plate. Wipe the wok clean. Reheat the wok until it is very hot, then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir-fry for 10 secs. Then add the mangetout and ham, and stir-fry for about 1 min.
4. Add the noodles, soy sauces, rice wine or Sherry, pepper, sugar, spring onions and 1 tsp salt. Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked. Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.

Spicy Sichuan-style prawns

Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish
PREP: 25 MINSCOOK: 5 MINS

Nutrition: per serving

• kcal156
 
• fat6g
 
• saturates1g
 
• carbs4g
 
• sugars3g
 
• fibre0g
 
• protein20g
 
• salt1.1g

Ingredients

• 1½ tbsp groundnut oil
• 2cm piece ginger
  
  , finely chopped
• 2 garlic cloves, coarsely chopped
• 1 spring onion
  
  , finely chopped
• 450g raw prawns
  
  , shelled and de-veined

For the sauce

• 1 tbsp tomato purée
• 3 tsp chilli bean sauce
• 2 tsp Chinese black vinegar or cider vinegar
• 2 tsp golden caster sugar
• 2 tsp sesame oil
• handful coriander leaves, to serve
• sliced spring onion
  
  , to serve

Method

1. Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.