This is so quick to cook and it tastes exactly like a chicken curry from the Chinese takeaway. Serve it with rice, prawn ...

Bring to the boil and whisk in the cornflour or arrowroot mixture. Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through ...

Most Hongkongers just go to the siu mei (roast meat) shop if they want soy sauce chicken, but it’s also easy to make. The fresh local chickens I buy are the perfect size: 1.2kg. If you like ...

It starts life as one dish – chopped up, bone-in chicken pieces with a thick, complex sauce seasoned with lots of spices that you might not normally associate with Chinese food, but it ends up ...

Stir in the plums, ginger, chicken, soy sauce, sugar and 100ml/3½fl oz water. Cover with a lid and bring to the boil. Transfer the dish to the oven and bake for 30–40 minutes, or until the ...

In a pot, bring a pot of water to a boil. (enough water to cover the chicken feet) Add the chicken feet, green onion, ginger, Chinese Shaoxing wine, and blanch for 10 minutes. Drain the water and pat ...

Chicken Hakka noodles are an all-time favourite - spicy, full of flavour, and way easier to make than you'd think. Here's a simple recipe to bring this tasty dish right to your table. 1 bowl of boiled ...