Chinese-ish

For the chicken For the lemon sauce Start by marinading the chicken thighs. Peel the skin off them and cut the bones out, then cut the chicken into smallish bitesize pieces. Place in a bowl with the two tbsp of cornflour (we’ll need the rest later), the egg, the bicarb, the rice wine, the soy…

Mix the pork with bicarb and leave to sit for at least 20 minutes. The bicarb will tenderise the pork, making for a better textural contrast when we eat. Meanwhile, mix the soy, rice wine and white pepper together and get the rest of your knees ready. When twenty minutes have passed, mix the pork…

The day before serving, pat the duck legs dry and salt all over. Put in a Tupperware and chill overnight. Preheat the oven 100c. In a small pan that will fit the duck legs snugly – I use the white round pot that we use for baking bread sometimes – warm the fat until liquid.…

Fill the wok with lightly salted water and bring it to the boil. Once boiling, very carefully lower the pork into the wok, skin side down, and cook for four minutes at a simmer. Turn over and cook for another two minutes. Remove from the water and allow to steam dry on a rack over…