Chinese-ish
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Two duck legs One shallot Two tablespoons of fat – duck is best, though goose fat or beef dripping both work well. In extremis, you can use vegetable or sunflower oil but animal fat is better. Salt Black pepper Either Two juniper berries, crushed One sprig of thyme Or Three slices of ginger, about the…
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For the chicken Three chicken thighs About 100g cornflour plus two tbsp 200g plain flour 1 tbsp panko breadcrumbs 1 egg 1 tsp bicarbonate of soda 2 tbsp rice wine 2 tbsp soy sauce 1 tbsp fish sauce Plenty of white pepper 2 tsp Chinese five spice 1 tsp MSG Salt For the lemon sauce…
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About 350g pork – I use loin steaks – thinly sliced on a bias to create thin but wide strips 250g rice flour 200ml water ½ tbsp bicarbonate of soda 2 tbsp light soy sauce 2 tbsp rice wine White pepper About 5 tbsp caster sugar About 3 tbsp lemon juice About 1 tbsp rice…
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Two duck legs Duck/goose fat or lard or oil Two star anise Two cloves garlic, crushed and peeled Two shallots, sliced A big bit of ginger, sliced Salt White pepper Trimmings to serve: pancakes, spring onion, hoi sin, cucumber The day before serving, pat the duck legs dry and salt all over. Put in a…
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1.5kg pork belly, skin on, unscored Salt White pepper Two shallots, diced A knob of ginger, minced Two cloves of garlic, minced A splash of light soy sauce A splash of Shiaoxing wine Fill the wok with lightly salted water and bring it to the boil. Once boiling, very carefully lower the pork into the…
