6 INTRODUCTION INTRODUCTION I really can’t quite believe that I’m actually writing the introduction to my FIFTH book. It’s seriously mind-blowing, not to mention humbling to think that thanks to some higher force, it was little old me (well, not so little) who was chosen to not only share my father’s and grandfather’s legacy, but that of an entire nation. I could never have predicted as a 5-year- old running up and down the stairs in my grandfather’s restaurant that one day I’d be sharing so many of his recipes with so many people around the world. If I’m brutally honest there were times I hated working in the restaurant. I mean, how many 14, 15 or even 16-year-old kids want to work on a Saturday night when their mates are out gadding around town? But this was my life, my reality, and look at me now (all smiles). So, what once drove me crazy I now thank, and with an open and loving heart I can honestly say I would not change a thing. My Complete Chinese Takeaway Cookbook is a collection of favourites from Crispy Duck to Sweet Barbecue Ribs – you know the ones that literally fall off the bone – to sticky and gooey hot bananas in batter. When you think of comfort food and the dishes you ate growing up as a Friday or Saturday night treat, this book is the key to creating those dishes in your own kitchen. For many, cooking these recipes will spark memories of simpler times; flashbacks will flood their minds of family evenings sat around the coffee table watching Dusty Bin on the TV and then, in walk Mum and Dad with the TAKEAWAY. Instantly the whole room would fill with the smells of crispy noodles, sweet sauces and Chinese chips. Oh my goodness, the smell of those chips would drive anyone crazy with hunger. The sounds of the rustle of the bag, the tearing of the chip paper and the unfolding of the aluminium containers revealing their hidden treasures: sweet and sour, curry, noodles, fried rice, satay chicken skewers, sweet BBQ ribs… Now I’ve made you all hungry, the next step is simple, and I mean REALLY simple. Just flick through the pages of my super- duper book and as soon as you land on a recipe that you know will instantly transport you back to a 10-year-old you, go and cook it. I promise you that nothing gets the old grey matter pumping like the sights and smells of your childhood unfolding in front of your very eyes. Happy wok’ing, you lovely, lovely people, you. 6 INTRODUCTION INTRODUCTION I really can’t quite believe that I’m actually writing the introduction to my FIFTH book. It’s seriously mind-blowing, not to mention humbling to think that thanks to some higher force, it was little old me (well, not so little) who was chosen to not only share my father’s and grandfather’s legacy, but that of an entire nation. I could never have predicted as a 5-year- old running up and down the stairs in my grandfather’s restaurant that one day I’d be sharing so many of his recipes with so many people around the world. If I’m brutally honest there were times I hated working in the restaurant. I mean, how many 14, 15 or even 16-year-old kids want to work on a Saturday night when their mates are out gadding around town? But this was my life, my reality, and look at me now (all smiles). So, what once drove me crazy I now thank, and with an open and loving heart I can honestly say I would not change a thing. My Complete Chinese Takeaway Cookbook is a collection of favourites from Crispy Duck to Sweet Barbecue Ribs – you know the ones that literally fall off the bone – to sticky and gooey hot bananas in batter. When you think of comfort food and the dishes you ate growing up as a Friday or Saturday night treat, this book is the key to creating those dishes in your own kitchen. For many, cooking these recipes will spark memories of simpler times; flashbacks will flood their minds of family evenings sat around the coffee table watching Dusty Bin on the TV and then, in walk Mum and Dad with the TAKEAWAY. Instantly the whole room would fill with the smells of crispy noodles, sweet sauces and Chinese chips. Oh my goodness, the smell of those chips would drive anyone crazy with hunger. The sounds of the rustle of the bag, the tearing of the chip paper and the unfolding of the aluminium containers revealing their hidden treasures: sweet and sour, curry, noodles, fried rice, satay chicken skewers, sweet BBQ ribs… Now I’ve made you all hungry, the next step is simple, and I mean REALLY simple. Just flick through the pages of my super- duper book and as soon as you land on a recipe that you know will instantly transport you back to a 10-year-old you, go and cook it. I promise you that nothing gets the old grey matter pumping like the sights and smells of your childhood unfolding in front of your very eyes. Happy wok’ing, you lovely, lovely people, you. STARTERS & SOUPSSTARTERS & SOUPS90 CHICKEN & DUCK CHINESE POPCORN CHICKEN A game changer in the snacking arena! Battered cubes of succulent chicken breast, marinated in rich Chinese aromats and finished with a seasoning that will deliver a slam dunk on your taste buds. Perfect served with chips and a cold Chinese beer! 450g (1lb) chicken breast, cut into bite-sized cubes 3 garlic cloves, minced 1 tbsp light soy sauce 2 tbsp oyster sauce 2 tbsp Chinese rice wine (Shaoxing wine) 1 tbsp Chinese five spice 250g (2½ cups) cornflour (cornstarch) 1 egg, beaten 1 litre (4 cups) vegetable oil For the seasoning ½ tsp paprika 1 tsp Chinese five spice 1 tsp garlic powder ½ tsp salt pinch of ground black pepper Add the cubed chicken, garlic, soy sauce, oyster sauce, rice wine, five spice and 1 tablespoon of the cornflour (cornstarch) to a large bowl. Using your hands, vigorously massage the marinade into the chicken for at least 30–40 seconds. Cover and place in the fridge overnight or for at least 2–3 hours if you can’t wait that long! Remove the marinated chicken from the fridge and add the beaten egg along with another tablespoon of cornflour and this time carefully massage the chicken to ensure it is evenly coated. Place the oil in a large saucepan and heat to 170–180°C (340–350°F). Place the remaining cornflour on a large plate or baking tray to give you more room to work. Coat the chicken in the flour, one piece at a time, so it is all fully covered. Bang off any excess and carefully lower into the hot oil. Working in batches to avoid overcrowding the pan, cook the chicken pieces for 5–6 minutes per batch or until golden brown, crispy and cooked all the way through. Drain on a wire rack or kitchen paper. While your chicken is draining, mix the seasoning ingredients together in a small bowl. Transfer the cooked chicken to a serving plate and evenly sprinkle over the seasoning. 30 MINUTES20-30 MINUTESSERVES 4 2 HOURS +90 CHICKEN & DUCK CHINESE POPCORN CHICKEN A game changer in the snacking arena! Battered cubes of succulent chicken breast, marinated in rich Chinese aromats and finished with a seasoning that will deliver a slam dunk on your taste buds. Perfect served with chips and a cold Chinese beer! 450g (1lb) chicken breast, cut into bite-sized cubes 3 garlic cloves, minced 1 tbsp light soy sauce 2 tbsp oyster sauce 2 tbsp Chinese rice wine (Shaoxing wine) 1 tbsp Chinese five spice 250g (2½ cups) cornflour (cornstarch) 1 egg, beaten 1 litre (4 cups) vegetable oil For the seasoning ½ tsp paprika 1 tsp Chinese five spice 1 tsp garlic powder ½ tsp salt pinch of ground black pepper Add the cubed chicken, garlic, soy sauce, oyster sauce, rice wine, five spice and 1 tablespoon of the cornflour (cornstarch) to a large bowl. Using your hands, vigorously massage the marinade into the chicken for at least 30–40 seconds. Cover and place in the fridge overnight or for at least 2–3 hours if you can’t wait that long! Remove the marinated chicken from the fridge and add the beaten egg along with another tablespoon of cornflour and this time carefully massage the chicken to ensure it is evenly coated. Place the oil in a large saucepan and heat to 170–180°C (340–350°F). Place the remaining cornflour on a large plate or baking tray to give you more room to work. Coat the chicken in the flour, one piece at a time, so it is all fully covered. Bang off any excess and carefully lower into the hot oil. Working in batches to avoid overcrowding the pan, cook the chicken pieces for 5–6 minutes per batch or until golden brown, crispy and cooked all the way through. Drain on a wire rack or kitchen paper. While your chicken is draining, mix the seasoning ingredients together in a small bowl. Transfer the cooked chicken to a serving plate and evenly sprinkle over the seasoning. 30 MINUTES20-30 MINUTESSERVES 4 2 HOURS +BEEF & PORK 161 BRAISED BLACK PEPPER SHORT RIBS Saucier than their steamed counterparts, which you’ll find on many dim sum restaurant menus, these black pepper short ribs are deliciously tender with a deep fiery heat from the abundant helping of black pepper. 450g (1lb) beef short ribs, cut into bite-sized pieces 2 tbsp vegetable oil 500ml (2 cups) chicken or beef stock 3 tbsp oyster sauce ½ tsp dark soy sauce 2 tbsp Chinese rice wine (Shaoxing wine) 2 tsp freshly ground black pepper 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water For the marinade 1 tbsp oyster sauce 1 tbsp Chinese rice wine (Shaoxing wine) ½ tsp freshly ground black pepper 2 tsp cornflour (cornstarch) 1 tsp sesame oil ½ tbsp light soy sauce Combine the short ribs with all the marinade ingredients, massaging the marinade thoroughly into the meat. Set to one side in the fridge for at least 2 hours but ideally overnight. When you’re ready to start cooking, if the short ribs are in the fridge, place on the kitchen worktop and allow to come back up to room temperature for around 30 minutes–1 hour. Heat the oil in a wok over a medium-high heat, add the marinated short ribs and turn the heat down to medium, turning the ribs to brown on all sides. Next, add the stock, oyster sauce, dark soy sauce, rice wine and half the black pepper. Mix everything together until well combined, bring to the boil, then turn down to a simmer, cover with a lid and cook gently for 30 minutes. Remove the lid, turn the heat back up to high, give the cornflour (cornstarch) mixture a stir and slowly pour it into the sauce, stirring continuously until thickened to your desired consistency. Once the sauce has thickened to your liking, remove from the heat, transfer to a serving plate and sprinkle over the remaining black pepper. 10 MINUTES45 MINUTESSERVES 2-42 HOURS +BEEF & PORK 161 BRAISED BLACK PEPPER SHORT RIBS Saucier than their steamed counterparts, which you’ll find on many dim sum restaurant menus, these black pepper short ribs are deliciously tender with a deep fiery heat from the abundant helping of black pepper. 450g (1lb) beef short ribs, cut into bite-sized pieces 2 tbsp vegetable oil 500ml (2 cups) chicken or beef stock 3 tbsp oyster sauce ½ tsp dark soy sauce 2 tbsp Chinese rice wine (Shaoxing wine) 2 tsp freshly ground black pepper 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water For the marinade 1 tbsp oyster sauce 1 tbsp Chinese rice wine (Shaoxing wine) ½ tsp freshly ground black pepper 2 tsp cornflour (cornstarch) 1 tsp sesame oil ½ tbsp light soy sauce Combine the short ribs with all the marinade ingredients, massaging the marinade thoroughly into the meat. Set to one side in the fridge for at least 2 hours but ideally overnight. When you’re ready to start cooking, if the short ribs are in the fridge, place on the kitchen worktop and allow to come back up to room temperature for around 30 minutes–1 hour. Heat the oil in a wok over a medium-high heat, add the marinated short ribs and turn the heat down to medium, turning the ribs to brown on all sides. Next, add the stock, oyster sauce, dark soy sauce, rice wine and half the black pepper. Mix everything together until well combined, bring to the boil, then turn down to a simmer, cover with a lid and cook gently for 30 minutes. Remove the lid, turn the heat back up to high, give the cornflour (cornstarch) mixture a stir and slowly pour it into the sauce, stirring continuously until thickened to your desired consistency. Once the sauce has thickened to your liking, remove from the heat, transfer to a serving plate and sprinkle over the remaining black pepper. 10 MINUTES45 MINUTESSERVES 2-42 HOURS +Next >