Grilled Salmon Chinese Style Recipe, While salmon is not a traditional Chinese fish, this recipe gives it an Oriental twist.

Estimated preparation and cooking time: 3 hours including marinating

Grilled Salmon Chinese Style Ingredients:

• 3 tablespoons soy sauce
• 2 tablespoons dry sherry
• 2 cloves garlic, minced
• 1 pound salmon steaks or fillets
• 2 tablespoons finely chopped fresh cilantro

• Combine soy sauce, sherry and garlic in shallow dish.
  

• Add salmon; turn to coat.
  

• Cover and refrigerate at least 30 minutes or up to 2 hours.
  

• Drain salmon; reserve marinade.
  

• Arrange steaks (arrange fillets skin side down) on oiled rack of broiler pan or oiled grid over hot coals.
  

• Broil or grill 5 to 6 inches from heat 10 minutes.
  

• Baste with reserved marinade after 5 minutes of broiling; discard any remaining marinade.
  

• Sprinkle with cilantro.

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Sticky Chinese Chicken Wings & Cucumber Recipe, Chinese style chicken wings with a Filipino twist using just 5 ingredients

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 4

Sticky Chinese Chicken Wings Ingredients:

• 16 pcs large chicken wings
• 125ml soy sauce
• 140g dark soft brown sugar
• 5 tbsp vinegar
• half cucumber, peeled into fine ribbons

• Nutrition per serving:
  324 kcalories
  protein 16g
  carbohydrate 41g
  fat 12 g
  saturated fat 3g
  fibre 0g
  salt 3.57 g
  

• Heat oven to 220C/fan 200C/gas 7. In a roasting tray, toss the wings with the soy sauce, 125g of the sugar, 2 tbsp of the vinegar and some cracked black pepper.
  

• Roast for 40 mins, turning occasionally until lacquered.
  

• Meanwhile, bring the remaining sugar and vinegar to the boil for about 1 min, until the sugar dissolves.
  

• Leave to cool, then toss with the cucumber ribbons.
  

• Serve the sticky wings with the cucumber and some boiled rice.
  

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Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing, China that has been prepared since the imperial era, and is now considered one of China’s national foods.

The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet noodle sauce.

Our Peking Duck Recipe is a delicious combination of Peking duck, ginger, plum or Hoi Sin sauce with cucumber and onions, all wrapped up in warm pancakes. Ideal as starter! Try our Peking Duck recipe.

Serves: 4
Preparation Time: 12 hours
Cooking Time: 3 hours

Peking Duck Ingredients:

• 12 (shop bought) Chinese pancakes
• 2 ½ kg duck
• 2 tbsp honey
• 2 tbsp dry sherry
• 1 tbsp white vinegar
• 3 tbsp corn starch
• 6 cups (1500ml) water
• 10 scallions

Utensils Needed:

• 1 bowl
• 1 spoon
• 1 plate
• 1 kitchen roll
• 1 wok or frying pan
• 1 pastry brush
• some tongs
• 1 teaspoon
• some cling film

• Step 1: Pat Dry
  Cut the wings off at the first joint and wash the duck thoroughly. Pat the duck dry with paper towels, making sure there are no feathers or quills attached to the skin.
  

• Step 2: Peking Sauce
  Add 6 cups (1 1/2 L) water to a large wok or pot over high heat. Bring the water to a boil. Once the water is boiling, add 2 tbsp honey to the water and stir until it dissolves. Then add 2 tbsp dry sherry and 1 tbsp white vinegar. Bring the mixture back up to a rolling boil. Create a slurry by adding 1/3 cup (75 ml) of water to 3 tablespoons corn starch. Stir until the cornstarch dissolves into a white, smooth liquid. Add the slurry to the boiling mixture in the pot, stir and bring it back to a boil.

• Step 3: Dip The Duck
  Slide the duck slowly into the boiling water. Use a large spoon or ladle to spoon the sauce over the duck until it’s fully coated. The longer the duck is in the mixture, the sweeter and tangier the duck’s meat will become.
  

• Step 4: Drip Dry
  Place the basted duck uncovered on a rack. Let it air dry for at least six hours. This will remove moisture and tighten the skin. This is a critical step for a perfect Peking duck. A fan is not necessary, but the duck should be place in an area that is cool and airy.
  

• Step 5: Bake
  Pre heat the oven to 350 degrees (180 C/Gas Mark 4). Fill a tray with one to three inches of water and place it on the bottom of the oven. This will catch the duck drippings and keep the meat moist while it bakes. Place the duck, breast side up, on a greased rack in the center of the oven. Bake for 30 minutes. Then, carefully turn the duck breast side down and bake for and additional 45 minutes. Finally, turn the duck, breast up, one more time and roast for another 30 minutes…just long enough for the skin to turn dark brown.
• Step 6: Serve
  Peking duck is traditionally served with scallion brushes, hoisin sauce and Chinese pancakes. Place some duck meat and crispy skin in a pancake, drizzle on some hoisin sauce, roll and enjoy!

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Estimated preparation and cooking time: 30 minutes

Serves: 4

Oriental Egg Fried Rice Ingredients:

• a mugful of long grain rice
• a cupful of frozen peas
• 2 tbsp sunflower oil
• 2 back bacon rashers, roughly chopped
• 1 small red pepper , chopped
• 2 garlic cloves , thinly sliced
• 2 large eggs
• 1 heaped tsp Chinese five-spice powder

• Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt – the water will bubble furiously.
  

• Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
  

• Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes.
  

• After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don’t rinse).
  

• Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp.
  

• Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.
  

• Beat the eggs, pour into the pan and stir fry until the egg just sets.
  

• Toss in the Chinese 5-spice

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