2 authentic Chinese dishes made easy
Before you read on, did you know that you can sign up to receive the latest Supersavvyme articles, tips & tricks and competitions? Register here
Chinese cookery is one of the most fascinating and varied cuisines in the world – not surprisingly, for a country of over 1.3 billion people in a vast terrain. But it also displays astonishing continuity, with the basic principles having endured for thousands of years. Take noodles for instance: archaeologists discovered evidence of them being made 4,000 years ago.
Our recipe with chicken soup is a little more modern, but every bit as classically Chinese. Alternatively, try the moreish sweet-and-sour flavours of our honey chicken.
1. Chicken noodle soup
A classic soup with a delicate, aromatic flavour thanks to the fresh ginger.
1 litre chicken stock
250g chicken breast
50g rice or wheat noodles
2 finely sliced spring onions
1 tsp Shaoxing wine (or dry sherry)
1 tsp chopped fresh ginger
1 garlic clove
2-3 finely sliced mushrooms
2 tsp soy sauce
- Pour the stock and Shaoxing wine (or dry sherry) into a saucepan and add the chicken, ginger and garlic. Bring to the boil, then simmer for 20 minutes until the chicken is tender.
- Remove the meat, place onto a board and shred it with a couple of forks.
- Return the chicken to the stock with the noodles, mushrooms, spring onions and soy sauce.
- Simmer for 3-4 minutes, until the noodles are tender.
2. Honey chicken
An addictive dish with those signature sweet-and-sour flavours.
600g chicken breast
4 tbsp cornflour
½ tsp baking powder
½ tsp salt
Vegetable oil for frying
2 tsp chopped garlic
2 tsp chopped ginger
3 tbsp of honey
1 tsp salt
1 tsp rice vinegar
2 tsp cornflour
Sesame seeds to serve
- Make a batter by mixing the egg, water, cornflour, baking powder and salt in a bowl until smooth. Cover and leave in the fridge for half an hour.
- Cut the chicken breast into cubes and toss in the batter. Heat the vegetable oil in a pan on a high flame, then shallow fry the chicken for a couple of minutes, turning once.
- Place the chicken on a paper towel to drain.
- Heat some more oil in a wok, then add the ginger and garlic. Cook until they are fragrant, then add the honey and stir, followed by water and vinegar.
- Add the remaining cornflour, then the chicken, tossing it in the wok to coat it in the sauce.
- Sprinkle with sesame seeds and serve.
What’s your favourite Chinese dish to cook at home? Share your recipes in the comments below.