2 authentic Chinese dishes made easy

Think Chinese cooking is best left to your local restaurant? Think again. These two simple recipes will help you master this delicious cuisine in no time.

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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


  1. 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.
  2. Remove the meat, place onto a board and shred it with a couple of forks.
  3. Return the chicken to the stock with the noodles, mushrooms, spring onions and soy sauce.
  4. 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
1 egg
4 tbsp cornflour
½ tsp baking powder
120ml water
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


  1. 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.
  2. 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.
  3. Place the chicken on a paper towel to drain.
  4. 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.
  5. Add the remaining cornflour, then the chicken, tossing it in the wok to coat it in the sauce.
  6. Sprinkle with sesame seeds and serve.

What’s your favourite Chinese dish to cook at home? Share your recipes in the comments below.