Chinese-style Poached Chicken with Soy and Chili Dressing


1 x 1.6 kg free-range chicken

Poaching Liquid

6 litres cold water
3 cups Shao Hsing wine
8 green shallots, trimmed
12 garlic cloves, crushed
1-1/2 cups ginger shards
4 tablespoons sea salt

Soy and Chili Dressing

1/4 cup mushroom soy sauce
1 teaspoon sesame oil
1 finely sliced large red chili
1 tablespoon ginger julienne
1/2 teaspoon white sugar
2-1/2 teaspoons peanut oil
1/3 cup coriander sprigs
small pinch ground white pepper


  1. To make the dressing, combine mushroom soy sauce, sesame oil, chili, ginger and sugar in a bowl.
  2. Place all poaching liquid ingredients in 10-litre stockpot and bring to the boil. Reduce heat and simmer gently for 15 minutes to allow the flavours to infuse.
  3. Rinse chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson’s nose and winglets intact.
  4. Lower chicken, breast-side down, into simmering poaching liquid, ensuring it is fully submerged. Poach chicken gently for exactly 14 minutes. There should be no more than an occasional ripple breaking the surface. Adjust the temperature, if necessary, to ensure liquid does not reach simmering point again. Remove pot immediately from stove and allow chicken to steep in the liquid for 3 hours at room temperature to complete the cooking process.
  5. Using tongs, gently remove chicken, being careful not to tear the breast skin. Place chicken on a tray to drain, and allow to cool. Cut the chicken into pieces.
  6. Pour dressing over the chicken. In a small pot, heat peanut oil to smoking point and pour over the chicken. Garnish with coriander and pepper.

Source: Kylie Kwong


Chinese Duck Parcels in Rice Paper


1-3/4 lb boneless duck breasts
1 cup dry red wine
1/2 cup chicken stock
5 large cloves garlic
20 peppercorns, lightly crushed
sea salt
15 rice paper rounds
3/4 English (hothouse) cucumber, halved and cut into julienne 1-1/2 inches long by 1/4 inch thick
2 large shallots, halved and thinly sliced lengthwise
1/3 cup Hoisin sauce


  1. To make the filling, in a heavy non-aluminum pan, combine the duck breasts, wine, stock, garlic, peppercorns, and 1 teaspoon salt. Bring to a simmer over medium heat, cover, adjust the heat to maintain a very gentle simmer, and cook until the duck is tender, about 1-1/2 hours.
  2. By the end of cooking, most of the duck fat will have been rendered and the duck will be simmering in its own fat. Transfer the duck to a platter lined with paper towels and let cool slightly. Remove and discard the skin and cut the duck meat into strips about 1-1/2 inches long by 1/2 inch thick.
  3. Have ready on a work surface a large, shallow bowl filled with water and a damp kitchen towel. Immerse a round of rice paper in the water for about 2 seconds, then remove it and spread it on the towel. It will become pliable within a few seconds.
  4. Place a few strips of duck, a few cucumber juliennes, and a few slices of shallot in a line across the center of the rice paper, leaving a 2-inch border on either side. Drizzle about 1 teaspoon of the Hoisin sauce over the ingredients. Roll the nearest edge up to cover the filling, compacting it gently. Fold in both sides and continue rolling up gently but firmly to the end. Place seam side down on a large platter. Repeat with the remaining ingredients until you have made about 15 rolls. Cover the rolls with the damp towel and set aside until serving time (not more than 2 hours).
  5. Before serving, using a sharp knife, cut each roll in half on the diagonal. Arrange on a serving platter and serve.

Makes 30 room-temperature bites.

Source: Hors Doeuvre

Chinese-style Steamed Duck Breast with Pineapple and Ginger Sauce


2 boneless duck breasts
4 scallions, chopped
1 tablespoon light soy sauce
8-ounce can pineapple rings
5 tablespoons water
4 pieces drained Chinese stem ginger in syrup, plus 3 tablespoons syrup from the jar
2 tablespoons cornstarch mixed to a paste with a little water
1/4 each red and green bell pepper, seeded and cut into thin strips
salt and ground black pepper
cooked thin egg noodles, baby spinach and green beans, blanched, to serve


  1. Strip the skin from the duck breasts.
  2. Select a shallow bowl that will fit into your steamer and that will accommodate the duck breasts side by side. Spread out the chopped scallions in the bowl, arrange the duck breasts on top and cover with baking parchment. Set the steamer over boiling water and cook the duck breasts for about 1 hour or until tender. Remove the breasts from the steamer and leave to cool slightly.
  3. Cut the breasts into thin slices. Place on a plate and moisten them with a little of the cooking juices from the steaming bowl. Strain the remaining juices into a small saucepan and set aside.
  4. Cover the duck slices with the baking parchment paper or foil to keep warm.
  5. Drain the canned pineapple rings, reserving 5 tablespoons of the juice. Add this to the reserved cooking juices in the pan, together with the measured water. Stir in the ginger syrup, then stir in the cornstarch paste and cook, stirring until thickened. Season to taste.
  6. Cut the pineapple and ginger into attractive shapes.
  7. Put the cooked noodles, baby spinach and green beans on a plate, add slices of duck and top with the pineapple, ginger and pepper strips. Pour over the sauce and serve.

Makes 2 to 3 servings.

Source: Asian Cooking

Chinese-style Braised Chicken Wings


24 chicken wings
2 tablespoons rock sugar
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
oil for deep-frying
2 teaspoons finely chopped ginger
1 scallion, finely chopped
2 tablespoons hoisin sauce
1/2 cup chicken stock


  1. Discard the tip of each chicken wing. Cut each wing into 2 pieces through the joint. Put the wing pieces in a bowl.
  2. Put the rock sugar, dark soy sauce, light soy sauce and rice wine in a small bowl. Mix until combined, breaking the sugar down as much as you can. Pour the mixture over the chicken wings. Marinate in the fridge for at least 1 hour, or overnight.
  3. Drain the chicken wings, reserving the marinade.
  4. Fill a wok one quarter full of oil. Heat the oil to 350°F, or until a piece of bread fries golden brown in 15 seconds when dropped in the oil.
  5. Cook the chicken wings in batches for 2-3 minutes, or until they are well browned. Drain on paper towels.
  6. Pour the oil from the wok, reserving 1 tablespoon. Reheat the wok over high heat. Add the reserved oil and heat until very hot. Stir-fry the ginger and scallion for 1 minute. Add the hoisin sauce, reserved marinade and chicken wings and cook for 1 minute, then add the stock and bring to a boil.
  7. Reduce the heat, cover the wok and cook gently for 8-10 minutes. or until the chicken wings are cooked through and tender.
  8. Increase the heat and bring the sauce to a boil uncovered. Cook until the sauce reduces to a sticky coating.

Makes 6 servings.

Source: The Food of China

Chinese-style Baked Stuffed Chicken Wings


12 chicken wingettes
4 bacon rashes
12 carrot strips
12 celery strips
4 fresh mushrooms, cut into 12 strips
lemon juice to serve


1 tsp Chinese barbecued pork sauce
1 tbsp soy sauce
2 tsp cornstarch
1/2 tsp salt
1 tsp mixed herbs
2 tbsp oil


  1. Remove the bones of wingettes and mix well with marinade. set aside for 30 minutes.
  2. Cut bacon into 12 (2-inch long) strips. Roll up one each of the carrot, celery and mushrooms strips with a piece of bacon.
  3. Stuffed 1 bacon roll into each wingette. Secure with toothpick.
  4. Bake in 400°F oven for 20 minutes until golden brown and cooked through. Brush with marinade during cooking.
  5. Serve with lemon juice.

Source: Chinese-style Poultry Recipes