With a bit of prep, you can rus­tle up these Far Eastern dishes in no time, per­fect for Chi­nese New Year to­mor­row

Friday - - Fashion -


Prep time overnight Cook­ing time 2 hours Serves 6-8

1 duck, rinsed well FOR THE SAUCE, MIX: ½ cup ap­ple cider vine­gar 1 or­ange, juiced and zested 2 star anise 5 whole black pep­per­corns 1 tbsp honey 3 tbsp soy sauce 1 tbsp thick soy sauce 1 tbsp teriyaki sauce FOR THE PAN­CAKES: 100g plain flour 1 tbsp corn­flour 1 cup milk 1 egg, beaten 1 tbsp sesame oil 2 tbsp but­ter 10g fresh co­rian­der leaves TO SERVE: ½ cup plum sauce 2 spring onions, juli­enned 1 cu­cum­ber, juli­enned

Heat a large pot of water un­til boil­ing, sub­merge the duck in the water and cook for 5 min­utes. Re­move the duck, drain and pat dry with a pa­per towel, place on a rack and al­low to dry com­pletely. Place the duck on a rack in a roast­ing tray and brush with all of the sauce. Re­frig­er­ate overnight, un­cov­ered. Pre­heat the oven to 160°C. Roast the duck for 1½ hours. Re­move, al­low to cool and then slice into strips. Keep warm. To pre­pare the pan­cakes, sift the flour, corn­flour and a pinch of salt into a bowl. In a jug, com­bine milk, egg, sesame oil and but­ter. Make a well in the cen­tre of the flour and add the milk mix­ture. Whisk to com­bine. Add co­rian­der. Heat a lit­tle oil in a fry­ing pan, la­dle ¼ cup bat­ter in, swirl the pan to coat evenly and let it cook for 1-2 min­utes on each side. Re­peat with re­main­ing bat­ter. To serve, brush pan­cakes with plum sauce, then top with spring onions, cu­cum­ber and sliced duck. Roll up and serve.


Prep time 20 mins Cook­ing time 20 mins Serves 4

300g noo­dles 400g chicken, cut in strips ⅓ cup (100ml) sesame seeds 1 tbsp cook­ing oil 1 red chilli pep­per, seeded 1 small cab­bage, chopped 1 sweet pep­per, cut into strips 1 large car­rot, grated 150ml light soy sauce 1 lime, juiced and zested

Cook the noo­dles ac­cord­ing to the in­struc­tions on the packet. Rinse in cold water; set aside. Sea­son the chicken, roll in sesame and swiftly seal in oil with the chilli un­til golden brown. Drain and set aside. Stir-fry the veg­eta­bles in the same pan over high heat un­til just cooked but still crisp. Re­turn the chicken to the pan and add the soy sauce, lime zest and juice as well as the cooked noo­dles. Stir un­til ev­ery­thing is warmed through and serve.

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