Discover the fragrant and rich delights of Chinese cooking in the latest stop on our world menu tour
Chinese cookery is one of the most fascinating and varied cuisines in the world – not surprisingly, for a country of 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 fla-vours of our honey chicken.Chicken noodle soup
A classic soup with a delicate, aromatic flavour thanks to the fresh gingerIngredients:
1 litre of chicken stock, 250g of chicken breast, 50g of rice or wheat noodles, 2 finely sliced spring onions, 1 dsp of shaoxing wine, 1tsp of chopped fresh ginger, 1 garlic clove, 2-3 finely sliced mushrooms, 2tsp soy sauceInstructions:
Pour the stock and shaoxing wine into a saucepan and add the chicken, ginger and gar-lic. Bring to the boil, then simmer for 20 minutes until the chicken is tender. Remove the meat onto a board and shred it with a couple of forks. Return the chicken to the stock with the noodles, mush-rooms, the spring onions and soy sauce. Simmer for 3-4 minutes, until the noodles are tender.Honey chicken
An addictive version of Chinese cookery’s signature sweet-and-sour flavoursIngredients:
600g of chicken breast; 1 egg; 4 tablespoons of cornflour; ½ tsp of baking powder; 120ml water; ½ tsp of salt; vegetable oil; 2 tsp of chopped garlic; 2 tsp of chopped ginger; 3 tbsp of honey; 1tsp of salt; 1 tsp of rice vinegar; 2 tsp of cornflour.Instructions:
Make a batter by mixing the egg, water, 4 tablespoons of 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 add the chicken, tossing it in the wok to coat it in the sauce. Sprinkle with sesame seeds and serve.