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Lueke J: Don’t Think About Dinner

Don’t Think About Dinner

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Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy Pang Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and more than 80 irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking recipes and techniques. From homemade classics like Steamed wontons in chilli broth to indulgent meals like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends. CONTENTS INCLUDE: Stir-frying Garlic &amp; egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chicken Deep-frying Shiitake &amp; chive dumplings; Salt &amp; pepper chilli squid; Classic sweet &amp; sour pork Steaming Steamed aubergine with spring onion &amp; garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken &amp; mushroom rice Poaching &amp; Braising Grandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soup Roasting &amp; Double-cooking Cantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisin Salads, Pickles &amp; Sides Flash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root &amp; spinach

The must-have Chinese cooking bible from Jeremy Pang and the award-winning cooking school, School of Wok Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking essentials and perfect your cooking technique. From homemade classics like Steamed wontons in chilli broth to indulgent fakeaways like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends. Recipes Include: Chapter 1: Stir-Frying Garlic &amp; egg-fried rice, Hong Kong style fried noodles, Stir-fried Sichuan chicken Chapter 2: Deep-Frying Shiitake &amp; chive dumplings, Salt &amp; pepper chilli squid, Classic sweet &amp; sour pork Chapter 3: Steaming Steamed aubergine with spring onion &amp; garlic dressing, Steamed stuffed tofu with soy dressing, Clay-pot chicken &amp; mushroom rice Chapter 4: Poaching &amp; Braising Grandma's 'Lionhead' meatballs, Poached Hainanese chicken rice with ginger oil, Braised beef brisket soup Chapter 5: Roasting &amp; Double-Cooking Cantonese roast duck legs, Crispy pork belly, Stir-fried green beans with chilli hoisin Chapter 6: Salads, Pickles &amp; Sides Flash-fried morning glory, Stir-fried pea shoots with garlic, Glazed Chinese greens with oyster sauce The Wok Clock is way of arranging your ingredients in the order in which you will introduce them to the recipe. You start at 12 and then work your way round the clock, so all the ingredients are included in the recipe.&nbsp; The Wok Clock has been a used as a simple guide to preparation so you’re ready and organized before you start a recipe.

Simple techniques and recipes to enjoy delicious Chinese food at home

School of Wok: Jeremy Pang's Chinese Kitchen

Don’t Think About Dinner

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