The Chinese kitchen
4 recipes
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Restaurant-style, served over an optional nest of crisp fried rice vermicelli.
Double-fried for extra crunch and seasoned with three kinds of peppercorn. Using just one type of peppercorn works fine too.
Bacon rendered slowly until crisp, chilli crisp bloomed in the fat, and noodles tossed through it all.
All the flavour of pork and spring onion dumplings with no folding: wonton wrappers and filling layered in ramekins and steamed until glossy and juicy.