School of Wok: Jeremy Pang's Chinese Kitchen: Simple Techniques. Delicious Recipes

http://www.renaud-bray.com

http://www.renaud-bray.com

The must-have Chinese cooking bible from Jeremy Pang and the award-winning cooking school, School of WokDiscover 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-FryingGarlic & egg-fried rice, Hong Kong style fried noodles, Stir-fried Sichuan chickenChapter 2: Deep-FryingShiitake & chive dumplings, Salt & pepper chilli squid, Classic sweet & sour porkChapter 3: SteamingSteamed aubergine with spring onion & garlic dressing, Steamed stuffed tofu with soy dressing, Clay-pot chicken & mushroom riceChapter 4: Poaching & BraisingGrandma's 'Lionhead' meatballs, Poached Hainanese chicken rice with ginger oil, Braised beef brisket soupChapter 5: Roasting & Double-CookingCantonese roast duck legs, Crispy pork belly, Stir-fried green beans with chilli hoisinChapter 6: Salads, Pickles & SidesFlash-fried morning glory, Stir-fried pea shoots with garlic, Glazed Chinese greens with oyster sauceThe 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. The Wok Clock has been a used as a simple guide to preparation so you’re ready and organized before you start a recipe.