This is an ideal way of using up leftovers from roast chicken and meat joints.
All the ingredients in this dish are specially selected in order to achieve a perfect balance of texture, colour and flavour.
This is really a soup dish, but the chicken is served whole with the broth.
This is a rather complicated but not too difficult recipe. What you need here is patience; the result is most satisfying and delicious.
This is a famous Cantonese dish which is both itself colourful and has a rather colourful name: 'golden flower and jade tree chicken'.
'Assembly' is a translation of the Chinese word hui, which refers to food re-cooked in gravy thickened with cornflour.
This is a Peking dish which is simple and easy to prepare.
This is a Peking dish. The pork must be the tenderest fillet (called tenderloin in the USA); when cooked, its colour turns to a pale white, almost the same as chicken breast, but with a subtle difference in taste and texture.