Poultry

Like meats, poultry is very easy to cook in the wok. The hot wok seals in the juicy flavours of the chicken, then allows it to unite with an array of seasonings and aromatics. Garlic, chilli bean sauce, lemon grass and ginger are some of the many flavours used to turn prosaic poultry into a special treat. Many of these recipes are inspired not only by my Chinese heritage but also by my travels to South-east Asia.

The wok, widely used in that part of Asia, is clearly a key piece of equipment in the kitchen. You will find many of these tasty recipes easy to make and, from Peter Ng’s Sesame-ginger Chicken to Indonesian-style Coconut Chicken, the wok transforms the lowly chicken into wonderful savoury dishes.