Poultry

I guarantee this chapter will get you excited about chicken and duck! Here you’ll find stir-frys, stews, a grilled chicken and five different curries – all of which are made with five or less spices. Dive into the recipes and savour the tastes. I love how the flavour of Szechuan peppercorns and dried chillies, when added to the hot oil at the start of the stir-frying, for example, permeates the entire Gung Bao Chicken with their fragrant heat. (I picked this tip up in China and now follow this step whenever I make a Chinese stir-fry.) Less can always be more when using spices, and the Grilled Coriander and Mint Chicken demonstrates this concept perfectly. By adding just a little garam masala to a wonderful, herby marinade, the dish gains a real depth of flavour. It couldn’t get any simpler than that!