Dan Hong’s Sichuan chicken salad with sesame dressing
A Chinese classic, this salad uses sesame paste and a spicy chilli condiment to amp up the flavour of the shredded chicken. Dan Hong shares his recipe in the book, Two Good Cookbook Two.
Prep 30 mins (plus cooling)
Cook 40 mins
Serves 4 as part of a banquet
Cold Sichuan-style chicken
Hot chillies, chilled chicken and mouth-tingling Sichuan peppercorns are a potent combination, a multi-sensory experience. Serve some cooling cucumber and plain steamed rice alongside to soothe the palate.
Prep 30 mins
Cook 40 mins (plus cooling, chilling)
Serves 6-8 as a shared dish
Warm duck, lychee and banana blossom salad
Not all recipes from Michelin-starred restaurants translate easily to Australian home kitchens, but this one’s a cinch. At Paste, chef Bee Satongun roasts her own duck; to save time, start with one from Chinatown.
Prep 40 mins
Cook 5 mins (plus roasting duck)