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Makes: 2 pints (1.1 liters) Preparation Time: 20 minutes Cooking Time: 1 hour ----- Ingredients: 2lb (900g) chicken wings 2½ pints (1.4 liters) water 3 slices fresh root ginger 4 Spring Onions 2 large cloves garlic 2 teaspoons salt 1 tablespoon whole black peppercorns Method: Put the chicken wings into a large saucepan. Cover with water and bring to simmering point.  Meanwhile, cut the ginger into diagonal slices 2 x...

Ideal Wok Pairing: 8" Mini Wok - Perfect for smaller dishes; a lightweight, flat bottomed wok. ----- Ingredients: 1.5 tbsp groundnut oil 3 tbsp finely chopped shallots 2 tbsp coarsely chopped salted black beans 1.5 tbsp finely chopped garlic 1 tbsp peeled and finely chopped fresh root ginger 2 red, yellow and green peppers, deseeded and cut into 2.5cm squares 2 tbsp Shaoxing rice wine or dry sherry 1tbsp chili bean...

This recipe takes advantage of the quick cooking characteristics of rice noodles.  Cooked for about two minutes and then combined with the blanched broccoli for another few minutes, the noodles make a delectable vegetarian dish for one or two persons. Any leftovers reheat (stir-fry) very nicely. ----- Preparation Time: 15 minutes Cooking Time: 4 minutes Serves: 4-6 ----- Ideal Wok Pairing: 12" Non-Stick Wok - Large, non-stick carbon steel wok. -----...

This is a savory, almost lusty chicken dish of Southeast Asian provenance. Chicken thighs, with their darker, firmer meat, lend themselves to marinades and longer cooking. I enjoy their more robust chicken flavor and their more substantial texture. Chicken combines nicely with all spices but I particularly enjoy the surprise here of the anise-flavored basil which is so nice, a counterpoint to the other spices. Serve it with plain rice...