Jana Jones

Salt and szechuan pepper duck Ingredients: 1 (about 2kg) fresh or frozen thawed duck, neck removed... 5cm piece fresh ginger, peeled, thinly sliced 2 tablespoons dry sherry 2 tablespoons kecap manis 1 teaspoon Chinese five spice 1 tablespoon sea salt flakes 1 teaspoon ground szechuan pepper 1 tablespoon peanut oil 45g (1/4 cup) whole blanched almonds 1 bunch baby bok choy, quartered lengthways 1 bunch choy sum, coarsely chopped 1 tablespoon soy sauce Steamed SunRice Jasmine Fragrant Rice, to serve See more

Salmon poached in spiced soy broth Ingredients: 250ml (1 cup) chicken stock... 250ml (1 cup) dry sherry 125ml (1/2 cup) soy sauce 85g (1/3 cup) coarsely chopped palm sugar 2 strips orange rind, white pith removed 2 whole star anise 1 cinnamon stick (see note) 1 teaspoon fennel seeds 4cm-piece fresh ginger, thinly sliced 4 (about 200g each) skinless salmon fillets, halved Steamed SunRice White Medium Grain Rice, to serve See more

Chinese-style mushroom rice Ingredients: 25g dried Chinese mushrooms... 25g dried Chinese shrimp 200ml Campbell's Real Stock Vegetable 25g butter 1 tablespoon peanut oil 1 medium onion, finely sliced 1 garlic clove, crushed 300g SunRice Jasmine Fragrant Rice 225g Swiss brown mushrooms, sliced 2 tablespoons light soy sauce 1 (about 100g) Chinese sausage (Lop Chong)*, thinly sliced 1 bunch chives, chopped Lime, thinly sliced, to serve See more

Chinese spiced plum duck with steamed choy sum Ingredients: 2 tablespoons plum sauce... 1 tablespoon soy sauce 1 teaspoon sesame oil 1 garlic clove, crushed 2 teaspoons Chinese five spice 1 teaspoon ground star anise 500ml (2 cups) boiling water 2 large chicken stock cubes, crumbled 1 (about 1.5kg) duck, neck removed 2 garlic cloves, peeled, extra 2 3cm pieces fresh ginger, sliced Salt & freshly ground black pepper 2 bunches (about 400g each) choy sum, ends trimmed, washed 1 tablespoon soy sauce, extra 3 green shallots, trimmed, diagonally thinly sliced See more

Chinese chicken with vegie rice Ingredients: 1/2 cup hoisin sauce... 1/4 cup golden syrup 1 tablespoon sesame seeds 1kg chicken wings 1 1/2 cups SunRice White Long Grain Rice 2 teaspoons vegetable oil 1 medium red capsicum, thinly sliced 50g snow peas, trimmed, thinly sliced Preparation: 1. Combine hoisin sauce, golden syrup and sesame seeds in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Refrigerate for 2 hours, if time permits. 2. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Remove chicken from marinade. Place on prepared tray. Bake for 20 to 25 minutes or until chicken is golden and cooked through. 3. Meanwhile, cook rice following packet directions. Transfer to a bowl. Add oil, capsicum and snow peas. Stir to combine. Season with pepper. Divide rice between plates. Top with chicken wings. Serve.