EASY FEAST
SOME SAY THAT silence in a Chinese kitchen is not a good omen.
The Chinese kitchen is a place of sound and movement, of metal on metal, a cacophonous symphony producing food of pure harmony and balance.
Food from the regions of China is not only linked by ingredients and technique. Regardless of where you are, dishes all over China are often given seemingly incongruous names. ‘Ants climbing tree’ or ‘lion’s head meatballs’ are intriguing names for dishes that are delicious nonetheless. And this book shows just how easy it is to achieve the famous flavours of this cuisine, so gather the family, tonight’s feast is on.
This is an edited extract from Chinese
Food Made Easy by Ross Dobson
(Murdoch Books, $39.99) and is available where all good books are sold.
Photography by Linda Linder.
@rossdobsonfood
CRISPY CHICKEN WITH GINGER & SPRING ONION SAUCE
SERVES 4
“Ginger and spring onion sauce is
