1 red chilli, seeds removed and finely chopped
2 tbsp chilli garlic sauce, shop bought or homemade
2 red chillies, crushed with a pestle and mortar
ΒΌ cucumber, thinly sliced
1 tbsp garlic, peeled and finely chopped
1 tbsp minced garlic
1 small clove garlic
2 tbsp fresh grated root ginger
1 tbsp fresh ginger, peeled and finely chopped
1 tbsp fresh grated root ginger
1 iceberg lettuce
1 head pak choi, leaves separated and sliced into 3mm strips
4 tbsp spring onions, finely sliced
1 spring onion, trimmed and sliced into rings
1 tbsp chilli sauce (ideally chilli bean, chilli garlic or sriracha)
hoisin sauce for dipping
300g/10Β½oz cooked Jasmine rice, dressed with 1 tsp toasted sesame oil
1 tbsp oyster sauce
50g/1ΒΎoz tinned water chestnuts, drained and sliced
2 garlic cloves, minced
1 tsp Chinese five-spice powder
2 tbsp runny honey
1 tbsp rapeseed oil
1 pinch sea salt
2 tsp sesame oil
1 tbsp toasted sesame oil
1 tbsp dark soy sauce
1 tsp light soy sauce
1–2 tbsp light soy sauce
1Β½ tbsp vegetable oil
pinch ground white pepper
2 free-range eggs, lightly beaten
2 free-range duck legs, skin on (approximately 460g/1lb)
1 tbsp mirin
2 tbsp rice wine or dry sherry
1 tbsp rice wine or dry sherry