Directions

Chinese Pickles

1. Heat vinegar, sugar, water and salt until dissolved.
2. Place the vegetables in a sterilised jar, add the vinegar mixture and allow the flavours to develop, for 2 days or longer.

Hoisin Chicken

1. Combine the marinade ingredients, cut the chicken thighs in half, marinate for 4 hours.
2. Cook on a hot BBQ grill, turning to avoid burning, until the chicken is cooked through and the outside caramelised.

Black Sesame Mantou (Steamed Buns)

1. Process 25g black sesame seeds with 15g caster sugar until powdered, set aside.
2. Dissolve the yeast & sugar in the warm milk, set aside to develop for 10 mins.
3. Add the flour, oil and 25g black sesame seeds and mix together until dough forms.
4. Turn out onto a floured surface and knead for 10 mins, form into a ball and place in an oiled bowl, covered with cling wrap, to rise for 45 mins or until doubled in size.
5. Punch down, roll out into a thin rectangle, lightly dampen the surface, sprinkle evenly, with the powdered black sesame/caster sugar mixture.
6. Roll up from long side, like a Swiss roll. Cut into 1.5cm slices. place on squares of baking paper, rest in a warm place for 15-30 mins, to rise.
7. Place in a steamer, bring water to boil and steam for 10-15 mins or until cooked through.
8. Serve with caramelised chilli sauce, spring onion curls and steamed rice.