Getting tired of chicken breasts? True, the mild white meat lends itself to many quick-cooking dishes. I admit, I find myself cooking them several times a week. But recently I noticed a package of ...

This is one of the signature dishes at Billy Kwong. I remember a table of four once ordered four ducks because they'd heard so much about it - they wanted a duck each and that was that! If blood plums ...

Chop tail off duck, wash and drain the bird and dry it with paper towels. Rub over with salt, soy sauce, wine and five-spice powder and leave for 30 minutes. Combine ingredients for master sauce in a ...

4 boneless duck breast halves 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1 1/4 pounds red or purple plums, pitted and finely chopped ...

Meaning "drink tea", yum cha is a Cantonese tradition that originally stemmed from roadside teahouses, and was a small, bite-sized snack eaten with tea at breakfast time. Here's a modern dish served ...

Getting tired of chicken breasts? True, the mild white meat lends itself to many quick-cooking dishes. I admit, I find myself cooking them several times a week. But recently I noticed a package of ...

This dish is a real treat, perfect as a special dinner for two, writes Karen Skewies. The great benefit is that is simple and quick to make, but looks rich with the deep red plum sauce. I serve it ...

If you have always wanted to cook duck but have not been game to try because you are not sure how, here is a way that should make it easy and give you the confidence to cook duck for yourself and ...

"This recipe is a good way to take your first step into smoking – all you need is a wok with a tight-fitting lid. Frank Shek’s style of tea smoking uses ingredients found throughout China – rice, tea ...

In a medium sauce pan over medium heat, bring to a boil the plums, honey, Worcestershire, soy sauce and hot sauce; reduce to a simmer and cook 5 minutes. Cool and puree in blender or food processor.