Duck and hoi sin wraps
2 duck legs
12 Chinese pancakes (or 6 mini wraps if you can’t find Chinese pancakes)
Cucumber and Spring onion (cut into short thin strips)
Hoi sin sauce

Put the duck legs into a cooking dish with the skin facing up.  Put enough water in the bottom to cover the meat but not the skin.  Sprinkle salt all over the duck skin.  Roast in an oven at 170 degrees Celsius for around 2 hours.  Once cooled a little remove all the meat and skin from the bone and shred/cut up.
Fill pancakes with some duck, cucumber and spring onion and hoi sin sauce.

Chicken fried rice
Chicken diced into small pieces
200g long grain rice
3 Eggs (beaten)
5 spring onions
2.5 tablespoons soy sauce
2 tablespoons sesame oil

Cook the rice and leave to cool.  Fry the chicken with 1 tablespoon of sesame oil.  Add the spring onions.  Move the chicken and onions to the edge of the pan and cook your eggs in the other part breaking it into small pieces with a fork.  Add the rice, soy sauce and remaining sesame oil and cook until heated through.

Sweet and sour chicken balls
2 chicken breast diced into 5cm x 5cm pieces
100g Self raising flour plus a little extra for coating the chicken
1 teaspoon baking powder
100ml cold water
Oil for cooking

Heat the oil
Mix the 100g self raising flour and baking powder and mix in the cold water.
Coat each piece of chicken in flour and then dip into the batter mix and put into the hot oil (it should sizzle when you put it in – if it doesn’t your oil isn’t hot enough).  Once golden remove the chicken from the oil and drain on kitchen towel.  Check your chicken in cooked using a temperature probe (should be at or above 75 degrees Celsius for at least 30 seconds) or cut 1 in half.

For the sauce
35g vinegar
55g sugar
25g tomato ketchup
5g tomato puree
10g Worcester sauce
Heat the vinegar and sugar until the sugar dissolves.  Add all the other ingredients and mix.

King Prawn Chow Mein
½ onion sliced
2 x 150g straight to wok noodles
150g King prawns (or replace with your choice of meat/vegetable)
2 cloves of garlic (crushed or finely chopped)
250g Bean sprouts
Sesame seeds

For the sauce
1 teaspoon sesame oil
1.5 tablespoon Chinese rice wine
1.5 tablespoon Oyster sauce
1.5 tablespoon soy sauce
2 teaspoon Sugar

Fry the King Prawns, onion and garlic in a little sesame oil.  Mix all the ingredients for the sauce together.  Add the noodles, sauce and bean sprouts to the pan and heat mixing everything together.  If needed add a drop of water.  Sprinkle with some sesame seeds.  You can add other vegetables if desired like peppers/carrots/spring onions.