Add the chicken hearts (or hearts, gizzards and liver) and stir-fry until the ingredients start to lose their pink colour. Add the sliced mushrooms then pour in the soy sauce/rice wine season­ing ...

Kung pao chicken is a popular Chinese dish made with chicken ... on medium heat and cook the chicken until it is no longer pink and cooked all the way through. 3. Add the bell peppers and garlic ...

I like chicken a little pink at the bones so for a bird that weighs 1.2kg, I poach it for an hour. If you prefer it fully cooked, poach it longer. If you have a larger chicken, you'll need to ...

This is so quick to cook and it tastes exactly like a chicken curry from the Chinese takeaway ... 5 minutes until the chicken is no longer pink. Add the 30g plain flour, 1½ tbsp medium curry ...