This week we are tackling Chinese food, attempting to bring a little more authenticity to the cooking than is found in some of the late-night venues across Ireland.
We have been blessed to have some brilliant hospitality professionals bringing a taste of genuine Chinese food to Ireland through the years. Standouts for me include Kevin Hui of China Sichuan in Dublin. Kevin has continued the legacy his parents laid out in the original restaurant in Kilmacud, serving some of the tastiest food in the country at his Sandyford venue. If you land in for Sunday lunch, you’ll often be seated among some of Ireland’s best chefs dining with their families – a true mark of quality. To top it off, Kevin is a gentleman and one of the hardest workers in the industry. China Sichuan has been on my “Top Eats” list for anyone who asks for many years.
Another standout chef and person is Kwanghi Chan, whose family emigrated to Buncrana in Donegal from Hong Kong when he was eight years old. Starting in kitchens at an early age, he worked at a host of restaurants, including as head chef of the Michelin-starred Cliff House restaurant more than 10 years ago. He now has a range of Chinese-themed restaurants and products and his food is always incredibly tasty. At a recent festival, I think I had four bowls of his chicken and salted shiitake fried rice before keeling over at the 0.0 Bar; a wild evening.
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It’s people like this who have really shaped our outstanding range of restaurants in Ireland. Name any ethnicity, and you’re likely to have a top-class venue serving authentic plates somewhere on the island. I am really proud of this.
For the record, I have yet to travel to China to eat. I did, however, spend time living in Melbourne, where many a late-night after service involved a trip to Chinatown. Some of the food we ate was outstanding.
For this week’s recipes, I’ve tried to balance authentic cooking with some simple ingredients. It may involve a trip to a specialist market, although some supermarkets are now stocking a range of quality Chinese products. I hope Kevin and Kwanghi would approve. I can vouch for the fact they are delicious recipes and great for feeding a crowd – so that’s a few boxes ticked.
First up, crispy chilli beef noodles. The key here is the addition of cornflour to crisp up some thinly sliced beef. The mix of the salted black beans and Chinese five spice is also delicious. I like to add some extra dried chilli and chilli oil at the end for a real kick.
The second recipe is more of a one-pot wonder, using a cost-effective pork belly. Technically, char siu should be marinated and slow roasted, but can often go dry very quickly. I’ve used the braising technique to keep it all nice and moist; reducing the liquid also makes a lip-smacking, tasty glaze that gets mopped up by the rice. Some bok choi adds the relevant greenery.
That’s how to take on the takeaway.
