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		</div><p>If Chinese is your favourite takeaway, then why not try cooking up a feast at home instead? It’s delicious and healthier and a lot easier than you might think. We have two great recipes to start with which have a good mix of sauces, vegetables and chicken to give you the desired flavour!</p>
<p>Here’s how to give your local Chinese takeaway a run for their money.</p>
<p>Chef Mriganka Mandal- Associate Chef De Cuisine at China Bistro gives us two mouthwatering dishes to dazzle your family and friends this spring season.</p>
<blockquote><p>Starter: Lemongrass Peanut Prawn Sauce</p>
<p><a href="https://londonglossy.com/wp-content/uploads/2019/04/thumbnail_Lemongrass-Peanut-Prawn-Sauce.jpg"><img class="aligncenter size-full wp-image-130964" src="https://londonglossy.com/wp-content/uploads/2019/04/thumbnail_Lemongrass-Peanut-Prawn-Sauce.jpg" alt="Oriental Cooking, Cuisine, Food, Cooking" width="853" height="1280" /></a></p></blockquote>
<h4>Ingredients:</h4>
<p>[quote_box_center]Oil 10g, Chopped ginger 5g, Chopped garlic 5g, Chopped lemongrass 4g, Chilli paste 25g, Peanut butter sauce 40g, Salt as per taste Broth powder 5g, Sugar- 5-6g, Lemon juice 3ml, Chopped Spring onion for garnish King prawns 5pc, Water[/quote_box_center]</p>
<h4>Method:</h4>
<p><strong>Prawn preparation:</strong><br />
1) Wash the prawns in water Marinate in garlic juice and ginger juice<br />
2) Keep for 10 mins<br />
3) Add salt and broth powder and half egg<br />
4) Add corn flour and mix<br />
5) Deep fry the prawns on high flame</p>
<p><strong>For sauce:</strong><br />
1) Saute chopped ginger and garlic in oil<br />
2) Add chopped lemon grass<br />
3) Add chilli paste<br />
4) Add peanut butter sauce, heat for 1 minute<br />
5) Add half cup of water<br />
6) Add salt, sugar and broth powder<br />
7) Add deep fried prawns to the sauce add lemon juice and garnish with chopped spring onion</p>
<blockquote><p>Main course: Chicken Dong Style</p>
<p><a href="https://londonglossy.com/wp-content/uploads/2019/04/thumbnail_Chicken-Dong-Style.jpg"><img class="aligncenter size-full wp-image-130963" src="https://londonglossy.com/wp-content/uploads/2019/04/thumbnail_Chicken-Dong-Style.jpg" alt="Oriental Cooking, Cuisine, Food, Cooking" width="853" height="1280" /></a></p></blockquote>
<h4>Ingredients:</h4>
<p>[quote_box_center]</p>
<p>Oil 10g, Sliced cut breast chicken 180g, Chopped garlic 8g, Chopped ginger 5g, Tomato ketchup 30g, Oyster sauce 50g, Boiled Shitake mushroom 20g, Boiled Bamboo shoot 20g, Salt to taste Sugar 5g, Broth powder 5g, Potato starch 10g, Saou Sing vinegar 10ml, Sesame oil, 3ml Chopped spring onion</p>
<p>[/quote_box_center]</p>
<h4>Method:</h4>
<p><strong>Chicken preparation:</strong><br />
1) Slice the breast chicken and was in water<br />
2) Marinate in garlic juice and ginger juice<br />
3) Keep for 10 mins<br />
4) Add salt and broth powder and half egg<br />
5) Add corn flour and mix<br />
6)Deep fry the sliced chicken in medium flame</p>
<p><strong>For sauce:</strong><br />
1) Saute chopped ginger and garlic in oil<br />
2)Add oyster sauce add tomato ketchup and mix<br />
3) Add one and a half cup water<br />
4) Add shitake mushrooms add bamboo shoot<br />
5) Add the deep friend sliced chicken to the sauce<br />
6) Add salt to taste<br />
7) Add sugar and broth powder<br />
8) Add potato starch to thicken the gravy<br />
9) Add saou sing vinegar and sesame oil<br />
10) Add spring onion garnish</p>
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