Poaching

This supremely comforting classic is a cinch if you know the tricks. Tony Tan shares his family secrets.

This popular Sichuanese dish is a heady mix of refreshment and spice, with peanuts and cucumber providing plenty of crunch. It's the type of dish you could get addicted to.

Slow cook chicken in Shaoxing win, soy sauce and mandarin for rich flavours that soak through the skin. Serve with rice.

A chilled noodle salad is just the ticket when the mercury soars.

Australian Gourmet Traveller recipe for chicken and jellyfish salad by Pete Evans.

Australian Gourmet Traveller recipe for soy-poached chicken, brown rice and shiitake mushrooms.