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Victor Liong's prosperity salad (Yee sang)

This symbolic salad is eaten across Chinese New Year to bring good tidings and prosperity in the new year, a symbol of vigour, wealth, and happiness - this salad is best shared.

Prep 20 mins

Serves 4-6

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Mapo tofu with shiitake mushrooms

The hot and numbing flavours of a Sichuan classic take on an added flavour with the addition of shiitake mushrooms.

Prep 15 mins

Cook 15 mins

Serves 4

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Chinese-style steamed Murray cod

This classic preparation of steaming fish with ginger and shallots creates a delicately beautiful result. 

Prep 15 mins

Cook 15 mins

Serves 2-4

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Dan Hong’s Sichuan chicken salad with sesame dressing

A Chinese classic, this salad uses sesame paste and a spicy chilli condiment to amp up the flavour of the shredded chicken. Dan Hong shares his recipe in the book, Two Good Cookbook Two.

Prep 30 mins (plus cooling)

Cook 40 mins

Serves 4 as part of a banquet

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Kylie Kwong’s prawn wontons with ginger dressing

Prawn wontons are something to be mastered. Follow Kylie Kwong’s lead for how to make them perfectly, from Two Good Cookbook Two: Recipes for Resilience.

30 mins (plus resting)

Cook 5 mins

Make 16

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Sweet and sour pork

When we asked Louis Tikaram of Brisbane’s Stanley restaurant to share some of his favourite recipes to ring in the Chinese New Year, he was quick to choose this Chinese-Australian classic.

Prep 20 mins

Cook 15 mins

Serves 4 as a shared meal

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Sweet potato noodles with chicken and shiitake mushrooms

These stir-fried glass noodles are not only gluten free, they can be transformed into dinner in under 30 minutes.

Prep 20 mins

Cook 10 mins

Serves 4

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Pipis with XO noodles

Noodles and pipis are as fun to eat as they are delicious – there’s no getting around it, you’ll need to slurp, suck and pick your way through this dish from Louis Tikaram of Brisbane restaurant Stanley.

Prep 40 mins

Cook 1 hr 15 mins

Serves 4

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Cold Sichuan-style chicken

Hot chillies, chilled chicken and mouth-tingling Sichuan peppercorns are a potent combination, a multi-sensory experience. Serve some cooling cucumber and plain steamed rice alongside to soothe the palate.

Prep 30 mins

Cook 40 mins (plus cooling, chilling)

Serves 6-8 as a shared dish

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XO sauce

Once you’ve made your own XO sauce from scratch, you might never buy another condiment in a jar. Louis Tikaram’s version is the real deal: umami-rich, salty, spicy, complex, a gorgeous colour, and incredibly more-ish.

Prep 30 mins

Cook 1 hr

Makes about 1 cup

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Warm duck, lychee and banana blossom salad

Not all recipes from Michelin-starred restaurants translate easily to Australian home kitchens, but this one’s a cinch. At Paste, chef Bee Satongun roasts her own duck; to save time, start with one from Chinatown.

Prep 40 mins

Cook 5 mins (plus roasting duck)

Serves 6-8

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Stir-fried crab with fried garlic, fish sauce and lime

Crab is a messy business – and that’s half the fun here. You’ll want finger bowls and napkins at hand.

Prep 20 mins

Cook 10 mins

Serves 4