Although I enjoy Chinese food I’ve very little experience making it – there’s an assumption on my part, rightly or wrongly, that it’s somehow difficult. I bought the following book partly to make me give it a go (and also it only cost 50p). The book is ‘Cheap Chow – Chinese Cooking on next to nothing‘ by Kenneth Lo, published by Pan in 1978. I have no idea how popular Chinese food was in the seventies, but I assume that it wasn’t a very frequently cooked cuisine in the average home (nb, I wasn’t around in the seventies, so please set me to rights if I’m assuming wrongly). This recipe book suffers no fools though, and gives a very decent run through of Chinese cooking techniques, including recipes for the standards Red Sauce and Master Sauce, which Lo explains are the basis of many a dish. I’ve certainly made a mental note to set an afternoon aside to slow cook some meat in the red sauce. I decided to start with something easy though:
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