• 1 pound chicken meat (1/2 small chicken or 1 pound of chicken breasts, bone-in)
• 1 cucumber
• Salt, as needed, to salt cucumbers if desired (this is optional)
• 1 medium carrot
• 1/2 - 1 teaspoon roasted Sichuan peppercorn, optional

Sauce:

• 2 tablespoons sesame seed paste (can substitute chunky peanut butter)
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar, red or black if possible
• 1 tablespoon Asian sesame seed oil
• 1 tablespoon granulated sugar
• 1 - 2 tablespoons hot chili oil, or 1 - 2 teaspoons chili flakes, both optional
• 1 tablespoon shredded scallion (green onion, spring onion), white part only

• 8 chicken thigh fillets, trimmed
• 1 tablespoon olive oil
• 1 bunch baby bok choy, leaves and stems shredded
• 3 cups steamed jasmine rice
• lime wedges, to serve

Coriander chilli marinade

• 1/2 bunch coriander, washed, dried (see note)
• 1 lime, rind finely grated, juiced
• 2 long red chillies, finely chopped
• 1/4 teaspoon hot paprika
• 1 cup Greek-style yoghurt

• 4 teaspoons vegetable oil
• 3 eggs, beaten
• 1 medium head cabbage, finely shredded
• 1/2 carrot, julienned
• 1 (8 ounce) can shredded bamboo shoots
• 1 cup dried, shredded wood ear mushroom, rehydrated
• 1 pound Chinese barbequed or roasted pork, cut into matchsticks
• 2 green onions, thinly sliced
• 2 1/2 teaspoons soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon monosodium glutamate (MSG)
• 1 (14 ounce) package egg roll wrappers
• 1 egg white, beaten
• 4 cups oil for frying, or as needed

• olive oil cooking spray
• 1 brown onion, finely chopped
• 100g shortcut rindless bacon, chopped
• 2 garlic cloves, crushed
• 1 carrot, peeled, diced
• 1 stick celery, halved lengthways, chopped
• 400g can diced tomatoes
• 4 cups reduced-salt chicken stock
• 2 (200g each) chicken breast fillets, trimmed, diced
• 400g can Edgell chickpeas, drained, rinsed
• 100g green beans, trimmed, cut into thirds
• 4 crusty wholemeal bread rolls, to serve