Ching-he Huang served up tasty cranberry chicken stuffed with sausage meat, sticky sprouts and red cabbage fried rice on Saturday Kitchen.

The ingredients for the sausage meat are: 4 sausages, casings removed and meat crumbled, pinch nutmeg, pinch mace, pinch mustard powder, 1½ tsp Chinese five-spice powder, salt and freshly ground black pepper.

For the chicken: 2 chicken thighs, boneless and skin removed, thick parts slit with sharp knife, 1 tsp sea salt, 1 tsp freshly ground black pepper, ½ tsp Chinese five-spice powder, 100g plain flour, 1 free-range egg, beaten, 150g panko breadcrumbs, groundnut oil, for deep-frying, small bunch fresh chives, finely snipped, to garnish and pinch golden pepper, to garnish.

For the cranberry sauce: 200g cranberries, 1 orange, juice only, 2 star anise, 1 cinnamon stick, 4 tbsp golden caster sugar and 1 tbsp cornflour, mixed with 2 tbsp cold water.

For the sprouts: 500g Brussels sprouts, trimmed, 1 tbsp groundnut oil, 75g dried cranberries, soaked in hot water for 15 minutes, drained and finely chopped, 1 tbsp Seville orange gin, 1–2 tbsp light soy sauce (ideally low sodium), 2 tbsp maple syrup, pinch dried red chilli flakes, to garnish and small handful chestnuts, toasted and chopped, to garnish.

For the rice: 1–2 tbsp groundnut oil, 1 onion, finely chopped, 250g unsmoked bacon lardons, pinch Chinese five-spice powder, 1 tbsp Shaoxing rice wine or dry sherry, handful red cabbage, finely shredded, 500g cooked Jasmine rice, 2 tbsp light soy sauce (ideally low sodium), 1 lemon, juice only, 1 tbsp toasted sesame oil, 1–2 pinches cracked black pepper and 1 spring onion, trimmed and finely sliced.

See recipes by Ching in her book titled: Wok for Less – Budget-Friendly Asian Meals in 30 Minutes or Less available from Amazon now.