Tong Chee Hwee served up a tasty Peking duck with duck sauce and Chinese-style pancakes on Saturday Kitchen.

The ingredients are: 2 whole ducks, hairs removed.

For the marinade: 15g Chinese five-spice powder, 50g salt, 40g caster sugar, 20g chicken powder, 20g fresh root ginger, sliced, 20g spring onions, sliced, 300ml rice wine vinegar and 250g maltose.

For the duck sauce: 180g hoi sin sauce, 30g crushed yellow bean sauce, 30g sesame sauce, 2 tbsp vegetable oil and 90g caster sugar.

To serve: 18 shop-bought Chinese-style pancakes, 8 spring onions, julienned and ¼ cucumber, julienned.

See more Chinese style recipes in the book titled: Wok for Less – Budget-Friendly Asian Meals in 30 Minutes or Less available from Amazon now.