This Chinese classic is based on a recipe in 177milkstreet. It will serve 4 and takes about 1.5 hours, including some marinading time. It was very good and did not involve deep frying. 1 – 1.25 lbs. boneless country ribs, cut into ¾-1-inch pieces 4 Tbs. sugar, divided 3 Tbs. soy sauce, divided ½ tsp. Read More …
Chicken Egg Foo Young is a Chinese-American classic which makes an easy and quick mid-week dinner. This version is based on a recipe in eggsallways.com and will serve 2 people with steamed rice. For the chicken ¼ lb. ground chicken 1 tsp. cornstarch 1-1/2 tsp. soy sauce Pinch of salt 1/8 onion, chopped ½ carrot, Read More …
This is a variation of the Taiwanese classic Three Cup Chicken using chicken wings and Thai basil, and which I found on The Spruce Eats website. It was very tasty although a bit messy to eat. This made about 6 servings and took about 90 minutes. The original author comments in his notes that to Read More …
This was the first dish which I cooked from Winson Presents: A Taiwanese-American Cookbook. It was described as the favorite dish of the father of one of the authors. This used several specialty ingredients, most of which I was able to find at the New Grand supermarket. (The one I could not find was Bull Read More …
Scallion pancakes are a popular street food in China. They use a technique of making flaky layers by coiling up an oiled dough and then rolling the coil into a flatbread. This recipe follows one in AnsonMills.com, which provided 2 heritage ingredients which I used, Trigo Fuerte Flatbread Flour and Benne seeds. I suspect a Read More …
This easy and tasty way to cook Asian greens is adapted from Hsiao-Ching Chou’s book Chinese Soul Food. The key thing is to get the pan really hot so that the greens get a bit of char on them. 12 oz. bok choy, baby bok choi, etc., cut into small pieces 1 Tbs. vegetable oil Read More …
I very much liked the idea for this pork spare ribs braise in Hsiao-Ching Chou’s book Chinese Soul Food, but I thought her version (which I made last night) was too salty and not sweet and sour enough. In the recipe below, I have noted what I think would be the right proportions, and what Read More …
Twice-cooked pork was my introduction to Sichuan cuisine in the late 1970s. I spent a summer working in Washington, DC for a federal government agency and the office was near Washington’s small Chinatown. I ate twice-cooked pork for the first time in one of those restaurants and it was great. The normal way to do Read More …
This Cantonese dish is adapted from a recipe in Martin Yan’s Chinatown Cooking. He includes 1 tsp. of cracked Sichuan peppercorns which I have omitted since I do not like them. We have made this twice with asparagus, as he suggests, but I think it would be better with other, quicker cooking, vegetables, such as Read More …
Our son Nick has been very keen on his air fryer, so we also bought one and have had good results with it. This is an adaptation from a recipe in the Washington Post. The wings were nicely crispy. I thought there could have been more sauce to coat them. I think the next time Read More …