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If you’ve been following my recent posts, you might have noticed—I’m definitely obsessed with red yeast rice fermented tofu! I’ve been using it on everything from wings to short ribs to pork jowl, and I can’t get enough. Since it’s a bit harder to find than regular fermented tofu, I treasure every jar I can get my hands on. I first tried red yeast rice fried chicken wings in Teochew/Swatow while visiting home earlier this year, and honestly? My version tastes even better—and it’s way healthier thanks to the magic of air-frying!
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Similar to always ordering croissant at new bakery, ordering egg tarts at new dim sum restaurants, I always order beef pho at new vietnamese restaurant. It is always the first dish I want to try and see how good the restaurant is. Its sweet and warm broth from various beef parts, and even richer fragrance, flavor with the thai basil, jalapeno garnish, is always healing a long day of work or social events!
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Singapore Noodle is a classic dish in so, it is also a must-have on menu of Hong Kong / Cantonese cafe 茶餐厅.. just like curry chicken 咖喱鸡，white / red sauce over chicken steak, pork chop 白汁/红汁鸡排/猪排. With pre-made Singapore noodle mix, it is much more easier to replicate this delicious dish!
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Szechuan Chili Chicken 辣子鷄, Couple’s Delight 夫妻肺片, Mouth Watering Chicken 口水鷄 and Braised Spicy Beef 水煮牛肉 are the four dishes I ordered the most whenever hitting a Szechuan restaurant. If you can never go wrong with them, if you do.. you are in the wrong place. Usually Szechuan Chili Chicken is deep-fried first before stir […]
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Different areas might cook the combination of potatoes and chicken in different ways. In Korea, this could be spicy chicken stew. In China, people from Xinjiang cook them as Big Pan Chicken (大盤鷄), southern Chinese / Cantonese cook them with scallion, ginger, garlic, areas that can take spice would add jalapenos like this recipe. As I try to decrease red meat intake and cook as many chicken and fish as possible, I am also trying new recipes for chicken. As a chicken and potato lover, I am sharing this recipe as a new addition to my “menu”!
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There are many ways we eat chicken feet in restaurant. One of the two main ways dim sum restaurants serve is with wrinkly skin / “tiger skin” pattern. The wrinkly skin is separated from the bone and meat, easier to chew off and much softer, catering to main eaters of dim sum — older generation’s need for soft food. Traditional method to make the wrinkles / “tiger skin” pattern is to deep fry in hot oil to extract moist and create air in between skin and bone, but this method could be dangerous as hot oil might splash. Air-fryer provides a simpler option allowing to re-create this traditional way to cook chicken feet!
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This is a second soy sauce chicken recipe I tried. The first one boils chicken in hot water first, while this one directly cook chicken in sauce, needs some time to pour sauce over skin to color and the chicken is much more tender.
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Last weekend I ordered takeout from China Bee restaurant in San Mateo, one of the dishes was Three Cup Chicken. The slight kick of spice and thai basil, brought out the chicken flavor and it was DELICIOUS. I knew this dish but I never made it before; I thought it was complicated but it turns out to be quite simple and straightforward — the three cups literally just mean three main most commonly-used sauces: dark soy sauce, soy sauce and rice / cooking wine or water.
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像之前白切鷄菜譜說的，沒有一隻鷄能活著離開廣東，我們總是用千萬種方法可以烹飪鮮美的雞. 即使是鹽焗鷄，蒸的，煎的，烤的，風味各不相同~ 廣州人的傲嬌和對雞料理的執著和自信 😀
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KEY TAKEAWAYS milk helps moist the wings, as another post I mentioned, butter milk, yogurt are commonly used in different cultures/cuisines to tenderize meat. after coating chicken once, if you like heavy “frying coat” 炸衣, quick rinse wing with first layer of powder UNDER WATER (quickly) or dip back into marinate bath, and re-coat in […]
