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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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my dad’s best dishes as he always can make it not fishy and crispy. The process is not as complicated, but personally I like the thin belt fish chunks that are crisp rather than the thick belt fish chunks that are still moist. Cooking simply-marinated belt fish for a longer time over low heat will help!
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Cantonese likes the origin flavor of foods, especially seafood, and this dish is another classic example. When I was back home, I used to go to local market with mom and she would choose the large, live abalone; we went home, made simple sauce with soy sauce, oyster sauce, cooking wine and sugar. Along with garlic we poured the sauce over abalone on top of vermicelli. Within a short time, steamed abalone with garlic and vermicelli would be ready! Every bite of that tastes like ocean.
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My family never made Cantonese Turnip Cake at home, we always go out to buy it from store; every Chinese New Year. An auntie with a small plastic, transparent box at the back of her bike would show up near the market, bus station. Whenever her customer shows up, order for turnip cake, red bean cake, taro cake, water chestnut cake, she will open up the magical, Pandora box, cut cakes inside, and bring out to the customer. Even we only met once a year, she always remember us or her customers. Going to get cakes from her becomes a routine of Chinese New Year and I missed the neighborhood vibe we had back home, missed the conversation with her, missed the variety of cakes available, missed the taste of home.
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Teochew beef meatball is one of the million famous, representative foods in the area; quick, home-cooking Teochew dish, especially in such cold winter always includes this radish meat ball soup. The slight hint of spicy taste from ginger, the soft radish and the chewy meatball are all in perfect combination that warms up both the body and heart in winter. The richness umami flavor from such simple ingredients and process surprised me!! I am proud to be a Teochew daughter!
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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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“Do you wanna eat intestines on Thursday?” “…maybe not…” When I received cleaned intestine from Weee! grocery and excited to roll up my sleeves and cook Stir-Fried Intestines with Pickles for guests the day after tomorrow, I got the above response… I can’t blame my friend for not loving intestines, it is quite uncommon and […]
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“沒有一隻鷄能活著走出廣東”，足以證明廣東人有多愛吃鷄. 白切鷄，醬油雞，老爺雞，燒鷄，手撕鷄…吃不完更數不完. 最近終於買了一把中式大刀，Weee! 也開始賣貴妃雞和黃毛雞，終於可以自己動手做白切鷄了~白切鷄好吃就兩點：鷄肉新鮮嫩滑，薑葱醬展現靈魂！
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髮菜豬手, stewed pork fee with “hair veggie” has an irreplaceable place for Cantonese New Year dinner. Either we eat out or cook at home during Chinese New Year, we always try to include this dish. The pronunciation of the dish, 髮菜豬手, is phonetically similar to Cantonese pronunciation of 發財就手, making a fortune and hold it in hand. Such good meaning, besides the delicious, gelatin-rich pork feet texture, makes this dish very popular.
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Besides seafoods, Cantonese love chicken the most! And we definitely have a lot of ways to cook chicken. Crispy chicken is something we order a lot in the restaurants but rarely made at home because of its long, complicated procedure. Now I am thousands miles away from hometown, locked up in the apartment for more than a year and own a air-fryer, the perfect time to make crispy chicken! Its crispy yet sweet skin, juicy meat is the perfect comfort after a long day!
