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Didn’t intend to go buy lamb at Whole Foods but accidently found this whole riblet/breast with perfect layers! The butcher was joking that he didn’t want to sell that good of a lamb breast to us haha! More commonly cooked and pricier part of lamb is the lamb rack, but I personally like the tenderness from fat, hence, lamb rib/riblets more and the ways to cook them are very versatile – long-time, slow-cooked lamb soup, grilled whole ribs or lamb skewers over open fire… Already drooling just thinking of them. The best of any lamb I have ever had was still back in Xinjiang, China, where I visited with family and friends back in the early 2000s.
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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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I went to Chinese BBQ restaurant, I had spicy grilled eggplant for the first time. I don’t know how to cook many eggplant dishes as they usually taste mushy, but as my chopsticks kept scoping out that grilled eggplant, I knew I have to learn how to make it and also, diversify my veggie cooking.. and show others who don’t like eggplant that it could be tasty, if cooked right!
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Honestly I have never had this dish back home in China, I think this is a northern specialty? There are different ways to cook cold noodles, one of the most famous is sesame noodles, the subtle flavor of sesame and the numbing spice make you sweat but at the same time hard to stop slurping noodles down your throat. Similarly, today’s cold noodle with scallion oil is another irresistible dish, especially in the hot summer!
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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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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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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.
