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inter (more or less) equals lamb as I mentioned previously in “Lamb Three Ways”. This time sharing lamb stew with tofu skin recipe, another typical Cantonese winter stew to bring the heat in body.
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火候对于煲仔饭来说很重要！Fire is important to make the representative golden, crispy rice at the bottom of Cantonese clay pot rice, the sign of success. If you burn it, or if the bottom is not golden nor crispy at all, it is NOT a qualified Cantonese clay pot rice…! To be honest, it was a few trial and error before I managed to successfully make one good pot of clay pot rice…
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When I was young, whenever we went to a northern Chinese restaurant, besides ordering typical northern Chinese foods such as dumplings, braised pork bones 酱大骨, bao zi, the parents always ordered one of these two very traditional (almost rare nowadays) dessert to wrap up the meal: 雪衣豆沙 (direct translation: red bean wrapped in coat made with snow, which is fried red bean paste wrapped in whisked egg whites), or crispy corn pancake 玉米烙. Both are sprinkled with sugar on top, which is like snow, abundant in north eastern China during winter time.
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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.
