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Chive Pocket’s thin, crispy skin is able to hold rich variety of ingredients: chives, scrambled egg, vermicelli noodle, shiitake mushroom, dried shrimps and dried scallops. 宰相肚裏能撐船? Besides Chive Pocket’s recipe, I also looked into the different ways (various water temperatures) to make dough and how they are used for 5 different ways to cook dough for Chinese cuisines.
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I have friends who really like a Sesame Spicy Noodle from a Szechuan restaurant in San Francisco, which is especially flavorful a LOT of sesame paste, at the same time SUPER spicy with excessive chili flakes! To replicate it at home, I tried to make Spicy Sesame Noodles with Tahini and hand-pulled noodles, of course any noodle will do!
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Every now and then, I will crave for chicken feet, especially when I want to grind my teeth like a cat (which is why I rarely de-bone it ahead of time, I like to pick out bones by myself! That’s the best part) :). It is also a great snack for watching shows! Eating chicken feet, snuggling in the warm, comfy blanket and enjoying a good show, what a life!! Chicken Feet can either be called chicken feet 鷄爪 or phoenix feet 鳳爪 in menu, as phoenix is regarded as a precious animal and “higher” class than chicken 😀
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The leftover half duck from previous post “Shiso braised Duck” was made into Cantonese Five-Flavor Duck. Five flavors are: fragrant, spicy, sweet, sour, umami 香、辣、甜、酸、鮮. Five-flavor duck recipe is very straightforward — mix sauce, stir fry duck till skin becomes golden, cook for long time over low heat.
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I got a whole raw duck the first time and dissected it the first time. First duck recipe to share is Cantonese Shiso braised duck 粵菜 紫蘇燜鴨. In this dish, shiso leaves help get rid of the strong taste of duck and brings in extra flavor. Shiso leaves are also commonly used in stir-fry with snails, another common Cantonese street food appearing in alleyways in the snail season of late Summer and Fall.
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Popcorn chicken is a classic street food in Taiwan, and absolutely exists in almost 90% boba shops’ menus. However, my love for popcorn chicken constantly fights with the fact that these yummy pieces have been deep-fried in hot oil…! I have tried popcorn chicken using both oven and air-fryer. Now I am sharing my modified recipe to make “healthy”, easy, juicy, yummy popcorn chicken using air-fryer and the reasons for the use of milk in spice mix, the use of baking powder, baking soda, mochiko, tapioca flour in flour mix.
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Found this recent trend — Youtiao with Sesame Mochi, getting its fame from Jiangxi Province 江西小吃 to the rest of China. It is easy to make, IF you have Youtiao (I got mine from Asian grocery) or are patient to make ones or are innovative enough to substitute with donuts. The combination of sweet, crunchy sesame, peanut mix, on top of hot, soft mochi, wrapped by fresh, crispy Youtiao, is quite amazing and unexpected!!
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Cheap, common, yet well-known braised beef flank with radish 蘿蔔牛腩 can be found either as street foods or as well-plated delicacy in Cantonese restaurants, dim sum, lunch, or dinner. It might sound abstract but this dish really represents Cantonese value and spirits: low-key in life, but not low-quality.
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Couple’s Delight or Fuqi Feipian (Szechuan) / 夫妻肺片(川菜) is one of the two side dishes that I always order in Szechuan restaurants. ? Anecdote about this dish: originally, the “Fei 肺” (lung) in the dish name is originally another Chinese character “廢” (waste) with the same pronunciation, referring to all the organs (beef tongue, beef tripe, beef heart, etc. ) used in the dish. These parts are not the most valuable and used to be discarded as waste, until a couple followed by many other chefs transformed them, crowned this representative Szechuan cold dish today, and thus changed the character from “waste” to “lung”, hinting the organs used in the dish, STILL! Lung is not usually used!
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Accidentally saw Rosalina’s Kitchen video on mushroom over scramble egg and my mind couldn’t be off this dish!! Made a few modifications and added fried tamago tofu and enoki mushrooms. The use of dashi soup in egg mix and in mushroom soup exaggerate the umami~ This is a dish that exceed 3x expectation just looking at ingredient list!
