When you visit your favorite chicken rice store, you’ll often find a variety of choices, from the classic white-cut chicken to the flavorful braised soy sauce chicken (See yao gai/ 豉油鸡). I’ve written separate articles on how to make both before, but in this post, I’m sharing a simpler way to prepare soy sauce chicken …
If you enjoy Chinese home cooking, this Cantonese-style Walnut Chicken is something you’ll love. It’s quite different from the creamy Western version of walnut chicken, as this one has savory stir-fried chicken coated in a light, glossy stir-fry sauce, paired with sweet, crunchy honey-glazed walnuts. The mix of savory and sweet, tender and crunchy, makes …
Say goodbye to soggy, bland Chinese lemon chicken. After several rounds of testing, I’ve settled on this recipe that delivers chicken that stays unbelievably crispy under a glossy, vibrant lemon sauce, with a flavor that truly lingers. The most common problem with this Chinese lemon chicken is that the chicken turns soft too quickly once …
If you’re stuck in a rut with the same old beef recipes, let me introduce you to 小炒黄牛肉 / Spicy Hunan Beef (Xiǎo Chǎo Huáng Niú Ròu), a beloved stir-fry straight from the heart of Hunan, China While I still enjoy a good stew or juicy burger, this vibrant and fiery world of Chinese cuisine …
Beef Stir-Fry with Bok Choy with tender beef, crisp bok choy, and a glossy, savory sauce is everything you want in a weeknight dinner. Imagine the sizzle of the wok, the aroma of garlic and ginger filling your kitchen, and a dish that comes together in under 30 minutes yet feels like a restaurant treat. …
Mapo Tofu (麻婆豆腐) is one of the most iconic dishes of Sichuan cuisine, celebrated for its fiery heat, bold flavors, and that unmistakable numbing sensation from Sichuan peppercorns. I first shared a version of this recipe a few years ago, but since then, I’ve refined it with two simple techniques: adding fermented black beans and …
Zha Jiang Mian is one of the easiest noodle dishes you can make. People often describe it as the Chinese version of Bolognese, and I think that comparison is pretty accurate. It’s the kind of dish you can cook in advance, keep in the fridge, and pull out whenever you need a quick and comforting …
Mooncake is an indispensable traditional Chinese pastry enjoyed during the Mid-Autumn Festival, which falls on the 15th day of the eighth month in the Chinese lunar calendar. I’d like to take this opportunity to share with you the mooncake recipe I’ve just made. Over time, the style and purpose of this festive dessert have evolved …
If you are in the mood for something quick and flavorful, this Chinese-style beef and mushrooms stir-fry is downright delicious. With just a handful of simple ingredients, you can prepare a dish that tastes every bit as good as what you’d find in the Chinese restaurants, maybe even better. The tender beef paired with the …
The traditional Sichuan Yu Xiang Eggplant (鱼香茄子) served in restaurants is deep-fried first and then tossed with Yu Xiang sauce and minced pork. Recently, I developed a version that’s healthier, lighter on oil, and more suitable for everyday meals. This one is made by steaming the eggplant and replacing the pork with mushrooms and tofu. …