UPDATE: Game changer! I have included the instructions below to make this in a bundt pan! It is just as juicy as my original method of roasting chicken without all the flipping and turning. (I want all the sides browned evenly!) The bundt pan does the job better! Originally published 2015 August 09 – Wow, … Read More
I’ve been seeing this viral Chinese chicken soup that requires no water on the interwebs and thought I would give it a try. Soup is deeply entrenched in Chinese culture as it is considered healthy and healing. My mom makes Chinese bone broth regularly and will often deliver it to anyone she thinks needs a … Read More
For festive occasions like Chinese New Year, weddings and birthdays, noodles are often served to represent long life. I am most familiar with the ones served at Chinese banquets or ten course meals where the noodles are served at the very end. These longevity noodles are usually made with a deep fried wheat noodle called … Read More
Dumplings are a must for Chinese New Year. Representing prosperity and wealthy, these little purses filled with all sorts of ingredients ranging from various meats to vegetables look like the gold and silver ingots of old. What I find fascinating is that many cultures have their own variation of dumplings ranging from perogies to momos … Read More
I’ve been seeing these cold pan sear recipes and thought I would give it a try. Guys… this might be a game changer in getting a super crispy skin that is perfectly rendered while the chicken remains juicy and tender. No oil and the skin doesn’t stick to the pan! Low and slow is the … Read More
One question that most people ask me is what I like to order when I go out. I love to dine out but a lot of my recipes are inspired by my favourite menu items. My biggest challenge these days is when I do dine out, I don’t know what to order because I know … Read More
Sticky rice can be eaten any time of year but it is often used to stuff turkey in North American Chinese homes. You may also be familiar with sticky rice at dim sum or the Chinese tamales that are found during the Dragon Boat festival, both which are usually wrapped in lotus or bamboo leaves … Read More
The classic combination of garlic, chili, salt and pepper is awesome on chicken wings. Using potato starch to coat the wings gives them a crispier texture without having to deep fry at home and helps all the aromatics adhere to the wings. An air fryer gives a crispier wing but I find even with an … Read More
UPDATE: I am convinced that the Chinese restaurants use beef finger meat for their brisket dishes. They call it brisket on the menu but having tried brisket in this dish, it is not quite the same. Don’t get me wrong… it is still delicious but brisket is less fatty than finger meat and, therefore, not … Read More
This chow mein (豉油王炒麵) is a popular dish at Hong Kong style cafés as well as a side dish that compliments a lot of Cantonese dishes. I’m not sure why it’s called supreme but it is very tasty and simple to make at home. My original recipe can also be found in my cookbook Daily Special. … Read More