Paella, Spain’s most famous dish is undoubtedly one of the world’s great rice dishes. The first time I saw a traditional paella pan, I thought it was a particularly shallow flat-bottomed wok. That got me thinking about how a Chinese cook would prepare the same dish. The result is this East-West hybrid that works especially well in an electric wok.
Ingredient: chicken broth
Print Recipe Tea-Infused Steamed Custard Servings Ingredients 6 oz chicken broth2 oz water1 teaspoon green tea leaves2 eggsteaspoon ½salt4 medium sized shrimp Sauce: cup ¼chicken broth1 teaspoon green tea leaves1 teaspoon cornstarch slurry Servings Ingredients 6 oz chicken broth2 oz water1 teaspoon green tea leaves2 […]
Print Recipe Hot Pot Broth Servings Ingredients 3 tablespoons Vegetable oil1 tablespoon dried red chili pieces2 tablespoons DouBanJang spicy bean paste1 teaspoon fermented black beans, rinsed and drained2 slices fresh ginger1 stalk green onion2 pieces bay leaves1 tablespoon fennel seeds5 round cardamom fruit Fructus Amomi […]
The use of wine in this dish pays homage to Yang Guifei, the legendary imperial consort in the Tang Dyanasty. Her intoxicating beauty inspired numerous works of art, including poems and operas. Print Recipe Guai-Fei Chicken Wings Servings Ingredients 12 chicken wings mid-section3 tablespoons Vegetable […]
鍋貼 Potstickers typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished 鍋貼 Potstickers can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo). This recipe highlights a fan-favorite — the pan-fried variety.