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Chichi's Chinese: West Lake Soup

Chichi's Chinese Chichi Wang 3 comments

After the holidays, what was left in the fridge was a little meat, a few eggs, some cilantro. That's all you need for West Lake soup, which is hearty yet not heavy, and fragrant from the cupfuls of cilantro you add to the pot. More

West Lake Soup

Serious Eats Chichi Wang 7 comments

A quick and soothing soup with egg whites and ground meat, flavored with cliantro and soy. A Chinese classic. More

Multi-Grain Congee (Chinese Rice Porridge)

Serious Eats Chichi Wang 4 comments

Thick and comforting Chinese rice porridge made with a mix of whole grains and pulses. More

How to Throw a Chinese Thanksgiving

Chichi's Chinese Chichi Wang 4 comments

Roast turkey seasoned with five spice, vinegar, and soy sauce, stuffed into steamed buns, Peking duck-style. More

Chinese-style Roast Turkey Steamed Buns

Serious Eats Chichi Wang 3 comments

Roast turkey seasoned with five spice, vinegar, and soy sauce, stuffed into steamed buns, Peking duck-style. More

Another Way to Eat Pork: Salt-Fried Pork

Chichi's Chinese Chichi Wang 4 comments

Salt-fried pork is like the lazy, gets-away-with-anything-because-he's-so-darn-loveable sibling to twice-cooked pork. Twice-cooked pork is delicate and tender with crisp edges. Salt-fried pork, on the other hand? Chewy-crisp skin with a layer of subcutaneous fat intact enough that each morsel bursts with porky juice. (And did I mention that it comes together in half the time as twice-cooked pork?) More

Salt-Fried Pork

Serious Eats Chichi Wang 2 comments

A quick stir-fry of pork belly seasoned with chili bean paste and scallions. More

Chichi's Chinese: Tofu Skin 'Noodles' and Rolls

Chichi's Chinese Chichi Wang 5 comments

Sheets of tofu skin are like the phyllo dough of Chinese cuisine. They are extremely thin, and you can wrap them around any number of fillings to make tofu skin packages. Or slice the sheets of tofu skin real thin to make "noodles." More

Tofu Skin Rolls

Serious Eats Chichi Wang Post a comment

Steamed pork-stuffed tofu skin rolls. More

Tofu Skin Noodles

Serious Eats Chichi Wang 1 comment

Tofu skin cut into noodle-like strips and stir-fried with soy sauce and oyster sauce. More

Chichi's Chinese: Tofu Skin, Part One

Chichi's Chinese Chichi Wang 5 comments

One thing I have been eating a lot of lately is these beancurd sticks. Like tofu, they are high in protein and low in fat; unlike tofu, they keep indefinitely in the cupboard. Here are three dishes you can make with beancurd sticks. More

Beancurd Sticks Broiled with Soy Sauce, Ginger, and Honey

Serious Eats Chichi Wang Post a comment

Broiled beancurd sticks with a savory-sweet glaze. More

Beancurd Sticks Stir-fried with Chinese Chives

Serious Eats Chichi Wang Post a comment

Beancurd sticks stir-fried with garlicky Chinese chives. No need for extra garlic here. More

Beancurd Sticks Simmered with Chili Bean Paste

Serious Eats Chichi Wang Post a comment

Beancurd sticks simmered in chili bean paste, soy sauce, and rice wine. A play on the Sichuanese red-braise. More

Bowl-Steamed Pork Belly

Serious Eats Chichi Wang 3 comments

Chinese-style pork belly steamed in a bowl with pickles and chilies until tender. More

Pork and Chives Dumpling Filling

Serious Eats Chichi Wang 3 comments

Pork and chives dumpling filling, a tinge sweet and gingery. More

Updated Rice Cakes, Inspired by Mission Chinese Food

Chichi's Chinese Chichi Wang 11 comments

This is how you should cook an updated version of the classic stir-fried rice cakes dish. More

Rice Cakes with Chili Paste, Fermented Black Bean, and Sichuan Peppercorn

Serious Eats Chichi Wang 6 comments

Rice cakes stir-fried with bok choy and Chinese sausage in a spicy fermented black bean sauce. More

Chichi's Chinese: Chicken in Black Bean Sauce

Chichi's Chinese Chichi Wang 2 comments

A Cantonese classic: chicken simmered in black bean sauce, with fermented black beans with loads of minced garlic. The beans and the garlic are a snappy pairing, and there is enough sauce in the pot to spoon on top of rice or noodles for a one-dish meal. More

Braised Chicken with Black Bean Sauce

Serious Eats Chichi Wang 3 comments

A Cantonese classic: chicken simmered in black bean sauce, with fermented black beans with loads of minced garlic. The beans and the garlic are a snappy pairing, and there is enough sauce in the pot to spoon on top of rice or noodles for a one-dish meal. More

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