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Entries tagged with 'chichi's chinese'

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

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

Salt-Fried Pork

Serious Eats Chichi Wang 2 comments

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

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

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

Beancurd Sticks Simmered with Chili Bean Paste

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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

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

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

Coleslaw in Chinese-style Dressing

Serious Eats Chichi Wang 3 comments

Chinese-style dressing with vinegar, sesame oil, and chili oil makes for a great crunchy slaw. More

Cauliflower Stir-Fried with Fermented Bean Curd

Serious Eats Chichi Wang Post a comment

If eating the fermented tofu straight-up isn't for you, try stir-frying vegetables with it. One or two cubes flavors a whole stir-fry dish, imparting a salty-sweet depth that's a nice change from soy sauce or oyster sauce. Cauliflower take well to its strong flavor. More

Thai Style Grilled Pork Neck

Serious Eats Chichi Wang 1 comment

This marinated grilled pork neck with a tart and spicy tamarind dipping sauce is a easy way to bring some powerful Thai flavor to the table, and it's perfect for a summer cookout! More

Stir-fried Rice with XO Sauce

Serious Eats Chichi Wang Post a comment

Fried rice with zucchini, eggs, and a savory XO sauce. XO sauce is a goldmine of ingredients boiled way, way down: dried scallops, dried scallops, dried fish, dried cured ham, chili peppers, onions, and garlic, among other things. More

Silken Tofu with Soy Sauce and Chili Oil

Serious Eats Chichi Wang 4 comments

Silken tofu drizzled with good quality soy sauce, chili oil, and sesame oil. To garnish, minced pickles, scallions and cilantro. More

Chinese-style Steamed Eggplant with Soy Sauce and Sesame Oil

Serious Eats Chichi Wang 2 comments

A common Chinese cold dish. The idea is to scoop out the flesh after steaming and toss it in oil, vinegar, and whatever other seasonings you have on hand. More

Vermicelli in Chili Oil, Soy Sauce, and Vinegar

Serious Eats Chichi Wang 6 comments

But if I'm in the mood to really luxuriate in the texture and flavor of the noodle, then I eat them in dry form, swimming in a sauce of chili oil, black rice vinegar, soy sauce, and sometimes tahini. More

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