'chinese' on Serious Eats

Braised Chicken Feet (Phoenix Claws)

Though they're a dim sum classic, braised chicken feet (A.K.A. phoenix claws) can be a challenge for those unused to eating them. It takes a little while to get used to the plump claws sticking out of a little bowl, and a bit of work to get at the meat in between the tiny bones, but the flavor-packed rewards are well worth the mental and physical effort. More

Ground Pork and Corn Congee (Chinese Rice Porridge)

A staple for breakfast and lunch in many Asian countries, congee is rice and water (or broth) cooked down into a thick porridge. Everyone does it slightly different. It can be cooked using different grains of rice, different kinds and amounts of liquid, and different cooking times. Every choice can affect the final flavor and consistency. After much trial and error, I've arrived at the ideal recipe for a congee that's silky and comforting instead of sludgy or overly heavy. More

Light and Tender Chinese Lotus Seed Buns

Fluffy and sweet, lotus seed buns are a popular treat at Chinese bakeries. As the name implies, they're flavored with a paste made from lotus flower seeds, which have a light, chestnut-like flavor. This recipe for homemade buns has been perfected to work with either low-gluten flour, or all-purpose. Hot from the steamer, they're a confection not to be missed. The only thing that could make them even better is a cup of bubble tea. More

Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts)

As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home. More

Chinese Spicy and Sour Stir-Fried Cabbage With Bacon

Hunanese food is famous for its fiery, chili-spiked dishes, and this quick and easy one with hand-torn cabbage, fresh red chilies, garlic, scallions, and bacon, is no exception. In fact, by Hunan standards, this dish is fairly tame. Slightly sour, thanks to the addition of black rice vinegar, the dish is great as part of a multi-course meal where the other dishes are even more intensely flavored and spicy. More

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