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Give Chinese Clay Pot Rice an Italian Twist With Spicy Sausage and Mushrooms

There's something very comforting and satisfying about a meal served and cooked in one pot. One of my favorite one-pot meals is clay pot rice. For this version, I wanted to use an ingredient that's not normally seen in clay pot rice: spicy Italian sausage. Combined with slivers of chicken, marinated dried mushrooms, and a sweet and savory sauce, this speaks comfort to me. More

How to Make Brown Rice Congee With Beef, Shiitake, and Garlic Chips

Congee is nothing more than a simple rice porridge, but man can it be comforting! It's an Asian breakfast staple, a dim sum classic, and a blank canvas to add your own flavors. Traditionally white rice is used, but sometimes I like to use brown rice for a heartier, healthier porridge with a subtle nutty flavor. Heartier vegetables such as kale, escarole, shiitakes, leeks, and even Brussels sprouts are perfect in it. One of my favorite combos is this recipe: marinated strips of beef, dried shiitake mushrooms, and garlic chips. More

Dim Sum Classics: How to Make Pork-Stuffed Bean Curd Rolls

Smooth and a little sweet with a mild soybean flavor, fresh bean curd skin is a delicacy. At dim sum houses, it's often stuffed with a mixture of ground pork with mushrooms and ginger, then bathed in a mild yet rich chicken stock-based sauce. While it's typically a breakfast item, these rolls also make a good dinner dish when served with rice alongside. More

Dim Sum Classics: Braised Chicken Feet (Phoenix Claws)

Braised chicken feet are a dim sum classic that don't get much love in this country. So why learn to cook them? Provided you can get over the mental hurdle, they're actually one of the most flavor-packed dim sum dishes around. Give them a shot and you may well find yourself fighting for that last claw so that you can suck every flavorful bit of skin and cartilage from between the tiny bones. More

How to Make Chinese Lotus Seed Buns to Rival Any Bakery's

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 either better is a cup of bubble tea. More

Chinese Velveting 101: An Introduction to Water-Velveting

Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. But the hot oil bath is cumbersome for home cooks. Here's how to do it with water instead at home, with just-as-good results. More

Chinese Greens 101: Stir-Fried Beef With Kale and Frisée in Black Bean Sauce

This dish, which is made up of equal parts beef and greens in a light but flavor-packed black bean sauce with garlic doesn't quite qualify as a side dish, and seeing as I'm using a mixture of kale and frisée—two decidedly Western greens—it doesn't quite qualify as "Chinese greens" either. But the basic techniques I use in ut—just a quick stir-fry with no blanching—is a method that works with any kind of hearty green leafy vegetable, whether it's Chinese or not. More

Chinese Noodles 101: Crispy Pan-Fried Noodle Cakes With Seafood

Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish. A nest of egg noodles are fried in a wok until golden brown and topped with a combination of stir-fried meat, seafood, or vegetables. Here's how to make my favorite version, topped with seafood in a light gravy. More

Give Chinese Clay Pot Rice an Italian Twist With Spicy Sausage and Mushrooms

@badseed1980, I've never tried making it with brown rice before but I would think it would work. The soaking time for the rice would probably be longer though.

@mikelipino, lap cheong would work! One of the main reasons I picked Italian sausage is because it's easier to find. Lap cheong with chicken is one of my favorite combo for clay pot rice.

@leonli, you're right! The Italian sausage is similar in texture as the pork load clay pot rice.

Ground Pork and Corn Congee (Chinese Rice Porridge)

@Boss Nova, nope the corn kernels are raw when you add it in the congee. The heat of the congee will cook the kernels pretty quickly. If you prefer your corn to be a little more well done, add it in along with the pork.

@ConnoisseurCat, very interesting technique. I have never done that before. Do you know what is the benefit of freezing the rice?

@punchjc, @Chefboyardee, I have never tried freezing congee but I would think it does not freeze well. Congee is not something you want to make a day in advance, so freezing it would probably not work. If you have leftovers, you can store it in the fridge overnight. The consistency will be thicker though when you reheat it.

@Ananonnie, happy to hear you like the recipe!!

Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, and Ginger

@marynn, when you try to pan fried the bean curd, did it release any liquid? I've never worked with frozen bean curd sheets before, so my guess would be maybe the sheets had too much moisture which prevented it from browning.

Crystal Skin Shrimp Dumplings (Har Gow)

@Jess I, it should be wheat starch. Did you use hot water for the dough?

Dim Sum Classics: How to Make Crystal Skin Shrimp Dumplings (Har Gow)

@jimhu, how thin are you rolling out the skin? Another problem might be there's not enough starch in the dough.

@Yo_Landa, no problem!

Dim Sum Classics: How to Make Pork-Stuffed Bean Curd Rolls

@RealMenJulienne, if you are worry that the enoki might be stringy, chop them into 3 or 4 pieces before putting them in the roll. I always get two orders of these whenever I go for dim sum!

Dim Sum Classics: How to Make Crystal Skin Shrimp Dumplings (Har Gow)

@octopod, fatback in the filling do not play a role in how transparent the wrapper is, so you can omit it if you like. What makes the wrapper transparent is the tapioca flour and the wheat starch.

@Freelee711, yes typically there are bamboo shoots in the filling but I'm a little allergic to them so had to leave it out for this recipe.

Dim Sum Classics: How to Make Crystal Skin Shrimp Dumplings (Har Gow)

@momony, as long as your steam tray or plate has holes, you don't need to poke the parchment

Dim Sum Classics: Braised Chicken Feet (Phoenix Claws)

@lil_brown_bat, I know what you mean! It can be a little time consuming and it's definitely not something I make regularly.

@Ananonnie, I always get an order just for myself too! I think one order is not enough to share. :)

@Daniel Gritzer, thanks Daniel! I love tripe and turnip . That's probably one of my top 5 favorite dim sum items to order. When it comes to eating meat, I'm definitely more of the bone gnawing type. I feel like that's usually the most flavorful part!

@nerditry, oh that sounds like a good idea! The only problem I think you might run into is breading. How are you planning to bread it? Flour, egg wash, and breadcrumbs or flour? I think it might be easier to just coat it with a little bit of potato starch and then deep fry it. Please report back if you do make it! Would love to know how it turned out.

@joy see, my mom used to tell me that eating chicken feet was good for the skin due to the high collagen content. It sounds like an old wives' tale, but I guess you never know!

@banzai, that sounds like a good and easier way to cook it! More reasons for me to want a pressure cooker in the kitchen.

Dim Sum Classics: How to Make Crystal Skin Shrimp Dumplings (Har Gow)

@arielleeve, usually it does have bits of pork fat (not pork meat) but every restaurant makes it a little different, so they might not use it. Also, sometimes the dumpling skin can contain lard as well.

Dim Sum Classics: How to Make The Silkiest, Most Comforting Congee With Ground Pork and Corn

@AimeeT, the label should just say short grain white rice. It's sold at most Asian supermarkets and even western markets like Whole Foods.

@theotherworldly, @snorjax is correct. For century egg in congee, I always add it in at the very end just before serving and when the flame is off. Since century egg is already "cooked", you don't need to add it in the beginning.

@phreddo, congee is not something you want to make a day in advance, but if you have leftovers you can store it in the fridge overnight. The consistency will be a little thicker though. To reheat, slowly bring it to simmer in a pot while stirring constantly.

Stir-Fried Chicken With Mushrooms and Oyster Sauce

@donnataj, I used dried wood ear mushrooms instead of the fresh variety for the texture. Once they are dehydrated, it has an almost crunchy texture.

Chinese Velveting 101: An Introduction to Water-Velveting

@Old Man of the Mountain, the little bit of oil in the water faintly coats the pieces of the meat to prevent it from clumping.

Stir-Fried Chicken With Mushrooms and Oyster Sauce

@BKF, thanks for the feedback and happy to hear you like the recipe. The hot bean paste sounds like a good addition. I'll have to try that next time!

Chinese Velveting 101: An Introduction to Water-Velveting

@Mad Cow, that's a good idea substituting rice wine with alcohol free mirin. I never thought about that. I will have to give that a try the next time I'm velveting meat.

Chinese Velveting 101: Stir-Fried Chicken With Mushrooms and Oyster Sauce

@engill, you can use both! White or dark meat will work in this recipe.

@Mad Cow, like @Daniel said it's just enough oil to leave a faint oily coating on the pieces of meat to prevent it from clumping it.

@cg_ups, thanks for the support! :)

Chinese Velveting 101: An Introduction to Water-Velveting

@Howard Li, this might not be a very scientific answer, but from my experiences on cooking velveted meat vs. non-velveted meat this is what I think. The coating (cornstarch, egg white, and wine) acts as a protective layer for the meat. It protects it from drying out and overcooking when it hits a hot surface like a wok. The method of oil blanching/passing through oil or water blanching, sets the coating on the meat. Velveting this way really just creates a moist protective layer, instead of actually changing the proteins in the meat to make it softer or tender. If you incorporate baking soda into velveting, which some recipes do call for, then the baking soda which is alkaline will change the texture of the meat, breaking it down, and making it tender and softer. Pretty sure The Food Lab has a more scientific answer, so I hope (at least I don't think I am) too far off from the truth.

Chinese Velveting 101: An Introduction to Water-Velveting

@ckiddoo, for stir-frying fish, also make sure your slices are at least a quarter inch thick. I find the thicker the slices, the better it holds up in the wok. Hope you try water velveting next time! :)

@Hoppocrates, @bluedog, thank you!

Chinese Velveting 101: An Introduction to Water-Velveting

@northofboston, there's another method that uses only cornstarch and cold water, no egg at all. I haven't tried that yet, so I can't say how well it works. It is something I would like to look into and test it out.

Easy Stir-Fried Beef With Mushrooms and Butter

@Saarah, I can't think of a non-alcoholic substitute. I have marinated the meat with the same recipe minus the wine before and it turned out fine. What I would do is replace the 1/2 teaspoon of wine with 1/2 teaspoon of oil so that the amount of liquid is the same.

Chinese Aromatics 101: Stir-Fried Tripe With Pickled Mustard Greens

@Howard Li, it is a carbon steel wok.

Chinese Aromatics 101: Stir-Fried Shrimp With Eggs and Chinese Chives

@naags, you can substitute the shrimp and pork with another protein like chicken or even try turkey. I don't think fish would work in this dish, unless you are using the small Chinese "white rice fish". I think it's also called silverfish or whitebait.

Spicy Stir-Fried Beef With Leeks and Onions

@OnceinDC, there's no need to rehydrate the dried chillies.

Chinese Aromatics 101: Kung Pao Fish With Dried Chilies and Sichuan Peppercorns

@VeganWithaYoYo, as @Daniel pointed out, I think the problem is most likely the sauce since it is very high in sugar. Instead of pouring the teriyaki sauce directly in the middle of the wok, how about drizzling it on top of the cooked vegetables, turn the flame off, mix everything, and then plate.

Chinese Aromatics 101: Spicy and Sour Stir-Fried Cabbage With Bacon

@ebgai, @sbertie, thank you! :) Chinese bacon, instead of regular thick cut bacon, is also great in this dish.

Sautéed Root Vegetables With Soy Sauce and Honey

Glazed carrots are a classic holiday side dish and an easy stove-top preparation, but I like to mix it up a bit with some Asian flavors. For this recipe, I combine a medley of sweet root vegetables: carrots, sweet potatoes, and red beets. Instead of a traditional butter and sugar glaze, they're finished in a mixture of soy sauce, honey, and sesame oil, with a touch of ginger and lemon juice for flavoring. More

Spicy Stir-Fried Fennel, Celery, and Celery Root With Chinese Sausage

Sautéing a stalk or two of celery, plus a few slices of Chinese sausage, a little bit of chili pepper and lots of garlic, is my go-to dish to cook when I don't know what I want to eat. It is quick to make, economical, and perfect with a bowl of rice. This is a twist on my go-to dish, which combines celery with celery root, fennel, Chinese sausage, and tons of garlic. Thai-style nam prik pao—a roasted chili jam—adds heat and a savory, roasted aroma. More

Shredded Chicken Salad With Gochujang Dressing

If you've ever had bibimbap, the red sauce on the side is mainly comprised of gochujang, a fermented Korean chili paste. It's a great ingredient for marinades that need a little heat or in stir-fried dishes. Today, I'm using it in a salad dressing for a light salad of greens, vegetables, and chicken poached in sake. More

Bitter Greens Salad With Sesame Dressing

Everybody's heard of Kale Caesar Salads by now, right? In this recipe, I take that same concept and switch out the flavors for a creamy sesame and soy-based dressing made with creamy tahini, soy sauce, rice vinegar, sesame oil, and black pepper. I also added some turnip greens and arugula to the salad mix to make things a bit more interesting. More