Hand-Pulled Chicken with Cucumber
The Chinese way of getting a chicken (or part of it) cooked for this hand-pulled chicken (手撕雞) is mostly done by boiling, poaching or steaming. I use only chicken drumsticks and choose to steam them with julienned spring onion and ginger for more flavors. And, with a simple coating over the chicken drumsticks before steaming, I am happy that the meat is juicy and tender after cooked. ...
Summer Recipe
Hand-Pulled Chicken with Cucumber
The Chinese way of getting a chicken (or part of it) cooked for this hand-pulled chicken (手撕雞) is mostly done by boiling, poaching or steaming. I use only chicken drumsticks and choose to steam them with julienned spring onion and ginger for more flavors. And, with a simple coating over the chicken drumsticks before steaming, I am happy that the meat is juicy and tender after cooked. ...
Hot and Sour Potato Shreds
These pale-looking, spaghetti-like thin strips are shreds from a potato, may I assure you. Cooked in Sichuan style, the potato here is neither crispy nor fluffy but is crunchy with a taste of spicy and sour. ...
Rice in Winter Melon Soup
Diced winter melon cooked in flavorful soup base made up of dried scallops and dried mushrooms. Unlike its name suggested, this dish is more popular during summer as it is light and healthly that appeals more to our appetite when the weather is hot and humid. ...
Steamed Frozen Oysters with Fermented Black Beans
These frozen oysters are perfect for making this dish as they still come with half-shells, each of which so resembles a custom-made dish that the oysters are bathed well with other condiments when being steamed. And I don't even need to add much seasonings like sugar, or wine, to flavor the oysters. ...
Stewed Beef Shank
We may choose to stew the beef shank in advance and put in fridge for a couple of days before consumption. Actually this is most ideal to consume it after chilled for 1 to 2 days when the texture of beef become more compact. Serve as appetizer or main dish. ...
