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Searched for: cantonese

Cantonese Velvet Chicken and Asparagus

Cantonese Velvet Chicken and Asparagus A great recipe to practice your velveting technique. Velveting creates a slippery mouthfeel that I adore. This is one of my favorite dishes in the world. Instructions Serves 4-6 Marinate chicken overnight in beaten egg whites mixed with Chinese rice wine, kosher salt, cornstarch, and Chinese chili sauce. Heat the…  Read More

Andrew Zimmern's Pearl Rice Balls

Chinese Recipes Made Easy for the Home Cook

Celebrate Chinese New Year With These Recipes Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But, practice makes perfect. Get a great cookbook, and cook a new dish twice a week. Next, make sure you have the right equipment (a good wok, a bamboo steamer) and the…  Read More

Cucumber-Kimchi|Cucumber Mint Lemonade||

Andrew Zimmern’s Favorite Ways to Use Summer Cucumbers

I am obsessed with cucumbers. I juice them, eat them raw, salted, pickled, fermented, sliced in salad and pressed into lemonade. I core cucumbers, stuff with a Chinese pork forcemeat and steam them. I even wok sear them for 10 seconds, refrigerate them and then serve ice cold with hot chili sesame oil and ginger.…  Read More

Velvet Chicken

Velvet Chicken

Simple Sweet & Spicy Stir-Fry By Andrew Zimmern Velvet Chicken. Sexy name. Great dish. Classic technique. I wouldn’t call this entry-level Chinese cookery—it’s 201 coursework—but any novice can produce a stellar version of this dish because it’s so easy to execute. The boiling of the marinated meat in oil results in a velvety texture that…  Read More

My Hometown: Justin Yu’s Houston

Justin Yu on Where to Eat & Drink in Houston With an astounding blend of cultures and cuisine, Houston has long been one of America’s great food cities. But it’s only been until recently—with chefs like Chris Shepherd, Hugo Ortega and Justin Yu leading the pack—that anyone’s paid attention to the robust dining scene. Well…  Read More

Braised Cucumber|Braised Cucumber

Braised Cucumbers with Pork and Ginger

Cantonese-Style Stuffed Cucumbers By Andrew Zimmern My friend Mrs. Wakabayashi learned to make a version of this dish from a Chinese chef in New York City in the mid-’70s. I devoured it then, and whenever I see this dish on Cantonese menus I always order it. I think you will love its textural surprise. Just…  Read More

5 Questions: Joe DiStefano

Eating Queens Queens-based food writer Joe DiStefano has been covering the borough’s ethnic food beat for more than a decade. When it comes to ethnic diversity, some estimates name Queens as number one in the world – it’s so rich that DiStefano has made exploring the borough his life’s work. He’s our go-to guide for…  Read More

5 Questions: Jason Wang

Obsessed with Entrepreneurship Jason Wang has brought renewed energy and killer business acumen to his father’s acclaimed Xi’an Famous Foods, a string of casual yet highly-regarded restaurants in NYC serving the authentic cuisine of China’s Shaanxi province. The family-run empire is a result of old world techniques (his father, David Shi, is an incredible chef who…  Read More

Happy Garden

Cantonese Dim Sum Dating back more than 120 years, Honolulu’s Chinatown is reportedly the oldest in the United States, and it’s teaming with fantastic Chinese snack shops, bakeries, markets and restaurants. This neighborhood is energized by new waves of immigration and enriched by the prolific bounty of the South Seas. For old-school Cantonese dim sum,…  Read More

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Easy Chinese Broccoli with Oyster Sauce

Cantonese Stir-Fry Chinese broccoli, also known as gai lan, broccoli rabe or rapini, is a leafy vegetable with crunchy stalks and small green florets. Similar to its more popular cousin, traditional broccoli, it’s rich in calcium, iron and vitamins A and C. This bright, ginger-and-chile infused recipe works well with any green veggie, such as…  Read More

5 Questions: Fuchsia Dunlop

Falling in Love With Chinese Cuisine Chef and James Beard award-winning food writer Fuchsia Dunlop is an expert when it comes to Chinese food and culinary culture. The native Brit was the first foreign student, and one of only a few women, to graduate from the acclaimed Sichuan Institute of Higher Cuisine. Since then, she’s mastered…  Read More

5 Questions: Fuchsia Dunlop

Falling in Love With Chinese Cuisine Chef and James Beard award-winning food writer Fuchsia Dunlop is an expert when it comes to Chinese food and culinary culture. The native Brit was the first foreign student, and one of only a few women, to graduate from the acclaimed Sichuan Institute of Higher Cuisine. Since then, she’s mastered…  Read More

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Golden Coin Chicken-and-Shrimp Skewers with Peanut Sauce

Cantonese-style Street Food I first tasted this traditional southern Chinese recipe when I was in Guangzhou, and I was instantly hooked. Serving this dish in the Thai style, with lettuce wraps and vegetable garnishes, seemed the way to go. Once skewered you can grill, sauté, fry, poach or broil them—just make a double batch of…  Read More

Go Fork Yourself: Chinese Cuisine at Home

Chinese Cuisine at Home Beyond Stir Fry Andrew teaches Molly the ins and outs of cooking great Chinese cuisine at home. On this week’s Go Fork Yourself, find out what every cook should have in their kitchen to make Chinese dishes, the most common mistake made by American cooks, and why grocery store soy sauce…  Read More

Go Fork Yourself: Chinese Cuisine at Home

Chinese Cuisine at Home Beyond Stir Fry Andrew teaches Molly the ins and outs of cooking great Chinese cuisine at home. On this week’s Go Fork Yourself, find out what every cook should have in their kitchen to make Chinese dishes, the most common mistake made by American cooks, and why grocery store soy sauce…  Read More