Lean, tender chicken, vitamin-rich vegetables, and a sprinkle of crunchy cashews — this kind of Chinese food is good to eat and good for you! Advertisement – Continue Reading Below Cal/Serv: 360 Yields: 4 Total Time: 0 hours 35 mins 4 medium skinless, boneless chicken-breast halves 1 bunch green onions 5 medium carrots 2 large…
Photo by Linda Xiao Test Kitchen-Approved Author Notes: While this salad might not have anything to do with authentic Chinese food, but it’s deliciously refreshing—and simple and flexible enough that all the ingredients are accessible anywhere. You can easily throw it together with various leftovers, but it’s also worthy of a special shopping trip. In…
This authentic soup is essentially an ancient doctor’s curative that combines the healing magic of chicken broth, the circulation-enhancing qualities of tree fungus and lily buds, and the antiseptic properties of vinegar. The heat isn’t from chiles — it’s actually from freshly ground white pepper. Bruce Cost prefers the flavor of Pearl River Bridge Golden…
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Ingredients (23) For the marinade:1 (4-pound) boneless pork shoulder, untrimmed and cut into 1-inch cubes 1 cup Shaoxing wine 1/2 cup Chinese black vinegar, plus more as needed For the sauce:2 ounces dried arbol chiles 1/4 cup star anise pods 2 tablespoons Sichuan peppercorns 2/3 cup packed dark brown sugar, plus more as needed 1/3…
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Introduce your kids to Chinese food with this tasty, quick, rice recipeIngredients:200g basmati rice (or use cooked rice)85g carrot, diced1 tbsp vegetable oil2 egg25g butter2 large spring onion, finely sliced1 tbsp soy sauce85g frozen peaInstructions:Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before…
Is there anything more inspiring than a farmer’s market at the height of the summer, piled high with funky heirloom tomatoes, eggplants from fairytale to freakishly large, crinkly peppers, bi-color corn as far as the eye can see and stone fruits in every color of the rainbow? Wouldn’t this be a great time to cook…
[Photographs: Chichi Wang] The current obsession with ramps, those wild leeks that go for a premium in farmers’ markets and gourmet food stores, had me thinking about my own favorite garlick-y, leek-y vegetable: Chinese chives, or jiu cai. Though Chinese chives resemble the more recognizable chives used as herbs, the former are substantial and leafy,…
