Firecracker chicken – laziji è¾£å鸡
As 2014 is the Year of the Horse, perhaps I should be marking the Chinese New Year with a horse recipe (!) – but instead I‘ve…
Magic ingredients: Papery dried shrimp 虾皮
I always keep a bagful of these tiny dried shrimp, known as ‘shrimp skin’ in Chinese, in my freezer. A spoonful or two can be used…
Gong Bao chicken
I’m quite chuffed to read this thread on a Chinese web discussion board about Gong Bao chicken (apologies to those of you who can’t read Chinese).…
The fabulous General Tso
I had some friends for dinner on Saturday and, for the first time in ages, cooked General Tso’s chicken. This, as some of you may know…
Those fishy flavours…
In October, I posted something on this blog about unsavoury flavours in Chinese cuisine (‘Stinky to sublime’, 17 October 2008). And last week a New York…
Christmas with Chinese characteristics
The Financial Times this weekend has published one of my articles, about how most of my Christmas recipes have been infiltrated by Chinese ingredients and cooking…
Chairman Mao’s red-braised pork
The Independent newspaper in Britain used this recipe from my Revolutionary Chinese Cookbook to accompany an article about… chillies. This is Georgia Glynn-Smith’s beautiful photograph of…