Monthly Archives

July 2012

With beef meatballs and sweet corn kernals (both cooked and uncooked), this egg custard is comforting and fully of flavors and textures

Poultry and eggs• [Steaming]

Steamed egg custard with sweet corn and beef meatballs

With a unique aroma and a complex salty, bitter, and sweet taste, fermented black soybeans add a nice punch to the sweet and delicate manila clams.

Fish and shelfish• [Stir-frying]

Manila clams in fermented black bean sauce

The “white” in the name refers to the fact that the chicken is poached in a simple, clear broth until just cooked through, which results in extremely juicy and tender meat in their natural color and flavor.

Cold dishes and salads• Poultry and eggs• [Boiling/Poaching]

White-cut chicken (白切鸡)

Among the many varieties of amaranth, my favorite is the multicolor variety. Here, the multicolor amaranth leaves turn the cooking liquid into a beautiful red-purple broth while retaining their vibrant green and red colors when cooked.

Vegetables• [Stir-frying]

Stir-fried amaranth with garlic

Chinese eggplant is perfect for simple and quick cooking methods like steaming. Here, the steamed eggplant is jazzed up by the fish-fragrant sauce made with chopped salted chillies, ginger, garlic, scallions, salt, sugar, soy sauce, vinegar, and rice wine.

Meat• Vegetables• [Steaming]

Steamed eggplant with fish-fragrant pork