Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 18

This is a popular dish in many parts of China. Chicken and whole chestnuts are braised together until their flavors meld. The sugar in the nuts adds a subtle sweetness to the sauce, and its starch thickens the sauce beautifully.

Poultry and eggs• [Simmering]

Braised chicken with chestnuts

Tatsoi is a fantastic vegetable. The leaves of tatsoi are tender and sweet, and the stalks are creamy with a nutty undertone. Compared with bok choy, a close relative, its flavor is more robust and complex.

Vegetables• [Stir-frying]

Stir-fried tatsoi with shiitake mushrooms

This is one of my all-time favorite lamb stews. White Asian radish, jujubes, and tangerine peel impart their unique aromas to the stew, and work brilliantly to tame the gaminess of the lamb.

Meat• Soups and stews• [Simmering]

Lamb stew with white Asian radish, jujubes, and tangerine peel

The cod dish is brimming with flavors from Hunan Province in China, because both chopped salted chilies (duo jiao, 剁椒) and tea seed oil (cha zi you, 茶籽油) are iconic ingredients in Hunan cooking.

Fish and shelfish• [Simmering]

Braised cod with chopped salted chilies and tea seed oil, Hunan style

In this beloved Sichuan dish, the simple mixture of salt and ground Sichuan pepper lends complex and rich flavors to the fried duck.

Poultry and eggs• [Deep-frying/Shallow-frying]• [Steaming]

Fragrant crispy duck with Sichuan pepper salt (香酥鸭)

The best part of the Cantonese-style clay pot rice (煲仔饭)? The brown and crispy crust formed at the side and bottom of the pot during the cooking process. When you dig up the crust, mix it with the rice, toppings, and sauce, the aromas are intoxicating!

Meat• Rice, noodles, and grains• [Simmering]

Clay pot rice with Chinese sausage, ground pork, and hen-of-the-woods mushrooms

In this refreshing salad, the peppery arugula and nutty pecan create a nice contrast to the crisp and sweet-tart Yali pear.

Cold dishes and salads• [Pickling/Raw]

Yali pear salad with baby arugula and pecans

The five-spice flavored squab meat works nicely with the crunchy water chestnuts, the sweet carrots, and the fragrant pine nuts. Wrap them in a crisp lettuce leaf and you get a parcel full of enticing flavors and textures.

Poultry and eggs• [Stir-frying]

Five-spice squab in lettuce leaves