February 24, 2012 § 3 Comments
A book I have been spending a lot of time with recently is Yan-kit’s Classic Chinese Cookbook by Yan-kit So (part of the reason I haven’t been posting too much recently!). I’ve found it to be a great, easy to read book that manages to be authentic, comprehensive and accessible. I have made a good dozen or so recipes from this book, and all have been tasty, and many have been completely, outrageously good.
Some of the favorites so far have been the Kung Pao chicken, willow chicken in black bean sauce, beef with preserved tangerine peel and braised fish Hunan-Szechwan style. The Kung Pao chicken is a scaled back version of what you see in many restaurants – no onions, bell peppers or jalapenos here. It’s dried red chilies, peanuts and sauce. And it’s so much better for it. The chicken in black bean sauce calls for fermented black beans, not that gloopy black sauce at the grocery store, which makes for a dish that is still pungent and flavorful, but also light. The beef with preserved tangerine peel is fragrant with orange without being syrupy or overly sweet, and is a great way to use those dried tangerine peels. And braised whole trout in a spicy broth really just sells itself, doesn’t it? « Read the rest of this entry »