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Showing posts from November, 2019

Sichuan Chicken

I used to make this recipe regularly many years ago. It was a recipe I adapted from The Frugal Gourmet.  I’m not sure why I stopped making it, but decided to give it another go and I’d forgotten how good it was.  It’s a bit of a fusion dish, but I enjoy the over the top flavor.   It also uses a technique that I really like called, “velveting”. This is a Chinese technique to keep chicken very juicy. It works particularly well with low fat pieces like boneless breasts.   Basically you coat the chicken pieces in rice wine, egg white and cornstarch and then par cook it in hot oil or poach in boiling water in the wok and then remove it to be added back later. Personally I find using oil works well, but if it was a delicately flavored dish, the water makes sense.  There are many variations on this method, with some adding rice vinegar, soy sauce and some omitting the rice wine etc, but the cornstarch is essential.  Ingredients  1 lb Chicken Breast, sliced into 1/

Tofu with Black Bean

I really enjoy making this dish because it’s easy to prepare, vegetarian/vegan and packed with flavor.  The time required to make this dish is really just in the initial prepping of the ingredients. Once you start, the cooking time is barely 5 minutes.   It uses a unique ingredient which is the Lao Gan Ma Chili Oil With Black Bean. This legendary sauce is just one of many made by Lao Gan Ma. She is probably most known for the Spicy Chili Crisp, which has a cult following amongst professional and home chefs.  The story of the lady who founded it is well worth a read. Needless to say, she is now a very wealthy woman. Some people jokingly call it the “smiling lady sauce” due to her serious expression in the jar.  Ingredients 2 Tbsp Oil 14 Oz extra firm Tofu cut in small, 1/2-inch cubes 1 Tbsp Lao Gan Ma Chili Oil With Black Bean 1 tablespoon Shaoxing rice wine or dry Sherry 3 Garlic cloves, minced Ginger Root, 2 inch piece minced 6-8 Tien