Browsing Tag

Chinese

  • Hainanese Chicken With Rice

    While this is the most basic version of Hainanese chicken, the best one is the provenance of devotees, who save the stock they don’t need for the rice, freeze it, and use it as…

  • Beef and Broccoli

    Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ‘‘It’s diaspora food,’’ the chef Jonathan Wu told me, describing…

  • Garlic Clams

    Clams steamed in a garlic mojo sauce are meant to be parked, in the shell, atop a lavish arroz gordo, or fat rice, a dish from Macau that has much in common with paella.…

  • Pork-and-Chive Dumplings

    This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China. She serves these classic boiled dumplings, along with 100 other varieties, at…

  • Chicken Congee

    Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and…

  • Lucky Peach Lamb Burgers

    Peter Meehan, the sly genius who edits "Lucky Peach," developed this dish for the magazine's forthcoming cookbook, "101 Easy Asian Recipes." I make it on a flat-top griddle set over a grill, but the…

  • Gong Bao Chicken with Peanuts

    I’ve always been a bit of a bookworm. When I was at the height of my reading-frenzy, which was probably 4th or 5th grade, I used to keep lists of every book I read…

  • Beef Short Ribs with Star Anise and Tangerine

    Beef short ribs, cut flanken style, are the best choice for any number of braises or stews, whether it’s Yankee pot roast or French pot-au-feu. Since they have the perfect fat-to-lean ratio, they always…