From Every Grain of Rice, pg. 98
Tag
Chinese
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Very quick, simple stir fry, lovely and fresh tasting and could be a main or a side quite happily. The sauce somewhat gummed up here and reduced to a coating, not at all unpleasant, but I’d love a touch more liquidity, so go easy on the potato flour. From Every Grain of Rice, pg. 180
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Pleasant and relatively speedy. The de-seeded cucumber is a treat in stir frys. As ever I replaced the spring onion with leek. Would look to push the flavours a little here, I feel like the quality of my ingredients is perhaps letting some of these dishes down… Martini is not quite the substitute for shaoxing wine that sherry is. But this is good nonetheless. From Every Grain of Rice, pg. 120
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Wonderfully simple and quick. A real comfort meal for a day that just doesn’t afford much space for cooking. Steaming hot, gentle flavours, a little sweet but not too much. Very nice. Would perhaps look to thicken the sauce just a smidge more, either through flour or reduction. It could stand the gentle heat of a pricked chilli, perhaps, but not at all essential. And I would love to make a big batch with a whole chicken, to really pump those savoury flavours into it. From Every Grain of Rice, pg. 124
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Every Grain Of Rice, pg. 279 & 280
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No picture taken of this due to the intense shade of brown that overwhelmed the plate, however I would happily do this again. The salt in chicken and sauce needs to be carefully monitored, particularly if you have to use salted peanuts. I’d be tempted to add most of the salt towards the end so it can be judged more easily. The cabbage was excellent. This was an experiment to see how sick a fish would fair without rice and honestly I was quite satisfied. From Stir Crazy by Ching He Huang & every grain of rice, pg. 172
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This was actually one of the most delicious things I’ve ever made. At first glance this seems to be simply rice with slices of pork belly and aubergines laid over the top for roughly 45 minutes of steaming, and indeed a second glance does very little to dissuade those first impressions. However it’s just magnificent. Here it was accidentally combined with leftover cabbage from a previous meal (https://foodfoodeateat.co.uk/oyster-sauce-chicken-with-celery-and-peanuts/) , but as it happens this turned out to be a quite perfect accompaniment and the combination should be replicated whenever possible. The rice is gently seasoned, but the aubergines and pork…
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I’m such a fan of this recipe. There’s something about shovelling the piping hot (in both senses of the word) tofu into your mouth that makes me feel like everything is going to be alright. Dare I say… I’d potentially increase the suggested quantity of Szechuan pepper, just slightly. And I feel like I haven’t quite dialled in the oil quantity, it’s a little much perhaps. But I’m quite happy to iterate on this as much as required. From Every Grain of Rice – Fuscia Dunlop
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My favourite kind of Chinese food is that which catches me by surprise, presenting me with flavours with which the western palate is unfamiliar. Actually I’m not totally certain that’s correct, there will always be a place for noodles and spare ribs, but for the sake of a dramatic opening let’s say it is. You can usually tell that a recipe is leading towards such a flavour; there’s a rhythm to European cookery that forms muscle-memory, and when you spend 20 minutes at the start of the recipe finely chopping a kilogram of celery you know that you’re marching to…
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Quick, cheap and savoury. Really good. From Every Grain of Rice, pg. 272