jessiefoodinthekitchen

Spare Rib King or Pai Gu Wang ( 排骨王 ) are popular among the public. This dish will always show on the menu whenever you look at the menu.   That’s definitely due to its unique taste and flavor. I still remember the first time I have this Pai Gu Wang in a restaurant, I thought to myself like why it is called Pai Gu Wang where there are actually no ribs in it. In fact, pork tenderloin is always used for making this dish. This meat is taken from the sides of the large ribs of the pig, and the bones are removed when it is sold, so that’s how the name of this dish is created. Anyway, boneless design makes it very convenient to eat pork ribs. You don't need to spit out the bones, you can enjoy it directly. It is especially suitable for people who are not good at spitting out bones or don't like spitting out bones. Tenderloin contains tendons, it is difficult to chew. Therefore, the meat must be loosened before cooking to break the tendons inside. This will make it taste better ...

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate.  So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...

  There are some leftover salted egg yolks after the Dragon Boat Festival. Salted egg yolk fried wings straight pop into my mind. Egg yolk chicken wings are really flavoring explosions, highly praised for its unique flavor, crispy on the outside, tender on the inside, and tempting with their salty and fragrant taste. Other than the flavor that driving everyone’s insane. The key to this dish is to double fry the chicken wings until they are golden and crispy before coating them with a rich sauce of salted egg yolk and season them to make every bite full of rich taste and irresistible flavor. Since the fried chicken is mixed with salted egg yolks and melted butter, I must admit that this is a really greasy dish.   Eat this sparingly, then. I cut and divide my wings into mid wings and drummets. And I am going to give a shallow cut on them for better penetration during the marinating. Just oyster sauce, soy sauce and white pepper make up the basic marinade for the chicke...

Steam chicken is the easiest way of cooking with health benefits, and delicious flavor. Just simply marinate the bite sized pieces of chicken for minutes to obtain a basic flavor then steam for 20 to 25 minutes. That’s so simple. My husband loves steam food. This is due to the fact that steaming food is nutrient preservation, calorie and fat reduction. Additionally, it keeps the natural flavor to the maximum. Normally, I will add mushrooms, lily blossoms and black fungus for additional texture. For this recipe, I replace the lily blossoms with cordyceps flowers. It is a type of orange-yellow grass and it’s good for nourishing the lungs and kidneys, protecting the liver, nourishing skin and beauty, and improving immunity. It is extremely delicious when used to make soup or steam dishes! You don’t have to add water to the chicken, the marinade, chicken, and mushrooms release a broth-like mix of fluids that tastes amazing over rice. Are you drooling? This is an easy and delicious ...

  Who else loves glass noodles? This refreshing glass noodle with prawns, ground meat and fresh herbs, all mixed together with a zesty dressing. These flavorful glass noodles are quick to prepare, simple to prepare, and full of texture and taste. It combines neutral-tasting fresh coriander leaves with a spicy, acidic, and sweet sauce that soaks into everything to give everything a flavour punch. Prawns and ground pork are blended with my noodles. My ground pork has more fat than regular ground pork, you can choose the lean meat. You may use squid, muscle, and scallops. You can adapt anyway you like with your favorite protein. Just leave the meat out of the recipe if you prefer to follow a vegan diet. It still has the same rich, wonderful, and fresh flavour. Some of the people confuse the glass noodles with rice vermicelli because they look similar in the package. Rice vermicelli is made from rice flour while glass noodles are made of mung bean starch. In other words, they are fat-f...

This shredded chicken with mango is delicious to a whole new level. Packed full of proper Chinese flavors, super juicy with the added bonus of mango. It is deeply loved by my family. It’s delicious and refreshing, making it a delicacy on the table. I'm using chicken thighs because they're soft and have a delicate flavor.   You can also use chicken breast.   Vitamin C is abundant in mangoes, which also add sweetness to food to improve its flavor.   In addition, I'm adding calamansi and lemon juice to the dressing sauce to balance the mango's sweetness by giving a citrussy taste. This recipe for mango shredded chicken is flexible.   It can be changed in a few ways.   To add some crunchy bite, you can finely julienne cucumber or carrots.   To give it a contrasting heat, I'm adding bird eye chilies, which I think make the dish even better.   You may replace it with chili flakes or powder.    If you dislike spicy cuisine, you can leave it out....

My sticky lemon chicken is so simple to make that you'll be surprised. This is my ultimate Chinese lemon chicken. It’s fresher, it’s lighter. With this recipe, you are going to serve it on your dinner table without that stodgy Chinese takeout. The lemon chicken is crispy yet juicy which is marinated in soy sauce, egg white, and Shaoxing wine. The chicken pieces are coated in a glossy sauce that is tangy from the lemon zest and juice. Perfectly balanced with just the right amount of sweetness. When it comes to lemon chicken at Chinese restaurants, some make a light batter, while others use a crispier dry coating. My personal preference is dry coating. For the lemon juice, I suggest using fresh lemon, it will give a maximum lemon flavour. Double fly the chicken will help in producing an extremely crispy golden outside. Make sure you wait at least 5 minutes after the first fry, wait until the oil reaches the right temperature once more before placing the fried pork back in for...

Braised pork trotter is a very rich, savory dish which requires hours of cooking for the meat to become soft, tender, and glossy. We refer to these braised pork trotters as Yuan's trotters （元蹄） , which stand for harmony and family reunion. This dish is especially suitable for serving during Chinese New Year and festivals. Pork trotters can be prepared in a variety of ways, such as marinating them in Huadiao wine, ginger, and rock sugar, then deep-frying them until they are crispy. There are also baked herbal trotters. Braised pork trotter is Shanghai cuisine, but I haven't tried it, so I'm not quite sure how it tastes. But I am willing to share my version of braised pork trotters to impress your family and friends. It is very straight forward recipe. To me braised pork trotter is just something like usual braised pork, just that you going to cook the trotters in a big piece. Some might say that this dish is too greasy, every bite of fatty pork is too greasy. But facin...