Monthly Archives: May 2008

Head into Summer with Drunken Chicken

Drunken Chicken

Memorial Day is over and we’re now officially in the summer season again. Whites are back. So are barbeques, picnics, ice-cold beers and leisurely simple meals. It’s time to dig out our recipes for cold summer dishes. But what can you do to jazz up the boring standard fares in your recipe collection? Why not add some Chinese cold dishes to your repertoire? Drunken chicken (紹興醉雞), for one, can give your summer meals some extra pizzazz.

Posted in Chicken, Cold Dishes, Recipes | 6 Responses

Beyond Bok Choy: Other Shades of Green

Stir-fried Mustard Green with Crabmeat

Many Chinese vegetables are known to Americans as bok choy or simply Chinese cabbage. Although there is a wide variety of these “Chinese cabbages,” they all have a very similar, neutral, non-threatening taste recognizable to the American palate. But don’t be fooled, not all Chinese vegetables are bland and blah. There is also a large selection of mustard greens, not commonly known by Americans, that have much more distinct bitter and spicy flavors.

Posted in Moist Stir-fry (滑炒), Recipes, Seafood, Vegetables | 7 Responses