Monthly Archives: December 2011

Turkey Another Way

Stir-Fried Turkey Over Rice

During Christmas, or Thanksgiving for that matter, many Chinese immigrant families like mine face a dilemma. Should we serve turkey or just simply make a Chinese meal? Turkey has always been an iconic American foods that the Chinese never embraced. Jeff Yang wrote in a Wall Street Journal blog post that his family serves both the big bird and “a long buffet line” of other Chinese dishes. This seems to be the most common solution for satisfying both the family’s preference for Chinese food and our desire to assimilate into the American culinary tradition.

Posted in Dry Wok Stir-fry (煸炒), Recipes, Techniques | Tagged , | 4 Responses

Imperial Duck for Christmas Dinner

Eight Treasures Hulu Duck

When you think of a traditional Victorian English Christmas what comes to mind? The most likely images are Scrooge, Father Christmas, Christmas tree, snow and the Christmas goose. This traditional bird shows up in virtually every depiction of a Victorian Christmas dinner. The most common recipes call for onion and apple dressing and spit-roasting over a wood fire. During the nineteenth century, while Queen Victoria was supping on her goose, in the Chinese Qing imperial palace half way around the world one of the most beloved dishes was a stuffed duck dish known as Eight Treasures Hulu Duck. It was an elegant, sumptuous dish made from a deboned duck filled with glutinous rice and studded with eight other ingredients. It would have been a perfect Christmas bird for the Qing Dynasty’s ambassador to Victoria’s Court.

Posted in Duck, Recipes | Tagged , | 2 Responses
  • Archives

    • 2014 (3)
    • 2013 (18)
    • 2012 (7)
    • 2011 (13)
    • 2010 (25)
    • 2009 (30)
    • 2008 (64)
  •