chinese heritage cookingfrom my american kitchen"shirley chung Chef and Owner of Ms. Chi CafeDiscoverAuthentic Flavors with Vibrant, Modern Recipes"Foreword xxIntroduction xxPsssst! Let Me Give You Some Tips on Regional Chinese Ingredients xxTO WOK OR NOT TO WOK? Meat Dishes from My Chinese American Kitchen xxGrilled Skirt Steak with Broccolini xxSoy-Glazed Oxtail xxFive-Spice Seared Duck Breast xxPanfried Pork Cutlet with Black Vinegar xxRed-Braised Pork Belly xxSweet-and-Sour Baby Back Ribs xxBeijing-Spiced Lamb Chops xxRice Wine–Braised Lamb Shank xxLabor Day Chicken Wings xxWhole Roasted Cornish Hen with Scallion Vinaigrette xxBEIJING GIRL IN CALIFORNIA Salads and Chilled Dishes xxCrab Salad Lettuce Wraps with Ginger Dressing xxDrunken Shrimp xxGlass Noodles Salad xxLittle Gem Salad (or Chinese Caesar Salad) xxRadish Salad with Citrus xxBaby Arugula Salad with Black Vinegar Dressing xxWarm Potato Salad with Sichuan Peppercorn Dressing xxJasmine Tea Eggs xxJUST DOUGH ITBetter Than Mama’s Noodles, Dumplings and Pancakes xxScallion Pancake with Hazelnut Pesto xxZhajiang Mian xxJiaozi with Chicken Filling xxWonton Soup xxEgg Pancakes with Vegetables xxTomato Egg with Misshapen Noodles xxCheeseburger Pot Stickers xxEgg Crepes xxBasic Noodle Dough xxBasic Chinese Pancake (Bing) xxPot Sticker Wrappers xxSOUTHERN CHINA ROOTSSeasonal Vegetables and Rice Dishes xxWhole Roasted Cauliflower with Garlic Chive Sauce xxGrilled Asparagus with Fried Egg xxDancing Eggplant xxKale Mixed Rice with Smoked Trout Roe xxMilk-Braised Napa Cabbage xxSummer Corn and Jalapeño xxBacon Fried Rice xxBok Choy with Crispy Garlic xxJasmine Rice xxSteamed Brown Rice xxTHE FISH MASTA Everyone Can Cook Fish and Shellfish xxSeared Scallops with Spicy Black Bean Sauce xxSea Bass with Sweet-and-Sour Sauce xxKing Salmon in a Bag xxSteamed Clams and Garlic xxShrimp and Peas xxEnvelope Sole with XO Chili Sauce xxSingapore-Style Chili Prawns xxBOWL OF HUGS Soups, Congees and Comfort Foods xxMeat-and-Bone Herbal Tea Soup xxChinese Shrimp and Grits xxSteamed Egg Custard with Minced Pork xxBroken Rice Congee with Pumpkin xxClams and Ham Congee xxSpinach Egg Drop Soup xxMapo Tofu xxDOUBLE HAPPINESS Larger Dishes for Holidays and Celebrations xxWhole Steamed Red Snapper xxSoy-Poached Whole Chicken xxStorm Shelter–Style Baked Lobster xxCaramel Chicken with Chestnuts xxMolasses-Glazed Pork Shank xxThanksgiving Wild Rice Stuffing with Roasted Pumpkin xxHot Pot xxTHEY CALL ME FIRECRACKER Hot Sauces and Condiments xxTiger Tiger Sauce xxXO Chili Sauce xxSweet-and-Sour Sauce xxDipping Soy Sauce xxChili Sauce (My Friends Call It “Shir-racha”) xxBeijing Sesame Sauce xxBlack Pepper Sauce xxCrispy Shallots xxCrispy Fried Garlic xxPickled Cauliflower in Sichuan Spice xxI DON’T BAKE Easy Stovetop Sweets and Desserts xxJasmine Rice Pudding with Charred Pineapples xxSweet Mochi with Strawberry and Nutella xxPanna Cotta with Mandarin Orange xxKaya Jam (Coconut-Egg Jam) xxBurnt-Almond Jell-O with Marshmallow xxSweet Tapioca with Apple xxAcknowledgments XXAbout the Author XXIndex XXForeword xxIntroduction xxPsssst! Let Me Give You Some Tips on Regional Chinese Ingredients xxTO WOK OR NOT TO WOK? Meat Dishes from My Chinese American Kitchen xxGrilled Skirt Steak with Broccolini xxSoy-Glazed Oxtail xxFive-Spice Seared Duck Breast xxPanfried Pork Cutlet with Black Vinegar xxRed-Braised Pork Belly xxSweet-and-Sour Baby Back Ribs xxBeijing-Spiced Lamb Chops xxRice Wine–Braised Lamb Shank xxLabor Day Chicken Wings xxWhole Roasted Cornish Hen with Scallion Vinaigrette xxBEIJING GIRL IN CALIFORNIA Salads and Chilled Dishes xxCrab Salad Lettuce Wraps with Ginger Dressing xxDrunken Shrimp xxGlass Noodles Salad xxLittle Gem Salad (or Chinese Caesar Salad) xxRadish Salad with Citrus xxBaby Arugula Salad with Black Vinegar Dressing xxWarm Potato Salad with Sichuan Peppercorn Dressing xxJasmine Tea Eggs xxJUST DOUGH ITBetter Than Mama’s Noodles, Dumplings and Pancakes xxScallion Pancake with Hazelnut Pesto xxZhajiang Mian xxJiaozi with Chicken Filling xxWonton Soup xxEgg Pancakes with Vegetables xxTomato Egg with Misshapen Noodles xxCheeseburger Pot Stickers xxEgg Crepes xxBasic Noodle Dough xxBasic Chinese Pancake (Bing) xxPot Sticker Wrappers xxSOUTHERN CHINA ROOTSSeasonal Vegetables and Rice Dishes xxWhole Roasted Cauliflower with Garlic Chive Sauce xxGrilled Asparagus with Fried Egg xxDancing Eggplant xxKale Mixed Rice with Smoked Trout Roe xxMilk-Braised Napa Cabbage xxSummer Corn and Jalapeño xxBacon Fried Rice xxBok Choy with Crispy Garlic xxJasmine Rice xxSteamed Brown Rice xxTHE FISH MASTA Everyone Can Cook Fish and Shellfish xxSeared Scallops with Spicy Black Bean Sauce xxSea Bass with Sweet-and-Sour Sauce xxKing Salmon in a Bag xxSteamed Clams and Garlic xxShrimp and Peas xxEnvelope Sole with XO Chili Sauce xxSingapore-Style Chili Prawns xxBOWL OF HUGS Soups, Congees and Comfort Foods xxMeat-and-Bone Herbal Tea Soup xxChinese Shrimp and Grits xxSteamed Egg Custard with Minced Pork xxBroken Rice Congee with Pumpkin xxClams and Ham Congee xxSpinach Egg Drop Soup xxMapo Tofu xxDOUBLE HAPPINESS Larger Dishes for Holidays and Celebrations xxWhole Steamed Red Snapper xxSoy-Poached Whole Chicken xxStorm Shelter–Style Baked Lobster xxCaramel Chicken with Chestnuts xxMolasses-Glazed Pork Shank xxThanksgiving Wild Rice Stuffing with Roasted Pumpkin xxHot Pot xxTHEY CALL ME FIRECRACKER Hot Sauces and Condiments xxTiger Tiger Sauce xxXO Chili Sauce xxSweet-and-Sour Sauce xxDipping Soy Sauce xxChili Sauce (My Friends Call It “Shir-racha”) xxBeijing Sesame Sauce xxBlack Pepper Sauce xxCrispy Shallots xxCrispy Fried Garlic xxPickled Cauliflower in Sichuan Spice xxI DON’T BAKE Easy Stovetop Sweets and Desserts xxJasmine Rice Pudding with Charred Pineapples xxSweet Mochi with Strawberry and Nutella xxPanna Cotta with Mandarin Orange xxKaya Jam (Coconut-Egg Jam) xxBurnt-Almond Jell-O with Marshmallow xxSweet Tapioca with Apple xxAcknowledgments XXAbout the Author XXIndex XX 119一碗碗的拥抱Soups, Congees and Comfort FoodsPeople always say, food is the key to someone’s heart. This is especially true for Chinese culture. We are very reserved when it comes to expressing our feelings. Our parents hardly ever tell us they love us, or give us hugs, and they show us they love us by asking us to come home to have mom’s dumplings. Or they drop off soup when they hear we are not feeling well. Nothing can compare to the feeling of hot and hearty broth rolling down into your stomach: you start to feel warm and fuzzy right after a sip, and you can feel the sickness sliding away from you at that very moment.Here is a chapter full of stick-to-your-ribs comfort foods, from Steamed Egg Custard (page xx) to spicy Mapo Tofu (page xx). Each and every one of them is close to my heart; each one of them has warmed my soul. Take this hug from me, and spread the love. Xoxo 119一碗碗的拥抱Soups, Congees and Comfort FoodsPeople always say, food is the key to someone’s heart. This is especially true for Chinese culture. We are very reserved when it comes to expressing our feelings. Our parents hardly ever tell us they love us, or give us hugs, and they show us they love us by asking us to come home to have mom’s dumplings. Or they drop off soup when they hear we are not feeling well. Nothing can compare to the feeling of hot and hearty broth rolling down into your stomach: you start to feel warm and fuzzy right after a sip, and you can feel the sickness sliding away from you at that very moment.Here is a chapter full of stick-to-your-ribs comfort foods, from Steamed Egg Custard (page xx) to spicy Mapo Tofu (page xx). Each and every one of them is close to my heart; each one of them has warmed my soul. Take this hug from me, and spread the love. Xoxo120 Chinese Heritage Cooking from My American KitchenMEAT-AND-BONE HERBAL TEA SOUPMy great-grandpa came to the United States as an herbalist in 1900. He was the only Chinese doctor that was serving the railroad workers, and he made a name for himself in the southern California community. I heard about this meat and bone broth soup from my grandpa and grandaunts; it was their breakfast growing up. The heavy use of whole garlic and angelica root prevented them from getting colds, and they all grew up healthy. Although this is a classic soup from southern China, no one in my family knew how to make it after my great-grandma passed away. I re-created the soup. This is for you, great-grandpa!SERVES 6 TO 8 PEOPLE2 lb (900 g) pork neck bone2 lb (900 g) pork sparerib½ cup (120 ml) canola oil4 whole heads garlic2 oz (56 g) dry Angelica root¼ cup (40 g) black peppercorns¼ cup (40 g) white peppercorns3 star anise3 tbsp (18 g) whole cumin seeds1 stick cinnamon2 tbsp (30 ml) soy sauce2 tbsp (30 ml) dark soy sauce4 dry shiitake mushrooms2 tbsp (14 g) goji berriesSalt to tasteTo ensure a clear broth for the soup, we are going to blanch the pork bones first. Add the pork neck bone and spareribs to an 8- to 10-quart (7.6- to 9.5-L) stockpot, fill it with water and cook over medium heat. When the water starts to bubble but not quite boil, turn off the heat and let it rest for 10 minutes. You will see blood start to coagulate at the ends of the bones: discard the cooking liquid. Wipe off the blood from the end of the bones and place all the bones into a new large stockpot to make the soup. Fill the pot with new water to barely cover the bones.Heat the oil in a medium-size sauté pan over medium heat. Fry the whole garlic in the oil until golden. Put the black peppercorn, white peppercorn, star anise and cumin seeds into a soup spice pouch, place it into the soup pot, and then add the garlic, cinnamon, soy sauce, dark soy and dry shiitake mushrooms. Simmer the soup over low heat for 3 hours. Add the goji berries during the last 5 minutes of cooking, and salt to taste. Enjoy the soup with pork bones and goji berries.120 Chinese Heritage Cooking from My American KitchenMEAT-AND-BONE HERBAL TEA SOUPMy great-grandpa came to the United States as an herbalist in 1900. He was the only Chinese doctor that was serving the railroad workers, and he made a name for himself in the southern California community. I heard about this meat and bone broth soup from my grandpa and grandaunts; it was their breakfast growing up. The heavy use of whole garlic and angelica root prevented them from getting colds, and they all grew up healthy. Although this is a classic soup from southern China, no one in my family knew how to make it after my great-grandma passed away. I re-created the soup. This is for you, great-grandpa!SERVES 6 TO 8 PEOPLE2 lb (900 g) pork neck bone2 lb (900 g) pork sparerib½ cup (120 ml) canola oil4 whole heads garlic2 oz (56 g) dry Angelica root¼ cup (40 g) black peppercorns¼ cup (40 g) white peppercorns3 star anise3 tbsp (18 g) whole cumin seeds1 stick cinnamon2 tbsp (30 ml) soy sauce2 tbsp (30 ml) dark soy sauce4 dry shiitake mushrooms2 tbsp (14 g) goji berriesSalt to tasteTo ensure a clear broth for the soup, we are going to blanch the pork bones first. Add the pork neck bone and spareribs to an 8- to 10-quart (7.6- to 9.5-L) stockpot, fill it with water and cook over medium heat. When the water starts to bubble but not quite boil, turn off the heat and let it rest for 10 minutes. You will see blood start to coagulate at the ends of the bones: discard the cooking liquid. Wipe off the blood from the end of the bones and place all the bones into a new large stockpot to make the soup. Fill the pot with new water to barely cover the bones.Heat the oil in a medium-size sauté pan over medium heat. Fry the whole garlic in the oil until golden. Put the black peppercorn, white peppercorn, star anise and cumin seeds into a soup spice pouch, place it into the soup pot, and then add the garlic, cinnamon, soy sauce, dark soy and dry shiitake mushrooms. Simmer the soup over low heat for 3 hours. Add the goji berries during the last 5 minutes of cooking, and salt to taste. Enjoy the soup with pork bones and goji berries.Bowl of Hugs 123CHINESE SHRIMP AND GRITSWhen I had shrimp and grits in New Orleans for the first time, I was shocked by how similar it tasted to the corn congee I had when I was young in Beijing. Northern China grows a lot of corn, so cornmeal is part of our everyday diet. To see that a dish I grew up with is also a staple comfort food in the United States blows my mind. Food does connect the world. My shrimp and grits started as a classic Chinese garlic shrimp recipe, but now I like to finish it with butter.SERVES 4Chinese Grits (Corn Congee)2 tbsp (30 ml) canola oil1 tbsp (7 g) minced ginger1 tbsp (3 g) chopped green onions 2 qt (1.9 L) water1½ cups (240 g) fine grain corn grits, or polenta1 tsp kosher salt1 tsp sugarGarlic Shrimp16 medium raw shrimp, peeled and deveined1 tbsp (15 ml) Shaoxing wine1 tbsp (15 ml) light soy sauce½ tbsp (4 g) cornstarch4 tbsp (60 ml) canola oil2 tbsp (18 g) minced garlic3 tbsp (9 g) chopped garlic chives 2 tbsp (30 ml) soy sauce1 tbsp (15 ml) water½ tbsp (7 g) butter4 tbsp (24 g) Crispy Garlic (page xx)For the grits, heat the canola oil in a 6- to 8-quart (5.7- to 7.6-L) pot over medium heat. When the oil is warm, add the ginger and green onions, stir and cook for 30 seconds. Add the water and bring it to boil. As soon as it starts to bubble, add the grits and whisk well. Turn the heat to low and constantly stir the grits while it slowly simmers. Usually grits take about 45 minutes to cook. Always check the instructions on the package as cooking time may vary. Season with the salt and sugar at the end.To make the shrimp, toss them with the Shaoxing wine, light soy and cornstarch, massaging them so they are completely coated.Heat up the canola oil in a large skillet over high heat. When the oil starts to smoke, add the shrimp and garlic, and stir-fry for 3 minutes. When the shrimp are cooked and have turned opaque and curl up, add the garlic chives, soy sauce and water and toss for 10 seconds. Take the skillet off the heat, and finish with the butter.To serve, spoon grits into each bowl, place some shrimp on top and cover with crispy garlic.Bowl of Hugs 123CHINESE SHRIMP AND GRITSWhen I had shrimp and grits in New Orleans for the first time, I was shocked by how similar it tasted to the corn congee I had when I was young in Beijing. Northern China grows a lot of corn, so cornmeal is part of our everyday diet. To see that a dish I grew up with is also a staple comfort food in the United States blows my mind. Food does connect the world. My shrimp and grits started as a classic Chinese garlic shrimp recipe, but now I like to finish it with butter.SERVES 4Chinese Grits (Corn Congee)2 tbsp (30 ml) canola oil1 tbsp (7 g) minced ginger1 tbsp (3 g) chopped green onions 2 qt (1.9 L) water1½ cups (240 g) fine grain corn grits, or polenta1 tsp kosher salt1 tsp sugarGarlic Shrimp16 medium raw shrimp, peeled and deveined1 tbsp (15 ml) Shaoxing wine1 tbsp (15 ml) light soy sauce½ tbsp (4 g) cornstarch4 tbsp (60 ml) canola oil2 tbsp (18 g) minced garlic3 tbsp (9 g) chopped garlic chives 2 tbsp (30 ml) soy sauce1 tbsp (15 ml) water½ tbsp (7 g) butter4 tbsp (24 g) Crispy Garlic (page xx)For the grits, heat the canola oil in a 6- to 8-quart (5.7- to 7.6-L) pot over medium heat. When the oil is warm, add the ginger and green onions, stir and cook for 30 seconds. Add the water and bring it to boil. As soon as it starts to bubble, add the grits and whisk well. Turn the heat to low and constantly stir the grits while it slowly simmers. Usually grits take about 45 minutes to cook. Always check the instructions on the package as cooking time may vary. Season with the salt and sugar at the end.To make the shrimp, toss them with the Shaoxing wine, light soy and cornstarch, massaging them so they are completely coated.Heat up the canola oil in a large skillet over high heat. When the oil starts to smoke, add the shrimp and garlic, and stir-fry for 3 minutes. When the shrimp are cooked and have turned opaque and curl up, add the garlic chives, soy sauce and water and toss for 10 seconds. Take the skillet off the heat, and finish with the butter.To serve, spoon grits into each bowl, place some shrimp on top and cover with crispy garlic.Next >