Jul 14, 2013

Sweet & Sour Chicken

This is one of those dishes that keeps me coming back to Chinese food over and over again. It rocks. ‘Nuff said. It’s comfort food to the max, but light and fun to eat at the same time. Very family friendly too because it’s not spicy, not overly acidic, sweet or salty. It’s just right. J-man loves this dish. Also, it’s not MSG-laden, which is a big plus to me because…

Apr 7, 2013

Tjap Tjoy

This is a great example of a Chinese dish that goes by several names, depending on your geographic location. Chinese restaurants in the Netherlands call this Tjap Tjoy, but it’s comparable to the American Chop Suey, even though my version doesn’t call for soy sauce. I’ve always been intrigued by Chinese dishes that have little to do with authentic Chinese food. These recipes are about as Americanized and Dutchified as…

Mar 26, 2013

Honey, Lime & Ginger Chicken

After velveting all these chicken strips trying to figure out what technique works best for me, I was finally able to turn them into a recipe. Mother nature apparently lost her calendar (or her mind!), because we’re still stuck with snow and frost. Where’s my darn sun? I craved a promise of spring—anything to get me out of this winter funk. This light, citrusy and fresh chicken recipe definitely is…

Mar 25, 2013

Chinese Satay Sauce

Chinese satay sauce is not Chinese at all: it’s more of an Indonesian or Thai thing. So, why did I decide to name this Chinese then? Because I’m rebellious? Because I’m nuts? Because I like to mess with people’s heads? Why, yes, I do and I am… but those are not the main reasons. I did so because every Dutchie reading this knows exactly what I’m talking about. I’ve tried to…

Mar 21, 2013

Velveting Chicken II

Here’s the frying technique I promised you earlier this week, when posting the water technique. I thought it silly to reshoot the recipe—it’s the same marinade after all—so I borrowed some photos from my earlier posting. I’m leaning towards the water technique. It’s easy because you can marinate and poach the chicken in the morning, store it in the fridge and add it to your stir-fry at night! Chicken poached…

Mar 18, 2013

Velveting Chicken

For years I wondered how Chinese restaurants manage to keep their chicken so moist and tender. But now I wonder no more. There was little I could find on Dutch forums or websites, so I’m pretty sure I’ll make a Dutchie (or two) happy today. Also, I promised Sylvia Witteman I’d spread the word and fear her wrath if I don’t. If you want to start cooking your own Chinese…