Posts Tagged William Mark

Kung Pao

During the Qing Dynasty, Beijing’s finest kitchens were peopled with chefs from various parts of China. So, while this is a Sichuan recipe, it was developed in the home of a Mandarin noble, Ting Kung-Po. The chicken is stir-fried quickly, the mixed with crispy groundnuts (peanuts) and a spicy sauce for contrast.   –The Chinese Gourmet […]

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On Chinese Superior Broth (高湯/上湯)

As I was growing up, I remember my mother feeding me her version of chicken soup with rice when I wasn’t feeling well. The soup was made with peeled seeded cucumber pieces cooked in chicken stock with shiitake mushhrooms. It was normally accompanied with cooked white rice on the side – to be added to […]

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