My journey to discover different cuisines began in the early 80s. I became interested in Chinese, Thai and Indian food, but I had no idea where to start learning about these cuisines, which at that time we’re still quite obscure. Certainly there were Chinese and Indian restaurants, but Thai restaurants were a bit more few and far between.
A friend recommended this cookbook and this is where my journey to cook authentic Thai began. For me, Jennifer Brennan was my first Thai cooking teacher—even though we never met. Her book opened an entirely new world of flavors and techniques that I’ve been exploring ever since.
Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena, Fu Shing. Although the restaurant specialized in authentic Sichuan cuisine, their Orange Chicken was impossible to resist.
This dish is not a traditional Chinese recipe in the way you would find in Sichuan. Instead, it is loosely inspired by dishes such as Tangerine Peel Chicken and Orange Peel Beef. Traditional Chinese versions are typically much spicier and far less sweet than the American adaptation.
On my many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate it every single day. It was such a simple dish, but the flavor was pure Thailand.
The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.
Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.
This dish is all about balance. The eggplant becomes silky and rich while the sauce delivers layers of flavor: savory soy sauce, black vinegar, garlic, ginger, a touch of sweetness, and just enough heat to keep things interesting. It is the perfect example of how a few simple ingredients can be transformed into something extraordinary.
My friend was visiting from the UK and made this for dinner and it was off the charts. He is originally from Singapore and while this is not an authentic Singaporean dish, it is very good.
Kung Pao Chicken has always been a favorite dish of mine. After looking at so many recipes, I finally settled on this version which is inspired by Fuchsia Dunlop. Her understanding of Chinese cuisine is impressive as she speaks Chinese and studied at the Sichuan Higher Institute of Cuisine in Chengdu.
Why this recipe is authentic.
This is a “real” version of Kung Pao chicken. Its flavor is layered and built to create a perfect result. The steps ensure a better than any take away dish. And, it uses the velveting technique to see the chicken soft and moist, even chicken breast.
I’ve made a lot of Chinese food in my life, but I’ve never made 3 Cup Chicken-San Bei Ji, which is kind of an Asian standard with so many versions. I was really missing out. This is one of the best things I’ve ever made and super easy. Absolutely stunning. This is the Taiwanese version with basil.
This Yunnanese dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness.
If you can get the flowering chives, they work very well, but standard garlic chives are fine. Both can be found in most Asian markets. If neither are available, just sub normal chives.
Note: You can also use pork tenderloin in place of the pork belly.
Ingredients:
1/2 lb Pork belly, sliced into strips.
1/2 lb Chicken breast, sliced thinly.
5 cloves Garlic, minced
2 inch piece Ginger, peeled and minced.
7-8 Xiao mi la Chilies, sub other dried chilies if you need to.
1/4 tsp ground White Pepper
1 Tbsp Soy sauce
1 Tbsp Rice Wine
4-5 Scallions, cut into 1 inch pieces
1/4 cup Garlic chives, cut into 1/2 inch pieces.
1 tsp Sesame oil
Preparation:
Begin by preparing all your veggies and meat, as the cooking goes fast.
Heat your wok to smoking hot. Add oil, then pork belly and cook until crisp.
Add chilies, white pepper, garlic, ginger and chicken. Stir fry until chicken is cooked.
Add green onions, chives, soy and rice wine, stir fry and finish with sesame oil. Serve with steamed rice.
Quick Pork Belly and Chicken Stir-Fry with Garlic Chives
This Yunnanese dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness.
This is super easy to throw together and the flavor is off the charts. I have made it with both ground chicken and sliced chicken. Either way is good, but sliced is likely more traditional. You may use breast or thighs. Although thighs will be better cut into cubes.
