Say goodbye to soggy, bland Chinese lemon chicken. After several rounds of testing, I’ve settled on this recipe that delivers chicken that stays unbelievably crispy under a glossy, vibrant lemon sauce, with a flavor that truly lingers. The most common problem with this Chinese lemon chicken is that the chicken turns soft too quickly once …
Chinese stir-frying is one of my favorite cooking styles because it’s incredibly forgiving. This is precisely how this cabbage and chicken stir-fry came about a few days ago. I made it with chicken breast, cabbage, some carrots, and a little leftover Chinese BBQ sauce (Char Siu sauce). That’s it. Nothing fancy, but the result was …
This chicken chop recipe is based on the one we serve at our restaurant, but it has been simplified for easy home cooking. It’s a Malaysian-Western fusion at its finest, and once you try it, you’ll see why it’s such a hit. It is partially Western in style, as it is grilled, but it also …
Tofu can be prepared in many ways, and a popular method is to pair it with a meat sauce. This works because although tofu has a delicate texture, it lacks a strong flavor on its own. That’s why it pairs so well with meat and savory seasonings. This pan-fried tofu with meat sauce is one …
When I run out of ideas for what to cook at home, I usually fall back on my trusted, easy teriyaki chicken and rice recipe. The reason is simple: all the simple ingredients are readily available, nothing is complicated or hard to find, and the process is easy and quick — perfect for busy weeknights. …
I have been making sweet and sour chicken for many years, especially during my days working in the restaurant. Nowadays, I mainly cook at home for my family, and my priorities have shifted from focusing solely on flavor to prioritizing convenience and health. Therefore, I want to share this new sweet and sour chicken recipe …
Have you ever tried belacan? Belacan is a common ingredient in Malaysian food and Asian cooking. It is the main ingredient for this flavorful belacan fried chicken. The chicken is marinated in toasted belacan (fermented shrimp paste) and a blend of hard-to-resist Malaysian spices. It is then fried until crispy, making it ideal for serving …
Have you ever enjoyed a delicious dish you couldn’t stop thinking about it? That’s exactly how I feel about this Cantonese-style one-pot Chicken Stew. I love it because it’s not only easy to make (just one pot means minimal cleanup!), but the tender chicken has all the flavor melded into it, and the daikon absorbs …
Chicken Pongteh (Ayam Pongteh) is a delicious Nyonya dish. It is a potato stew with chicken thighs, fermented bean sauce (taucu), and Thai palm sugar. The dish’s origin dates back to the Peranakan community, descendants of Chinese and Malay intermarriages. Initially, the dish was made with pig trotters (babi pongteh) or pork ribs, but it …
I have been involved in Chinese cooking for years, and Cantonese and Sichuan cuisine are my favorites. Today, I want to share one of the fusion recipes I recently created: a spicy garlic chicken that combines both flavors into one dish. The subtle flavors of Cantonese cooking blend with the bold characteristics of Sichuan cuisine, …