Three Cup Chicken is a Taiwanese dish where the three “cups” actually refer to the three equal measurements of the 3 main ingredients; soy sauce, shao xing wine and kecap manis (sweet soy). The secret is using dark sesame oil, which has a much stronger, toasted sesame taste.
This is a really simple dish.. a simple marinade, then a quick fry in some oil, add the broccoli and it’s done! I love garlic in pretty much anything, but lamb + garlic is one of those flavour marriages that just go so well together. Broccoli is great in stir fry, as it soaks up all the juices and flavours in the wok.
Char Siu (Chinese BBQ pork) is probably the one thing I think of when someone says “Chinese food”. I never knew that the red colour comes from food dye – I always assumed there was an ingredient that gave it that red colour. Still, I opted to use the dye as it looks so much more appealing!
Best cooked over an open flame but if you’re roasting it in the oven, try to char the outside a little if you can – it really adds to the flavour.
Chicken noodle soup is easy to make. Its quick, simple, and you can add almost anything to make awesome comfort food.
I adapted this marinade from Yángròuchuà n, Mongolian lamb skewers. The intense cumin and chilli aromas work perfectly with lamb. The taste is intense; aromatic and spicy, similar to Padang Sate. This marinade can be used on any kind of lamb – shoulder, cut into strips for stir-frying, lamb skewers, lamb chops or cutlets or even rack. It’s fucking delicious.