While a whole roast duck might seem like a special-occasion dish—something you’d serve for Christmas dinner or order in certain Chinese restaurants—it’s actually very simple to make. If you can prepare a Thanksgiving turkey (or even a roast chicken), you can cook a whole duck. In some ways, cooking duck is even easier than cooking … Read more
This gingery chicken stir-fry was born from my persistent craving for Chinese takeout—and from my digestive issues. You might ask why I’d want to strip a dish of all the aromatic flavor that alliums (like onion and garlic) can bring. Younger me would’ve asked the same question. But these days, my body has a tough … Read more
Chinese home cooking is full of vegetarian fare that requires a quick toss in a hot wok, just like this sweet, savory, and slightly tart cabbage stir-fry. Green cabbage retains its crunch, while earthy black vinegar—a must-get for this recipe and a pantry all-star for those who love Chinese cooking—does the heavy lifting for flavor. … Read more
Here is a soup high on comfort and low on effort, taking cues from classic Chinese egg drop soup, Korean manduguk dumpling soup, and even Italian stracciatella egg soup. It all comes together shockingly fast (no really, not much longer than it would take you to prepare instant ramen!). Give it up for your grocery … Read more
Step 1 Toss 1½ lb. skinless, boneless chicken breasts, sliced on a diagonal ¼” thick, with 2 Tbsp. soy sauce and 1 Tbsp. mirin in a medium bowl. Sprinkle 1 Tbsp. cornstarch over; toss to coat. Step 2 Pulse white and pale green parts of 4 scallions, 6 garlic cloves, coarsely chopped, and one 2″ … Read more