This is a dish I developed with my chef when I still owned my restaurant. It's easy enough to make your own Chinese bbq pork (most Chinese cookbooks have recipes) but I almost always buy it in Chinatown; it can make a mess of your oven if you do it yourself. The hot bean sauce comes in cans and keeps for a long time refrigerated. (Transfer to a plastic container with a tight cove
This is my upgrade of a recipe that I found in the newspaper 20 years ago. It's been sitting neglected in my database for all that time and I've recently gotten around to trying it. It was good but something was lacking. The version I'm submitting includes the additions I've made and I think it's really delicious. Note that the cooking time for the chicken depends on the thickness of the breasts. Very thick ones should be butterflied to speed up the time. Also note that it can be made much spicier if you like. Just add some cayenne or chopped jalapeña or serrano chiles to the sauce.
This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.
This is a traditional Chinese pickled dish that can be served with any meal. The recipe is from "Florence Lin's Chinese Regional Cookbook." Many different types of vegetables can be used instead of, or in combination with, the cabbage.
Here's an authentic Chinese recipe for drumsticks that I used to serve to large parties when I was in the catering business. It's a bit complicated but worth it. They can be frozen at any point along the way - after steaming or after deep frying. (The recipe comes from "The People's Republic of China Cookbook.) Prep time includes several hours marinating tim.