I was really keen to make some fun-guo dumplings this week for Chinese New Year. When I finally got around to made the filling for the dumplings, I ran out of time to make the dough. We had this chop suey for dinner with some rice, it was really yummy.
Recipe is as follow: Read the rest of this entry »
I bought a pack of preserved turnip from an Asian grocery store over the weekend, and decided to use this to create a salty-sweet-sour dish. It is really simple – 300g chicken sliced chicken fillet marinated with a sauce consists of a dash of soy sauce, a dash of balsamic vinegar, 1 tbs of sugar, 1 tsp of potato starch mixed well with 1 tbs of water and 1 tbs wine.
The cooking method is also super simple – heat up a frying pan with some cooking oil, first add a few pieces of thinly sliced ginger, then 2 tbs of diced salted turnip, quickly stir fry for 20 seconds, and add the marinated chicken, stir fry until cooked on medium heat – you may prefer to close the lid for a few minutes which will keep the chicken juicy. Served on a bed of rice and salad or steamed vegetables. Really hearty and flavorsome.