Maybe you could tell I was leading up to something special in this series of chicken wing posts. Well, I was. To my taste, Chinese food is the most amazing cuisine in the world. And among the Chinese regional cuisines, Cantonese reigns supreme, something I have to admit despite a strong sentimental fondness for Sichuan. […]
There is a wonderful Shanghai cooking technique that is traditionally applied to pork shank. The shank is stewed in a mixture of dark and light soys, with other aromatic ingredients, and timed so that at the point when the shank is done, the liquid has reduced to a thick glaze that coats the meat. It’s […]
I love chicken wings. They’re the best part of the chicken. Yes, even better than those wonderful soft tenderloinish “oysters” that are imbedded in the chicken’s back. Yes, even better than the luscious liver, firm gizzards and resilient heart. Those bits can be made into something delicious, no question about it, but you wouldn’t […]