Kung Pao “anything” is a favorite Chinese dish. When we lived in the country there was a little Chinese restaurant in a neighboring village and we would sometimes go there for a quick meal and I always ordered this. Authentic, definitely not, but it was good and our choices were very limited unless I cooked. Our village … Continue reading
The original recipe from Liuyang, China was deep fried but the author chose to stir-fry the chicken instead in this cookbook. I agree even though I love fried food and the crispy chicken would add a nice contrast with the vegetables and sauce. I enjoyed Fuchsia Dunlop’s first cookbook a lot so I bought the other … Continue reading
This is another recipe from my early Chinese cooking classes. A perfect light soup to fix before your main entree and was a frequent request by Gene. I have also included another recipe by Weight Watcher’s where shredded chicken is added. Hmm… never put chicken in this soup.