Hi,
Is anyone up for joining me on an exploration of Chinese cookery?
I'm a big fan of Fuchsia Dunlop and have three of her books (Every Grain of Rice, Land of Fish and Rice and The Food of Sichuan)
Despite all of the above have only just purchased a wok!
Tonight I'm cooking "Fish Fragrant Aubergines" and a cold chicken dish with spicy sichuanese sauce. Other favourites have been the chicken and chestnuts, gung bao chicken, steamed fish with garlic and ginger (old school but love it!).
Have had mixed results making dumplings - first time (I think beginners luck) they were great. Then revisited a couple of years later and to mis- quote Craig Revel Horwood "DisARRRSter"
What am I missing...would love to try congee but bit scared...
If you're an expert or beginner like me but feel the love please do join in!
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Chinese Cookery
6 replies
myrtleWilson · 22/02/2020 20:18
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