I’ve been experimenting a lot with Chinese recipes recently, trying to find easy Chinese recipes that still taste pretty authentic. Sadly, many of my experiments are on their nth iteration, and still need more work (mapo tofu is majorly getting on my nerves), but good news! This hong shau chicken recipe is a winner! Traditionally, hong shau recipes use pork belly, so substituting chicken makes this recipe healthier and lighter. And since it uses the slow cooker, this recipe is SO EASY. There is barely any prep! Just throw everything in the slow cooker and let it simmer away.
Sometimes I don’t realize how inefficient I am until someone shows me a better way. Like when people ask me for restaurant recommendations.
What I used to do: 1) Search my email for the last time I sent someone my recommendations list. 2) Add to the list with whatever my brain can conjure up at the moment that I think that person might like. 3) If I have time, look on Yelp to make sure I didn’t miss anything. Of course, my email is so super organized that I can instantly find the email I’m looking for. Not!
What I do now: Pull up a map from OneDay and share it! So much easier!
I have been so excited seeing all the summer produce at the farmer’s market this summer. I go almost every Sunday, and it never gets old. Squash, corn, tomatoes, strawberries, plums…I want to buy everything! Some are so freaking cute, I can’t help myself – like these summer squash. I’ve never cooked with them before, I don’t even know what they’re called, but I wanted them.
Since I started learning how to cook, I discovered that making soup is pretty easy peasy. I don’t know why I used to be so intimidated by the thought of making soup! Of course there’s a lot more sophistication/refinement to develop in my technique, but as a newbie, I’m happy with the results so far.
Chinese New Year starts this Friday! Chinese holidays always make me wish that I was a kid again, at home with my family. When I feel like that, not even alcohol can make me feel better. Only food can.
So I decided to try making Chinese tea eggs. We used to eat Chinese tea eggs all the time growing up. Now, not so much. I don’t even see it very often in Chinese cafes or delis up here in the Bay Area. Maybe my tea egg radar is a little off, guiding me to the wrong places.