New Cooking Classes
Hsiao-Ching Chou
New cooking classes for January have now been posted. There are also plenty of spots in my kids' cooking class in December.
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Pork Belly Potstickers
Hsiao-Ching Chou
This recipe is a mash-up of three dishes I love: gua bao, potstickers and soup dumplings. I’ve taken the best parts of each and put them into one blast of flavor.
Read MoreRed-Braised Pork Belly
Hsiao-Ching Chou
This is the red-braised pork belly that I use for the filling for Gua Bao Potstickers. Of course, you can always serve this with a bowl of rice.
Read MoreNew Cookbook: Phoenix Claws and Jade Trees
Hsiao-Ching Chou
The new cookbook "Phoenix Claws and Jade Trees" teaches Chinese cooking through technique.
Read MoreWhole Fish and Abundance
Hsiao-Ching Chou
This is a whole rockfish that I steamed with ginger, green onions, and a dash of soy sauce and wine.
Read MoreBok Choy 'Bolognese'
Hsiao-Ching Chou
I wanted to play on the idea of making a bolognese: browned meat, savory vegetables, a little liquid and tomato paste. My flavor palette included Chinese sausage, carrots, green onions, ginger and baby bok choy.
Read MoreIn Praise of Celery
Hsiao-Ching Chou
Celery is great as a stir fry ingredient. For this dish, I combined celery with beef and dofu gan (dried tofu).
Read MoreBeef with Tomatoes and Persimmons
Hsiao-Ching Chou
The bowl of persimmons on the counter called out to me. I'd only eaten persimmons fresh and never cooked with them. But we had bought a box of them and had more than enough to spare for my spontaneous stir fry.
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