Tagged: wok

Chengdu Challenge #21: Dry Pot Chicken (Gan Guo Ji)

My New Favorite Meal~~ “This is my new favorite restaurant!” my friend Carla used to proclaim almost every time we ate somewhere new in New York. That could be construed as fickle, but really it was just enthusiasm. I feel the same sometimes about these dishes—every one I cook is my new favorite. But this one, particularly, truly, is my new favorite recipe and is likely to stay that way for a while. Why? Because it’s more a method than a recipe, and because  it’s easily and infinitely adaptable to any ingredients...

Chengdu Challenge #20: Stir-Fried Bacon in Sichuan Bean Sauces (Chao Larou)

Once-Cooked Pork~~ Stir-fried bacon in Sichuan bean sauces is a cousin to hui guo rou, or twice-cooked pork, and in many ways, the more appealing cousin, because A) You only have to cook it once; and B) it’s bacon! It  may be the less popular cousin in Sichuan, but it’s definitely a Sichuan native, and I’ve had it there several times, made with the highly smoked, supremely rich local bacon (larou). For authentic twice-cooked pork, you have to boil a pork belly, chill it, slice it and stir-fry it. For this...