Peking Duck

Ingredients:

- 1 whole duck (about 5-6 pounds)
- 4 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 4 green onions, cut into 2-inch pieces
- 1 small piece of ginger, sliced
​​- 1 tablespoon Shaoxing wine or dry sherry
- Steamed pancakes, to serve
- Hoisin sauce, for serving
- Thinly sliced ​​cucumbers and green onions, for serving

Instructions:

1. In a small bowl, mix together the honey, soy sauce, hoisin sauce, Chinese five-spice powder, rice vinegar, sesame oil, and salt to make the marinade.

2. Remove the giblets from the duck cavity and discard. Rinse the duck inside and out, then pat dry with paper towels.

3. Using a sharp knife, prick the skin of the duck all over, being careful not to pierce the meat.

4. Brush the duck with the marinade, making sure to coat it evenly inside and out. Place the green onions, ginger slices, and Shaoxing wine or dry sherry inside the duck cavity.

5. Place the duck on a rack set over a roasting pan, breast side up. Refrigerate uncovered for at least 6 hours or overnight to allow the skin to dry out.

6. Preheat the oven to 350°F (175°C). Remove the duck from the refrigerator and let it come to room temperature while the oven preheats.

7. Roast the duck in the preheated oven for about 2 to 2½ hours, or until the skin is crispy and golden brown, and the internal temperature reaches 165°F (75°C).

8. Remove the duck from the oven and let it rest for about 15 minutes before carving.

9. To serve, slice the duck thinly and arrange on a serving platter. Serve with steamed pancakes, hoisin sauce, thinly sliced ​​cucumbers, and green onions.

10. To assemble, spread a little hoisin sauce on a pancake, top with slices of duck, cucumber, and green onions. Roll up the pancake and enjoy!

Enjoy your homemade Peking Duck, a classic dish that's perfect for special occasions!

Hot and Sour Soup

Origins of Hot and Sour Soup:

Hot and sour soup has a long history in Chinese culinary tradition, with roots tracing back to the Sichuan province. It is believed to have originated during the Tang Dynasty (618-907 AD) and has since become a staple dish in Chinese cuisine. Over time, variations of the soup have emerged, with different regions and chefs adding their own unique twists to the recipe.

Ingredients:

Hot and sour soup typically features a combination of ingredients that contribute to its distinctive flavor profile. The key components include:

- Chicken or pork broth: Provides the base for the soup and adds depth of flavor.
- Protein: Thinly sliced ​​pork, chicken, tofu, or a combination of these ingredients are commonly used.
- Vegetables: Shiitake mushrooms, bamboo shoots, and wood ear fungus are often included for their texture and earthy flavor.
- Seasonings: Soy sauce, rice vinegar, and white pepper are essential for achieving the soup's signature tanginess and spiciness.
- Thickening agents: Cornstarch or tapioca starch are used to thicken the soup and
- Aromatics: Garlic, ginger, and green onions add aromatic notes and enhance the overall flavor of the soup .

How to Make Hot and Sour Soup:

While there are many variations of hot and sour soup, the basic preparation involves the following steps:

1. Prepare the broth: Start by bringing chicken or pork broth to a simmer in a large pot.

2. Add the protein: Thinly slice pork, chicken, or tofu, and add it to the simmering broth. Allow the protein to cook until it is no longer pink.

3. Incorporate the vegetables: Add sliced ​​shiitake mushrooms, bamboo shoots, and rehydrated wood ear fungus to the pot. Let the vegetables cook until they are tender.

4. Season the soup: Stir in soy sauce, rice vinegar, and white pepper to taste. Adjust the seasoning according to your preference for spiciness and tanginess.

5. Thicken the soup: In a small bowl, mix cornstarch or tapioca starch with water to create a slurry. Slowly pour the slurry into the soup while stirring continuously. Cook until the soup thickens to the desired consistency.

6. Garnish and serve: Before serving, garnish the hot and sour soup with chopped green onions and a drizzle of sesame oil for added flavor. Ladle the soup into bowls and enjoy it while it's hot.

Conclusion:

Hot and sour soup is a delightful dish that showcases the bold flavors and comforting warmth of Chinese cuisine. Whether you're craving something spicy and tangy or seeking solace on a cold day, this soup is sure to satisfy your appetite and lift your spirits. With its rich history and versatile recipes, hot and sour soup continues to captivate food lovers around the world, making it a timeless classic in the culinary landscape.


Try making hot and sour soup at home to experience its deliciousness firsthand and impress your family and friends with your culinary skills. With a few simple ingredients and a little bit of time, you can create a bowl of hot and sour soup that rivals your favorite Chinese restaurant's version. So gather your ingredients, roll up your sleeves, and get ready to enjoy a bowl of comforting hot and sour soup!

Sweet and Sour Pork

Ingredients:

- 500g pork loin or tenderloin, cut into bite-sized pieces
- 1 egg, beaten
- 1/2 cup cornstarch
- Salt and pepper to taste
- Vegetable oil for frying
- 1 bell pepper, cut into chunks
- 1 onion, cut into chunks
- 1 cup pineapple chunks (fresh or canned)
- For the sweet and sour sauce:
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch dissolved in 2 tablespoons of water

Instructions :

1. In a bowl, season the pork pieces with salt and pepper. Dip each piece of pork into the beaten egg, then coat with cornstarch.

2. Heat vegetable oil in a deep skillet or wok over medium-high heat. Once the oil is hot, add the pork pieces in batches and fry until golden brown and crispy. Remove the pork from the oil and drain on paper towels.

3. In a separate bowl, mix together the ingredients for the sweet and sour sauce: ketchup, rice vinegar, brown sugar, and soy sauce. Set aside.

4. In the same skillet or wok, remove excess oil, leaving about 1 tablespoon. Add the bell pepper and onion chunks and stir-fry for about 2-3 minutes until slightly softened.

5. Add the pineapple chunks to the skillet and cook for another minute.

6. Pour the sweet and sour sauce mixture into the skillet and bring to a simmer.

7. Once the sauce starts to thicken, add the fried pork pieces back into the skillet, tossing to coat them evenly with the sauce.

8. Cook for another 2-3 minutes until the pork is heated through and the sauce has thickened.

9. Serve the Sweet and Sour Pork hot over steamed rice.

Enjoy your homemade Sweet and Sour Pork! You can adjust the sweetness or sourness of the sauce according to your taste preferences.