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Chinese Crisp - Fried Salt and Pepper Squid

Chinese Crisp - Fried Salt and Pepper Squid

This is one of my all time favourite Chinese dishes. Baby squid are best for this recipe as they cook quickly and are tender.
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Ancient Chinese Secret Sloppy Joes

So you want the secret-eh? To be honest, it's not Chinese but Vietnamese, and it's not ancient, only about 25 years old. I love it because it's American born, American made. With a story straight out of Chinatown, Huy Fong Chili Garlic sauce is one of my favorite ingredients. It's incredibly versatile and IMO absolutely essential to any respectable chef's kitchen. I also call these "Firecracker Sloppy Joe's" depending on how hot I'm making them. This recipe is FANTASTIC for a party. Double or triple it depending on your guest list. You can make it hours ahead of time and let it simmer all day in the crock pot. Throw some buns out and let the guests spoon on the "joes". Rave reviews. Guaranteed.
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Chinese Black Rice

You'll want something to sop up the sauce of the fricassee, and \r\nthis chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.
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Chinese Delight

These candies are very chewy. The combination of dates and nuts is classically Middle Eastern, as in Turkish delight, but Chinese confectioners have adopted the combination as their own. You will often see versions of this easy-to-make candy around the Chinese New Year. A celebratory gift, they are traditionally wrapped in thin rice paper, but plastic wrap works just as well.\r\n\r\nCHEF'S TIP: Maltose gives this candy its distinctive subtle sweetness and chewy texture. It can be found in most Asian or natural food markets.
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Black-Bean Shrimp with Chinese Broccoli

Black-Bean Shrimp with Chinese Broccoli

A Chinese meal is incomplete without something leafy, and this dish features a wonderful green. The pleasant bite of gai lan, or Chinese broccoli, complements stir-fried shrimp beautifully; once you've tried it, you'll be eager to cook with it again.
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Fried Chinese Five-Spice Chicken Wings

The two-pronged cooking method used for these wings —incorporating both braising and deep-frying — is a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably tender while getting the skin supercrispy. Be sure to allow 2 hours for the wings to marinate.
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