For something a bit different from your standard chicken salad this summer, there’s always the spicy sichuan koushui ji, which is also very easy to make. You can use either one whole chicken, or, as I’ve done here, use only chicken thighs. I’ve also used boneless pieces in this recipe, as I find it easier to eat.
You can make this the night before and store it in the fridge – after all, it’s supposed to be eaten cold – and prep time is minimal, while cooking time is roughly 30 minutes. It really is very simple, despite the long list of ingredients.
Continue reading “Koushui Ji – a Spicy Sichuan Chinese Chicken Salad”
When you think of summer food, salad usually comes to mind (got to love a good summer salad). They are, actually, just as common in Chinese cooking, although instead of having a mix of different leaves, Chinese veggie cold dishes are usually made from a single ingredient. These are all very easy to make, so here are three salads with different flavours! They can all be prepared in advance and left in the fridge for dinnertime – no need worry about wilting leaves. Continue reading “Three Chinese Summer Cold Dishes – Tomato Cucumber and Wood Ears”
Aubergines (or eggplants) are my favourite – not only healthy, but they are a veggie that can be cooked in so many different ways! Now that the weather is getting warmer, this simple Chinese salad recipe is very tasty – and can be prepared in advance. Not only so, steaming preserves the vitamin content really well.
Continue reading “Steamed Aubergine with Tahini Sauce – a Chinese Salad”