All posts filed under: Asian

Chickety China the Chinese Chicken

Duck in the Hen House Chicken in the Duck Pond Duck Fried Chicken Crispy Fragrant Duck (Made with Chicken) Crispy Fragrant Duck is quite possibly my second favorite Asian thing that I usually wont make myself, for several reasons – none of which is I’m lazy.. With the price of duck these days, I just can’t wrap my head of spending $22.00 for a carcass and frying the crap out of it. In my mind, it’s too much like buying a whole tenderloin and  making chicken-fried steak out of it. So, I am attempting to kinda, sorta recreate the crispiness and depth of flavor you get with duck in a $3.95 small chicken fryer Crispy Fragrant chicken with PF Hoisin Sauce First, a couple of disclaimers: Fair warning, this is going to be terribly time consuming – so plan on three days. I’ve based this recipe on 4 different preparations, and made my own corrections and alterations, so no one recipe gets a particular nod one way or another. While the end result is a rather tasty …

One From Column A – Char Siu

Brian (my partner in crime for a great many years) and I lived for Saturdays. Saturday was the day the BBQ Place (I know, a strange name for a Chinese restaurant) at Asian Square on Buford Hwy pumped out non stop Char Siu – and we stuffed ourselves in plate upon plate of  mahogany lacquered, perfectly seasoned medallions. Char Siu – or Chinese BBQ Pork used to be a staple at every Chinese restaurant. You could order it fresh off the rotary thingy, sliced and served with a heap of rice; find it diced and scattered like little jewels throughout the pork fried rice; used in twice cooked pork, and minced – mixed with hoisin sauce and stuffed in bbq buns. Times were it was a staple at every Mr. Won’s, House of Eng, Mama Wu, Ho Ho, Cantonese Palace (insert your favorite Chinese Restaurant here). But those are sad days gone by. Like a great many things in equally diverse cultures, time – money – labor have taken their toll, and unless your particular Chinese haunt does their own slowly turning, crisperizing Peking Duck, …