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The Little Cantonese

by: Kwok Yun
O'Niell-Lowe

Singapore : Marshall Cavendish (Asia) Private Limited 2015, Paperback
ISBN: 978-981-4634-12-0


Reviewed by: Jacqueline M. Newman
Spring Volume: 2017 Issue: 24(1) page(s): 22

This book has forty-two recipes written in standard style. It calls itself: A Collection of Classic Home-style Chinese Dishes, and does include four full-color recipe postcards, half attached to the rear of the front cover, half to the inside of the back one. One color photograph illustrates every completed dish, the author a cooking teacher who begins each one with a paragraph of background. Most have cooking tips, a few have recipe variations, and all have detailed instructions, some from her grandmother or her mother.

The recipes use various techniques common to this region of China and include many light sauces. They are dishes young Cantonese women can delight sharing with their families.

Black Bean Chicken Hot Pot
Ingredients:
3 chicken legs, each cut into four pieces
1 Tablespoon oil
1 medium onion, cut in chunks
1 small red pepper, seeded and cut in chunks
2 Tablespoons fermented black ean paste
3 scallions, chopped
Marinade:
2 teaspoons cornstarch, divided
1/4 teaspoon ground white pepper
1 teaspoon Shao Xing wine
1 Tablespoon finely grated ginger
½ teaspoon granulated sugar
Preparation:
1. Mix marinade, mix with the chicken, and set aside for 15 minutes in the refrigerator.
2. Brown the chicken in a clay pot or a pan on both si, then set aside and add the onion and red pepper for a minute, then add he back bean paste and stir for half a minute, then add 3 cups of water and simmer for fortyfive minutes, then add the second batch of cornstarch with a tablespoon of water, stir, thicken, add the scallions, and serve.

                                                                                                                                                       
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