by Christopher Moorhead | Mar 3, 2025
Prepare the rice according to the manufacturer’s instructions. You can use long-grain, medium-grain, or parboiled rice. Cut, marinate, and tenderize the chicken (see below for details). Heat a pan or griddle over high heat. Once hot, add oil and onions, and...
by Christopher Moorhead | Mar 3, 2025
Rinse dried shiitake mushrooms and soak them in warm water, enough to cover them overnight. Remove stems and dice rehydrated mushrooms, then boil with the soaking liquid, simmering for about 15 minutes. Remove and gently press off excess liquid. Cook sweet rice per...
by Christopher Moorhead | Mar 3, 2025
Rinse the dried shiitake mushrooms and soak them in warm water, enough to cover them for at least an hour (overnight is best). Remove the stems from the rehydrated mushrooms and boil them with the soaking liquid, simmering for about 15 minutes. Remove and gently press...
by Christopher Moorhead | Feb 26, 2025
Shell and rinse shrimp, drain, and pat dry. Dust shrimp with cornstarch and set aside. Deep fry shrimp in one-pound batches at 350F for 3 minutes; remove, shake off excess oil, and set aside. Oil blanch bell peppers and celery in a deep fryer at 350F for about 10...
by Christopher Moorhead | Feb 10, 2025
Marinate beef and velvetize as shown below. Set velvetized beef aside. Rinse fermented black beans thoroughly to remove salt and pat dry. Crush the beans slightly with the back of a spoon. Water blanch asparagus: place asparagus in boiling water for 10 seconds,...
