Loh Mai Kai (Cantonese for sticky rice with chicken) is traditionally steamed in rice bowl-sized moulds and eaten at breakfast; in this particular version, it’s steamed in a casserole dish. I’ve omitted the Chinese wax sausage since I don’t eat pork, but you’re more than welcome to use it; you just need to steam and dice it up and add it to the » Read More
How to Cook Chinese-Style Braised Duck with Mushrooms
December 9, 2017 by
So I bought a duck and wanted to yield more than one dish out of it, for the sake of variety and because a 2.5kg bird is simply too big to cook whole in my wok. This recipe (as well as the next couple of duck ones) is from this Live Asian Kitchen broadcast >> Ps. I know I’m not the most specific when it » Read More