Swiss Chicken Wings (Homemade Recipe)

Several years ago, I posted a recipe, Braised Sweet Soy Chicken Wings, that’s also called “Swiss wings”. It’s made with a bottle of store-bought marinade. I’ve got thumbs up from my family. If you’re a wing lover and want to make this dish from scratch, go for this version. With only a few simple ingredients, you can make some flavoursome marinade to braise your chicken wings.

It’s not a dish related to Switzerland. Why is it called Swiss wings any way?

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Hot and Sour Soup (酸辣湯)

No matter the weather is cold or hot, this classic hot and sour soup, originated from Sichuan China, is suitable for every occasion throughout the year. It’s tremendously appetising and delicious. No wonder this soup is well-liked and popular around the world.

Every family has their own version around different countries, using different ingredients though. Basically, this hot and sour soup contains wood ear fungus, bamboo shoots and tofu, sometimes pork blood (豬血) is added. Give it a go if you want, or dare, or you can find some pork blood at your local area.

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Braised Tofu with Roast Pork (火腩炆豆腐 + Video)

Chinese roast pork (Shao Rou 燒肉) is quite different in taste from the western one, although both have crackling skin on with tender meat under.

In Hong Kong, there are many siu mei shops (燒味店) to sell a variety of roast meats, including the roast pork, suckling pig and roast ducks. Whenever we buy roast pork from them,

I’d like to reserve some to cook this classic Hong Kong dish, Braised Tofu with Roast Pork that is one of our family’s favourite. Although the pork skin would be no longer crispy but the taste of it remains as yummy as it comes out fresh from oven. It goes really well with tofu. The dish is wonderful on a bed of Jasmine rice.

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Chicken and Sweet Potato Curry

How nice would it be when having a tasty dish of chicken curry with a bowl of hot rice?

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Dumplings in Red Oil / Chilli Oil (紅油抄手)

This classic Szechuan dish - boiled dumplings in red oil (紅油抄手) is very easy to make. The silky smooth wonton skin is so adorable.

If you’re into something hot, these dumplings are for you. Even though spicy foods are not my most favourite, I’m so intrigued by the red-hue chilli oil in this classic Szechuan dish - boiled dumplings in red oil / chilli oil (紅油抄手).

The silky smooth wonton skin is so adorable. You won’t easily feel enough because the well-balanced chilli sauce helps cut through the meat wrapped in dumplings. Mind you that it might get you hooked.

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Wood Ear and Chicken Soup

Wood ear is a kind of edible fungus often used in Chinese cooking. Wood ear is black in colour, so looks not quite appealing to eyes. Yet, we can’t underestimate its value to our health. It can help lower blood pressure and cholesterol.

I often use wood ear in my cooking, like Chinese New Year traditional dish, stir-fry with chicken, make the classic hot and sour soup and imitation shark fin soup.  If you feel like having a vegetarian dish, wood ear will work with many vegetables. You can make this Stir Fried Bean Sprouts, Carrots & Wood Ear Fungus dish. When I make dumplings, I also like putting in some wood ear to add a texture in the fillings. Ever thought about making san choi bao (lettuce wraps) with wood ears? They taste really good with roast duck meat too.

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Teriyaki Tofu

The taste of Teriyaki sauce is rich and addictive, making you want more of the nutritious tofu.

Whenever I go for ordering or making my own Japanese dishes, I’d think of those with Teriyaki sauce. It’s nice and sweet, easy to make. Just blend all ingredients together. There you go.

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