Kung Pao Chicken: one of the most popular and distorted Chinese recipes! This dish, available in the Chinese restaurant and chains from over the world, is frequently served into several variations, because of the difficult to find the traditional ingredients. But, since currently is ever easier to find traditional Chinese goods, now is the right time to try the original Kung Pao chicken! Here the history of this tasty dish, and the recipe of Sichuan and Western versions: the choice is yours!
The Gizzards stew is a delicious Chinese recipe I tried it on during my first travel in China. I love to recreate this dish in my house every time I miss Shanghai! The taste of chicken gizzards is very strong and particular, but it will worth any minute you will spend into the kitchen! One of the most important steps of this recipe is the marination to clean the gizzards deeply. Chinese cooking wine is the most flavorful ingredient. It is easy to find in the Asian groceries or online, and it will move up a gear to all your Asian recipes, guaranteed!
In preparing this particular sauce, I was inspired by the classic Italian green sauce recipe (salsa verde). We use this sauce to accompany Piedmontese boiled meat and Tuscan offal. I needed something that would work well to accompany both fish and meat. So I eliminated the bread to lighten the sauce and added wasabi, to give it a more fresh and pungent taste. Try it cold, but not ice cold, and if you can, use a mortar leaving the mixer tightly locked in the cupboard!