My Chinese Home Kitchen, by Chen Jing

Making Chinese sauces from scratch is really simple. Most start as a liquid broth, and are turned into a sauce through a combination of reduction and thickening. The thickening is the final step: watch this short video to see how it's done.

June is Crayfish season in China, and the Chinese love their "mudbugs" just as much as the Cajun do. Groups of friends gather on hot June nights to share spicy crayfish and cold beer. For Jing's Spicy Crayfish recipe, please visit https://mychinesehomekitchen.com

Use this simple technique for a fancy presentation when making a salad, like our Chinese Garlic Cucumber Salad

Chinese Lettuce (Celtuce) is not leafy like other lettuce, but has a thick stalk that is peeled and cut for recipes. Learn how to prepare this delicious, nutritious vegetable for your next salad

Many of our recipes use beef or pork, cut into broad, thin slices for braising or stir-frying. Use this technique to cut a thin steak into broad slices. Visit mychinesehomekitchen.com for authentic Chinese home recipes.

This rolling cut technique works well with carrots, eggplant, cucumber, and other firm, cylindrical vegetables. Please visit mychinesehomekitchen.com for authentic Chinese home recipes.

We have many recipes that use pork ribs in bit sized portions. Please visit https://mychinesehomekitchen.com

This is a variation of Jing's Cumin Squid Tentacles. Scallops make a great substitute, but since they have a more delicate flavor, some adjustment of the ingredients is recommended.

How to test the consistency of your batter before frying.

One of the techniques I have learned at New Oriental Cooking School is how to mix soft batter, using flour, corn starch, and egg whites, for deep frying vegetables. Please watch to learn more...

Is you wooden cutting board looking dried out after you wash it? Is the wood starting to shrink at the seams? Use this simple maintenance technique to keep your board from drying out and extend its life. For more helpful videos and delicious, healthy homemade Chinese recipes, please visit us at: mychinesehomekitchen.com

Food prices are going up. If you like chicken wings, you may have noticed the price per pound for pre-cut wings is higher than for whole wings. In just a few minutes, you can cut wings into sections. Cut the skin and sinew to expose the joint, bend the joint backward till it pops, then use the knife to finish severing the joint. For helpful cooking tips, and delicious, Chinese home cooking, please visit our website: mychinesehomekitchen.com While you are there, check out our delicious Spicy Garlic Chicken Wings, and Coca-Cola Chicken Wings!

Fresh shellfish should be alive when cooked or flash-frozen after harvest and thawed just before cooking. But thawed shellfish is not exactly fresh shellfish. Littleneck clams are a popular type of hard clam ("quahog" in the Narragansett language of eastern Massachusetts), and are often farm-raised. Do you know how to tell if a Littleneck clam is alive and healthy, and thus safe to eat? For more cooking tips, or delicious easy-to-cook Chinese recipes, please visit us at: https://mychinesehomekitchen.com

Tired of peeling that sticky skin off of garlic? It's easy to remove with this simple trick. For more cooking tips, and delicious, healthy home-made Chinese recipes, please visit us at https://mychinesehomekitchen.com

All you need is a teaspoon, a meat tenderizing hammer or similar flat tool, and a sharp kitchen knife! No graters, garlic presses or other hassles. Use this technique to quickly peel and mince your fresh ginger. For more cooking tips, and delicious home-made Chinese recipes, please visit us at https//mychinesehomekitchen.com

Stop pouring money down the drain! No, really, if you pour grease into your sink drain you will have some expensive plumbing problems. When you cook bacon or porkbelly (uncured bacon) you will end up with a lot of rendered pork fat in the pan. But what about all that leftover fat? Do you soak it up with paper towels and through it in the trash? This can be saved as lard. You can use lard as a frying medium, or mix half and half with a good high temperature oil. In Sichuan, they use a low-erucic acid roasted rapeseed oil called Caiziyou, 50/50 with lard for frying. Lard also makes the best shortening for flaky pie crusts. However, for that, you will want a better grade of lard than this process yields. For more information on how to make your own quality, non-hydrogenated lard, and wonderful, healthy Chinese home recipes, please visit us at https://mychinesehomekitchen.com

When you want to impress your friends with your food presentation skills, you can use this technique to quickly dice carrots into even cubes. For more cooking tips and authentic Chinese recipes, visit https://mychinesehomekitchen.com

When you need diced carrots, or any vegetable that is roughly cylindrical, use this quick, easy method. Please visit: https://mychinesehomekitchen.com/?p=5947 for more cooking hints and tips

Deep fry oil can be reused three to six times, as long as you did not burn it by heating past the smoke point. Use this simple technique to strain sediment from the oil. For more information, including safe disposal, see https://mychinesehomekitchen.com/?p=5880

Try something different for your next football party. Deep fried ribs, or spicy garlic chicken wings, or homemade Chinese style potato chips. All are easy to make. Check out our Coca Cola Chicken Wings! https://mychinesehomekitchen.com

Home made Mapo Tofu: simple, easy, healthy, and tasty. This is one of our most popular recipes. https://mychinesehomekitchen.com/2021/07/01/authentic-mapo-tofu-recipe/