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the appetizer:

Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.

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China

Chicken Stock

1 3-1/2 pound stewing chicken
2 slices fresh ginger root, about 1/2 inch thick
2 green onions, quartered

Place the chicken in a stew pot and cover with water. Add the ginger and green onions. Bring the water to a boil and skim surface of scum and foam. Cover pot, reduce heat, and simmer chicken for about 2 hours. Strain broth. Use chicken in other recipes.


China

Chinese Cuisines and Customs

Chinese and Lunar New Year Handbook

from Kate's Global Kitchen:

Chinese Cookbooks

Chinese Recipes

 

China on Wikipedia

Hong Kong on Global Gourmet's Destinations

More country Destinations

 
Kitchen Gypsy

 

This page modified January 2007


 


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