Sweet And Hot Chili Sauce

 

Sweet And Hot Chili Sauce
Sweet And Hot Chili Sauce

 

⅓ cup rice vinegar

⅓ cup water

½ cup sugar

1 tbsp white wine

1-2 tsp red pepper flakes*, according to taste

1½ cloves garlic (1½ tsp)

1 tsp finely minced ginger root

1 tsp soy sauce

2 tsp cornstarch dissolved in 1 tablespoon water

 

Place all ingredients except cornstarch into a small saucepan and bring to boil, stirring constantly. When the sugar has melted, add cornstarch mixture and allow to cook, stirring constantly, until mixture begins to thicken, about one minute.

Remove from heat, allow to cool and transfer to an airtight container. Store in refrigerator for up to one week.

*Red pepper flakes can be purchased in the spice section of the grocery store, labeled as “red pepper flakes” or “crushed red pepper”. You can make your own with dried chili peppers using a mini chopper or sharp knife.

 

Yield: One cup. Serving size 2 tbsp, 38 calories per serving

Hack:  Use this sauce to make roasted red cabbage with shrimp!

Hack: Chili sauce can be frozen for up to 3 months. Thaw in the refrigerator and heat gently to restore consistency.

Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.

 

 

Chinese Fish Flavored Pork

Fish flavored pork is a classic Chinese dish that is not actually flavored with fish but uses a sauce that is traditionally used as a garnish for fish dishes.

Fish Flavored Pork

Fish Flavored Pork

Course Main Course
Cuisine Asian, Chinese
Servings 3
Calories 520 kcal

Ingredients
  

  • ½ red bell pepper
  • ½ yellow bell pepper
  • 3 large mushrooms
  • 8 cloves garlic
  • 3" knob ginger (.7 ounce or 20 grams)
  • 8 green onions
  • ½ lb lean, boneless pork
  • 2 tbsp red wine, divided
  • 3 tbsp soy sauce, divided
  • 1 egg white
  • 2 tbsp cornstarch, divided
  • 1 tbsp sugar
  • 3 tbsp Chinese black vinegar
  • 3 tbsp water
  • 2 tbsp jarred crushed red peppers
  • Salt to taste
  • 6 tbsp vegetable oil

Instructions
 

  • Slice onions, bell peppers, and mushrooms into ½” slices. Thinly slice garlic cloves and ginger.
  • Thinly slice pork and mix with 1 tbsp soy sauce, 1 tbsp red wine, a pinch of salt, pepper and egg white. Massage pork for 2 minutes. Add 1 tbsp cornstarch and mix well. Set aside.
  • Mix 2 tbsp soy sauce, 1 tbsp red wine, 1 tbsp sugar, 3 tbsp vinegar, a pinch of salt, 1 tbsp cornstarch and 3 tbsp water together in a small bowl for cooking sauce.
  • Heat oil in the wok or heavy skillet. When hot, add ginger, garlic and crushed pepper. Saute for one minute. Add pork and saute until cooked through. Remove the pork mixture from the pan, reserving oil.
  • Add peppers and mushrooms to the pan. Saute for 2 minutes and add a pinch of salt. Add pork, cooking sauce and green onions and bring back to a simmer.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized containers for up to 3 months.
  • Hack: Check the produce department of your local grocery store for loose mushrooms to avoid having to buy an entire package. If you don’t see them, ask a clerk if they are available.
  • Hack: Do you know that you can freeze fresh ginger root? If you choose organic ginger, you don’t have to peel it but you will have to thaw it before slicing.
  • Hack: Chop any leftover green onions and freeze in a sealable freezer bag or container for future use.
Keyword asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, cooking tutorial, cooking video, Fish sauce, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, instructional video, main course, pork, stir fry, Traditional Asian Food, Traditional Chinese Food, Yuhong's Country Kitchen

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  Serve with pork fried rice, if desired.

Fried Vegetable Spring Rolls

This video from Yuhong Country Kitchen shows how to make authentic Chinese fried vegetable spring rolls! Make sure you subscribe so you don’t miss any videos.

Fried Vegetable Spring Rolls

Fried Vegetable Spring Rolls

(Courtesy: Yuhong Sun)
Course Appetizer, side, Snack
Cuisine Chinese
Servings 20 Spring Rolls
Calories 95 kcal

Ingredients
  

  • 3 eggs
  • Pinch of salt
  • 4 tbsp vegetable oil, plus more for frying
  • 2” knob of ginger root, thinly sliced
  • 8 water chestnuts, thinly sliced
  • 1 carrot, julienned into 1” lengths
  • 4 mushrooms, thinly sliced and julienned
  • 4 green onions, julienned into 1” lengths
  • ¾ cup bean sprouts
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 20 spring roll wrappers

Instructions
 

  • Crack eggs in a bowl and add a pinch of salt. Beat well.
  • Heat 4 tbsp of vegetable oil in a heavy pan over medium-high heat. Pour in eggs and cook until puffy. Remove from the pan and set aside.
  • Place ginger in the pan. Saute until fragrant. Add water chestnuts and carrots. Saute for 3 minutes.
  • Add mushroom, green onion, bean sprouts and a pinch of salt. Cook for 3-5 minutes until bean sprouts are translucent and golden. Add soy sauce and sesame oil. Remove mixture from the pan.
  • Thinly slice the egg into 1” lengths. Add to vegetables and mix thoroughly.
  • Lay a spring roll wrapper on a flat surface. Place 2 tbsp filling on one corner, keeping away from the kedges. Roll the edge over the top of the filling and then flip the and right sides of the wrapper over the filling. Continue to roll, moistening the edge of the remaining corner to seal.
  • Heat 2” vegetable oil in a heavy pan cast iron skillet to 365℉. Turn heat to medium and lower spring roll, one at a time, into oil and fry until golden brown, turning once. Fry in batches, taking care not to crowd the pan.
  • Hack: Spring rolls can be frozen before cooking. Lay them in a single layer on a pan to freeze, then transfer them to a freezer-safe container for up to 3 months. Spring rolls can be fried in their frozen state.
  • Hack: Spring rolls can be cooked in an air fryer at 375℉, Coat with cooking spray and air fry for 6 minutes. Allow a longer time for frozen vegetable rolls.
  • Hack:  Check the produce department for loose carrots and mushrooms.  If you don’t see them, ask a clerk if they’re available.  These may also be available on the salad bar to buy in small quantities.
  • Hack: Matchstick carrots can be found in the packaged section of the produce department.  Freeze any leftover carrots for use in cooking.
  • Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword air fried, air fryer, appetizer, asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, cooking video, deep fried, egg roll, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, hors d'oeuvres, instructional video, spring roll, Traditional Asian Food, Traditional Chinese Food

 

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

For more traditional Chinese appetizers, check out Yuhongs recipes for homemade Chinese dumplings and traditional Chinese shumai dumplings!

Authentic Chinese Pork Fried Rice

Chinese pork fried rice is another authentic Asian dish from Yuhong’s Country Kitchen! Make sure you subscribe so you don’t miss any of her delicious recipes.

Chinese Pork Fried Rice

Chinese Pork Fried Rice

(Courtesy: Yuhong Sun)
Course Side Dish
Cuisine Chinese
Servings 6
Calories 310 kcal

Ingredients
  

  • 5 tbsp vegetable oil, divided
  • ¼ cup pork, cut into small cubes
  • 2 cloves garlic, sliced (2 tsp)
  • ½ cup frozen corn
  • ½ cup frozen peas and carrots
  • 3 eggs, beaten
  • 3 cups cooked rice, cold*
  • Salt to taste
  • 3 tbsp soy sauce
  • 2 green onions, sliced

Instructions
 

  • Heat 2 tbsp oil in a wok or saute pan over high heat. 
  • Add pork and garlic.  Saute, stirring constantly, until pork is no longer pink. 
  • Add corn and peas/carrots and saute for 3 minutes.  Remove the contents from the pan and set them aside.
  • Pour the remaining vegetable oil to the pan.  When it’s heated, add eggs and stir until cooked.
  • Push eggs to one side and add rice and pork mixture. Stir to combine.
  • Make a well in the middle of the pan and add soy sauce.  Add green onions and heat through.
  • Serve hot.
  • *Leftover, day-old rice works best for this recipe, as it’s less sticky.
  • Hack:  Store leftovers in the fridge for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Keyword asian cooking video, Asian cuisine, Asian food, Asian side dish, Chinese cooking video, Chinese cuisine, Chinese food, Chinese side dish, cooking video, fried rice, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, instructional video, one pan meal, one pan recipe, one skillet meal, rice dish, rice side, Traditional Asian Food, Traditional Chinese Food

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  Any cold, cooked rice can be used in this recipe but I like to use this easy vegetable rice to kick up the nutritional value!

Chinese Crispy Ginger Beef

Why order take-out when you can make this crispy ginger beef right at home? This authentic recipe is easy to make and it’s on the table in no time!

Crispy Ginger Beef

Crispy Ginger Beef

Course Main Course
Cuisine Chinese
Servings 2
Calories 470 kcal

Ingredients
  

  • cup cornstarch
  • ¼ cup water
  • 1 egg
  • ½ lb flank steak, cut into thin strips 
  • ¼ cup vegetable or canola oil
  • ¼ cup matchstick carrots (½ carrot)
  • ½ cup green bell pepper, cut into matchsticks (½ pepper)
  • ½ cup red bell pepper, cut into matchsticks (½ pepper)
  • 2 green onions
  • 2 tbsp grated fresh ginger
  • 3 cloves garlic, minced (3 tsp)
  • ¼ cup sugar
  • 2 tbsp rice or apple cider vinegar
  • tbsp soy sauce
  • tsp sesame oil
  • tsp red pepper flakes

Instructions
 

  • Place cornstarch in a bowl and gradually whisk in water until smooth.  Whisk in eggs.  Add steak strips and toss to coat.
  • Heat oil in a wok or heavy saute pan over high heat until hot but not smoking. 
  • Add ½ beef strips, and separate with a fork.  Cook, string frequently, until brown and crispy, about 3 minutes.  Remove beef to drain on paper towels, and repeat with remaining beef.
  • Drain off all but 1 tbsp of the oil.  Saute carrot, peppers, green onion, ginger and garlic until lightly browned but still crisp, about 3 minutes.
  • Whisk together sugar, vinegar, soy sauce, sesame oil and red pepper flakes together in a small bowl.  Pour over vegetables and bring to boil.
  • Stir beef back in and stir just until heated through, about 3 minutes.
  • Serve hot with rice, if desired.
  • Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
  • Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use.
  • Hack: Once opened, sesame oil can be stored in a cool, dark place (kitchen cupboard away from the stove) for up to six months.  It can be stored in the fridge for a year or more.
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
  • Hack: Matchstick carrots can be found in the packaged section of the produce department.  Freeze any leftover carrots for use in cooking.
Keyword beef, Chinese cuisine, Chinese food, crispy, flank steak, fried, ginger, homemade Chinese cuisine, Homemade Chinese food, Traditional Chinese Food

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion:  Pair this dish with easy vegetable rice for a complete and delicious meal!

Braised Beef with Potatoes

Yuhong’s Country Kitchen is here to show you how to make Chinese braised beef with potatoes in the comfort of your own home! Put away the takeout menu!

Braised Beef with Potatoes

Braised Beef with Potatoes

(Courtesy: Yuhong Sun)
Course Main Course
Cuisine Chinese
Servings 4
Calories 500 kcal

Ingredients
  

  • 2 potatoes
  • 1 lb flank steak
  • 6 cups water, divided
  • 1 tbsp cooking wine
  • 4 tbsp vegetable or canola oil
  • 4 dried red chili peppers (optional)
  • 2 bay leaves
  • 2 inch knob ginger root (½ oz, ¼ cup), cut into thin slices
  • 5 cloves garlic (5 tsp), thinly sliced
  • 3 tbsp soy sauce
  • 1 tbsp sugar
  • ½ onion, thinly sliced
  • 2 green onions, cut into 1” lengths
  • 1 tsp black pepper
  • 1 tsp salt

Instructions
 

  • Cut potatoes into 1” cubes. Cover potatoes in water and set aside.
  • Cut beef into 1” cubes. Place in a large pot and cover with 3 cups cold water. Add cooking wine. Cover pan and turn heat to high.
  • When the water comes to a boil, drain beef into a heat-resistant colander and rinse under cold water.
  • Add oil to a saute pan or wok. Put in chili peppers and bay leaves. Turn heat up to medium-high.
  • When oil is hot, add ginger and garlic. Saute for 2 minutes. Add beef, soy sauce and sugar.
  • Stir fry for 5 minutes. Add sliced onion and 3 cups water. Add more water if necessary to cover all ingredients in the pan.
  • Cover pan, turn heat to medium and simmer for one hour. Remove by leaves and chili peppers. Add salt and pepper.
  • Add potatoes and simmer for 20 minutes.
  • Garnish with sliced green onions and serve.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months
  • Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
  • Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use.
Keyword asian cooking video, Asian cuisine, Asian food, beef, beef and potatoes, beef stew, braised beef, Chinese cooking video, Chinese cuisine, Chinese food, flank steak, homemade Asian cuisine, homemade Chinese cuisine, Homemade Chinese food, instructional video

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestions:  Pair this with Chinese broccoli stir fry for a complete and nutritious meal!

Easy Homemade Ramen Noodles

These delicious and easy homemade ramen noodles are low-calorie and full of nutritious ingredients which make them a perfect choice for a snack or simple meal.

Easy Homemade Ramen Noodles

Easy Homemade Ramen Noodles

Course Side Dish, Snack, Soup
Servings 2
Calories 225 kcal

Ingredients
  

  • 3 cups chicken or vegetable stock
  • 1 tbsp dried parsley
  • 1 tbsp dried chives
  • 1 tbsp fresh ginger, minced or grated
  • 1 clove garlic, minced (1 tsp)
  • 2 tbsp soy sauce
  • 1 cup chicken breast, cubed
  • 1 carrot, thinly sliced (1 cup)
  • 2 celery stalks, thinly sliced (1 cup)
  • 2 oz dry ramen noodles (1 block)

Instructions
 

  • In a large pan mix stock, parsley, chives, ginger, garlic and soy sauce. Bring to a simmer over medium heat.
  • Add chicken, carrots and celery. Simmer for about 10 minutes or until vegetables are tender and chicken is no longer pink.
  • Add ramen noodles and cook for 5 minutes or until noodles are tender.
  • Hack: Find plain, dry ramen noodles in the Asian section of the supermarket
  • Hack: Check the produce department of your local grocery store for single carrots or stalks of celery to avoid having to buy an entire package. Frozen carrots and celery would also work in this recipe.
  • Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
  • Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
  • Hack: Cooked leftover chicken can be used in this recipe. Add it in at the end of cooking the ramen noodles so it will have just enough time to get warm.
  • Hack: Feel free to substitute whatever vegetables and/or proteins you have on hand! You can also use whatever stock or bouillon you prefer.
Keyword Asian cuisine, Asian food, Asian side dish, chicken, homemade Asian cuisine, Homemade Asian food, Homemade Japanese food, Japanese, Japanese food, ramen, soup, Traditional Asian Food, traditional Japanese soup

Did you know that slurping your ramen is not considered rude in Asian countries?  As a matter of fact, it’s expected. Click here to check out some fun facts about this food!

Suggestion:  Love ramen?  Try some toasted ramen noodles or Asian coleslaw with ramen noodles.

Dehydrated vegetables can be used in this recipe!

Traditional Homemade Wonton Soup

This traditional homemade wonton soup is a traditional Asian dish that’s meant to be warm and comforting. Wontons can be made in large quantities and frozen for later use!

Easy Homemade Wonton Soup

Easy Homemade Wonton Soup

(Courtesy Yuhong Sun)
Course Soup
Cuisine Chinese
Servings 3
Calories 375 kcal

Ingredients
  

Wontons:

  • ½ lb ground pork
  • 2 scallions, chopped
  • 1 tsp fresh ginger, chopped
  • 1 tsp cornstarch
  • 1 tsp rice vinegar
  • ½ tsp sesame oil
  • 1 egg
  • 40 wonton wrappers
  • 6 cups water

Soup:

  • cups vegetable broth
  • cups water
  • 1 tomato, chopped

Instructions
 

  • Mix pork, scallions, ginger, cornstarch, vinegar, sesame oil and egg in a bowl.
  • Place 1 tsp mixture in the center of a wonton wrapper. Wet edges of wonton and fold to form a triangle shape. Seal edges. Press two corners of folded wonton together to form a hat and seal.
  • Bring six cups of water to a simmer in a large pot.
  • Gently place 12 wontons into boiling water. Add ½ cold water and allow water to return to a simmer. Add more cold water as needed, ½ cup at a time, to maintain a gentle simmer.
  • When wontons float to the surface of the water (about 5 minutes), scoop from the pot and lay on a plate in a single layer.
  • In the meantime, mix broth and water in a pan. Add tomato and bring to simmer.
  • To serve, place one cup of soup in a bowl with 4 wontons.
  • Hack: Freeze remaining uncooked wontons in a single layer on a baking sheet. When solid, transfer to a freezer-safe container. Cook from a frozen state, allowing 2 extra minutes to cook. Any leftover wonton wrappers can be wrapped tightly and frozen as well.
Keyword asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, cooking tutorial, cooking video, homemade Asian cuisine, Homemade Chinese food, soup, Traditional Asian Food, Traditional Chinese Food

For a short tutorial on folding wontons, check out this video!

For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  If you love Asian-style soup, check out Yuhongs homemade hot and sour soup!

Authentic Chinese Chicken Stir Fry

Today, Yuhong’s Country Kitchen shows us how to make authentic Chinese chicken stir fry. Make sure to subscribe to her channel so you don’t miss any videos!

Chinese Chicken Stir Fry

Chinese Chicken Stir Fry

(Courtesy Yuhong Sun)
Course Main Course
Cuisine Chinese
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, sliced thin
  • 1 egg
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 3 thin slices fresh ginger root
  • 5 tbsp vegetable oil, divided
  • ½ onion, sliced
  • 1 green pepper, sliced
  • Salt to taste
  • 2 cups cooked rice, hot

Sauce:

  • 1 tbsp fresh garlic, chopped
  • 3 cloves garlic, minced (3 teaspoons)
  • 2 scallions, thinly sliced
  • ¼ cup soy sauce
  • ½ tsp brown sugar
  • Chili oil to taste

Instructions
 

  • Mix ingredients for the sauce and set aside.
  • In a small bowl, mix chicken, egg and cornstarch.
  • In a heavy saute pan or wok, heat 3 tbsp oil and ginger slices.  Add chicken and saute until no longer pink. Remove chicken and ginger from the pan.
  • Add 2 tbsp oil to saute pan.  Saute onion and pepper until just beginning to cook through but still has a crunch.  Add chicken and sauce to pan and heat through.
  • Serve over rice.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in servings-sized portions for up to 3 months.
  • Hack:  Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for up to 3 months.
Keyword asian cooking video, Asian cuisine, Asian food, chicken, Chinese cooking video, Chinese cuisine, Chinese food, cooking tutorial, cooking video, easy, fast and easy, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, quick and easy, stir fry

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  Serve this with a side of Yuhong’s Asian Stir Fry Green Beans!

 

General Tso’s Chicken

A fresh take on General Tso’s Chicken, one of my favorite dishes. It’s quick and easy to put together which makes it perfect for a busy workday evening!

General Tso’s Chicken

General Tso’s Chicken

Course Main Course
Cuisine Chinese
Servings 2
Calories 300 kcal

Ingredients
  

  • ¾ cup chicken broth
  • 2 tbsp vegetable oil
  • 2 tbsp cornstarch
  • 2 tbsp sugar
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • ½ tsp cayenne (red) pepper
  • 2 tbsp vegetable oil
  • 2 dried Thai chili peppers
  • 1 green pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced (2 tsp)
  • 8 oz skinless boneless chicken breast, cut into 1” cubes
  • 1 cup cooked rice, hot

Instructions
 

  • Mix broth, cornstarch, sugar, soy sauce, vinegar, ginger and cayenne pepper in a small bowl. Set aside.
  • Heat vegetable broth over medium heat in a saute pan or wok.  Add dried peppers,  green pepper and onion. Cook on medium heat until soft and onion is golden, about 5 minutes.
  • Add sauce and chicken to pan and heat until chicken is cooked through, 5 - 7 minutes. Serve over hot rice.
  • Hack: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Keyword Asian cuisine, Asian food, chicken, Chinese cuisine, Chinese food, easy, fast and easy, General Tso, one skillet meal, quick and easy

Did you know?  The origins of General Tso’s chicken are murky but it most likely did not originate in China.  Several prominent chefs claim that they were the first ones to serve the dish.

This sesame chicken is another dish that (also) isn’t Chinese but it sure is delicious!

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