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This is another one of those recipes that I haven’t had in quite a while. This dish, like the White Cut Chicken, is also a cold dish and can be served with a dipping sauce. The beef shank in contrast is pretty flavorful and can be served by itself.
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I had actually forgotten about this chicken recipe because I haven’t had it in so long. The chicken is poached in water with a bit of salt and ginger for flavoring. The resulting meat by itself would be considered under seasoned so it is often served with a very flavorful dipping sauce on the side.  We dumped our traditional “flowers & movie” combo for an all-out, chocolate-centric chowhound tour of the city for this Valentine’s Weekend.
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If I’m at a Sichuan restaurant, I always have to get their hui guo rou, or double cooked pork. This is another dish that I picked up from my parents while I was home for break. The main star of this dish is pork belly, which is first boiled in water until cooked, and then cut into slices and refried with vegetables, hence the “double cooked”. The pork belly is usually accompanied with peppers and leeks. Another must have is Lao Gan Ma hot sauce. I’ve started using this in all my spicy dishes and it definitely adds more flavor and more heat than the typical chili sauce that I use. |
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