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冷菜 Tag

July 22, 2012 In 中文繁體

Scallion Oil Chicken 蔥油雞

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July 21, 2012 In 中文简体

Scallion Oil Chicken 蔥油雞

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New recipe on @food52! Some recipes demand carefu

Recreating a home version of @allard_restaurant’

Recreating a home version of @allard_restaurant’s “chicken with too many olives” (ok I added the “too many”). I used my flatten the bird technique to get a very crispy skin, then condensed chicken stock and green olives to make a very simple sauce. The perfect country house meal.

Using last night’s garlic and tarragon chicken f

Using last night’s garlic and tarragon chicken fat for this morning’s scrambled eggs. Black tomatoes with stracciatella, olive oil and sea salt. Watching sheeps. If this is country life, I Think I’m down.

Two and a half days at the Cotswold, and so much f

Two and a half days at the Cotswold, and so much fish and chips that the guy starts to give us free fish and chips-later, we are properly charmed not only by the landscape but by the warmth of the locals at the English countryside. We will miss it.

Some folks would’ve opted for a light sorbet or

Some folks would’ve opted for a light sorbet or whatnot after a heavily spiced Indian lunch. But not us, my friend. Not us. @dohhut

Sunday roast on Sunday. What do you think? Quint

Sunday roast on Sunday. What do you think? Quintessential London experience? Or utter touristy? Either way, we loved @loreofthelandpub.

For some reason I’m logged out of my Wordpress a

Chicken salads, a dish that had seen its better da

Chicken salads, a dish that had seen its better days, is now sadly a marginalized thought in the evolution of American food culture. But if we could just approach it with the same level of fear and respect as we do with a piece of prime-rib, chicken salads, I say, should and can be truly amazing. Inspired by cuisines from Yunnan, this recipe involves picking a village chicken who had actually run for once in its life. Instead of poaching, where you are going to lose all the flavors to water that you’re dumping later into the sink, we incubate the chicken in a low-temp oven to bring its internal temperature slowly up to the optimal, supple 65 degree celsius. But we’re not done. The treatment of blow-torching is the highest form of respect and civility you could pay to the skin of this chicken, and it would be a crime not to. In a ritual-esque process such as this, even the method of dismembering should be carefully considered and orchestrated. Torn instead of cut, the pieces present naturally maximized surface area to retain a simple but not mindless dressing that is flavored with the chicken’s own juice. Last but not least, an absurd amount of fresh herbs brings the fragrance needed to make this dish truly refreshing. The recipe is now on @food52! •
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ABOUT THE LADY, THE PUPS, AND BEYOND

Hi, I’m Mandy Lee, Taiwan-born, Vancouver-raised, and slow-aged in New York for the better part of my life. Until moving to Beijing where, out of sheer desperation and agony, I started Lady and Pups – an angry food blog in 2012, my misery outlet where it marked the beginning of my pre-midlife crisis. If you don’t know what it’s like to move from NYC to China… anger doesn’t even cut it. This little project is a phoenix rising out of the tormenting flames of living there with all its misery. So come share how I turned a lot of frustration and anger in a lovely meal.

You should know that I excel at giving unsolicited opinions. I love movies. I love traveling. I am a dog person, but only because I’ve never met a people cat. I’m also conflicted about whether pigs should be pets or SPAM, which makes me a hypocrite. I dream of having a…. READ MORE

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