Pork, Shrimp, Chives Wontons

Wontons can be found all over China, with different names and fillings. In Sichuan they are known as chao shou which means “folded hands”, in Cantonese speaking areas yun tun as “swallowing clouds”, in Shanghai hun dun meaning “primordial and central chaos”. I make small wontons and big wontons. Small wontons are made from a tiny pinch of minced pork that goes well with side of noodles while big wontons of the following recipe are stuffed with pork, shrimps, mushrooms, and chives.

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Braised Pork Belly

A family favorite. It’s rich, flavorful, and tender. It’s one dish we can’t get enough of. The pork belly are cut into big chunks and braised, with its fat simmered to gelatinous layers in between meat all stained with soy sauced based broth. The pork belly will turn into a delicious red due to the sugar caramelizing.

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Mushrooms and Bok Choy Congee

Can be eaten for breakfast, lunch, or dinner. This is a great dish to make when you are low on ingredients at home yet still want a nutritious meal. I only used three ingredients: bok choy (or any chopped greens), leftover Mushrooms, and leftover rice porridge. Measurements below don’t have to be exact but just remember to add enough water or stock so the rice doesn’t stick to the bottom of the pot.

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Sweet and Savory Shiitake Mushrooms

Shiitake mushrooms naturally have a wonderful woody taste. The secret of this appetizer recipe magnify their deliciousness. The mushrooms are simmered in Pork Stock and then coated with sesame oil so they are packed with flavor. Give this recipe a try and surprise your family, friends or guests. Any left over can be sliced up and added to congee, a rice porridge.

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