In The Chinese Way, she expands her scope to include dishes from across China. “As a Chinese-American, I think it’s really important to pay homage to all regions of China. We’re not just one type of cuisine; we’re not just Cantonese, we’re not just Szechuan,” Liu says. “It’s a very diverse country with a lot of different cuisines.”
The recipes in The Chinese Way are not meant to be prescriptive but rather serve as a starting point. “I wanted to show people: This is how you can make something with Chinese ingredients but not necessarily follow a very strict recipe,” Liu says. “A lot of the recipes are not necessarily authentic. I would say they’re more inspired by traditional Chinese cooking.”
The recipes below are excerpted from The Chinese Way by Betty Liu and published with permission from Voracious.
Pan-Seared Duck Breasts with Scallion-Crisped Rice
Serves: 4
Prep time: 5 minutes
Cook time: 30 minutes
Scallion-Crisped Rice:
1 cup raw jasmine rice
1 cup water
½ cup chopped scallions
1½ tbsp vegetable oil or other cooking oil
1 tsp sesame oil
Pan-Seared Duck Breasts:
2 duck breasts
1½ tsp kosher salt
½ tsp black pepper
1. To make the scallion-crisped rice, rinse the rice until the water runs clear. In a small pot, combine the rice and water. Cover and cook over medium heat until all the water is absorbed and the rice is cooked, about 15 minutes.
2. In a medium non-stick pan, heat the vegetable oil over medium heat. Add the cooked rice and scallions, then flatten with a spatula to create a pancake. Drizzle the sesame oil around the edges. Cook until the rice is crispy, about 10 minutes. Flip and cook the other side for another 5 minutes.
3. For the duck breasts, score the skin in a crosshatch pattern. Season with salt and pepper. In a cold pan, place the duck breasts skin side down. Turn the heat to medium and cook until the skin is crispy, about 10 minutes. Flip and cook the other side for another 10 minutes.
4. Slice the duck and serve with the scallion-crisped rice.
Miso-Sesame Chicken with Pearl Barley
Serves: 4
Prep time: 5 minutes
Cook time: 30 minutes
Chicken:
1½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp cornstarch
½ tsp kosher salt
1 egg white
1 tbsp vegetable oil or other cooking oil
1 clove garlic, minced
1 thumb ginger, peeled and minced
2 tbsp miso paste
1 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
1 tbsp toasted sesame seeds
Pearl Barley:
1 cup pearl barley
2 cups water
1. For the chicken, in a bowl, combine the chicken, cornstarch, salt and egg white. In a large pan, heat the vegetable oil over medium heat. Add the chicken and cook until browned, about 10 minutes. Remove from the pan.
2. In the same pan, add the garlic and ginger and cook until fragrant, about 2 minutes. Add the miso paste, soy sauce, honey and sesame oil. Return the chicken to the pan and toss to coat. Cook for another 5 minutes. Sprinkle with sesame seeds.
3. For the pearl barley, rinse the barley until the water runs clear. In a small pot, combine the barley and water. Cover and cook over medium heat until all the water is absorbed and the barley is cooked, about 30 minutes.
4. Serve the chicken over the pearl barley.
Fried Farro with Lap Cheong and Cabbage
Serves: 4
Prep time: 5 minutes
Cook time: 30 minutes
Farro:
1 cup farro
2 cups water
2 tbsp vegetable oil or other cooking oil
1 clove garlic, minced
1 thumb ginger, peeled and minced
2 lap cheong (Chinese sausages), sliced
1 cup shredded cabbage
1 tbsp soy sauce
1 tsp sesame oil
1. For the farro, rinse the farro until the water runs clear. In a small pot, combine the farro and water. Cover and cook over medium heat until all the water is absorbed and the farro is cooked, about 30 minutes.
2. In a large pan, heat the vegetable oil over medium heat. Add the garlic and ginger and cook until fragrant, about 2 minutes. Add the lap cheong and cook until browned, about 5 minutes. Add the cabbage and cook until wilted, about 5 minutes. Add the cooked farro, soy sauce and sesame oil. Toss to combine.
3. Serve the fried farro warm.
The Chinese Way by Betty Liu is available now. Copyright © 2024 by Betty Liu. Published by Voracious, an imprint of Hachette Book Group, Inc.
This review discusses the cookbook “The Chinese Way” by Betty Liu, emphasizing Liu’s approach to teaching cooking techniques through the “see one, do one, teach one” method. The review highlights Liu’s organization of the book by technique rather than ingredients, making it a practical resource for readers. It mentions Liu’s focus on using unconventional ingredients in Chinese cooking to showcase the versatility of the cuisine.
The article also touches on Liu’s personal cooking style, which involves starting with ingredients rather than recipes and cooking in a more spontaneous manner. It mentions specific recipes from the book, such as sausage and cauliflower chow mein, to illustrate Liu’s philosophy of using what you have in the kitchen.
Additionally, the review discusses Liu’s efforts to make Chinese cooking more accessible to readers who may feel intimidated by the cuisine. Liu addresses common concerns about needing specific equipment or ingredients, emphasizing that Chinese cooking can be done with what you already have.
Overall, the review praises Liu’s approach to teaching Chinese cooking techniques and her use of diverse ingredients to showcase the versatility of the cuisine. It also mentions the positive reception Liu received during her book tour, where readers appreciated her innovative approach to Chinese cooking.
Step 11
Cook until the second side is golden and crispy, about 5 minutes more. Serve the duck sliced and fanned out over the scallion-crisped rice, with the crisp scallions scattered on top.
Recipe notes: The duck skin should be as crispy as a potato chip. If you prefer your duck more well-done, cook it skin side down for an additional 2 minutes. It will continue to cook as it rests off the heat.
This article was adapted from “My Shanghai” by Betty Liu (HarperCollins, 2022).
Shopping list:
- 2 skin-on duck breasts (6 to 8 oz/170 to 225 g each)
- Kosher salt
- 6 scallions
- 2 cups (340 g) leftover cooked rice (from about 1 cup raw rice)
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Recipe tested by Jillian Hatsumi, Times Colonist
This article is part of a series that looks at ingredients or dishes that are trending in 2025.
The competitor’s review article titled “(It’s OK if it breaks)” provides a detailed and informative guide on how to make Miso-Sesame Chicken with Pearl Barley. The article includes a step-by-step process for preparing the dish, along with a list of ingredients needed. The inclusion of images adds visual appeal to the article, making it easier for readers to follow along.
However, the article lacks a critical analysis of the dish itself. It does not provide any insights into the taste, texture, or overall dining experience of the Miso-Sesame Chicken with Pearl Barley. Without this crucial information, readers may not be able to make an informed decision about whether or not to try the recipe.
In addition, the article could benefit from some personal anecdotes or experiences related to the dish. Sharing personal stories or reflections on the cooking process or the flavors of the dish can help readers connect with the content on a more emotional level.
Overall, while the competitor’s article provides a thorough guide to making Miso-Sesame Chicken with Pearl Barley, it lacks the critical analysis and personal touch that could make it more engaging and informative for readers. The Chinese Way Review: A Culinary Adventure Unfolds
In “The Chinese Way,” Betty Liu takes us on a flavorful journey through the vibrant world of Chinese cuisine, offering a tantalizing array of recipes that are sure to delight the senses. From the aromatic lap cheong to the fragrant spices and fresh vegetables, each dish is a celebration of culinary artistry and tradition.
The Story So Far
The story begins with the sizzle of lap cheong in the pan, its rich aroma filling the kitchen as it browns to perfection. The shallots and garlic join the dance, infusing the dish with layers of flavor, while the spices bloom, creating a symphony of taste and aroma. As the cabbage wilts and chars, the farro and soy sauce unite, bringing a harmonious balance of textures and tastes. The final touch of lemon zest and juice adds a bright, citrusy note, elevating the dish to new heights.
A Culinary Masterpiece Unveiled
In her cookbook, Betty Liu invites us into her world of culinary creativity, where each recipe is a work of art. The dishes in “The Chinese Way” are not just meals, but experiences that transport us to the heart of Chinese culture and tradition. With clear instructions and stunning visuals, Liu makes it easy for home cooks to recreate these authentic flavors in their own kitchens.
From the comforting warmth of lap cheong fried rice to the bold flavors of Sichuan stir-fried beef, each recipe in “The Chinese Way” is a testament to Liu’s passion for Chinese cuisine. Her innovative use of ingredients and techniques showcases the diversity and complexity of Chinese cooking, offering a fresh perspective on familiar dishes.
Conclusion
“The Chinese Way” is a culinary masterpiece that celebrates the rich tapestry of Chinese cuisine. Betty Liu’s recipes are a testament to her skill and creativity, inviting readers to explore the vibrant flavors and textures of Chinese cooking. Whether you’re a seasoned chef or a novice in the kitchen, this cookbook is a must-have for anyone who appreciates the art of cooking.
Frequently Asked Questions
1. What makes “The Chinese Way” stand out from other cookbooks?
– “The Chinese Way” stands out for its authentic recipes, clear instructions, and stunning visuals that bring Chinese cuisine to life.
2. Are the recipes in “The Chinese Way” beginner-friendly?
– Yes, Betty Liu’s recipes are beginner-friendly, with detailed instructions and tips to help home cooks master Chinese cooking.
3. Can I find lap cheong and other ingredients easily?
– While lap cheong may be a specialty ingredient, you can easily find substitutes or order online for an authentic experience.
4. How does “The Chinese Way” showcase Chinese culture?
– Through its recipes and stories, “The Chinese Way” offers a glimpse into the rich culinary heritage and traditions of Chinese culture.
5. Are the recipes in “The Chinese Way” suitable for vegetarians?
– While some recipes feature meat, there are plenty of vegetarian options in “The Chinese Way” that are just as flavorful and satisfying.
6. Does “The Chinese Way” offer variations for dietary restrictions?
– Yes, Betty Liu provides variations and substitutions for dietary restrictions, ensuring that everyone can enjoy the flavors of Chinese cuisine.
7. Can I adapt the recipes in “The Chinese Way” to my taste preferences?
– Absolutely! Betty Liu encourages readers to experiment and adapt her recipes to suit their taste preferences, making each dish unique and personal.
8. What inspired Betty Liu to write “The Chinese Way”?
– Betty Liu’s deep love for Chinese cuisine and her desire to share its beauty and complexity with a wider audience inspired her to write “The Chinese Way.”
9. Are the recipes in “The Chinese Way” time-consuming?
– While some recipes may require more time and effort, there are plenty of quick and easy dishes in “The Chinese Way” that are perfect for busy schedules.
10. How can I enhance my cooking skills with “The Chinese Way”?
– By following Betty Liu’s detailed instructions, experimenting with new ingredients, and embracing the spirit of exploration, you can enhance your cooking skills and discover the joys of Chinese cuisine.
Tags: Chinese cuisine, recipes, cooking, culinary traditions, cookbook, Betty Liu, authentic flavors.
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