Cooking with Fuchsia Dunlop's "The Land of Fish and Rice"

[Chris Hennes]

Cat's ears (p. 266)

 

This is a chicken stock soup with chicken, ham, bamboo, dried shiitake, and peas (which I substituted with fresh garbanzos since I had them). The "cat's ears" pasta is made as part of the recipe, and is time consuming but also pretty entertaining if you enjoy making homemade pastas. Unlike most of Dunlop's other recipes which tend to make enough for 2-3, this makes quite a large amount of soup. The recipe says "4-6 as part of a Chinese meal", but I think you could easily serve 8 if you had a few other courses. I served it as a main dish in big bowls and still had enough for 3-4.

 

 

Edited December 4, 2016 by Chris Hennes (log)

[Anna N]

 

Chicken with Young (middle-aged?) Ginger and Quick Cucumber Salad. The salad was underwhelming. 

 

 

Nanjing Saltwater Duck. Well worth making. She calls for legs and breasts but I would go for just breasts next time. The accompaniments are not from the book.