Fat
Dough

Jump To Recipe Jump To Video There’s something effortlessly romantic about poached pears—they’re soft, fragrant, and soak up every bit of flavor from the spiced wine they simmer in. This Wine Poached Pears recipe keeps things simple but luxurious, making it perfect for a Valentine’s Day treat. This fortified red wine infused with premium chocolate sets the stage for a rich, indulgent dessert. My brother gave me this wonderful wine... The pears slowly absorb the richness of the wine, cinnamon, and citrus, transforming into a dessert that’s both light and indulgent. And instead of fussing over crème anglaise, I went with a shortcut—melted vanilla bean ice cream. Same ingredients, same creamy contrast, but with zero extra effort. He told me to drizzle the wine over some vanilla ice cream, but I have better ideas... Poached pears have been around for centuries, with variations found in French and Italian desserts. Traditionally, they’re simmered in wine or syrup, sometimes with honey, spices, or even caramel. These pears are gently poached in chocolate wine until tender and deeply infused with flavor. Pears are poached... The beauty of this dish is its balance—the pears stay tender but hold their shape, and the reduced wine sauce thickens into a syrupy glaze that brings everything together. A little grated dark chocolate on top adds just the right touch of indulgence. Served on a pool of vanilla cream and finished with a shower of shaved chocolate. If you’re looking for an easy, no-stress dessert that feels fancy but requires minimal effort, this is it. The pears can be poached ahead of time, making them perfect for a Valentine’s dinner (or just treating yourself). When served over melted ice cream, they’re warm, cool, sweet, and spiced all at once—the kind of dessert that feels special but doesn’t keep you stuck in the kitchen. No excuses now—go make this for someone you love! Ingredients: (Serve 3) Rubis Chocolate Velvet Ruby Wine, 750g Or Any Sweet Dessert Wine Granulated Sugar, 150g Cinnamon Stick, 1 Cloves, 8 Star Anise, 2 Fresh Orange Zest, 1 Orange Fresh Orange Juice, 1 Orange Pears Preferably Bosc, 3 Melted Vanilla Bean Ice Cream, For Serving High Quality Dark Chocolate, For Grating Equipment: Sauce Pot Directions: Transfer wine, sugar, cinnamon, cloves, star anise, orange zest and juice to a sauce pot. Turn the heat up to medium low. Stir and cook until the sugar has completely dissolved. Remove from heat and set it aside. Peel the pears. Slice the bottom to create a flat surface. With a melon baller, remove the core and seeds starting from the bottom. Transfer to the wine mixture. *Work with 1 pear at a time as pears oxidize fast.* Return to heat and bring it up to a slow simmer. Simmer for 30 to 45 mins or until the pears are soft and tender. Create a cartouche with a piece of parchment to cover the pears, making sure the pears are fully submerged. Cover and chill in the fridge overnight. The next day, remove the poached pears and place them on a tray. Drain the wine mixture and bring it up to a simmer. Reduce until thickened and coat the back of a spoon. Serve the poached pears with a bed of melted ice cream. Drizzle that reduced wine sauce over the top. Lastly, grate some dark chocolate for garnishing. Serve immediately. Absolutely no excuse for you not to make this for your special one this Valentine's Day... Recipe Video:

Jump To Recipe Jump To Video Bourbon Chicken is one of those dishes that hits all the right notes—sweet, salty, smoky, and just a little boozy. It’s said to have originated in New Orleans, named after Bourbon Street, where Chinese takeout flavors meet Southern comfort food. Allowing the chicken to rest is essential... Traditionally, it’s made with a soy-based marinade, which caramelizes beautifully but also burns quickly when seared. That’s why in this version, instead of cooking the chicken entirely in the skillet, I sliced it up and let it finish cooking in the glaze—this not only prevents burning but also allows the chicken to soak up even more of that sticky, bourbon-infused sauce. Only halfway cooked... This method makes all the difference. The sauce, made with a mix of bourbon, soy sauce, hoisin, and homemade five-spice, slowly thickens into a rich, glossy coating. Instead of fighting against the sugars burning in the pan, the chicken cooks gently in the sauce, absorbing all the umami-packed flavors while staying incredibly juicy. Cooking the chicken thru' in the glaze... Once it’s served over rice, every bite is coated in that irresistible, caramelized glaze. And the best part? No risk of overcooking or drying out the chicken. Perfect over some rice... If you love teriyaki-style chicken but want something with more depth and complexity, this bourbon chicken is a must-try. It’s fast, satisfying, and perfect for a weeknight dinner—no need for takeout when you can make this in under 30 minutes! Serve it with steamed rice and scallions for a simple meal, or pair it with stir-fried veggies for a complete feast. However you enjoy it, just know one thing—this dish is dangerously good! Ingredients: (Serve 4) Marinade: Chicken Thigh Skinless Boneless, 2 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Granulated Sugar, 60g Soy Sauce, 60g Hoisin Sauce, 1 TBSP Chinese 5 Spice Homemade , 1/2 TBSP Bourbon Whiskey, 2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Glaze: Chicken Stock Homemade , 1 Cup Soy Sauce, 60g Bourbon Whiskey, 2 TBSP Granulated Sugar, 30g Light Muscovado Sugar, 30g Chinese 5 Spice Homemade , 1/2 TBSP Hoisin Sauce, 1 TBSP Slurry, 1 TBSP Cornstarch + 1 TBSP Water Serve: Rice, For Serving Scallions Coarsely Sliced, For Garnishing Equipment: Cast Iron Skillet / Pan Sauce Pot Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Chinese 5 Spice " page for the recipe. Prepare the Marinade. In a large bowl, combine all marinade ingredients except for the oil. Add the chicken and mix until well coated. Cover and refrigerate for at least 2 hours. Sear the Chicken. Heat oil in a skillet over medium heat. Once hot, sear the chicken for 1 minute on one side. Flip and cook for another minute on the other side. Be careful not to burn it. Set aside on a plate to rest. Save any leftover marinade. Make the Glaze. In a small sauce pot, combine all glaze ingredients except for the slurry. Add in the leftover marinade and any juices from the resting chicken. Bring the mixture to medium heat. Stir until the sugar has fully dissolved. While that’s simmering, slice the chicken into thick strips. Add the sliced chicken into the simmering glaze. Cook until the chicken is fully heated through and coated. Remove the chicken slices and plate them over hot cooked rice. Finish the Glaze. Stir in the cornstarch slurry and cook until the glaze thickens. Drizzle the glaze generously over the chicken and rice. Garnish with chopped scallions. Serve immediately. Chickenlicious... Recipe Video:

Jump To Recipe Jump To Video Beef and Broccoli is one of those dishes that feels like a staple in Chinese takeout, but its origins go back to Cantonese cuisine, where stir-fried beef and vegetables are common. In Chinese, this dish is often referred to as 西兰花牛肉 (Xīlánhuā Niúròu) or simply 芥兰牛肉 (Jièlán Niúròu) when made with Chinese broccoli (gai lan). A bold marinade with garlic, ginger, and scallions sets the savory base for this classic beef stir-fry. The sauce... Traditionally, it’s a simple but well-balanced meal—tender beef, crisp-tender broccoli, and a deeply flavorful sauce made with soy sauce, oyster sauce, and aromatics. While Western versions often skip the velveting process, this method of marinating the beef ensures it stays ultra-tender and silky, just like in authentic Chinese restaurants. Beautiful isn't it? What makes this dish special is the double-cooking technique—deep-frying followed by blanching. This step removes excess oil while keeping the beef juicy and flavorful. The sauce is key here: it’s umami-packed, slightly sweet, and savory with a hint of nuttiness from sesame oil and a touch of tang from black vinegar. Tender beef, crunchy veggies, and that luscious savory sauce—every bite hits just right. These flavors meld together, coating every bite of beef and broccoli in a glossy, flavorful glaze. Cooking everything quickly at high heat ensures that the vegetables stay vibrant and slightly crisp while the beef remains melt-in-your-mouth tender. If you’ve ever wanted to recreate that perfect restaurant-style Beef and Broccoli, this is the recipe to try. It’s rich, deeply flavorful, and packed with textures, yet surprisingly simple once you get the technique down. Serve it over steamed rice for a satisfying meal, and don’t toss those broccoli stems—I’ll show you how to turn them into something delicious. Once you’ve tasted this homemade version, you might never go back to takeout! Plated and ready. This homemade favorite is hearty, healthy, and full of flavor. Ingredients: (Serve 8) Sauce: Soy Sauce, 45g Granulated Sugar, 40g ShaoXing / Hua Tiao Wine, 2 TBSP Mushroom Soy Sauce / Dark Soy Sauce, 1 TBSP Hoisin Sauce, 1 TBSP Oyster Sauce, 2 TBSP Sesame Oil, 1 TBSP Chicken Stock Homemade , 1 Cup Garlic Crushed, 3 Cloves Ginger Crushed, 2" Scallion Coarsely Sliced, 1 Stalk Beef: Beef Chuck / Flank, 500g Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, 1 TSP Baking Soda, 1/8 TSP ShaoXing / Hua Tiao Wine, 2 TBSP Egg Whites, 2 Cornstarch, 60g Sesame Oil, 2 TBSP Veg and Cooking: Broccoli Florets, 1 Big Bunch Carrots Obliqued, 2 Total weight of broccoli florets + carrots is about 500g. Rapeseed / Sunflower / Canola / Peanut Oil, For Deep Frying Slurry, 1 TBSP Cornstarch + 1 TBSP Water Black Vinegar, 2 TBSP Equipment: Heavy Pot Wok / Dutch Oven / Cast Iron Skillet / Pan Directions: Prepare the Sauce. Mix all sauce ingredients in a bowl until the sugar fully dissolves. Cover and refrigerate overnight to let the flavors develop. Visit my “How To Make Chicken Stock” page for the stock base. Prepare the Beef. Trim any excess fat from the beef chuck or flank. Slice the beef against the grain into thin ⅛" slices. Tip: Freeze the beef for 30 minutes for easier slicing. In a large bowl, add the beef, salt, pepper, mushroom powder, garlic, baking soda, ShaoXing wine, and egg whites. Massage well to coat each slice. This technique is called velveting. Cover and chill for at least 1 hour. After marinating, add cornstarch and mix until fully absorbed with no visible streaks. Stir in sesame oil and mix well. Before cooking, prepare all your ingredients and have a pot of simmering water ready. This dish moves fast. Fry the Beef and Vegetables. Heat 3 to 4 inches of oil in a wok or Dutch oven over medium-low heat. Tip: When a chopstick is inserted, bubbles should rise gently. The oil should be around 120°C (250°F). Carefully drop in the beef slices one at a time. Deep fry for 2 minutes, then increase heat to medium-high and fry for 1 more minute. Stir gently to prevent sticking. Add in broccoli and carrots. Don’t discard the broccoli stems—you can save them for another recipe. Fry for 30 seconds more. Remove everything and immediately blanch in a pot of simmering water for 30 seconds. Drain and set aside. This step helps remove excess oil and keeps the dish light. Stir-Fry and Finish. Strain the sauce into a clean wok or skillet over medium heat. Discard the solids. Bring to a simmer. Add the beef and vegetables. Stir until evenly coated. Stir in the cornstarch slurry and cook until the sauce thickens. Turn off the heat and finish with a drizzle of vinegar. Give it a final toss and serve immediately over steamed rice. Yummilicious... This is perfect over some rice... Recipe Video:

Jump To Recipe Jump To Video Chao San Xi (炒三丝), or "Stir-Fried Three Shreds," is a classic dish that highlights balance—textures, flavors, and the beauty of simple ingredients. Traditionally found in Huaiyang cuisine, it’s all about thinly sliced ingredients that cook quickly in a fragrant sauce. Savory, saucy, and smoky — every strand of Chao San Xi is coated in umami-packed goodness. My version takes a vegetarian approach, using leftover broccoli stems, bamboo shoots, and dried mushrooms, proving that even humble scraps can be turned into something delicious. The mushrooms bring umami depth, the bamboo adds a crisp bite, and the broccoli stems, often overlooked, provide a fresh, slightly sweet crunch. The beauty of Chao San Xi is its versatility—while this version is plant-based, the three shreds can be anything you like. Common variations include shredded pork, chicken, or seafood, paired with vegetables like carrots, bell peppers, or bean sprouts. If meat is used, it’s typically "velveted" (marinated in soy sauce, Shaoxing wine, egg white, and cornstarch) for a tender and silky texture, you can check out my previous Beef and Broccoli recipe. The sauce itself is light yet flavorful, with a balance of soy, sesame oil, and black vinegar, coating everything in a glossy, fragrant finish. If you’re looking for a quick, no-fuss stir-fry that’s satisfying and packed with umami, this recipe is worth a try. It’s a great way to use up leftover veggie scraps, making it both budget-friendly and delicious. Serve it over rice, enjoy it as a side dish, or even toss in some tofu for extra protein. However you customize it, this is proof that simple ingredients, when cooked right, can turn into something truly special. Ingredients: (Serve 2) Dried Mushrooms, 5 Broccoli Stems, 3 Light Soy Sauce, 2 TBSP ShaoXing / Hua Tiao Wine, 1 TBSP Oyster Sauce, 1 TBSP Or Mushroom Soy Sauce for Vegetarian Option Granulated Sugar, 1/2 TBSP Sesame Oil, 2 TBSP Garlic Finely Minced, 5 Cloves Ginger Finely Minced, 2" Sea Salt, Pinch White Pepper, Pinch Chili Flakes, Pinch Unsalted Butter, 1 TBSP Dark Soy Sauce, 1 TSP Bamboo Preserved, A Handful Slurry, 1 TBSP Cornstarch + 1 TBSP Water Toasted Sesame Oil, 1 TBSP Black Vinegar, 2 TBSP Equipment: Wok / Cast Iron Skillet / Pan Sauce Pot Directions: Prepare the Ingredients. Soak dried mushrooms in a bowl of hot water and set aside to hydrate. While waiting, cut the stems off the broccoli. Peel the stems and julienne them. Tip: Save the broccoli scraps (peels and bits). Once the mushrooms are soft, remove and set aside the stems. Tip: Save the soaking liquid. Thinly slice the mushroom caps. Make the Simple Veg Stock. In a small sauce pot, add all the reserved vegetable scraps and mushroom soaking liquid. Add extra water if needed to fully submerge. Bring to a simmer and cook for 3 to 5 minutes. Turn off the heat, cover, and let steep for 5 minutes. Strain and discard the solids. Measure out 200g of this stock. You can save any extra for another dish. Make the Sauce Base. To the 200g stock, add soy sauce, ShaoXing wine, oyster sauce, and sugar. Stir until sugar fully dissolves. Set aside. Start the Stir Fry. In a wok or skillet over medium heat, heat some sesame oil. Add garlic and ginger. Season with salt, pepper, and chili flakes. Sauté until aromatic. Add the sliced mushrooms and stir-fry until well combined. Add butter and dark soy sauce. Stir until the mushrooms are lightly caramelized. Add the julienned broccoli stems and bamboo shoots. Stir to mix everything well. Finish the Sauce. Pour in a splash of the sauce base to deglaze the pan. Scrape up any bits. Add the remaining sauce base and cook until it reduces slightly. Taste and adjust with more salt or sugar if needed. Stir in the cornstarch slurry and cook until the sauce thickens. Serve. Turn off the heat and drizzle in toasted sesame oil and black vinegar. Serve immediately over hot steamed rice. Absolutely yummilicious... Recipe Video:

Jump To Recipe Jump To Video Hot pot has been a staple of Chinese reunion dinners for centuries, symbolizing warmth, togetherness, and shared abundance. Among the many regional variations, Sichuan Yuan Yang Hot Pot (鸳鸯火锅) stands out for its two-broth split pot—one side filled with an intensely spicy, numbing mala broth, the other with a rich and comforting herbal chicken soup. Mala Spices... This dual-broth setup allows everyone at the table to choose their own adventure, whether they prefer fiery heat or a milder, soothing alternative. The mala broth, packed with Sichuan peppercorns, dried chilies, and fermented ingredients, delivers a signature tongue-tingling kick, while the chicken soup balances the meal with deep, nourishing flavors. Mala Base... What makes this hot pot special is the homemade mala sauce, crafted with aromatic spices, fermented black beans, and slow-cooked beef tallow to create a deeply complex and fragrant base. Instead of relying on store-bought sauces, this version allows you to control the intensity of spice and umami, making it even more flavorful and authentic. The chicken soup base... The chicken soup, slow-simmered with baked chicken bones, dried mushrooms, and traditional Chinese herbs, brings an earthy sweetness that perfectly complements the boldness of the mala side. Together, they create a perfect contrast—spicy and numbing on one side, smooth and soothing on the other. Chinese herbs... Whether you’re celebrating Chinese New Year or just craving a rich, warming meal to share with friends and family, this Yuan Yang Hot Pot is an experience in itself. With fresh seafood, handmade dumplings, noodles, mushrooms and tofu soaking up the flavorful broths, every bite is comforting and deeply satisfying. My hot pot spread... Plus, the dipping sauce made with garlic, sesame oil, and black vinegar adds an extra layer of fragrance and depth. If you've never made hot pot from scratch before, this is the year to try—it’s worth every step, and the result is a meal that brings everyone together around the table, just as it should be. Ingredients: (Serve 8) Mala Sauce: Beef Tallow (Recipe Follows), 500g Or store-bought Dried Chilies, 100g Adjust To Prefernce I used a combination of Sichuan Dried and Lantern Peppers Sichuan Red Peppercorns, 1.5 TBSP Sichuan Green Peppercorns, 1.5 TBSP Star Anise, 1 Cinnamon Sticks, 2 Bay Leaves, 2 Black Cardamom, 1 White Cardamoms, 10 Fennel Seeds, 5g ShaoXing / Hua Tiao Wine, 4 TBSP Red Onion Wedged, 1 Scallions Coarsely Sliced, 5 Stalks Coriander Coarsely Sliced, A Handful Garlic Crushed, 5 Cloves Ginger Crushed, 2" DouBanJiang | Chili Bean Paste, 50g Fermented Black Beans Coarsely Chopped, 1 TBSP Rock Sugar, 1 TBSP Chicken Soup Base: Chicken Carcasses, 4 Milk Powder, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Yellow Onions Wedged, 1 Carrots Obliqued, 2 Garlic Crushed, 5 Cloves Ginger Crushed, 2" Dried Mushrooms, 5 Jujubes Deseeded, 10 Dried Longan, 10 Wolfberries, 10g Solomon's Seal | Yu Zhu, 15g Dang Gui | Angelica Sinensis, 8g Astragalus pPopinquus | Bei Qi, 8g Codonopsis Pilosula | Dang Shen, 15g ShaoXing / Hua Tiao Wine, 100g Mala Hot Pot: Whole Milk, 250g Soy Sauce, 1 TBSP Chinese Sesame Paste, 1 TBSP Sea Salt, Pinch Granulated Sugar, Pinch Black Vinegar, 1 TBSP Scallions Coarsely Chopped, A Handful Coriander Coarsely Chopped, A Handful Equipment: Wok / Cast Iron Skillet / Pan Spice Grinder Sauce Pot Large Pot Food Processor / Hand Blender Yuan Yang Hot Pot Directions: Prepare the Mala Sauce Use store-bought beef tallow or make your own: Add ~1kg beef fat (or a mix of beef and chicken fat/skins) to a skillet with 1/2 cup water. Bake at 110°C (230°F) for 3–4 hours until fully rendered and crispy. Strain and store the fat. Discard the solids. Prep the chilies and spices: Slice dried chilies into sections, deseed, and soak in boiling water for 20–30 mins. Keep them submerged. Toast Sichuan peppercorns, star anise, cinnamon, bay leaves, cardamoms, and fennel in a dry skillet until aromatic. Blitz into a spice powder and mix with ShaoXing wine to form a paste. Blitz the soaked chilies into a smooth chili paste. Cook the sauce: Heat beef tallow in a wok or skillet. Add onion, scallions, coriander, garlic, and ginger. Stir-fry until nearly caramelized. Strain and discard the solids. Return 2 TBSP of tallow to the wok. Add chili bean paste and fermented black beans. Stir-fry until caramelized. Add remaining tallow and chili paste. Stir until deep red. Add the spice paste. Stir to combine. Finish with rock sugar. Stir until dissolved. Adjust seasoning with salt and sugar. Let cool and store: Chill overnight. Keeps for 2 weeks in the fridge or 6 months in the freezer. Prepare the Chicken Soup Base Preheat oven to 200°C (400°F). Place chicken carcasses in a baking dish. Sprinkle with milk powder, salt, pepper, and mushroom powder. Roast for 40–50 mins, flipping halfway. Transfer bones to a large pot. Deglaze the baking dish with hot water and pour into the pot. Add 2L water and remaining soup ingredients. Simmer for 10 mins. Season with salt and pepper. Cover and steep for 20 mins. Strain. Reuse the solids: Return the soup to the pot with carrots, longans, jujubes, mushrooms, and shredded chicken. Simmer and finish with a splash of black vinegar and sesame oil. Prepare the Hot Pot For the mala side: Add 50g of chilled mala sauce to one side of the hot pot. Add milk and 1–2 cups water. Stir until melted. Add soy sauce and sesame paste. Adjust seasoning with salt, sugar, or more mala sauce. Add a splash of black vinegar. For the herbal side: Add the chicken soup base to the other side. Garnish both broths with scallions and coriander. Serve with Hot Pot Ingredients Noodles : Handmade, udon, or dried Tofu : Tofu or tofu skins Balls : Fish, shrimp, or beef balls Dumplings Proteins : Fresh shrimp, beef shabu-shabu, or Spam Mushrooms : Especially enoki Eggs : Quail eggs Leafy Greens : Bok choy or napa cabbage Rice : Optional on the side Optional Dipping Sauce Toasted sesame oil Minced garlic Chopped coriander Chopped scallions Black vinegarMix to taste. Or serve with Bullhead's Sha Cha BBQ Sauce  + minced garlic for a shortcut. Tofu puff... Shabu-shabu beef... Chicken herbal soup is nourishing... Recipe Video:

Jump To Recipe Jump To Video Mala noodles (麻辣拌面) are a simple yet incredibly flavorful dish that highlights the signature mala (麻辣) sensation—a combination of spicy heat from chilies and the tingling, numbing effect of Sichuan peppercorns. A fresh take on mala noodles — layered with sesame, scallions, and a touch of crunch from bamboo shoots. This dish is deeply rooted in Sichuan street food culture, where locals enjoy bold, fiery flavors in everything from hot pots to dry-fried dishes and noodle bowls. Unlike the soup-based Dandan noodles (担担面), this version is a dry-mixed noodle dish, where the rich, spicy sauce clings to every strand, delivering a punch of umami, smokiness, and heat in every bite. What makes this dish shine is the homemade mala sauce, which adds an authentic depth of flavor that store-bought versions just can’t match. Combined with toasted sesame paste, black vinegar, garlic, and crushed peanuts, the sauce is both aromatic and balanced, coating the noodles in a silky, spicy, and nutty dressing. Soft, chewy noodles soaking in spicy umami, topped with nutty, herby finishings. The addition of preserved bamboo shoots or blanched greens provides a refreshing contrast, while the crushed Sichuan peppercorns elevate the numbing sensation to new heights. It’s a customizable dish too—you can adjust the heat level, toppings, and even the type of noodles based on what you have on hand. If you’ve got leftover mala sauce from hot pot, this is one of the best ways to use it up. The entire dish comes together in minutes, making it perfect for a quick, satisfying meal that doesn’t skimp on flavor.  Twisted ribbons of fire — every strand glazed in mala oil and bursting with heat. Whether you're a fan of bold, spicy noodles or just looking to try something new, this is a must-try dish that will have you hooked from the first bite. Just be warned—once you taste the irresistible combination of mala heat and savory umami, you might find yourself craving this bowl of noodles over and over again. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 1) Chicken Stock Homemade , 1/4 Cup Light Soy Sauce, 1 TBSP Mala Sauce Homemade , 1 TBSP Adjust To Preference Or Chili Oil Homemade Sesame Paste, 1/2 TBSP Sesame Oil, 1/2 TBSP Sea Salt, Pinch Granulated Sugar, Pinch Handmade Noodles Homemade , 100g Or Any Dried Chinese Noodles Black Vinegar, 1 TBSP Preserved Bamboo Shoots, For Garnishing Or Any Blanched Green Leafy Veg Crushed Roasted Peanuts, A Handful Garlic Paste, 3 Cloves Roasted Crushed Sichuan Peppercorns, 1 TSP Adjust To Preference White Sesame Seeds, A Pinch Scallions Coarsely Chopped, For Garnishing Equipment: Sauce Pot Mortar & Pestle Directions: Please visit my " Volcano Handmade Noodles " for the recipe. Please visit my " Mala Hot Pot " for the mala sauce recipe. Please visit my " How To Make Chili Oil " for the recipe. Please visit my " How To Make Chicken Stock " for the recipe. Transfer chicken stock, soy, mala sauce (or chili oil), sesame paste and oil to a sauce pot. Season with salt and sugar. Turn the heat up to medium and stir to combine well or until the sugar has dissolved. Pour into a serving bowl. At the same time, cook noodles until al dente in a pot of simmering water. Drain and lay the noodles over the sauce. Drizzle black vinegar over the noodles. Garnish with bamboo shoots (or green leafy veg), peanuts, garlic, peppercorns, sesame seeds and scallions. To make the garlic paste, simply pound the garlic with a pinch of salt with a pestle and mortar until paste forms. To make the roasted crushed peppercorns, toast the peppercorns in a skillet until aromatic and crush them with a pestle and mortar. Follow the same procedures for the roasted crushed peanuts as well. Toss the noodles with the sauce and garnishes until the noodles have completely absorb the sauce. Serve immediately. Noodleslicious... Recipe Video:

Jump To Recipe Jump To Video Dry Pot Chicken (干锅鸡) is a Sichuan dish that delivers all the flavors of hot pot but without the broth. It originated from the Chongqing and Sichuan regions, where spicy, numbing, and smoky flavors define the cuisine. Wok-tossed chicken with leeks, chilies, and aromatics — where the dry pot magic begins. Just done stir frying... Unlike traditional hot pot, where ingredients simmer in broth, dry pot cooking focuses on stir-frying with an intensely aromatic sauce, making each bite packed with heat, umami, and crisp textures. The combination of Doubanjiang (chili bean paste), fermented black beans, and mala sauce creates an irresistible depth of flavor, while the final drizzle of black vinegar and sesame oil adds a sharp, fragrant contrast. Bold, spicy, and crispy — dry pot chicken with all the heat and crunch you crave. The marinated and fried chicken stays crispy on the outside yet tender inside, absorbing the bold, spicy sauce as it stir-fries with leeks, red onions, and chilies. What makes this dish stand out is its versatility—you can use beef, lamb, or even tofu instead of chicken, and adjust the spice levels based on preference. Beef: Thinly sliced beef (like chuck, flank or sirloin) works well. Just velvet it the same way as my beef & broccoli recipe , so it stays tender. The beef soaks up the mala flavors beautifully, making it extra savory. Lamb: If you love bold flavors, lamb is a great choice! The natural gaminess pairs incredibly well with the spicy, numbing Sichuan peppercorns. Tofu: Both firm tofu and fried tofu puffs work. Fried tofu puffs soak up all that delicious sauce, while firm tofu gives a nice bite. You can even use tempeh or mushrooms for a plant-based version. Crispy on the outside, juicy inside Traditionally, dry pot dishes are served in a sizzling pot, keeping the food warm while everyone digs in with chopsticks. The beauty of this dish lies in its layered textures—crispy chicken, crunchy vegetables, and the perfect balance of heat, numbing Sichuan pepper, and savory umami. If you love Sichuan flavors and want something that packs a punch without the hassle of making a full hot pot, this dry pot chicken is a must-try. It’s quick, satisfying, and incredibly addictive, making it perfect for a weeknight dinner or a spicy feast with friends. Serve it with steamed rice to soak up the rich, fragrant sauce, and you’ll have a dish that brings restaurant-quality Sichuan flavors straight to your kitchen. My take on dry pot chicken — full-bodied, fiery, and unmistakably Fat Dough. Ingredients: (Serve 4) Chicken Chicken Breast Boneless Skinless Coarsely Diced, 1 Baking Soda, 1 TSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Egg White, 1 ShaoXing / HuaTiao Wine, 1 TBSP Cornstarch, 1 TBSP Sesame Oil, 1 TSP Stir Fry: Rapeseed / Sunflower / Canola / Peanut Oil, For Frying DouBanJiang, 1 TBSP Garlic Finely Minced, 5 Cloves Fermented Black Beans Coarsely Chopped, 1 TBSP Mala Sauce Homemade , 1 TBSP Adjust To Preference Or Chili Oil Homemade Leeks Sliced 2", 1 Red Onion Wedged, 1 Green Chilies Deseeded, 2 Adjust To Preference Red Chilies Deseeded, 2 Adjust To Preference Light Soy Sauce, 1 TBSP Toasted Sesame Oil, 1 TBSP Black Vinegar, 1 TBSP Sesame Seeds, A Pinch Roasted Crushed Sichuan Peppercorns, 1 TSP Adjust To Preference Scallions Coarsely Sliced, A Handful Equipment: Dutch Oven / Wok Wok / Cast Iron Skillet / Pan Directions: Please visit my " Mala Hot Pot " for the mala sauce recipe. Please visit my " How To Make Chili Oil " for the recipe. Prepare the Chicken. Place chicken breast in a mixing bowl. Sprinkle baking soda over the chicken and mix well. Let sit for 15 to 20 minutes. Rinse thoroughly under running water to remove the baking soda. Drain and transfer to a clean bowl. Add salt, pepper, mushroom powder, egg white, ShaoXing wine, and cornstarch. Mix until well coated. Cover and refrigerate for at least 1 hour. After chilling, toss the chicken again. Most of the marinade should be absorbed. Stir in sesame oil. Set aside until ready to cook. Stir Fry the Chicken. Heat 2 to 3 inches of oil in a wok or Dutch oven over medium heat. Tip: Insert a wooden chopstick—if bubbles form, the oil is ready. Drop chicken pieces into the oil one by one. Stir gently to prevent sticking. Deep fry in batches until lightly golden brown. Drain and place on a wire rack or paper towel-lined plate. Build the Sauce. In a clean wok or skillet, heat 2 tablespoons of the used frying oil over medium heat. Add doubanjiang and garlic. Sauté until the doubanjiang starts to caramelize. Add fermented black beans and mala sauce. Stir well. Add chopped leeks and red onion. Sauté until everything is aromatic. Return the fried chicken to the wok and toss to coat. Add red and green chilies. Drizzle in light soy sauce and stir until evenly combined. Taste and adjust with more salt or soy sauce if needed. Turn off the heat and finish with toasted sesame oil and black vinegar. Garnish with sesame seeds. Toss briefly. Serve. Transfer to a serving plate. Sprinkle roasted crushed peppercorns and sliced scallions over the top. To make crushed peppercorns: toast them in a dry skillet until fragrant, then crush with a pestle and mortar. Serve immediately over hot steamed rice. Chickenlicious... Recipe Video:

Jump To Recipe Jump To Video Sometimes, the best ideas come from the most unexpected places. After sharing my original Mala Noodles recipe, someone in the YouTube comments suggested, "Why not stir-fry the sauce with the noodles instead?" It was such a simple tweak, but one that completely changed the dish. Traditionally, mala noodles are served as a dry-mixed dish, where the noodles are tossed in a bold, numbing chili sauce. But stir-frying everything together deepens the flavor, helps the sauce cling better, and adds a slight smokiness that makes the dish even more addictive. This method reminds me of Chongqing xiao mian (重庆小面), a popular street food in China, where the key is getting the right balance of spicy, numbing, and savory notes. Spicy, nutty, and fragrant — mala noodles finished with greens, sesame, and a shower of scallions. The result? A perfect balance of heat, fragrance, and umami. The Sichuan peppercorns bring their signature numbing tingle, while the mala sauce coats the noodles in that deep, fiery heat. The toasted sesame paste gives it richness, and the final drizzle of black vinegar and sesame oil ties everything together. To add texture and balance, I throw in crushed peanuts, sesame seeds, and some blanched bok choy, which brings a refreshing contrast to all that spice. A bowl full of heat and texture, balanced with blanched bok choy on the side. This dish is quick, easy, and packed with flavor, making it a go-to meal when you're craving something bold and satisfying. Whether you’re a longtime mala fan or just starting to explore Sichuan flavors, this stir-fried version is worth a try. So, to the YouTube commenter who suggested this—you were absolutely right! I am using this gorgeous handmade dinnerware from KRA Sanctuary . Bringing the fire and flair — my take on stir-fried mala noodles, served the Fat Dough way. Ingredients: (Serve 1) Chicken Stock Homemade , 1/4 Cup Light Soy Sauce, 1 TBSP Sesame Paste, 1/2 TBSP Sesame Oil, 2 TBSP Garlic Finely Minced, 3 Cloves Sichuan Peppercorns, 1 TSP Adjust To Preference Preserved Bamboo Shoots, 1 TBSP Mala Sauce Homemade , 1 TBSP Adjust To Preference Or Chili Oil Homemade Sea Salt, Pinch Bok Choy, 1 Bunch Or Any Leafy Veg Handmade Noodles Homemade , 100g Or Any Dried Chinese Noodles Granulated Sugar, Pinch Black Vinegar, 1 TBSP Toasted Sesame Oil, 1 TBSP Crushed Roasted Peanuts, A Handful White Sesame Seeds, A Pinch Black Sesame Seeds, A Pinch Scallions Coarsely Chopped, For Garnishing Equipment: Sauce Pot Wok / Skillet / Pan Mortar & Pestle Directions: Please visit my " Volcano Handmade Noodles " for the recipe. Please visit my " Mala Hot Pot " for the mala sauce recipe. Please visit my " How To Make Chili Oil " for the recipe. Please visit my " How To Make Chicken Stock " for the recipe. Prepare the Sauce. In a bowl, mix together chicken stock, soy sauce, and sesame paste. Stir until smooth and set aside. Build the Base. Heat sesame oil in a wok or skillet over medium heat. Add garlic, Sichuan peppercorns, and bamboo shoots. Sauté until fragrant. Stir in the mala sauce and cook until well combined. Pour in the stock mixture and bring to a simmer. Cook for a few minutes until slightly reduced. Blanch the Vegetables. In a separate pot, bring water with a pinch of salt to a gentle boil. Add bok choy (or any leafy greens) and blanch for about 30 seconds, until vibrant green. Remove and set aside. Cook the Noodles. In the same pot of water, cook the noodles until just under al dente (about 30 seconds less than the package says). Drain and transfer the noodles into the wok with the sauce. Toss and sauté until the noodles are fully coated and heated through. Taste and adjust with salt or a pinch of sugar if needed. Finish and Serve. Turn off the heat. Drizzle black vinegar and toasted sesame oil over the noodles. Transfer to a serving bowl. Top with the blanched vegetables. Sprinkle with crushed peanuts and sesame seeds. Garnish with scallions. Serve immediately. The only exercise I'm excited about: Noodles Pull... Noodleslicious... Recipe Video:

Jump To Recipe Jump To Video Sichuan Boiled Beef (水煮牛肉, Shuizhu Niurou) is a classic dish in Sichuan cuisine, renowned for its bold flavors, intense heat, and signature numbing sensation from Sichuan peppercorns. The dish dates back to the early 20th century and was originally created by Sichuan chefs as an affordable and flavorful meal. Toasting dried chilies and Sichuan peppercorns to build that bold, numbing spice base. Contrary to the name, the beef isn’t simply boiled—it’s carefully marinated, velvety smooth, and cooked briefly in a spicy broth, resulting in a tender texture that contrasts beautifully with the crunchy vegetables beneath. The final flourish of hot oil poured over aromatics and ground chilies unlocks a smoky aroma that makes the dish truly irresistible. A fiery mix of chopped chilies and peppercorns — the heart of the mala flavor. One of the defining features of this dish is its “mala” (麻辣) flavor—mala translates to numbing and spicy, a unique characteristic of Sichuan food achieved by combining dried chilies and Sichuan peppercorns. The beef is “velveted” in a marinade that keeps it buttery soft even after cooking, while the broth is infused with Doubanjiang (fermented chili bean paste), garlic, ginger, and chili powder. Beneath the beef lies a bed of nappa cabbage and bean sprouts, soaking up the rich, spicy soup. Quick stir-fry of bok choy and bean sprouts for a fresh, crunchy contrast. It’s a dish that hits every flavor note—savory, spicy, numbing, and umami-rich—making it a true standout in any meal. If you’re looking for a dish that delivers big, bold flavors, Shuizhu Niurou is a must-try. Despite its fiery appearance, the spice is complex rather than overwhelming, with layers of umami and aromatics that balance the heat. Thin slices of beef bathing in a savory, velvety broth The process might seem elaborate, but it’s surprisingly straightforward, especially once you get the hang of velveting the beef and building the broth. Serve it with a bowl of steamed rice, and you have a meal that will transport you straight to the heart of Sichuan. Final flourish — chili oil, crushed peppers, and fresh herbs crown the comforting broth. If you’ve never made Sichuan food at home before, this dish will make you fall in love with it—I know I did. Ingredients: (Serve 4) Beef: Beef Chuck / Flank, 500g Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Ginger Powder, Pinch Baking Soda, 1/8 TSP ShaoXing / Hua Tiao Wine, 2 TBSP Egg Whites, 2 Cornstarch, 60g Sesame Oil, 1 TSP Soup: Sichuan Dried Chilies, A Handful Adjust To Preference Or Kashmiri Dried Chilies Rapeseed / Sunflower / Canola / Peanut Oil, 5 TBSP + 1/4 Cup Sichuan Peppercorns, 2 TSP Adjust To Preference Boy Choy Coarsely Sliced, 3 Bunches Or Nappa Cabbage, CaiXin, Any Leafy Veg Beansprouts, A Handful Sea Salt, Pinch DouBanJiang | Chili Bean Paste, 2 TBSP Fermented Black Beans Coarsely Chopped, 1 TBSP Garlic Finely Minced, 3 Cloves + More For Garnishing Ginger Finely Minced, 2" Chili Powder, 1 TSP Beef / Chicken Broth, 3 Cups Light Soy Sauce, 1 TBSP Slurry, 1 TBSP of Cornstarch + 1 TBSP of Water Granulated Sugar, Pinch Scallions Coarsely Chopped, For Garnishing Coriander Coarsely Chopped, For Garnishing Equipment: Wok / Pot Directions: Prepare the Beef. Trim off any excess fat from the beef chuck or flank. Slice the beef against the grain into thin ⅛" slices. Tip: Freeze the beef for 30 minutes to make slicing easier. Place the sliced beef in a large mixing bowl. Add salt, pepper, mushroom powder, garlic, ginger, baking soda, ShaoXing wine, and egg whites. Massage the marinade into the beef until well combined. This process is called velveting. Cover and refrigerate for at least 1 hour. Prepare the Soup Base. Cut dried chilies into segments and shake out the seeds. Discard the seeds. Heat 1 tablespoon of oil in a wok or pot over medium heat. Add the deseeded chilies and Sichuan peppercorns. Sauté until aromatic. Transfer to a cutting board and coarsely chop. Set aside. Cook the Vegetables. In the same wok or pot, heat 2 tablespoons of oil over medium heat. Add bok choy and bean sprouts. Season with a pinch of salt. Sauté until vegetables are about 90% cooked. Transfer to a large serving bowl. Finish the Beef. Take the marinated beef out of the fridge and give it a quick stir. Most of the liquid should be absorbed. Add cornstarch and mix well until there are no streaks. Add sesame oil and stir to coat. Set aside. Build the Soup. In the same wok or pot, heat 2 tablespoons of oil over medium heat. Add doubanjiang and sauté until aromatic. Add fermented black beans, garlic, and ginger. Stir until fragrant. Add chili powder and sauté briefly. Deglaze with 1 cup of broth. Stir well. Pour in the remaining broth and bring to a simmer. Cook the Beef in the Soup. Reduce heat to low. Drop in the beef slices one at a time to prevent sticking. Stir gently and bring the soup back to a simmer. Cook for a few minutes until slightly reduced. Stir in light soy sauce. Taste and adjust with salt and sugar if needed. Mix cornstarch with a bit of water to make a slurry. Add to the soup and stir until thickened. Assemble the Dish. Pour the beef and soup over the cooked vegetables in the serving bowl. Top with the chopped chili-peppercorn mixture and some minced garlic. Heat ¼ cup of oil until hot, then carefully pour it over the garlic and chili topping. Garnish with scallions and coriander. Toss gently to combine and serve immediately over steamed rice. Yummilicious... Succulent... Spicy, numbing, dangerously addictive... Recipe Video:

Jump To Recipe Jump To Video Some dishes just taste like home—and this soy chicken is one of them. My mum used to make this dish, and I never really questioned where it came from. It was just a part of our table, our family, our memories. But over time, I learned that soy-braised chicken exists in many variations across different cultures. Gently poached in soy, this chicken is all about tender meat and rich, aromatic flavor. The Cantonese version (豉油鸡) is usually made with a whole chicken, giving it a smooth, glossy skin. The Taiwanese version (滷鸡, Lu Ji) leans more toward the red braising method, often incorporating five-spice and stewing until deeply flavorful. My mum’s version? Somewhere in between—not quite one or the other, but completely ours. Silky skin, juicy bite — every slice tells a story of patience and depth. What makes this dish special is the deep umami and sweetness of the soy sauce, balanced with aromatics like cinnamon, star anise, and licorice root. The soft, custardy eggs soak up all that flavor overnight, while the tofu puffs turn into sponges for the braising liquid. Paired with a bold dipping sauce, this soy poached chicken is comfort with an umami kick. Instead of using a whole chicken, I prefer flats-only wings because they get perfectly tender and flavorful. Steeping everything in the sauce after cooking ensures the flavors meld beautifully, making each bite just as rich as the last. The kind of dish that brings silence at the table — soy poached, steeped in tradition. If you’ve never made soy-braised chicken before, this is the perfect recipe to start with. It’s simple, uses humble ingredients, and gets better the longer it sits. You can even reuse the braising liquid to make another batch, or try braising tofu, beef shank or simply make more soy eggs in it. It’s a dish that doesn’t just feed you—it stays with you. And for me, it’s a way to keep a piece of my mum’s cooking alive. I hope you give it a try and make it your own. Simple ingredients. Slow cooking. Stunning results. Ingredients: (Serve 4) Water, 500g Soy Sauce, 500g Sake, 30g Dark Soy Sauce, 30g Soy Sauce Paste, 30g Or Oyster Sauce Rock Sugar / Granulated Sugar, 300g Cinnamon Sticks, 2 Bay Leaves, 3 Star Anise, 1 TBSP Chinese Licorice, A Small Handful Ginger Crushed, 2" Garlic Crushed, 3 Cloves Scallions Coarsely Chopped, 2 Stalks + More For Garnishing Fridge Chilled Eggs, 4 Chicken Wings, 500g I'm using Flats Tofu Puffs, 12 Toasted Sesame Oil, For Drizzling Coriander Coarsely Chopped, A Handful Equipment: Heavy Pot Sauce Pot Directions: Make the Soy Base. In a heavy pot, add water, soy sauce, sake, dark soy sauce, soy paste, sugar, cinnamon stick, bay leaves, star anise, licorice, ginger, garlic, and scallions. Bring to a simmer over medium heat. Stir and cook until the sugar has fully dissolved. Remove from heat and let it cool completely. Boil the Eggs. In a separate sauce pot, bring 1 inch of water to a gentle simmer. Carefully place the eggs into the pot using tongs. Cover and let cook for exactly 6 minutes. Transfer the eggs immediately under running cold water to stop the cooking. Add ice if needed. Once cooled, peel the eggs gently. Marinate the Eggs. Once the soy mixture is fully cooled, pour it into a container. Add the peeled eggs. Cover them with a cartouche (a round piece of parchment paper placed directly on the surface). Seal and refrigerate overnight. The next day, remove the eggs and set aside. Braise the Wings and Tofu Puffs. Return the leftover soy mixture to a heavy pot. Poke holes in the chicken wings with a fork to help absorb flavor. Add the wings and tofu puffs to the pot. Stir to coat and submerge. Turn the heat to medium and bring to a gentle simmer. Lower the heat and cook for 15 to 20 minutes, or until the chicken is fully cooked. Stir occasionally. Taste and adjust. If too salty, add water 1 cup at a time. If too bland, add more soy sauce to taste. Turn off the heat, cover, and let steep for 10 minutes. Serve. Plate the chicken wings and tofu puffs over steamed rice. Drizzle some soy broth and a bit of toasted sesame oil over the rice. Garnish with sliced scallions and chopped coriander. Serve with the marinated soy eggs on the side. Optional Tip. You can strain the remaining soy mixture and discard the solids. Save the liquid to braise tofu, beef, or make more soy eggs later. Succulent... Perfect soy eggs every single time... Nourishing... Recipe Video: