Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More by Hsiao-Ching Chou

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Notes about this book

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Notes about Recipes in this book

  • Dumpling dough

    • southerncooker on April 14, 2018

      I used my kitchen aid to make this dough. Then used the dough to make the green onion pancakes.

    • mjes on November 05, 2019

      This is the dough that Hsiao-Ching Chou used in her PCC class - a soft dough that is easy to handle. See http://mychinesesoulfood.com/2018/04/17/how-to-fold-dumplings/ for her demonstration of folding techniques. And yes, a second book is on its way.

  • Smacked cucumber

    • southerncooker on April 14, 2018

      Loved these. I used the side of my cleaver to smack the cucumbers. I used baby cucumbers.

  • Green onion pancakes

    • southerncooker on April 14, 2018

      I used the dumpling dough to make these pancakes. I used my french rolling pin to roll out the dough. I had a little trouble at first with rolling into a tight cylinder after putting on the green onions and then curling the rolled cylinder into a coil before rolling out again. I finally got the hang after a couple tries.

  • Baby bok choy with chicken

    • southerncooker on September 25, 2020

      I used boneless thighs and the top of the green of the baby bok choy. Using bottoms in another recipe. We enjoyed this one.

  • Salt-and-Sichuan pepper shrimp

    • southerncooker on April 14, 2018

      Delicious. I used headless shrimp with the shell on and split down back veins already removed. I used the cornstarch option for breading.

  • Vegetarian's delight

    • southerncooker on April 14, 2018

      I used Chinese cabbage, snow peas, carrots, and baby corn. Served over Asian Rice with a little extra low-sodium soy sauce.

    • cellenly on April 28, 2020

      Would recommend low sodium soy sauce next time; used 1/2 the sauce. Used regular cabbage, snow peas, carrots.

  • Fried rice

    • infotrop on April 07, 2018

      Like other recipes in this cookbook, this one is homey, tasty, very adaptable. I added mushrooms, garlic. Served with egg rolls, p. 221

    • DFarnham on March 08, 2021

      super easy and delicious...very adaptable

  • Pork and Chinese cabbage dumplings

    • lkgrover on November 12, 2018

      Good Chinese dumplings, surprisingly easy to make.

    • mjes on November 05, 2019

      This is a very standard filling. A 3 year old is old enough to help make this filling and put it in wrappers. (Yes, the age is son and grandson tested). The resulting dumplings are excellent for company as they are what people expect.

  • Tomato egg

    • lkgrover on May 25, 2018

      Chinese-style scrambled eggs with tomatoes: the soy sauce and sesame oil add an unexpected zing.

  • Orange beef

    • lkgrover on May 05, 2018

      Delicious with easy preparation. I used an extra orange (and its zest) instead of a tangerine.

    • jenburkholder on September 26, 2020

      Tasty and easy. I thought the Sichuan peppercorn was a little too much and would cut down next time. I also thought I'd try it more as a "regular" stir-fry rather than first frying the beef in a cup of oil. Would make again.

  • Mongolian beef

    • lkgrover on March 30, 2019

      Excellent beef stir-fry. The sauce is thick because of the cornstarch, which I like. I served over sticky rice (did not make the fried rice noodles in the photo).

  • General Tso's chicken

    • Frogcake on February 28, 2018

      Very flavourful. My family really enjoyed this dish, which I served with buttered basmati rice and grilled vegetables. Will be making this one again.

    • lizbot2000 on May 20, 2018

      This was great and pretty easy. They're not playing around with the cornstarch, though - next time I'll go a little easier on it. The sauce was a bit too gloppy for my tastes.

  • Chinese noodles in meat sauce (Zha jiang mian)

    • Frogcake on June 08, 2018

      Absolutely delicious. Loved the flavours here. I substituted the bean sauce with Korean bean paste (3 tablespoons). Will add some cubed tofu next time. Chinese spaghetti sauce is an appropriate description. I’ve flagged this one for my sons to make.

  • Soy-ginger dipping sauce

    • mjes on November 05, 2019

      This is one of those ubiquitous recipes that one can pretty much make out of whatever cookbook is open or wing it without a recipe. The cilantro is a bit less common than the other ingredients and provides a nice switch-up.

  • Spinach, egg, and shiitake dumplings

    • mjes on November 05, 2019

      I'm of the opinion that dumplings are a family assembly line project that should produce multiple future choices from the freezer. The carrot and bean thread noodle make this filling a bit more complex than many but I really liked the results. However, it is very important that the ingredients be well mixed so that each dumpling gets a bit of each ingredient. I ended up making the wrappers a bit larger than I had for pork and lettuce.

    • Kduncan on April 02, 2021

      These were okay, the other dumplings we made at the same time we liked more. Would make again if I knew people who were veg were coming over.

  • Balsamic-soy dipping sauce

    • mjes on November 05, 2019

      A super simple recipe that I spent much time on; I was mulling over what balsamic vinegar would work best. Which led me to mull over why balsamic was used rather than black vinegar. Which led to the obvious solution: make it with black vinegar, taste, then choose a balsamic vinegar that brought similar characteristics to the table. Only problem, I preferred the black vinegar version to the actual recipe's balsamic vinegar.

  • Beef with Chinese mustard greens dumplings

    • mjes on November 05, 2019

      This filling of ground beef and Chinese mustard greens handles much like the "beginner's pork and cabbage" making this a very easy variation. The flavor of beef in my experience is uncommon in Chinese dumpling so I found this to be a delightful surprise bite.

  • Chicken with snow peas

    • cellenly on April 28, 2020

      Very good. Added water chestnuts. A little salty for my taste using normal kikoman. Would try light soy sauce next time.

  • Dry-fried green beans

    • DFarnham on March 04, 2021

      We did these a side dish so we eliminated the pork. They were tasty, although I would probably throw a couple of dried chilies in there in the future to up the heat. Easy to overcook, but definite repeat.

  • Kung pao chicken

    • DFarnham on March 08, 2021

      Great recipe. I sought out the chile peanuts she referenced in her notes. I just poured peanuts from the package that happened to also contain some dried red pepper and sichuan pepper. I then also added the optional sichuan pepper. I think I overdid it a bit, and will definitely omit the extra pepper if using same nuts. Simple dish for a weeknight. Served it with fried rice and stir fried bok choy.

  • Sweet-and-sour spare ribs

    • DFarnham on March 04, 2021

      Good--pretty easy to prepare. We did not cut ribs into riblets, just cut rack apart into individual ribs which worked fine. Definite repeat. Will probably throw in some heat next time with japones or crushed red pepper. Served dry-fried green beans on the side.

  • Wok seared corn and green onions

    • jenburkholder on September 15, 2020

      Really delicious with fresh sweet corn. More than the sum of its parts.

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Reviews about this book

  • Food in Jars

    Never before have your favorite takeout dishes been more accessible or delicious.

    Full review
  • Eat Your Books

    Hsiao-Ching Chou has written a Chinese cookbook that is approachable to any level cook. Ditch take-out and buy this book.

    Full review
  • Denver Post

    Chinese Soul Food, our April choice for the EYB Cookbook Club, is featured in the Denver Post along with two recipes.

    Full review
  • ISBN 10 1632171236
  • ISBN 13 9781632171238
  • Published Jan 30 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Sasquatch Books

Publishers Text

Chinese soul food is classic comfort food you can't resist, and in this cookbook you'll find 80 recipes for favorites you can easily make in your own kitchen any night of the week.

Chinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. Chinese Soul Food draws cooks into the kitchen with recipes that include sizzling potstickers, stir-fries that are unbelievably easy to make, saucy braises, and soups that bring comfort with a sip. These are dishes that feed the belly and speak the universal language of "mmm!" You'll find approachable recipes and plenty of tips for favorite homestyle Chinese dishes, such as red-braised pork belly, dry-fried green beans, braised-beef noodle soup, green onion pancakes, garlic eggplant, and the author's famous potstickers, which consistently sell out her cooking classes in Seattle. You will also find helpful tips and techniques, such as caring for and using a wok and how to cook rice properly, as well as a basic Chinese pantry list that also includes acceptable substitutions, making it even simpler for the busiest among us to cook their favorite Chinese dishes at home. Recipes are streamlined to minimize the fear factor of unfamiliar ingredients and techniques, and home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals. Any kitchen can be a Chinese kitchen!


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