The Chinese Chef by Martin Yan

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Notes about this book

  • chawkins on January 22, 2015

    Red-cooked duck with cabbage - page 154 Very good, almost exactly like the recipe in my Chinese language cookbook. Uses the same spices with the exception of the dried tangerine peel which Martin Yan replaces with a cinnamon stick. The cooking time was perfect for my 4.95 lb duck. The only thing I did different was to cook the napa cabbage in the braising liquid rather than plain water.

  • Thredbende on August 10, 2011

    Steamed ginger chicken is a lovely, quick, inexpensive dish I cook in the microwave in a covered casserole. I use chicken pieces and zap it for 15 minutes, stir, then zap another 10 or until done. Drain the chicken as instructed. I hoard the juice and use for another dish. The recipe instructs you to make a quick, wonderful sauce. The leftover chicken is great cold or in salads. Make this dish and you will make it again.

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  • ISBN 10 0385234120
  • ISBN 13 9780385234122
  • Published Jan 01 1991
  • Format Paperback
  • Page Count 179
  • Language English
  • Countries United States
  • Publisher Bantam Doubleday Dell
  • Imprint Bantam Doubleday Dell Publishing Group


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