Category Archives: Asian Recipes

Ginger-Braised Chicken — With the Emphasis on Ginger

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Fabulous Vietnamese-style chicken wings.
Fabulous Vietnamese-style chicken wings.

Anyone who knows me well knows full well how much I love ginger.

In baked goods. In beverages, hot and cold. In soups, stir-fries, and stews. And even inhaled by the handful when candied.

So, when I came across a recipe for a dish that uses an entire cup of julienned fresh ginger, I was all in.

“Ginger-Braised Chicken” did not disappoint.

Shards and shards of ginger flavor chicken wings in a sweet, sticky, savory sauce full of sharpness and warmth.

This ginger-loving recipe is from “Vietnamese American Recipes from Phu Quoc, Oakland, and the Spaces Between” (4 Color Books, 2024), of which I received a review copy.

It is by Tu David Phu, a Vietnamese American chef raised in Oakland, who competed on “Top Chef” Season 15. He is now the owner of Gigi’s, a Vietnamese wine bar in San Francisco.

It was co-written by Soleil Ho, a Vietnamese American writer, podcaster, and former restaurant reviewer at the San Francisco Chronicle.

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When the Name Doesn’t Do It Justice

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A one-pot chicken and rice supper with Chinese flavors.
A one-pot chicken and rice supper with Chinese flavors.

Yup, that’s right: “Roast Chicken and Rice Casserole” is the name of this dish. It sounds so basic. But it is so far from that.

The title might make you think of an old-school Americana dish. But it’s really one with a delicious Chinese flair to it with coconut milk enriching the rice, and lemongrass and ginger perfuming everything.

This easy one-pot dish is from “Down South + East” (Abrams), of which I received a review copy.

It was written by Ron Hsu, the culinary director and partner in Michelin-starred Lazy Betty in Atlanta., with an assist from Hugh Amano, a writer and chef at the now-shuttered Fat Rice in Chicago.

A Chinese American who grew up in Atlanta, Hsu grew up helping his parents at their chain of seven Hunan Village restaurants on the outskirts of the city. His own restaurant is affectionately named for her.

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Festive Pearl Meatballs for Lunar New Year — and Beyond

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Ring in the Lunar New Year with these delectable pearl meatballs.
Ring in the Lunar New Year with these delectable pearl meatballs.

Now’s the time go all in on festive gold, jade, and pearls for the Lunar New Year.

Especially when it comes to “Pearl Meatballs.”

This celebratory dish was believed to have been served in the imperial court in central China, as far back as 700 years ago. Covered in glutinous rice, these juicy meatballs are thought to resemble pearls, symbols of unity and prosperity.

A dim sum staple these days, they are also very much a New Year’s essential. And best yet, they are a cinch to make at home.

Although there are many recipes for them, with their own small variations, this particular one comes from “Classic Chinese Recipes” (Hamlyn, 2025), of which I received a review copy.

This 7-inch-by-5 1/4-inch book may be small, but it’s mighty. That’s because it was written by Ken Hom, the legendary Chinese American chef, cookbook author, culinary instructor, and television host who helped popularize and demystify authentic Chinese cooking for Western palates. For a time, he studied art history at the University of California at Berkeley, then segued into teaching cooking classes, most notably at the California Culinary Academy in San Francisco.

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Tuck Into Tagliatelle — With Korean-Style Ragu

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Italian tagliatelle with a tomato-less ragu that gets a Korean twist.
Italian tagliatelle with a tomato-less ragu that gets a Korean twist.

You may know gochujang, the fiery red fermented Korean chili paste.

But perhaps lesser known are its compatriots: doenjang, fermented soybean paste; and ganjang, a thin, dark soy sauce.

These three fermented pastes and sauces are essential building blocks in Korean cooking, according to Mingoo Kang.

The Seoul-born Kang should know. He’s chef-owner of Mingles in Seoul, which not only holds two Michelin stars, but was named one of Asia’s “50 Best Restaurants.”

In his cookbook, “Jang” (Artisan, 2024), of which I received a review copy, he explores how these three ingredients are integral to his heritage and his cooking.

The book was written with assistance from Joshua David Stein, a New York City cookbook author and Nadia Cho, who has been a liaison for chefs and journalists to Korean food and culture.

“Jang,” which rhymes with “song,” showcases more than 60 recipes, some traditional and others more unconventional. They run the gamut from “Ganjang Granola Yogurt” and ‘Ssamjang Cacio e Pepe” to “Yangnyeom Chicken (Korean Fried Chicken)” and “Doenjang Vanilla Creme Brulee.”

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Gnocchi — But Turn It Korean

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Korean bibimbap gets a little Italian flair.
Korean bibimbap gets a little Italian flair.

When it comes to cooking, Hetty Lui McKinnon has a knack for seeing what others don’t. With a gift for fusing ingredients from different cultures, this Chinese Australian cookbook author who lives in Brooklyn creates dishes that aren’t confounding, but rather thoughtfully and marvelously cohesive.

After all, who else would think to take Italian gnocchi and turn it into a foundation for Korean bibimbap?

Her “Bibimbap-Style Gnocchi with Gochujang Vinaigrette” absolutely works, too, with purchased gnocchi taking the place of the usual chewy Korean rice cakes or fluffy steamed rice.

The recipe is from her latest cookbook, “Linger” (Alfred A. Knopf), of which I received a review copy. It’s a collection of hearty salads and simple desserts that are especially dear to her heart.

In fact, salads are what inspired her culinary career. As a mother of three living in Australia, she started a salad delivery service out of her home. Two days a week, for four years, she made salads and delivered them on her bike to customers.

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