Tuesday, August 2, 2022
Chinese Takeout...Hold the Takeout
Andrea Chesman, who wrote the cookbook 101 One-Dish Dinners, stopped by Tonia's Kitchen, to talk about her her delicious take on a Chinese-noodle bowl. Andrea told Tonia she combines a number of ingredients to make the both, including Chinese Rice Wine or Dry Sherry. She also adds cooked chicken and a number of Asian-inspired vegetables like Bok Choy. Andrea says a big key to this recipe is to simmer the broth for about 30 minutes, until it's nice and rich. She adds that one of her first jobs was in a Chinese restaurant, where she got a first-hand look at classic Chinese cooking. This bowl was inspired, in part, by her time there.