Ingredients, Recipes, Techniques

“Chinese Pot Roast”

I first made this dish when living in Georgia. Being away from home, motivated me to cook Chinese food with no parents and Flushing, Queens to run to.

I discovered this recipe from the late Barbara Tropp’s The Modern Art of Chinese Cooking,” which is a must have for a culinary library.

For me, this recipe is simple and delicious. Each ingredient that is added to the pot, has their own distinctive flavor, but the result is a wonderful harmonious broth.


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