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.


Hot and Sour Chicken


  • 1 egg white
  • 1 tbsp rice wine
  • 1tsp salt
  • 1tbsp cornstarch
  • 2 chicken breast, med-sized cubed

1 onion, med-size


  • 1 nugget size ginger, minced
  • 4 garlic cloves, minced
  • 2 tbsp Salted black beans
  • 1 dried red chili


  • 1/2 cup chicken stock
  • 2 1/2 tbsp regular soy sauce
  • 2 tbsp rice wine
  • 3 tbsp white vinegar
  • 1/4 tsp sugar

Velveting the chicken:

  • 3-4 cups corn or peanut oil
  • or 4 cups water

Binder: 1 tbsp cornstarch dissolved in 1 1/2 tbsp cold chicken stock.

1. Mix together the chicken with the marination and let it set for 2-4 hours.

2. Combine all the sauce ingredients. It should be a little more sour.

3. I like to blanch my chicken in water because I don’t have a fryer, and it is healthier. Blanch the chicken until 90% cooked, and leave it to cool.

4. Heat a wok over high heat until you see white smoke. Add 4 tbsp of oil, when the oil is hot enough add your aromatics, cook until fragrant or 1 minute, then add your chopped onion. Cook until lightly colored, then add your blanched chicken. Heat the chicken and then add the sauce, and bring it to a boil. This is the time to adjust for seasonings.

5.  Fold the chicken with the sauce several times, then spread the cornstarch mixture around it, and stir until the sauce thickens and become glossy. Serve when hot.

Serves 4