christine gong, Author at A Dash of Soy

How to Cut Live Dungeness Crab at Home

In Chinese culture, nothing says fresh like seeing your seafood swimming around alive in the tank. I remember growing up, I used to poke and prod at the tank and watches as the crabs walked across the tank. My dad always used to joke that the crabs that put up the biggest fight, were oftenContinue reading “How to Cut Live Dungeness Crab at Home”

When I’m in a bind for something to make for lunch, I will always end up making chicken congee “鸡粥” because it hits on all 3 fronts: quick, easy, and comforting. Connor in particular loves chicken congee because he loves anything that’s soupy, and just like his mama, he LOVES chicken in any form. ThisContinue reading “Instant Pot Chicken Congee”

Chicken lo mein 鸡撈麵 is one of the easiest Chinese dishes you can make at home. You really can’t mess it up. I always used to make this dish in high school when I didn’t know how to cook, but I wanted a taste of some Asian noodles. You can adjust the sauce to yourContinue reading “Chicken Lo Mein”

If you are looking for an easy, fun, and delicious weeknight meal, then you’ve got to try this Cajun shrimp boil recipe! This cajun shrimp is so addicting, you’ll find yourself telling yourself multiple times that it’s time to stop eating. It is a simple dish, but it is packed with garlic-buttery flavor with justContinue reading “Vietnamese Cajun Shrimp Boil”

Growing up, I mostly ate Chinese breakfasts: congee, macaroni soup, and Chinese pastries. Scrambled eggs were never something we ate for breakfast and when we did, it was often dry, flavorless and well sometimes, came out of a carton. But then on one fateful trip to Hong Kong, I was introduced to the best scrambledContinue reading “7 Steps to Make Scrambled Eggs Fluffy”

Chinese New Year is just around the corner and the first thing that comes to my mind is: radish cake 蘿蔔糕. Radish cake aka turnip cake aka daikon cake or whatever you call it, is not actually a cake. In fact, it’s a very savory dish consisting of radish, cured meats, dried shrimp that isContinue reading “Turnip Cake (蘿蔔糕 Lo Bak Go)”

Hmmm teriyaki chicken! If I had to cast a vote for the most versatile meat to cook with and the most versatile sauce, it would most definitely be chicken and teriyaki sauce! Chicken, as you can imagine, can be made grilled, fried, roasted, baked, boiled! And teriyaki sauce can be paired with chicken, beef, duck,Continue reading “Teriyaki Chicken”

When you have a hangover or feeling a bit under the weather, do you ever just want a steam bowl of brothy noodle soup? Yes? Me too. All the time! Well, if you can’t venture out to get noodle soup, I’m telling you can always make it at home yourself with this super simple andContinue reading “Chinese Pickled Cabbage Pork Noodle Broth Recipe”

When winter rolls around, the first thing that comes to mind is 煲仔飯 or Chinese claypot rice. Before there was the instant pot, there was claypot: the original one-pot meal. With claypot rice 臘味煲仔飯 you have everything you need for a delicious and satisfying meal: protein, vegetables, and rice! Claypot rice is the perfect mealContinue reading “Hong Kong Claypot Rice (臘味煲仔飯)”

Birds nest soup is one of the most extravagant culinary foods in Chinese culture. It has been around for 400 years and is prized for its rarity, its nutritional benefits, and for its texture to taste. Because of its delicate nature, it is recommended to pair milder ingredients with bird nest so you can taste theContinue reading “Coconut Bird Nest Soup”