-=> Sean Dennis wrote to Dave Drum <=-

 -=> Dave Drum wrote to Carol Shenkenberger <=-

 DD> Nearly everyone "tweaks" to his/her taste. It's a universal truth. I
 DD> learned about *real* Chinese (well, the Cantonese part) when I stumbled
 DD> into House of Yee in Inglewood, CA. I started at the top of the menu
 DD> and worked my way to the bottom, keeping mental notes.  Bv)=

 SD> There is a little, tiny, hole-in-the-wall Chinerse place called "The
 SD> Magic Wok" here in Johnson City.  It's been around for several decades
 SD> and it's run by a Sichuan (Szechuan) couple and the owner's mother.
 SD> When I was still married to my second wife, we went there for dinner.
 SD> We were promptly seated by the mother and given two menus.

 SD> The first one, the mother explained, was "Chinese food".  Then she
 SD> pointed out the Sichuan menu and said in a sly voice, "This real
 SD> Chinese food!"

House of Yee had only one menu. And apparently none of the kitchen staff
had any English - or, perhaps the communications I heard in Chinese were
to prevent misunderstandings.  Bv)=

For decades the best Chinese in my town was at a place called "Golden
Dragon", run by a Korean couple. Their Korean dishes were pretty decent
as well. Then father took sick and died so the place was closed. I have
an unusual yardstick for rating Chinese restauirants. Hot & Sour Soup.
If that is good then the rest of the menu will likely be good as well.
If it's dreck - so will be the food. That yardstick seems to work very
well for me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chuncheon Dakgalbi
 Categories: Poultry, Potatoes, Greens, Rice, Chilies
      Yield: 4 servings

MMMMM---------------------DAK KALBI SAUCE----------------------------
      4 tb Gochujang
      3 tb Red chile powder; gochukaroo
      1 tb Korean curry powder
      1 ts Garam masala
    1/8 ts Ground black pepper
      2 tb Apple-lemon soy sauce
      4 ts Dark soy sauce
      2 tb Red wine
      3 ts Sugar
      2 tb Maesil Syrup
      1 tb Sesame oil
      2 tb Garlic pear seasoning paste

MMMMM-------------------------DAK KALBI------------------------------
    1/2    Sauce fro above
  1 1/2 lb Chicken
      6 oz Sweet potato
      6 oz Green cabbage
      1    Onion
      4 oz Rice cake
      3    Green onions
      6    (to 10) perilla leaves

  Make the Dak Kalbi sauce by mixing all the ingredients
  together. Set aside.

  Remove fat and skin (optional) from chicken and cut into
  bite-size pieces.

  Marinate chicken with the sauce. Use about 1/2 of the
  sauce to coat all the chicken. Leave chicken for 1 hour
  or overnight.

  Peel onions and sweet potato. Cut onions and cabbage
  into roughly 1" squares. Cut sweet potatoes into 1"
  squares with 1/3" thickness. Slice green onions.

  Cut perilla leaves into 1/2" strips.

  Heat pan and add chicken, rice cakes, and sweet potato.
  Add 3 Tbs water and saut‚ on medium heat for about 5
  minutes.

  Add remaining vegetables (cabbage, green onions, onions)
  and saute on medium heat for 10-12 mins until the
  chicken is fully cooked. Taste and add more sauce if
  necessary.

  Finish the dish by adding cut perilla and optionally
  some toasted sesame seeds.

  Serve with rice. You can also eat it with some ssam. For
  an extra treat, finish the meal by making fried rice
  with drippings from the pan and any leftover chicken
  from the table. Add some remaining ssam lettuce if you
  like.

  RECIPE FROM: https://kimchimari.com

  Uncle Dirty Dave's Archives

MMMMM

... Castoreum: delicious, luxe, artisanal beaver butt juice
--- MultiMail/Win v0.52