Recent Posts

How to separate eggs

How to Separate Eggs

Choose and Prepare Fresh Ingredients, How-to

Sometimes you need egg yolk or egg white for a recipe. This is called separating eggs. It’s actually simpler than it sounds. Let’s learn how.

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Chicken Fried Rice

Chicken Fried Rice

American-Chinese Takeout, Home Cooking, Mains & Sides, Poultry, Rice Dishes

Fried rice is one of my favorite comfort foods, and it’s a great way to use up leftovers.
You can use any protein you like. One of my favorite substitutions is the Guangxi-style Kou Rou (steamed pork). You can also use shrimp, beef, ham, or go meatless with this recipe.

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Chinese Scallops with Cumin and Chili

Chinese Scallops with Cumin and Chili

Home Cooking, Mains & Sides, Seafood

Chinese-style scallops with cumin and chili, flavored with chili oil and black bean paste, garlic, cumin and hot chili peppers. This is a variation on Jing’s Cumin Squid Tentacles recipe. So, if you love scallops, please read on…

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Testing the consistency of soft batter

Making Batter for Deep-Frying

Chinese Cooking Techniques, Home Cooking

So, how do we make a good batter? What should we do when faced with different kinds of food? Batter can produce crusts with soft, hard, or crispy textures after frying. Which texture is best for each type?

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Chinese Deep-fried Shiitake Mushrooms

Chinese Deep-fried Shiitake Mushrooms

Appetizers, Chinese Modern Cuisine, Vegetables

This Chinese fried shiitake mushrooms recipe uses a soft batter coating, and is finished in a delicious stir-fry using sesame oil, scallions, ginger, garlic, celery, and onion.  

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Eating healthy: Authentic Chinese food uses healthy fresh vegetables

Eating Healthy with Fresh Vegetables

Chinese Vegetables, Eat Healthy on Budget

One of the things I like most about authentic traditional recipes is their delicious use of fresh vegetables. Eating healthy requires fresh vegetables and fruit. Medical research keeps finding new health benefits to the foods our grandparents ate from their own backyard gardens.

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Christmas Tree in Comfort, Texas

Merry Christmas from My Chinese Home Kitchen

News from My Chinese Home Kitchen

Best wishes for a safe and happy Christmas celebration, to you and yours from all of us at My Chinese Home Kitchen.

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Professional Style Kung Pao Chicken

Professional Style Kung Pao Chicken

Chinese Modern Cuisine, Mains & Sides, Poultry, Sichuan Cuisine

So do you know how to cook Kung Pao Chicken in a professional kitchen? I learned this dish in the New Oriental Cooking School. It is new to me. The difference from the family version of Kung Pao Chicken is the processing of the chicken and the added seasoning.

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Preparing Ingredients in a Professional Chinese Kitchen

Preparing Ingredients in a Professional Chinese Kitchen

Chinese Cooking Techniques, Choose and Prepare Fresh Ingredients, How-to

In the cooking process, the first thing we need to do is to prepare the ingredients that need to be used, clean and process them, and then use them for cooking. In French, this is called “mise en place.” In Chinese kitchens, we call this “main and auxiliary material cleaning.”

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Braised Chicken

Chinese Cooking Techniques: Braising

Chinese Cooking Techniques, How-to

Braising is common in Chinese cuisine. Red-braising is a Chinese method using dark soy sauce and doubanjiang to give meat a red color.

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Sunflowers and Teddy Bear is CYGE Group LLC

Working at My Chinese Home Kitchen

About My Chinese Home Kitchen, News from My Chinese Home Kitchen

We started My Chinese Home Kitchen to enable Jing to earn enough money to attend culinary school.  In our own way, we seek to apply the ideals of John Mackey’s “Conscious Capitalism.” Many businesses seek to hire the most experienced talent. By contrast, we focus on human potential and create opportunity where that potential can develop.

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Jing's wok for chef school

My Learning Journey: 3rd Month at New Oriental

About My Chinese Home Kitchen, Jing's Learning Journey

I came to New Oriental Cooking School in September this year and started my three-year study. Every professional chef has undergone some form of professional training. They either study in the hotel’s kitchen with experienced chefs, or choose to go to a professional school to receive learning. I chose to go to school to study, which means that I will work hard to become a professional chef. It means that most of the recipes I share on this website in the future will be the results of my learning, and I will cook dishes that belong to my style.

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