Sichuan/Szechwan Celery Salad

This Sichuan celery salad is my riff off of the complimentary appetizers I'd get while dining at Bamboodles Restaurant - San Gabriel and Luscious Dumplings, Inc. - San Gabriel. I've omitted pressed tofu and tofu noodles from my version, but feel free to add them if you wish. I think celery is great for offsetting the heavy feeling after eating carbs like dumplings and noodles, or fatty meats.

The key is to blanch the celery, just enough to soften its harsh edges while retaining its tender-crisp crunch. You can omit the Sichuan peppercorns, but I find its numbing spiciness a welcome contrast to the blandness of the celery. Toss with a dressing of vinegar and sesame oil. Sometimes, during hot weather, I crave this salad as a meal because it doesn't leave me feeling too weighed down.

Chinese Celery and Chicken Stir-Fry

With the exception of Celery, Blue Cheese, and Walnut Salad or Sichuan/Szechwan Celery Salad, it's not often that celery takes center stage in a dish. More often, celery is lost amongst the onions and carrots that form the base of most soups and stews. As a side, it's a cooling contrast to fiery Sriracha Buffalo Wings.

Chinese celery, which seems to be even more concentrated in celery flavor, can be a bit much all on its own. Used as a garnish, it offers a nice bite to Hu Tieu Saigon (Vietnamese Clear Noodle Soup with Barbecued Pork and Shrimp). But if you're in the camp that more celery flavor is a good thing, then this Chinese Celery and Chicken Stir-Fry is just for you.

The natural sweetness of the chicken pairs well with celery so there's little else needed except a bit of oyster sauce to add some savoriness. Obviously, if you can't find Chinese celery where you are, substituting with regular celery is just fine.

Sanbeiji (Chinese Three-Cup Chicken)

Sanbeiji (Chinese 3-Cup Chicken) is a braised chicken recipe that uses equal portions of soy sauce, sesame oil, and Chinese rice wine. Not quite one cup of each though, unless you're making a very large pot.

According to Wikipedia, the dish originated in Jiangxi province in southern China, but has become popular in Taiwanese restaurants, which is where I've encountered it. The chicken is quickly browned on high heat and then simmered on low heat until the sauce is reduced. Ginger and basil round out the flavors of the three cups of sauces. I added some shiitake mushrooms too since they stand well to a long braise and will absorb the sauce.

I used my Chinese Clay Pot to cook the three cup chicken, but any heavy pan, such as a dutch oven, will do.