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Essential Techniques of Summer Chinese Soups and Stews
Monday July 9 @ 6:00 pm - 8:30 pm EDT
Kian’s cookbook has received numerous awards and no wonder—it demystifies Chinese home cooking by focusing on the basic cooking methods. Join Kian to learn how to braise, one of the most sophisticated processes in Chinese cooking. Perfected over thousands of years, these slow cooking methods truly bring out the deepest flavor of any ingredient. In this class you’ll explore some of the basic ways to produce intensely rich braised dishes such as flavorful Three Cup Chicken, made with soy, ginger, sesame, garlic and basil, Red Braised Lion’s Head, large pork meatballs, Pork, Papaya and Cloud Ear Soup, a summer favorite popular for it’s cooling benefits for the body, and Chicken Soup with Young Coconut, brimming with exotic taste.