No-Frills Recipes ... cooking, baking & excerpts on travel

We never failed to order  this dish whenever we eat out for the simple reason that I've never maked this at home.  All the while I was under the impression that whipping up this dish is a challenge as I was afraid that the fish fillet will disintegrate upon being flipped by the 'spatula'.  I was pleasantly surprised that this was not the case when I finally attempted it.  The tip lies in the way how the fish fillet is sliced.  After deboning the fish, the fillet is long (according to the length of the fish), then cut it to say 2.1/2 inches portions.  Then slice the portions against the grain of the fillet.  This way the fillet will not be crumbly ........ and it worked!

Dongpo Pork is a porky dish accidentally created by one of China's famed poets, Su Dong-Po   in the Song dynasty.  It was believed that the poet stewed the pork and when one of his friends came by for a visit, they engaged in a game of chess.  They were so engrossed in the game that the dish was left unattended until a fragrant smell wafted from his kitchen.  Thus, this forgotten over-cooked stewed dish was created ~ 'Dongpo Pork'.

This is a very simple country style chicken dish which will go very well with rice or congee.  It's also a suitable confinement dish for mothers after delivery and if it's for this purpose, then I would suggest using plenty of old ginger instead to help get rid of wind.