Many Chinese dishes use a spiced chicken stock as a building block. This is a meat broth infused with cinnamon, cassia bark, fennel seed, angelica root, liquorice, and star anise. How are these spices used? What use do pre-mixed spice powders have, and why does Andrew prefer 13-spice powder (a classic western Chinese spice mix) over the Cantonese 5-spice powder for some dishes?
I love your podcasts! They are so interesting, I need to stop myself from listening to all of them in one hit - trying to make them last! (in lockdown here in Sydney) . Just wondering, for example Andrew talked about his favourite sauce. Do you think you could make that in advance and reserve it for a few weeks? Strange question I am sure, but I feel like making some of these sauces in batches would suit me best! Kathy
I enjoy your podcasts. But as a senior citizen with difficulty hearing , I would appreciate being able to read a transcript either in addition to or instead of the podcast. Is that possible?
I love your podcasts! They are so interesting, I need to stop myself from listening to all of them in one hit - trying to make them last! (in lockdown here in Sydney) . Just wondering, for example Andrew talked about his favourite sauce. Do you think you could make that in advance and reserve it for a few weeks? Strange question I am sure, but I feel like making some of these sauces in batches would suit me best! Kathy
I enjoy your podcasts. But as a senior citizen with difficulty hearing , I would appreciate being able to read a transcript either in addition to or instead of the podcast. Is that possible?
Hi I tried googling Madame Wu's cookbook and couldn't find anything, could you share a full reference please? Thanks