PaiGu

My super duper awesome Sunday breakfast is now being served on Saturday. This week’s feature: rolled Ham and Egg omelet!

I made the omelet with one large egg and 3 egg whites, and used two slices of chicken ham. Very simple, and very delicious!
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Ma Po Tofu (麻婆豆腐) is really a classic dish of the Sichuan (Szechuan) province of China. It is also one of the first Sichuan dishes I ever had, introducing me to a type of Chinese cuisine that I would fall in love with years later.

Now it must be noted that Ma Po tofu is not easy to make right. The tofu used in this dish is somewhat firm, but not extra firm (fried or marinated) tofu, so it can very easily lose its shape. For an amateur without a real wok, this was a challenge for me. But I think, judging by the picture, I succeeded.

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Procrastinating by spending hours in the kitchen instead of the library is a great way to fail school.

Anyway, I bought some chicken giblets¹ the other day and I’ve been really looking forward to cooking them. If you’ve never had giblets and are a little grossed out by them – don’t worry! They don’t taste strange, they’re just extremely chewy. So if you like tendons, you’re sure to like giblets (gizzards are my favourite)!

Now this recipe is an original so don’t go thinking I’m just copying and pasting some disgusting chicken innards recipe on here. When I read up on gizzards, I realized that they have to be cooked for a long time. You know what else is simmered for a long time? Tea eggs! One of my favourite street-vendor-foods (and extremely easy to make), tea eggs are simmered in a pot with soy sauce, star anise (or five spice powder), and green tea. Hence, that is how I decided to infuse flavour into my gizzards! I call this dish “Dragon Gills” (because all Chinese dishes have crazy names).

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1. Technically, giblets are gizzard, heart, and liver, but there was no liver in mine. [↩]