NYT Cooking: Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with <a href="http://cooking.nytimes.com/recipes/1018094-hainanese-chicken-with-rice">chicken</a> and soy sauce for a late-night Shanghai-style snack.
This is not your corner takeout's moo shu pork, but it is wildly popular in China, where its northern origins are debated, according to the author Carolyn Phillips. The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub,
Longevity Noodles With Chicken, Ginger and Mushrooms
Longevity noodles are usually stir fried, presenting challenges to the home cook.<br/><br/>Noodles should be stir-fried alone and lightly oiled so that they don’t clump together in the wok, and all ingredients must b