Hint for Chinese Greens with XO Sauce: if you’re substituting extra dried shrimp for harder-to-find dried scallops, then skip step 1 and add all the shrimp and 150 grams hot water at step 3. Thanks to Belinda for prompting me to clarify this!
If you’re making the Sichuan Pepper and Chilli Salt Squid, you might like to check out my Fried Calamari video, where I demonstrate how to clean, cut and cook calamari.
Want more ideas for Chinese Thermomixing? I’ve got heaps right here at Dani Valent Cooking, available to all subscribers. Victor Liong’s Steamed Oysters with Ginger and Spring Onion Oils are elegant and easy, and his Corn Custard with Chicken Congee is like a comforting hug from the inside. Also check out top chef Ben Shewry’s Egg Fu Yong, a cheffy update of the takeaway classic. The Hainanese Chicken and Egg is a crazy-good dish you need in your repertoire. Find out more about the site here and subscribe for access to all recipes and videos.