Red-Braised Chickpeas and Steamed Chicken with Hot and Sour Dressing

These recipes are both from Kylie Kwong's, My China, A Feast for all the Senses, cookbook. The first is Red-Braised Chickpeas with Star Anise and Vinegar. This recipe uses dried chickpeas but you could also use dried soy beans and Kylie actually mentions that these would give a more authentic result. The chickpeas are soaked overnight and boiled until tender. The red braise sauce is made from shao hsing wine, ginger, spring onions, star anise, brown sugar, light soy sauce and sesame oil.

The chickpeas are simmered in the braising liquid for 10 minutes then brown rice vinegar is added before serving. This dish had a lovely mix of sweet, salty and sour flavours.

The Steamed Chicken with Hot and Sour Dressing is simply steamed chicken thighs with a topping sauce. The chicken thighs are steamed on a plate in a bamboo steamer. 

The topping is made by combining chopped coriander stems, ginger, spring onions, garlic, red chilli, light soy sauce, brown rice vinegar, brown sugar and sesame oil in a bowl and pouring over heated peanut oil. To serve you slice the chicken thighs and top with the lovely sauce.

This recipe can be found at

http://www.tastebook.com/recipes/1437217-STEAMED-CHICKEN-WITH-HOT-SOUR-DIPPING-SAUCE
I served these dishes with steamed jasmine rice. Jasmine rice is a long grain fragrant rice that is most commonly served with Thai food but I also like it with Chinese food.
Rating for both dishes 8-9 out of 10.