A lot of people asked me, how did I know so many things about cooking at a young age (back then in my early teens). It was through reading the only cookbook that my mom has, the Wei Chuan cookbook. This book provided basic Chinese cuisine knowledge explaining all the cooking terms and the name of the ingredients in English. I can't read much Chinese so, this book was good for me.
As a kid, I loved flipping through the pages and during that time, my favourite part of the chicken is the wing, the middle wing to be exact. Because it has lots of skin and the texture is soft and nice. The picture of this dish is one of my favorites from the book. Glimmering wings.... beautiful. Took me almost 28 years to finally cook it.
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