"New cook dishes" are sort of an interesting category of food to us. They're not *quite* the same thing as 'easy', but more a combination of... ease and fun?

0:00 - What are "new cook dishes"?
1:18 - Cola Chicken Wings
3:17 - Tomato and Egg
6:31 - Potstickers
8:46 - Dipping Sauce 1: Northern Vinegar
9:07 - Dipping Sauce 2: Cantonese Seafood Chili
10:42 - New Cook Dishes in your culture?

COLA CHICKEN WINGS

* Chicken Wings, 8
* Marinade for wings: salt, 1/4 tsp; white pepper powder (白胡椒粉), 1/8 tsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp
* Ginger, ~1 inch, crushed
* Cinnamon (桂皮), 1/2 stick
* Dried Bay Leaf (香叶), 1
* Coca cola, 1 can
* Soy sauce (生抽), 1 tbsp
* Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 2 tbsp
* Dark soy sauce (老抽), 1/2 tsp (for color, optional but preferred)
* Salt to season to taste

Note that if you're trying to make this western supermarket friendly, the Shaoxing wine can be swapped for either brandy (preferably), a dry sherry, or simply skipped. The dark soy sauce is for color and can be similarly skipped. You can swap the dried bay leaf for fresh, or just skip it.

Marinate the chicken wings for ~15 minutes. Over a medium flame, fry the wings with your pan covered until browned on one side, ~3 minutes. Flip, then add the ginger, cover, and fry for another ~3 minutes.

Add the cinnamon and bay leaf. Fry until fragrant, ~30 seconds. Add the coke, the soy sauce, the wine, and the dark soy sauce. Staying over a medium flame, keep the lid uncovered to allow the sauce to reduce - it should be at a light boil.

After ~10 minutes, flip the wings. Stay attentive here. You want the sauce to reduce to a syrup-y consistency but you do not want it to scorch. Once thickened to your liking, season to taste. In the video I did not need any additional salt, but often I find it needs ~1/8 tsp.

TOMATO & EGG

* Tomatoes, 2 medium
* Scallion, 1, minced, white and green parts separated
* Eggs, 4
* Seasoning for the egg: salt, 1/8 tsp; white pepper powder (白胡椒粉), 1/8 tsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp
* Lard (猪油), ~3 tbsp for frying the egg, ~1.5 tbsp for the stir fry
* Ketchup, 1 tbsp
* Reserved juice from crushed tomato gunk, 2 tbsp
* Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp
* Seasoning: salt, 1/2 tsp; sugar, 1/2 tsp; white pepper powder, 1/8 tsp; MSG (味精), 1/8 tsp
* Slurry of 1/2 tsp cornstarch (生粉) mixed with 1/2 tbsp water
* Drizzle (~1/8 tsp) of toasted sesame oil (麻油)

You can swap the egg-frying lard for pretty much any oil (peanut, vegetable, etc). For the stir fry, I'd recommend lard because it's tasty, but you can use the oil that's convenient. Butter (preferably clarified/ghee) might also be good here. MSG is available at western supermarkets under the brand "Accent". The wine can be swapped for sake, dry sherry, or skipped.

First, half the tomatoes, remove the gunk, and reserve in a bowl. Crush the gunk with your fingers. Mince the rest of the tomato. Prep the scallions.

Season the eggs, beat well until no stray strands of egg white remain. Add the ~3 tbsp of lard to a wok, heat until it can rapidly bubble around a pair of chopsticks. Add the beaten egg, allow to puff up. Periodically pull the egg up a bit to allow all the egg to set, then cut into ~1.5 inch pieces with you spatula and fry until lightly browned, ~1 minute more. Remove.

Same wok, add in the rest of the lard. Melt it over a low flame, then add the scallion whites. Fry until fragrant, ~30 seconds, then add in the ketchup. Fry the ketchup until the oil separates from it, ~2 minutes, then add in the reserved tomato gunk juice. Swap the flame to high, combine, then swirl the wine over the spatula and around the sides of the wok. Add the tomatoes, brief stir fry; add the eggs, brief stir fry; add the seasoning, another brief stir fry. Swap the flame to medium low, add in the slurry, and fry until thickened, ~30 seconds. Heat off, drizzle of toasted sesame oil, out.

POTSTICKERS

* Frozen dumplings, 8
* Water, ~1/2 cup
* Egg, 1, beaten
* Optional garnishes: black sesame seed, chopped scallion

Over a medium flame, add one tbsp of oil to a pan, and add in the frozen dumplings. Cover, moving the pan around the flame to let it heat evenly. 7-8 minutes later, once the popping has turned to sizzling, check for browning. If good, add in the water from a crack in your lid and immediately cover. Once evaporated, ~8 minutes, uncover. Let the potstickers fry to crisp up once again, ~2 minutes. Add the beaten egg, cover to let the egg set, ~30 seconds. Garnish, serve in the pan.

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Pic of the Stroganoff was from https://www.flickr.com/photos/jeffreyww/4360825644
Pic of the Bacon Shrimp was from https://upload.wikimedia.org/w....ikipedia/commons/2/2

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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg