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THURSDAY, 26 NOVEMBER 2015

Happy Thanksgiving!

Roast turkey and stuffing, mashed potato, green bean casserole and pumpkin pie... it can only mean one thing, Happy Thanksgiving! My mouth is watering just thinking about all the delicious food you are enjoying today. It is such a special time for all my American friends. I am feeling nostalgic and wish I was there to join in all the fun! With so much unrest in the world, it’s the perfect time to hold your family tight, cherish those we love and spend some quality time together.

So, what are you cooking this year? If you have time, post up some pictures of your Thanksgiving dinner. I’d love to see what you are all eating. Post to my twitter or Instagram pages @Chinghehuang.

My favourite Thanksgiving dinner alternative is my Peking Style Roast Duck. This is one of my favourite recipes to cook for a large crowd. A great sharing dish that you could setup in the middle of the table, carve and let everyone help themselves. The traditional Peking duck is marinated is coated with a maltose, vinegar solution however, my take is to use a honey, dark soy, Chinese five spice and brown sugar. It enriches the flavour of the duck skin and caramelizes it.

Sending you all lots of love and have a wonderful time!

Love, Ching xx






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