Learn iconic Taiwanese small plates dishes in this hands-on class. Inspired by Din Tai Fung’s signature Xiao Cai, you’ll bring home essential Taiwanese cooking techniques, from gluten-making and chicken poaching to caramelisation and vegetable blanching.
What you’ll learn:
How to make and steam gluten starch (Kau Fu) by caramelising sugar and honey to create a rich, flavourful dish with mushrooms, peanuts, and bamboo shoots
Perfecting Drunken Chicken by poaching chicken to tender perfection and marinating it in aromatic Shaoxing wine
Techniques for Taiwanese-style salads by blanching and preparing fresh, flavourful Xiao Cai with tofu puffs
How to cook fluffy, fragrant Egg Fried Rice by stir-frying to perfection for light, flavourful grains
