Roy Delgado

Reviews (44)

• Scallion-Braised Chicken葱烧鸡

  That slow scallion fry at the start is basically the same idea as building a fond for bark — patient browning, big payoff. Does anyone know if you can braise this in a Dutch oven instead of finishing in the wok without losing the sauce gloss?

  Oct 24, 2026

• Sesame Crunch Bites自制过年小零食，香香脆脆的芝麻一口酥

  Stuck pretty close to the recipe and those sesame-coated balls came out of the oven golden with a crackly give that reminded me of a good bark on brisket — texture is everything, and this nails it. My wife already finished half the tray and asked when I'm making them again. Quick question though: has anyone tried toasting the sesame seeds before coating the dough, or would that push them past golden in a 25-minute bake?

  Oct 23, 2026

• Braised Chicken with Potatoes (Huang Men Ji)土豆焖鸡/黄焖鸡

  Made this Sunday for the family after a long smoke-day off from the brisket routine, and it disappeared fast. Served it over plain white rice so everyone could mop up that soybean paste sauce, and even my picky nephew went back for thirds. The slow stir-fry to render the chicken fat did real work here — reminded me of building a good fond. Only wish I'd doubled the potatoes.

  Oct 23, 2026

• Oil-Free Low-Fat Stuffed Potato Patties无油版 低脂好吃的的“土豆夹饼”

  Even this brisket guy admits a no-oil patty that actually crisps up deserves five stars.

  Oct 21, 2026

• Yuxiang Shredded Chicken鱼香肉丝（自用

  First time cooking anything called 'yuxiang' and I was shocked there's no spicy element listed in the sauce — just sugar, vinegar, and soy creating that tangy thing I usually only get at restaurants. Also didn't expect the scallions to carry so much flavor, but they honestly make the dish. Wish I'd double-starched the chicken like I do for my stir-fries, but that's on me.

  Oct 19, 2026

• Tomato Egg and Tofu Stir-Fry米饭杀手‼️超好吃的茄汁鸡蛋豆腐

  Subbed smoked paprika and a splash of the seasoning sauce for half the ketchup, chasing a little of that backyard flavor, and honestly it worked — gave the tomato sauce a subtle edge. Turned out great even if my brisket instincts had me tempted to smoke the tofu first. Next time I might actually try it.

  Oct 19, 2026

• Sichuan Boiled Pork水煮肉片

  That final hit of smoking oil over raw garlic and chile is basically a bark-building sear in liquid form. Respect.

  Oct 19, 2026

• Chinese Breakfast – Congee, Sweet Potato, and Braised Potato with Tofu中式早餐

  Made the braise Saturday night knowing the congee takes real time, then reheated everything Sunday morning and it was somehow better — the potatoes had soaked up the ginger and Sichuan peppercorn sauce overnight. The congee thickens a lot in the fridge, so just loosen it with a splash of water or broth when you rewarm it. This is my new meal-prep breakfast, hands down.

  Oct 18, 2026