Cool Plates features dishes from across the country to help inspire chefs' creativity. In honor of the Chinese New Year, which is Jan. 23 this year, here is a simple Chinese dish with dramatic eye and ear appeal. Chef Jonathan Chi dries cooked rice, either by spreading it out and letting it sit at room temperature, or by toasting it in the oven. He makes a soup of broth, bamboo shoots, snow peas, carrots, mushrooms and shrimp. He quickly deep-fries the cooked rice so it puffs ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.