Digging Into Chinese Rice and Lamb Casserole Recipe

One-pot cooking, With the Year of the Rooster set to start cockadoodledoo-ing on Jan. 28, you’ll have to forgive me if I’m craving Chinese food even more so this But what a great excuse to try a recipe from the new “China: The Cookbook” (Phaidon). The cookbook, of which I received a review copy, was written by Hong Kong-based culinary experts Kei Lum Chan and Diora Fong This door-stopper of a book is 720 pages. It contains recipes from the 33 regions and sub-regions of China, most of them surprisingly concise. That’s because this book is really about home-cooking. That’s why you won’t necessarily find Peking duck in here, but instead “Braised Duck with Won Tons” and “Duck with Mushrooms and Ham.” There’s all…