The Epic Food Cook Off !

Watch the authors of 'Food Bloggers' go head to head in a 2v2 cook off challenge !
In one corner Vietnamese cuisine and in the other Chinese. We couldn't see eye to eye
on who one so we'll leave it up to you guys to decide !

Stewed Chicken with Three Cups Sauce Recipe

Stewed Chicken with Three Cups Sauce is a popular chicken dish in Chinese cuisine. It is come form Jiangxi province but it is become more famous in Taiwan so much so that it is said "A restaurant that cannot cook Sanbeiji is not a true Taiwanese restaurant. The origins of stewed chicken with three cups sauce is related to a hero - Tianxiang Wen: At the end of the southern song dynasty, a national hero wen tianxiang was captured. An old woman known that wen tianxiang will be killed, she brought a chicken and a pot of wine to the prison to visit him. With the help of a jailer, the old woman met wen tianxiang. The jailer took the chickens packed cut into pieces, than put three cups of rice wine in a clay pot, use small fire to cook the soups. An hour later, they bring the chicken to wen tianxiang to eat. After the jailer to return to his hometown in jiangxi province, when wen tianxiang anniversary coming, he always put the dish reaction to him. Afterwords, a chef change the three glasses of wine to a glass of sweet whose, a cup of soy sauce and a cup of lard.


source: http://www.douguo.com/cookbook/764168.html

Here is a video that can help you to understand how to cook Stewed Chicken with Three Cups Sauce: 

Source: https://www.youtube.com/watch?v=QaIVJ_whoEI


Reference List:
http://en.wikipedia.org/wiki/Sanbeiji
https://www.youtube.com
http://allrecipes.com/recipe/taiwanese-style-three-cup-chicken/

Korean rice cake soup recipe

Tteokguk is a traditional Korean soup dish that is eaten during the celebration of the Korean New Year. It is tradition to eat this soup on New Year's day because it’s believed to gain an additional year of life as well as bring in luck in the forthcoming year. The dish consists of thinly sliced rice cakes in a broth/soup and it’s usually garnished with thin julienned cooked eggs, some marinated meat (usually beef), and dried, crushed lavers
source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-3-PF71H3E4E_VYs1v7GNkl9u-OSPohxOyBT6wsXi5VaA9AVh_lMA8zy9Lox-INS1VBWOcLWuZqphY5deaXynm1_EKVRBlStVx_PfJgcxMlVFyzumObj0LZcZ_wFTPRz7CqfW80Yj2k/s400/DSC02652.JPG
COOKING DIRECTION

1. Leave soft sticks of rice cake out overnight to harden and cut them diagonally into oval pieces when hard.
2. Season and shape the ground beef into meatballs ¾" in diameter.
3. Dip them into flour, then into beaten egg and fry.
4. Pan-fry beaten egg into a thin sheet and cut it into thin strips.
5. Fry the beef in a pot and boil it with 8 cups of water.
6. When the meat flavor permeates the broth, add the rice-cake slices and bring to a boil.
7. Season the soup with soy sauce and salt and add the diagonally cut green onion.
8. Place rice cake soup in a bowl and top it with the egg strips, meatballs and powdered laver