China 1 tangerine chicken12/5/2023 ![]() As soon as a user with a screen-reader enters your site, they immediately receiveĪ prompt to enter the Screen-Reader Profile so they can browse and operate your site effectively. Screen-readers are able to read, comprehend, and enjoy the website’s functions. Our website implements the ARIA attributes (Accessible Rich Internet Applications) technique, alongside various different behavioral changes, to ensure blind users visiting with You can reach out to the website’s operators by using the following email Screen-reader and keyboard navigation If you’ve found a malfunction or have ideas for improvement, we’ll be happy to hear from you. This application remediates the website’s HTML,Īdapts Its functionality and behavior for screen-readers used by the blind users, and for keyboard functions used by individuals with motor impairments. We utilize an accessibility interface that allows persons with specificĭisabilities to adjust the website’s UI (user interface) and design it to their personal needs.Īdditionally, the website utilizes an AI-based application that runs in the background and optimizes its accessibility level constantly. This website utilizes various technologies that are meant to make it as accessible as possible at all times. To all people: blind people, people with motor impairments, visual impairment, cognitive disabilities, and more. Complying with those guidelines helps us ensure that the website is accessible These guidelines explain how to make web content accessible to people with a wide array of disabilities. To fulfill this, we aim to adhere as strictly as possible to the World Wide Web Consortium’s (W3C) Web Content Accessibility Guidelines 2.1 (WCAG 2.1) at the AA level. If you can't find it, substitute an equal amount of sherry (it's not at all the same, however.We firmly believe that the internet should be available and accessible to anyone, and are committed to providing a website that is accessible to the widest possible audience, This is cooked glutinous rice that has been allowed to ferment briefly, and looks, well, like cooked rice. Wine rice: Also available in any Chinese or Asian market, in the refrigerator section, sometimes sold as wine taste rice.Vaguely citrus-y, they create a tingling, numbing sensation on the tongue. The taste is unlike anything else, so if you don't have them, there's no substitute. Szechuan peppercorns: Available in any Chinese or Asian market, these are not pepper, but the berries of a Chinese evergreen.I always drizzle a little bit of sesame oil on right before serving it. Remove the cover, turn the heat up on high, and flip until the liquid is evaporated. Cover the wok, reduce the heat to very low, and cook for fifteen minutes. Add the dry seasonings, mix well, then add the liquid seasonings. Add the chicken and the salt, and flip it around in the hot oil for about a minute, until all the pink is gone. Heat a wok until smoking hot over a high flame, then add the oils and swirl the wok to get the oil up the sides.Combine the dry seasonings on a saucer.Add to it the rest of the liquid seasonings, and stir until the sugar is dissolved. Bunch up the top of the cheesecloth and squeeze out the liquid, then discard the rice and the cheesecloth. First, put a large piece of cheesecloth folded double in a strainer over a small container, and measure into the cheesecloth the wine rice (like I said, it’s fermented rice–you don’t eat the rice, you extract the sticky liquid and use that).This is from Irene Kuo's Key to Chinese Cooking, which I'm sad to say was out of print the last time I checked. Of all my recipes, this is easily one of the five or six most valuable. Read more I also double the chilis when I make it, but I love painfully hot food–but before you do the same, note that because of the way this dish is prepared, four chilis will give what most consider to be a spicy dish. Purists will object to my use of fresh tangerine peel, but dried tangerine peel is often not available at the Chinese grocery (I dry my own because tangerines are not usually available year round), and orange peel is an entirely different thing, “sweeter” in flavor while tangerine peel is almost bitter, maybe grapefruit-y, and orange peel produces a very different, inferior dish. This really is one of the most amazing things I’ve eaten–and the most uniquely flavored.
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