My visit to Horiginal Beef Poached Rice & Wok was completely unplanned— I had initially wanted to patronise another stall in the same coffeeshop, which was unfortunately closed. Instead, I came across ...

You'll boil the beef in an aromatic broth you develop in a wok, using ginger, garlic, chili bean paste, and Sichuan chilies. You can use water or beef stock to add to those ingredients.

Tie each slice of beef neatly with two rounds of kitchen string. Place the meat in the simmering stock and poach for 5-8 minutes, depending on how you like your meat. When cooked, transfer the ...

Place the dashi stock in a saucepan over medium heat and bring to a simmer. Add the onion and simmer for 3-4 minutes. Add the soy sauce, sugar and sake and cook for another 3-4 minutes.

My previous go-to poaching method was inspired by the late, great writer Laurie Colwin, who wrote in “Home Cooking,” her charming collection of essays, that “the chicken breasts must be ...