Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, written by Kian Lam Kho, features 158 recipes designed for the home cook alongside detailed guides and fundamental techniques. A few highlights include Steamed Sticky Rice with Seafood, Garlic Stir-Fried Greens, Marbled Tea Egg, Red-Cooked Pork, and Eight Treasures Winter Melon Soup. I will also be sharing his recipe for Sugar-Coated Cashew Nuts following the review.
Disclosure: I received a copy of this book from Blogging for Books in exchange for my honest review. All comments and opinions are my own.
This post was originally published in November 2015 and updated in July 2026 with new photos and metric measurements.
Kian Lam Kho
Kian Lam Kho is a food writer, private chef, and teacher. Before starting his culinary career, he was an aerospace engineer and developed software for Wall Street.
In 2008, he created the James Beard Foundation Award-nominated food blog, Red Cook. He also teaches Chinese cooking classes at the Institute of Culinary Education, Brooklyn Kitchen, and Haven’s Kitchen; works as a guest chef at various restaurants; and is a caterer for special Chinese banquets in New York.
Phoenix Claws and Jade Trees
Phoenix Claws and Jade Trees begins with a highly detailed introduction to Chinese cuisine and cooking styles. The history behind prominent culinary regions (Guangdong/Yue, Fujian/Min, Sichuan/Chuan, Hunan/Xiang, Jiangsu/Su, Zhejiang/Zhe, Anhui/Hui, Shandong/Lu, Beijing/Jing, Shanghai/Hu, Hainan/Qiong, Yunnan/Dian, and Xinjian and Western Regions) is included with a timeline and regional map of China.
He also covers basic tools and utensils from the types of cleavers and knife techniques to woks, steamers, and clay pots. Those new to Chinese cooking will particularly appreciate the section on notable ingredients, aromatics, and herbs.
Chapters are divided based on technique: Harnessing the Breath of a Wok, Explosion in the Wok, Dipping in Oil, Flavoring with Sauces, The Virtue of Slow Cooking, The Intricacy of Boiling, The Power of Steam, The Making of Hearty Soups, Playing with Fire, Enriching with Smoke, Appetizing Cold Dishes, and Sweet but Not Dessert.
The photography is provided by Jody Horton. There are 240 photos across the pages including stunning close-ups of the finished dishes and step-by-step photos to demonstrate specific techniques.
Measurements are listed in US Customary. Titles are written in English and Hanzi (Chinese characters). Each recipe has a headnote with background information, helpful tips, yield, and serving ideas.
Sugar-Coated Cashew Nuts
To pair with the review, I made Sugar-Coated Cashew Nuts (掛霜腰果) from the Sweet But Not Dessert chapter. These dry-roasted cashews come together in minutes with a frosty sugar coconut coating. They are especially perfect as a table snack alongside an assortment of other nuts before dinner.
Using a technique known as sugar coating or snow coating, the whole cashew nuts and desiccated coconut are quickly tossed in a sugar syrup heated to 250˚F (120˚C) until evenly distributed, then finished with a dusting of powdered sugar.
Before serving, they are spread in a single layer across a baking sheet to cool. Once completely cooled, either enjoy right away or store in an airtight container at room temperature for up to a week.
Other Dishes
I also made Stir-Fried Lo Mein with Barbecued Pork, Red-Cooked Beef, Fried Sesame Pork Tenderloin, and White Cooked Chicken.
For the Stir-Fried Lo Mein, I first made the recipe for Barbecued Pork and saved enough from dinner for the lo mein the following day. The pork is incredibly easy to make and packed with flavor. It is first marinated in a hoisin-based sauce, then roasted until cooked through. The cooked pork is thinly sliced and tossed with garlic, ginger, carrots, bean sprouts, and fresh lo mein noodles.
Red-Cooked Beef was one of the many red-cooked options in The Virtues of Slow Cooking chapter. Cubes of stewing beef are first parboiled, then braised in a seasoned beef stock with star anise, cassia bark, tangerine peel, Sichuan peppercorns, fennel seeds, and red chiles. Towards the end of cooking, vegetables are added to round out the dish.
The Fried Sesame Pork Tenderloin is a Cantonese dish made by coating thinly sliced pieces of pork in a sesame seed batter and frying until golden and crunchy. Kian Lam Kho recommends serving it with the Sweet-and-Sour Dipping Sauce.
This White Cooked Chicken is served with a garlic ginger dipping sauce. A large pot of water is lightly seasoned with white rice wine, ginger, and scallions. It is brought to a boil, then the chicken is added whole. After coming back to a boil, the heat is turned off and the pot is covered to allow the chicken to steep until cooked through. The finished chicken is cut into serving pieces and drizzled with vegetable and sesame oil.
Phoenix Claws and Jade Trees is a fantastic pick for home cooks wanting to learn more about a range of Chinese cuisines with a focus on the techniques and history behind the dishes. Both novice and more advanced cooks alike will find the highly detailed methods of preparation incredibly helpful. Recipes range from aromatic foundations to seafood, meat, and vegetable-based options.
Many of the ingredients are becoming more readily available in larger American grocery stores. Having a Chinese market nearby will be helpful in locating items such as Sichuan peppercorns, star anise, black cardamom, daikon, dried shiitake mushrooms, dried shrimp, dark soy sauce, Chinese chives, Chinkiang black vinegar, and dried lotus leaves.
Sugar-Coated Cashew Nuts Recipe
Excerpt from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking
Sugar-Coated Cashew Nuts
Ingredients
- 1/2 cup (100 grams) granulated sugar
- 3 tablespoons (44 milliliters) water
- 1/4 cup (20 grams) desiccated coconut
- 8 ounces (227 grams) unsalted dry-roasted cashews
- 2 tablespoons (15 grams) confectioners' sugar
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Put the granulated sugar and 3 tablespoons (44 milliliters) water in a wok and heat it over medium heat. As the sugar melts, large white bubbles will form. As the bubbles turn smaller, the temperature should reach about 250˚F (120˚C).
- Add the desiccated coconut and the cashews to the syrup and stir to completely cover the nuts with the syrup.
- Turn the heat off and sprinkle the confectioners' sugar over the cashews.
- Remove the cashews from the wok and spread them out on the parchment paper-lined baking sheet.
- Let the nuts cool completely before serving them in a small bowl as a table snack before dinner.
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