The Confucius Institute at UWI is offering their second cooking class for 2018. This culinary workshop focuses on Kung Pao Chicken, a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns.
The first Chinese Culinary workshop held earlier this month taught participants to make various types of Chinese Dumplings.
Stay tuned to other events hosted by The Confucius Institute by following them on the UWI Events Calendar