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Coriander

Chinese Parsley, Cilantro

Appears in
Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong

By Ken Hom

Published 1989

  • About
Fresh coriander is one of the relatively few herbs used in Chinese cookery; it is widely used in southern China and, of course, quite extensively in Hong Kong. It looks like flat-leaved parsley but its pungent, musky, citrus flavour gives it a distinctive character that is unmistakable. Its feathery leaves are often used as a garnish, or it is chopped and then mixed into sauces and stuffings. You can find it in many supermarkets now. When buying fresh coriander, look for deep-green, fresh-looking leaves. Yellow and limp leaves indicate age and should be avoided.

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