Caraway-chile crisp may be stored in an airtight container in the refrigerator for up to 3 months.

1 teaspoon chili garlic sauce.2 teaspoons cornstarch dissolved in 1 tablespoon water.

Cut chicken into 12 (3 inch x 6 inch) thin slices.Combine chicken and marinade ingredients in a bowl; stir to coat.Diagonally cut Chinese sausage into thin slices; cut each slice into matchstick pieces; set aside.. Place a few pieces of Chinese sausage, black and enoki mushrooms, and carrot, on the short edge of each chicken slice.

Roll the chicken around the filling and secure with a toothpick.Place the chicken pillows on a heatproof dish.. Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil.

Place the dish on the rack; cover and steam until the chicken is done, about 10 to 15 minutes.

Remove the dish from the wok; carefully pour off the cooking juices..Here, the burritos are served massive and naked in styrofoam containers, begging to be portioned with a fork and a knife.

There's no seating, so you'll have to get your order to go, but odds are you'll end up eating it in the car and won't be able to wait until you get home.Order the al pastor, which is succulent, well-spiced, and not overly greasy.. Tennessee: The Flying Squirrel, Chattanooga.

Voted one of the best designed bar in the United States by the American Institute of Architects, this gastropub is equally known for its food.While the shareable plates like garlic fries and tacos are must order at happy hour and dinner, the Korean barbecue burrito is a solid brunch offering.