Adam Liaw Instagram – I usually just photograph and post one of the dishes we have for dinner but in honour of Threads being a thing I thought I’d show all three. Firstly, Taiwanese three-cup chicken. Chicken braised quickly with garlic, ginger, soy sauce, wine and sesame oil with Thai basil and dried chillies. Second, salt and pepper cauliflower. Chinese organic cauliflower (not ‘organic’ per se but that’s just the translation of the Chinese name) stir-fried with aromatics and *ahem* chicken salt. And third, some fat pork and chive wontons with aged dumpling sauce and chilli crisp. All this with some rice, of course.