Live Video Chat on Chinese Cooking at Home Today, join Julia Moskin, the author Fuchsia Dunlop and three home cooks for a live Recipe Lab video chat to discuss healthful, everyday Chinese cooking, and the gong bao chicken with peanuts from Ms. Dunlop's newest book, "Every Grain of Rice." You can watch the video here on this page starting at 3 p.m. Katie Howe Ms. Howe prepared the dish in a 10-inch stainless steel sauté pan, but found that the chicken stuck to the bottom. Evan Cooper Mr. Cooper grows chile peppers in his backyard to use in his cooking, including the facing heaven pepper, which Ms. Dunlop described as a pantry staple in the Sichuan province in China. As some of you noted in the comments on the recipe, hunting for the right ingredients for Asian dishes can be a challenge, so we hope to address that in the chat. Did you make the gong bao chicken? Did you use a wok or a skillet? And did you have a hard time finding ingredients where you live? Feel free to post a comment below. We may call you out by name during the chat. The three home cooks joining the video chat are: Evan Cooper, 49, Charlottesville, Va. Mr. Cooper has made about 50 recipes from one of Ms. Dunlop's earlier books, "Land of Plenty: A Treasury of Authentic Sichuan Cooking." He became interested in Sichuan cooking after the chef Peter Chang opened a restaurant in Charlottesville. Katie Howe, 26, Chicago Ms. Howe's mother is Cantonese, but for years Ms. Howe had no interest in learning to cook Chinese food. She hopes to get a better grasp on it before traveling to China with her mother next year. Ms. Howe writes about her culinary adventures in her food blog, butter tree, which she started in August 2010. Charlie Tu, 30, New York City Ever since Mr. Tu moved to an apartment across the street from a Chinese market, his diet has changed significantly. He's cooking more Cantonese-style dishes using cornstarch, seafood and rice, but he's still working on deepening the flavors in his cooking, including replacing his go-to bottle of sriracha with more complex spices and chiles.