originally posted by MEF on Jul 22, 04 - 9:11 AM
I have had very little experience with real Szechwan cooking. This book, first published in 1969 is a collaboration between Chiang Jung-feng who grew up in Scechwan and Ellen Schrecker, an American writer. It is a fabulous introduction to this cuisine.
To kick things off, a had a go at Smoked Chicken (xunji) yesterday. I didn't go all out with a whole chicken marinaded for 3 days. Instead I used some turkey thighs that I had handy. These were deboned and marinated in ginger, scallions(crushed), salt, Szechwan peppercorns, sugar, and Chinese rice wine.
They were then steamed for 1 hour. Lastly, they were smoked in a covered wok ( filled with cinnamon sticks, Sezhwan peppercorns, star anise, sugar, salt,rice, and dried tes leaves - some wonderful smoke!). When I sliced these thighs up, they were tasty, juicey and very tender.
The whole chicken next!!!
originally posted by msh210 on Jul 22, 04 - 1:20 PM
Related Website: http://amazon.com/exec/obidos/tg/detail/-/006015828X
Amazon has the book at the URL above.
originally posted by MEF on Aug 15, 04 - 11:18 AM
You are absolutely right Michael - we ordered a 'used' copy and it arrived in about 3 days!!! Amazing service!
originally posted by MEF on Jul 26, 04 - 9:49 AM
In the previous post I described an intial go at xunji using turkey thighs. Yesterday I pushed it a bit further by using chicken legs/thighs that had been marinated for the prescribed 3 days and I smoked them for 20 minutes. The result was so fabulous that it is hard to describe - rich, smoky, tender. The end result seems like something that would take specialized equipment to make, yet it is all done in a wok on the stove top.
Lastly, I am amazed at how wonderful Shaoxing Cooking Wine is for a mere $2.99 CAD for 640 ml.