Strange Flavor Chicken
8/7/07 19:10See, I really do care what you guys think! You voted Strange Flavor Chicken as the dish I should learn to make first, and happily enough it's both an appetizer and not that complicated. I wish you were here to share it with me.

The curious name "strange-flavor" derives from a bizarre but deeply satisfying combination of salty, sweet, sour, nutty, hot and numbing flavors, says Fuchsia Dunlop, the author of my new cookbook. (Honestly, I'm gonna start a Fuchsia Dunlop fan club...)
The combination is all in the black sauce you see: sugar, salt, soy sauce, black vinegar, black sesame seed paste, chili oil, sesame oil, and Szechuan pepper (Tieyu's magic powder).
A little mound of cold scallion slivers, a little mound of cold poached chicken meat, a healthy drizzle of the thick, black sauce that strikes you as rich and nutty till the chili oil and peppers hit.
Oh my God, it was fabulous!
My sister stopped by and we ate the whole plateful. Enormously satisfying, incredibly flavorful. And, my vegetarian friends, you know what? I think this sauce might be just as nice with tofu.
Next up: hot and sour soup.

The curious name "strange-flavor" derives from a bizarre but deeply satisfying combination of salty, sweet, sour, nutty, hot and numbing flavors, says Fuchsia Dunlop, the author of my new cookbook. (Honestly, I'm gonna start a Fuchsia Dunlop fan club...)
The combination is all in the black sauce you see: sugar, salt, soy sauce, black vinegar, black sesame seed paste, chili oil, sesame oil, and Szechuan pepper (Tieyu's magic powder).
A little mound of cold scallion slivers, a little mound of cold poached chicken meat, a healthy drizzle of the thick, black sauce that strikes you as rich and nutty till the chili oil and peppers hit.
Oh my God, it was fabulous!
My sister stopped by and we ate the whole plateful. Enormously satisfying, incredibly flavorful. And, my vegetarian friends, you know what? I think this sauce might be just as nice with tofu.
Next up: hot and sour soup.
Tags:
(no subject)
9/7/07 04:41 (UTC)*snicker*
(no subject)
9/7/07 04:43 (UTC)(no subject)
9/7/07 05:00 (UTC)(no subject)
9/7/07 05:08 (UTC)Seriously, this strange-flavor sauce is delicious. I had quite a bit of trepidation offering it to my sis, but once it's on the chicken, and with the cold strips of scallion, it is absolutely a wonderful mouthful of flavor.
Your icon scares me.
(no subject)
9/7/07 09:20 (UTC)(no subject)
9/7/07 14:59 (UTC)(no subject)
9/7/07 10:39 (UTC)(no subject)
9/7/07 14:56 (UTC)(no subject)
9/7/07 13:57 (UTC)Meanwhile - Fuschia Dunlop? So that would be, like, a pink tyre?
(no subject)
9/7/07 14:50 (UTC)She writes for the Times and the Guardian, I think, and tests her recipes in her London kitchen.
I bet she has sisters called Hydrangea and Honeysuckle.
(no subject)
9/7/07 15:21 (UTC)(no subject)
9/7/07 17:57 (UTC)(no subject)
10/7/07 07:54 (UTC)(no subject)
9/7/07 14:24 (UTC)(no subject)
9/7/07 14:43 (UTC)(no subject)
9/7/07 23:23 (UTC)(no subject)
9/7/07 23:26 (UTC)(no subject)
9/7/07 23:41 (UTC)(no subject)
9/7/07 23:56 (UTC)(no subject)
10/7/07 22:57 (UTC)The Things I Cannot Change
13/7/07 05:49 (UTC)Re: The Things I Cannot Change
13/7/07 05:55 (UTC)Firefly's Glow: http://firefly.populli.org/archive/8/thethings.shtml (http://firefly.populli.org/archive/8/thethings.shtml)
and
Smallville Slash Archive: http://www.smallville.slashdom.net/archive/37/thethings.html (http://www.smallville.slashdom.net/archive/37/thethings.html)
Hope you enjoy it! Thanks for asking.
Re: The Things I Cannot Change
1/8/07 01:56 (UTC)(no subject)
14/7/07 07:34 (UTC)(no subject)
14/7/07 07:42 (UTC)