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Chef Andy: Amazing Ingredients
by: Andy Wai
Hong Kong China:
Wan Li Book Company 2008, $95.00, Paperback
Reviewed by: Jacqueline M. Newman
Fall Volume: 2009 Issue: 16(3) page(s): 18
Before the recipes, a foreword and an introduction by Martin Yan sets the stage. Two pages titled: Tofu–Good for the Young and the Elderly, are only in Chinese in this bi-lingual book, a second by this author. His first was titled: Secrets of Kitchen.
Twenty-four ingredients are featured, each with a page, but these are only in Chinese, a pity. The recipes are detailed and delicious, many are quite different from those in most cookbooks. Some have added one or more special ingredients. Regular or special the measures are in metrics and we have converted them for you. You will need to do that ywhen using this book; the rewards after eating the dishes are worthwhile.
|Poached Chicken in Spiced Tea|
1/4 cup vegetable oil
1/4 cup oolong tea leaves
2 Tablespoons red rice
2 star anise
small piece of licorice (about 2 teaspoons)
1 small stick cinnamon
1 whole black cardamom
1/4 teaspoon whole cloves
small piece dried tangerine peel (about one teaspoon)
2 teaspoons whole dried ginger
1/4 cup salt
4 cups thin soy sauce
2 pounds rock sugar
1 chicken (free range recommended)
1. Heat oil and deep fry tea leaves until they give off some aroma, then remove them and drain on paper towels. Set the oil aside for another use.
2. In a large pot, add all other ingredients except the chicken, and bring them to the boil, then add the tea leaves.
3. Lower the chicken into the solution and return the liquid to the boil; then turn off the heat source. Allow the chicken to remain in the hot brine for twenty minutes. Then remove it and allow it to cool before cutting it into pieces. As that is done, set them on a platter retaining the shape as best as possible; then serve.