Teochew style chicken with basil and Sichuan peppercorn
Another recipe from Eileen Yin Fei Lo’s Mastering the Art of Chinese Cooking. The greens are deep fried basil leaves. I love how luminously translucent they become after cooking. Of course, they are incredibly fragile as well and crumble with the slightest touch.
Looks yummy: fork lift required in order to enjoy the crunch! Same principle as the Italian Sage Leaves in Butter Sauce.