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, t...
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.