WHAT'S AFTER DINNER

Adventures in eating with Miki Kawasaki

Day: June 6, 2012

#Mains

DESTROY EVERYTHING YOU TOUCH

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…