DESTROY EVERYTHING YOU TOUCH

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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.

1 Comment

  1. Looks yummy: fork lift required in order to enjoy the crunch! Same principle as the Italian Sage Leaves in Butter Sauce.

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