To make sticky Szechuan pork, you’ll need Szechuan peppercorns and a few other seasonings and spices. Then, you just brown the pork, braise it in broth then toss the meat with the sauce. Pretty simple but very tasty and aromatic. … Continue reading »
For Filipinos who are fans of pinaupong manok, well, it looks like the venerable pinaupong manok has a Chinese ancestor. Chinese salt baked chicken is chicken baked in a blanket of salt and spices. The salt is scraped off before serving as it is no longer necessary after the chicken has absorbed all the flavors and aromas that it needs.
Traditionally, a whole chicken is used for making this dish. But a whole chicken might be too much for Speedy, Sam and myself since there was a vegetable dish I had prepared for the same meal, so three leg quarters were just about right.
You can make this dish using a whole chicken, the procedure would be exactly the same but the baking time would be longer. How much longer depends on the size of the chicken.
You may also use twice or thrice the amount of salt so that the chicken is completely covered with salt during baking. It is the salt blanket that keeps the meat moist, really, but with the amount I used and a tightly covered baking dish, my salt baked chicken came out moist and tasty and succulent. … Continue reading »