Celebrate the Flavors of the World: East Asia

Knife skills and simmering techniques are useful culinary skills in Asian cuisine and the spice blends transform recipes. 

The contrasting flavors in this East Asian recipe are influenced by the varying terrain. The Shaoxing Wine, also known as "yellow wine" must be produced in the eastern China city of Shaoxing.

 

Nanjing Spice Blend

(1 bag)

Place whole spices and peel in a piece of cheesecloth. Tie.

6 cloves

4 star anise

1 teaspoon peppercorns

6 bay leaves

Peel of 1 mandarin

 

Place powder in mini spice basket.

1 teaspoon licorice root powder

 

I made 2 spice bags, one for the chicken and one for the rice. 

This recipe is based on one in the book "Spice" by Dr. Stuart Farrimont. 

Nanjing Chicken

(Serves 6)

In a skillet deep enough for chicken pieces (4-6 inch), saute onion in sesame oil a few minutes.

1/4 cup onion, diced

2 tablespoon sesame oil

 

Add grated ginger.

2 tablespoon fresh ginger, grated

 

Place chicken pieces face down in skillet and brown.

1 small chicken, cut in pieces, neck bone and skin removed

 

Add wine and simmer a few minutes.

2 tablespoons Shaoxing Wine

 

Cover chicken with water. Drop spice bag and basket into water. Bring to a boil, lower heat and simmer for 1 hour.

Water

Spice bag and basket

 

Remove chicken from broth. Cool. Remove chicken from bone and refrigerate until ready to eat.

 

Strain broth and save for stock. The broth provides the sweet salty taste. 

 

For the meal, I cooked a brown and wild rice blend in water with 1 spice bag and basket.

 

I sauteed and cooked vegetables (mushrooms, fennel, pepper, cabbage and peas) to accompany.

 

I arranged the chicken, rice, vegetables and mandarin slices on a platter.

 

 

 

To serve, heat the strained stock and pour over a bowl of meat, grain and vegetables. 

 

March is National Nutrition Month. This year's theme embraces global cuisine.