I’m quite chuffed to read this thread on a Chinese web discussion board about Gong Bao chicken (apologies to those of you who can’t read Chinese). The poster said she’d tried more than ten different recipes without any success – until she tried mine from Land of Plenty/Sichuan Cookery, which she said produced as good as dish as one in a good Sichuanese restaurant!
Recipe
General Tsos Chicken (a poor picture, sorry!)
I had some friends for dinner on Saturday and, for the first time in ages, cooked General Tso’s chicken. This, as some of you may know (especially any Americans), is the most famous “Hunanese” dish in America…. but is virtually unknown in Hunan itself. Exploring its origins was one of the unintended highlights of my research for Revolutionary Chinese Cookbook, and the piece I wrote about it was excerpted in the New York Times.
Although it’s not the most traditional dish, it is incredibly delicious when done properly, with good chicken. On Saturday I used the Taiwan version of the recipe, which I was taught in the kitchens of the man who invented it, Peng Chang-Kuei, in Taipei. I’d forgotten quite how good it was, but after the reception it got from my friends the other night, I suspect I’m going to be making it regularly!
The full menu on Saturday was Sichuanese cucumber salad, smoked beancurd with chilli oil, General Tso’s chicken, Red-braised beef with Asian radish, Pock-Marked Woman’s Beancurd (mapo doufu), stir-fried mixed mushrooms with garlic, stir-fried water spinach with chillies and Sichuan pepper, and stewed peaches with crystal sugar. With steamed rice, of course. And raspberry pavlova for pudding, thanks to my friend Penny!
The picture to the left was taken in Taipei in 2004. It was an incredible honour to meet Chef Peng, who is one of the most celebrated chefs of his generation, and used to be in charge of state banquets in Taiwan.
P.S. the recipe is at the bottom of the New York Times article.
In October, I posted something on this blog about unsavoury flavours in Chinese cuisine (‘Stinky to sublime’, 17 October 2008). And last week a New York Times journalist who was researching an article about science and superstition in the kitchen emailed me to talk about them. This is the piece he wrote; it was published alongside one of the recipes from my Sichuanese cookery book. The recipe, for a whole fish braised in chilli bean sauce, has a particular resonance for me, because it is the first Sichuanese dish I ever attempted to cook! This was some time before I went to live in Chengdu, and I made it from a recipe in Yan-kit So’s Classic Chinese Cookbook. Little did I know how important this kind of cooking would become in my life…
The Financial Times this weekend has published one of my articles, about how most of my Christmas recipes have been infiltrated by Chinese ingredients and cooking techniques. Even that archetypal English staple, mince pies – for years now, I have made them in the shape of Chinese jiaozi dumplings. If you follow this link to the FT website, you will be able to see some lovely colour photographs of a salad made with leftover turkey and some jiaozi mince pies. Otherwise, here are the basic recipes: Continue reading…
The Independent newspaper in Britain used this recipe from my Revolutionary Chinese Cookbook to accompany an article about… chillies. This is Georgia Glynn-Smith’s beautiful photograph of the dish, taken in my flat in London during the shoot for the book (it appears on the cover of the US edition). The pork is served in a bowl made during the Cultural Revolution: you can’t see very clearly in the photograph, but it’s emblazoned with a picture of a truck and a revolutionary slogan. I picked it up when I was living in Hunan in 2003.
