You know that the Chinese New Year is just round the corner when stacks of these cured meats make their appearance.
The best of course come from China and Hong Kong.
Salted and basted in rice wine, the flattened birds are smoked for around one week before they're ready for consumption.
The curious can try it out in commercial restaurants , just look out for Lup Ngap.
I'm quite good at whipping up a mini feast by incorporating this meat together with rice and my grandma's ginger soy sauce recipe in the electric rice cooker.
The most important ingredient of all is the Chinese mustard leaf to give it that unmistakable but very appetising tinge of bitter.
Like most people, I won't consume the rubbery skin nor brick hard meat itself. We use it mainly for the flavour as this meat can only be gotten once a year .
That's what makes it extra special.
Location : Eu Yan Sang
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