Braised beef shank in Sichuan dressing from Exploring China: A Culinary Adventure: 100 Recipes from Our Journey by Ken Hom and Ching-He Huang

  • Chinese five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
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Notes about this recipe

  • Ro_ on July 28, 2021

    Relatively simple to do, and you end up with something tasty and versatile that could actually be used in several ways. It could be reheated with some of the braising liquid and served with rice, or used cold and served with a noodle salad which is what I did (using some of the braising liquid as part of the dressing). You could also use it in a stir fry, it would probably go nice and crispy. It might even be good in sandwiches. Very nice, and handy to have on hand if you like to bulk cook stuff for the week.

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