Drunken chicken, jellyfish salad, 'smoked' fish and black peppered pineapple from My Food (page 174) by Cheong Liew and Elizabeth Ho
- vanilla pod
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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)
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EYB Comments
You may use the stock syrup recipe p.232 and the white chicken stock recipe p.224. You may substitute yellow rice wine for sake.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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