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Off topic: A unique dish: lees-seasoned chicken wing
Thread poster: yonderer
yonderer
yonderer
Local time: 00:04
Chinese to English
+ ...
Feb 13, 2012

A sophisticated sinner of gluttony, I could never and will never resist the temptation of a potentially yummy cuisine. Being born into a family faithfully honoring the culinary art of Shaoxin, an eastern coastal area of China that is home to a whole collection of lees-seasoned dishes, I had proudly developed a stomach for and harbored fond memories of lees-seasoned chicken, a signature cuisine of my grandpa, while shamefully lacking the skills necessary to the cooking thereof.

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A sophisticated sinner of gluttony, I could never and will never resist the temptation of a potentially yummy cuisine. Being born into a family faithfully honoring the culinary art of Shaoxin, an eastern coastal area of China that is home to a whole collection of lees-seasoned dishes, I had proudly developed a stomach for and harbored fond memories of lees-seasoned chicken, a signature cuisine of my grandpa, while shamefully lacking the skills necessary to the cooking thereof.

　　This proud-shameful scenario was in the past. Now, thanks to the ready-made bottled lees seasoning easily available in almost every Chinese supermarket in Toronto, even a dummy sous-sous-chef like me is able to produce a tasteful dish with the title "lees-seasoned something", in four simple steps:

　　1. Boil what you want seasoned with ginger and spring oinions until reasonablly cooked;

　　2. Place the boiled material in a container and let it cool thoroughly;

　　3. Immerse the cooled material completely in lees seasoning with some zanthoxylum (Sichuan pepper)
　　4. Wait for two hours or longer before indulging (the longer, the tastier) ▲ Collapse
 


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A unique dish: lees-seasoned chicken wing






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