This chicken wing recipe incorporates some of the flavors of China - Sichuan peppercorns, soy sauce, rice wine vinegar and...
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You were right but I used "double dark" soy sauce instead of simply "dark" soy sauce wich the recipe called for. "Double dark" packs a whopping 1390 mg. of sodium. Light soy only has 900. No wonder it was salty. Next time I will avoid the "double dark" soy sauce.
After much searching I was unable to find this rice wine. Would a sake do instead? I found Shirakiku salted cooking sake with 3% sodium per tablespoon at the local Asian market, and Hakutsuru Dry Sake with 15% alcohole per volume at the liquor store. Which would be the better choice?
"To prepare the marinade, toast and grind the Sichuan peppercorns and then grate the ginger." - This is taken from the first line of the recipe method; therefore, you would need to start with whole peppercorns in order to toast and grind them. Cheers!
Finding the peppercorns and rice wine was a challenge in itself, and it looks like while I was at (one of the 4) asian markets I should have picked up my soy sauce from there. I got LaChoy regular soy sauce and LaChoy lite soy sauce, which I think is different from "light" soy sauce and it came out a little salty.
I was a little hesitant about the prep time, but it actually works out very nicely if you have other things to do since most of the prep is passive. I put mine over jasmine rice flavored with a bit of lemon, butter, and soy (from the rice cooking lesson) and used some of the reserve marinade to make sauce.
It came out great and I look forward to making it again, as well as more Rouxbe recipes!
I am preparing a meal for some friends that are in recovery; I'm advised it is best not to even cook with alcohol because sometimes it can be detected. My Chinese recipes call for so little I'm not sure if it is really a concern, but I would like to honor them by using something else, if possible. Sherry is not a good option in this case. Any other ideas?