Luca won Master Chef this season, and it was no surprise. He works in the industry. He’s Italian and he’s food depicts his background and character and they were all evident in all his dishes. I believe that was the main ingredient that brought him the crown. His opponent, although technically more capable, just didn’t have that inner so-called ‘inspirational passion and soul’ so needed and required to be in a real, professional kitchen. I guess that’s just my personal opinion. The other home cook challengers should probably keep their day jobs and stay where they belong. I was thinking while watching how they’d survive the heat of a fast-pace, brutally hot, and extremely impersonal approach in the line. Again, this is just my personal opinion. It’s a TV show meant to be entertaining, and it’s ‘Hell’s Kitchen’ reborn. Honestly, I was hooked and I was extremely entertained by the play-by-play drama orchestrated by the three host.
Anyway, I was able to pick-up some dishes from watching the weekly series. Many were just glamourized home-cooked dishes and nothing else. I’d enjoyed the classics as usual and hated the fancy plates they presented (Luca’s wasn’t). I enjoy doing simple, smooth ‘comforting’ dishes with bold and lingering flavours to the palate. I discovered this by biting my nails into Szechuan Food, and this has been continuing for three weeks now. It’s an entirely new horizon for me and the taste just wakes up my senses. Moreover, Szechwan cooking serves cold dishes that can be eaten anytime of the day. That’s just so appetizing and this dish is with no exception. It’s so easy to prepare, but the varied dipping sauces are phenomenal.
- Chicken Breast or Leg
- Green Beans as garnish
- Szechwan Pepper
- Sea Salt
- Green onion, minced
- Garlic, mined to a paste
- Soy Sauce
- Shaoxing cooking wine
- Chinese Vinegar
- Spicy Sesame oil
- Brown Sugar
Boil the chicken until tender. Set aside at room temperature and shred or slice into small pieces. Keep it in the fridge to cool.
In the meantime, roast the Szechuan Pepper and Sea salt in a pan. When the spice starts to become aromatic, transfer into a mortar and pestle or coffee grinder and grind into a fine or coarsely grounded seasoning.
Blanch the green beans in boiling water, and let it run in cold to stop the cooking process. Lightly sauté in oil, garlic, and Shaoxing Cooking wine.
Set the green beans on the plate followed by the shredded chicken. Sprinkle with the Szechwan & Salt Seasoning and minced garlic. Serve with the Chinese Dipping Sauce on the side.
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