Sunday, February 7, 2010

Cured chicken thigh


We cured our own chicken thighs with coarse sea salt and peppercorns, hung in the wind for a week to dry. Here you see the thighs taking a bath, to wash off the excess salt. Steamed, then chopped, it's the perfect way to start off dinner. A traditional Shanghainese dish, although I'm told it originates from the area in the southwest.


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