Friday, January 21, 2011

Cured chicken

DSC_7950

We cure our own meats. Lots of salt, peppercorn, star anise . . . and a few other secret spices. Then you string them up, letting them flutter ever so carelessly in the breeze. This is chicken thigh and leg. Once the meat tightens, we chop it into smaller pieces, and quickly steam.

DF

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