Cooking South of the Clouds by Georgia Freedman

Author:Georgia Freedman
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-08-14T00:00:00+00:00

When the cakes are ready, they are wrapped in paper, then seven cakes are stacked together and wrapped into a bamboo leaf package called a tong

包烧鸡

Chicken Grilled in Banana Leaf

Foods cooked in banana leaves are popular across southern and western Yunnan, where the leaves are used not only for cooking over an open fire without a wok but also for infusing the ingredients with the leaf’s vegetal flavour. But this recipe, from Dai home cook Wang Qiu, is much more complex than most ‘banana packet’ dishes. While most cooks limit the packet contents to relatively simple ingredients, Wang fills the leaves with chicken that has already been flavoured with strong ingredients, including grilled chillies, galangal and various herbs, a complex combination that reflects the tastes of people in this part of Xishuangbanna, which borders Shan State in Myanmar and is also just 100 miles from northern Thailand.

2–4 fresh red chillies, such as Fresno chillies

15 g. garlic chives cut into 2.5cm pieces

2.5cm piece galangal, peeled and cut into thin slices

1 fresh green Thai chilli

1 tsp. dried chilli flakes

1½ tsp. salt

1 lemongrass stalk

1 kg. whole chicken or a combination of bone-in breast and whole legs with thighs, cut across the bone into 2.5–5cm-wide pieces

20 g. thinly sliced sawtooth herb

1 tbsp. vegetable oil

2 35cm-square pieces of banana leaf and 2 25cm-square pieces of banana leaf

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