Szechuan/Sichuan Roasted Chicken
I can’t believe it’s only four days before Chinese (Lunar) New Year. I can totally feel the festivities at the Asian stores here, a lot of red decorations. Today, my guest writer is Elaine of Kitchen Experiments, a food blogger and also a proud online entrepreneur at I Heart Vanilla. Elaine is a fellow Malaysian and spent a lot of her childhood days in Penang. Kitchen Experiments started about the same time as Rasa Malaysia. I love her blog, so check it out and please welcome her to Rasa Malaysia.
Thank you for inviting me to guest post on Rasa Malaysia—I’m extremely honored. And for this invitation, I’m going to share a recipe that brings back a lot of childhood memories for me in Penang. Here’s wishing you and your readers a very Happy Chinese New Year!
Every year during Chinese New Year eve, my family would have a feast to celebrate the coming festivities. When I was younger, I remember on the eve of the eve of Chinese New Year is when my late-grandmother is busiest preparing food in her kitchen. It is one of my fondest memory of her and of my childhood because the kitchen was buzzing with relatives coming together to prepare a feast for all our family members…
Chicken is one of those food that is a must during our reunion dinner because it symbolizes prosperity and wholeness. If it was 20 years ago, my grandmother would probably serve the roast chickens whole with its head and feet still intact.
My version of the reunion dinner chicken is supped up with a Szechuan (Sichuan) pepper and vanilla rub. On the side, I created a tangy fennel and apple pickle with cashew nuts. You might hesitate at the vanilla part but bear with me, it does not make the chicken smell or taste like cookies. The vanilla gives this roast chicken a very savory taste and helps meld the flavors together.
Here’s my Szechuan (Sichuan) Roasted Chicken with Fennel and Apple Pickle for you to try on Chinese New Year eve.
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