"William LACK" <williamlackNOSPAM@[EMAIL PROTECTED]
> wrote in message
news:dh8c8n$kff$1@[EMAIL PROTECTED]
> I went to Wong Kei's last night and had this soup amongst other things -
it
> was delicious as ever - so I thought can't be that difficult to make -
but
> what is the secret Wong Kei ingredient that makes it so special - is it
> crushed szechuan pepper - there were lots of small red ground pepper
sized
> bits floating about
Sounds like you had a version of Sichuan pickled veg & sliced ****k soup.
Start with ****k ribs/bones & bring these to a rapid boil, pour away the
s***
that gathers on top, rinse the bones & start to boil again with cold
water.
Onced boiling, simmer for a few hours then you have basic ****k bone stock.
In a saucepan/deep sided wok, add stock & sliced ****k & sichuan pickled
veg(rinsed out first it is very salty & spicy) & whatever you fancy
including Sichuan pepper/Hwa Jiao. I've never had it in Wong Kei's so i
don't know what they put in theirs. Bring the lot back to a boil & season.
That's it. Sichuan pickled veg can be quiet spicy.
http://www.chinesetakeaways.com/Ingredients/Sichuan%20Preserved%20Vegetable.htm
> Also what do they do to their salt & pepper ****k chop to make it
sooooooo
> nice - other than MSG? Did I pick up a hint of Worcester sauce in with
alot
> of garlic in the marinade?
again never had this in WK's but a variety of fruit sauces like HP, Lea &
Perrin, Worcester sauce etc. are often used in the various ****k chop/****k
ribs recipes as a marinade. I've even seen one old lady use fruit
jams/conserves & honey mixed in with lots of other flavours to marinade
spare ribs. There is just so many ways to flavour ****k chops/ribs.
DC.
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