FIRE & SPICE
Food can be so much more than fuel for your body. For chef Rosheen Kaul and illustrator Joanna Hu, food was a way to explore and blend their Chinese heritage and Aussie upbringing. Here, they share their tasty creations from Chinese-ish, a book full of ‘inauthentic’ Chinese-influenced recipes from all over Southeast Asia. Enjoy!
BEIJING HOT CHICKEN
Warm, roasty aromas of cumin, garlic and chilli take you to the smoky back alleys of Beijing, where this spice mix is dusted over crisp charcoal-roasted meats. On day one, you make the buttermilk brine and submerge the chicken; on day two, you dredge and fry. The spiciness can be adjusted to your preference, as the chicken is well seasoned even before you coat it in the chilli oil and spice mix. I eat my fried chicken between two slices of white bread, with tiny pickled green chillies, mayo and a wedge of lettuce to cool the burn.
SERVES 4
• Vegetable oil, for• •
