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Chinese diners pay particular attention to
texture. They relish gelatinous foods such as jellyfish,
bony foods such as chicken feet, and Peking duck with skin
that shatters like glass. Like the popular Chinese banquet
dish of minced squab, Lettuce-Wrapped
Spicy Almond Chicken provides a captivating mix of textures.
Chinese-style crisp fried nuts, such as Five
Spice Glazed Almonds, can garnish cold platters or accompany
drinks.
Moroccan cooks also exploit the textural appeal of almonds.
They garnish couscous and lamb tagines with whole fried
almonds. They also stuff spicy fish and chicken with almond
paste and put more on top to form a crust as the fish or
chicken bakes. Moroccan
Spiced Chicken with Sweet Almond Crust demonstrates
this sophisticated technique.
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