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Once the Portuguese brought
the peanut to China, it became an important food, used for
all of its characteristics: for flavor, texture, aroma and
as a source of protein. Because China began the most intensive,
large-scale cultivation of peanuts, peanut oil became widely
available, as the country capitalized on the nut-like characteristic
of the legume that is 50% oil.
Peanut oil itself is a superb base
for the Chili Peanut Oil
which is fragrant and not bitter, like many commercial preparations.
It is a recipe favored by Bruce
Cost, author, chef and food writer.
The western province of Sichuan most eagerly adopted the
peanut as well as the chili. Kung
Pao Chicken with Peanuts is a Sichuan specialty, which
is also often made with rabbit or frog's legs. The peanut's
flavor and crunch have an affinity for small game, which
was recognized in Western China, as it was elsewhere in
Latin America. "In the classic Sichuan preparation,
there should be no extra garnishes or filler ingredients
such as carrots, cabbage and pepper," says Cost. "The
dish contains two main ingredients, and plays the crunch
of peanuts against chicken meat, and the peanut's fat against
the spiciness of the chilies."
When peanuts are cooked with the spices of the culinary
culture at hand, they often became a topping or dip for
staple foods such as in this hearty, thick recipe of Peanut
Sauce with Noodles.
Chinese cooks thought of the peanut as a high-protein
legume, so they boiled it. Even more resilient than beans
and peas, the peanut can stand boiling and poaching for
longer periods and still hold its shape and texture. Peanuts
are often simply boiled with an infusion of scallions and
spices, as in the simple Chinese
5-Spice Peanuts. Such peanuts line the base of most
roast duck and goose platters, and are served as an appetizer
by themselves.
Again, as a legume, peanuts are cooked whole in soups along
with other densely nutritious foods. This use is showcased
in the dish, Essence of
Chicken in Clay Funnel Steamer.
Recipes:
Chili Peanut Oil
Peanut Sauce with Noodles
Kung Pao Chicken with Peanuts
5-Spice Brown Peanuts
Essence of Chicken in Clay
Funnel Steamer
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