“Take chicken breasts from a young bird and slice them. Heat up three liang of rendered lard and stir-fry the chicken giving it three to four tosses. Add a large spoon of sesame oil, and a small spoon each of powdered starch, fine salt, ginger juice, and Szechuan pepper. Finally, add finely sliced snow pear and small pieces of shitake, then stir-fry everything for three or four tosses before plating in a five inch dish.”
Nothing really to say about this other than a few translation notes:
- I don’t think there are any difference in anatomy between chicken breast described using the words xiong (胸) and pu (脯). Still I wonder if there are subtle difference in meaning that are being conveyed through the two terms. For example, the terms for sesame oil, could be mayou (麻油) or xiangyou (香油). The first simply indicates that it’s oil taken from the seeds of the sesame/hemp plant, while the second indicates that the oil is fragrant.
- Yuan Mei used the word ci (次) to describe the duration of cooking here, which literally means “times”, as in: “How many times were you forced watch Totoro and Frozen this week?”. When Yuan Mei says “stir-fry three or four times“, I’m taking that he means you stir and toss it that many times while cooking
- I translated 茶匙 as a “small spoon” instead of its literal meaning “tea spoon”, since most English readers would assume its the standard teaspoon measure otherwise. This small spoon was most likely a small scoop (勺) used for cleaning teapots in kung fu tea “ceremonies” and are probably around half a standard teaspoon.
- The pear used is the snow pear (Pyrus nivalis) with its crisp flesh that is similar to very fresh bamboo shoots. Actually, it could be quite an interesting substitute for bamboo shoots in most stir-fry recipes, assuming you don’t overcook it.
- If everything was supposed to be place on a five inch dish then it must have been quite a mound of chicken.