A few years ago, I took a trip to Shanghai for Thanksgiving dinner with my family and I had a chance to sample some of the new dishes that are popping up at restaurants around town.
While most of the dishes were fairly new, there were some dishes that were from around a decade ago, and I was thrilled to discover some of them.
My main dish for the holiday was the spicy chicken tenderizer, which was inspired by the Szechuan pecan spice.
I knew that I wanted to use the spices listed above as well, so I made some chicken and turkey tenderizers.
My husband and I ordered two chicken and one turkey, and both were delicious.
My only criticism is that the chicken tenderizers didn’t come with enough of the Saphan spice blend, which is supposed to be more concentrated in the chicken.
Still, this was a good introduction to the flavors that are going to be added to my Thanksgiving dinner.
I also picked up some spices from other restaurants.
There are some spices I haven’t tried yet, but I’ll be sure to try these in the near future.
My last dish for dinner was the meat tenderizer.
The dish was inspired in part by the chicken and turkeys in the original version of this recipe, which are still popular.
I added some fresh herbs to the dish, which were picked up at the supermarket, and the sauce was served with some roasted veggies.
My family loved the flavors in the sauce, and they thought that it was pretty good.
The best part was that it had the best texture out of all the meat and poultry tenderizers that I’ve tried so far.
The sauce made for a super satisfying dinner and I’m sure it will be a regular addition to the Thanksgiving table.
If you’re looking for some great Chinese food to take with you on your trip to China, you’ll love this.
The recipes below are just a sampling of the foods I tried, and you can find more recipes in my cookbook.
Serve with rice.
3/4 cup chicken broth 1 teaspoon ground ginger 1 teaspoon dried thyme 2 tablespoons sesame oil 1 teaspoon chili powder 2 tablespoons ground coriander 2 tablespoons black pepper 1 cup vegetable broth 4 oz. chicken or turkey tenderizer 1 cup chopped green onions 2 cups fresh herbs (or other herbs) 1 cup cilantro (optional) 4 oz dried ginger 1 cup dried cilantro 1/4 teaspoon dried oregano 2 teaspoons salt 1 tablespoon soy sauce 2 teaspoons water To Make: Combine the chicken broth, ginger, thyme, and spices in a small bowl.
Season with salt and pepper to taste.
Add the chicken, turkey, tenderizer broth, and herbs to a large saucepan.
Bring to a boil and simmer for 15 minutes.
Reduce heat and simmer until the mixture thickens.
Serve with soup or rice.
Recipe Notes Recipe adapted from My Cravings for Chinese Food by Jennifer Mathers, published by Henry Holt and Co.