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nakji

Dry Pot

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I had dry pot (Gan Guo) for the first time the other night at a local restaurant in Suzhou, and really enjoyed it. They had several kinds available - frog, pork, chicken, and fish. I've never seen a recipe for in in any of my books, and was wondering if anyone had any experience making it? I couldn't work out how it was made.

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I don't have any suggestions for gan guo, don't think I've ever tried it. I did a search on the web for more info because I wasn't sure what the dish was. It sounds like a combination of meat and veg that are cooked in a wok full of oil. What puzzles you about the cooking method?

I once cooked an Indian recipe that reminds me of gan guo. Chicken pieces in a marinade of ginger, garlic, chiles and shallots were cooked in a cupful of hot oil in the wok. It wasn't deep-frying, it wasn't shallow-frying. It was more like the meat and marinade were being braised in very hot oil.

I also came across this link, to my linguistic edification:

TMI?

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DJYee - the blog post you linked to is tooo funny!


"Life is Too Short to Not Play With Your Food" (coined while playing with my food at Lolita).

My blog: Fun Playing With Food

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