Smoky Kitchens

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By Barbara Tropp

Published 1982

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Recipes in English for smoked Chinese foods almost always include grandmotherly shriekings about the smoke that will linger long after the last smoked duck wing has disappeared. Rubbish!
If you smoke 15 muscle-bound chickens in one night in one small kitchen, as I have had occasion to discover, then, yes, the house will fairly reek and so will you. However, if you smoke only one or two items at a time, then quickly dispose of the caramelized smoking ingredients and the foil that lined the pot, what lingers is only an ephemeral, ethereal incense.