Chinese Seasoned Saltis made when Chinese chefs roast salt and pepper in a dry skillet, creating a distinctive smoky flavour that raises these commonplace spices to the level of art. Traditionally sprinkled on roast squab, chicken or shrimp cooked in the shell, this seasoning is equally delectable on baked potatoes or popcorn.
Chinese Seasoned Salt Recipe
Ingredients
6 tablespoons kosher salt
4 tablespoons Szechuan peppercorns
2 tablespoons black peppercorns
Preparation:Combine the ingredients in a dry wok or heavy skillet. Cook over medium heat, shaking the pan until the peppercorns begin to darken and smoke. Transfer the mixture to a spice mill or blender and grind to a coarse powder.
Note:The blender works best if tilted at a 30 degree angle.
Makes 1/4 cup
