Grilled Adenophora Root
A specialty from Northeast China featuring sand ginseng that has been soaked to remove its bitterness, then grilled over charcoal with a spicy and numbing sauce.
Ingredients
Fresh adenophora root (scrape clean, break in half, pound soft with back of knife)
400g
Chili sauce
25g
Soy sauce
10g
Sugar
10g
Minced garlic
5g
Chopped scallions
2.5g
Sesame oil
10g
Instructions
1
Preparing the Adenophora
Scrape the fresh adenophora root, break it in half, and pound it soft with the back of a knife. Soak in fresh water for two days (changing the water twice) to draw out the bitter juices, then lift out and squeeze off excess water. Combine with chili sauce, soy sauce, sugar, minced garlic, chopped scallions, and sesame oil, mixing well, and let it absorb the flavors for about 20 minutes.
2
Grilling and Serving
Prepare a small charcoal stove, light the charcoal, and adjust the fire. Once there is no more smoke, bring the wire grill together with the plated adenophora to the table and let diners roast it themselves while dipping in seasoning sauce as they eat.
