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June 25-29; July 2-6, 2014  
Log Sheet #3
SMITHSONIAN FOLKLIKE FESTIVAL
AUDIO/VIDEO LOG SHEET
Logger/Videographer: Camille Connoly / Linn Bunch
Memory Card Number - TASCAM: 18  
File Name: FIVESP-0140.wav
Memory Card Number - ZOOM H2:  
File Name: 
Presenter: [[strikethrough]] Xi Chen [[/strikethrough]] Longguang Huang  
Date/Time: Wed 7/3/14
Program: China  
Stage: Five Spice Kitchen
Group Name: 
Region/Style: Scallion Oil Chicken Leg (popular in Eastern part of country)

[[2 Columned Table]]
| Performer(s) | Instrument/Occupation |
| --- | --- |
| Peng Wang | Professional chef |

Contents/NOTES (continue on back):
*ingredients - chicken leg w/ skin, oil, ginger, green onion, & carrots

*recipe - make several holes in each chicken piece (to help absorb flavor) with a bamboo stick; add salt to inner cavity and punctured holes; slice fresh ginger

*note: chicken & and pork are more desirable than beef in China; these meats are frequently served to guests; served @ festivals & celebrations

[[strikethrough]] recipe: a [[/strikethrough]]

*recipe: add vegetable oil to wok & heat [[strikethrough]] cook 8 to 10 minutes [[/strikethrough]] 
heat oil to 150° degrees; at the same time, cook chicken in water/liquid for 8-10 minutes

note: using wood or bamboo tools helps keep the food flavors "pure". Metal utensils change the flavor

Transcription Notes:
added missing strikethroughs & removed unnecessary empty rows and transcribed signature lines