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