my version -- roasted chicken legs marinated with hoisin, soy, ginger, garlic, chili, rice vinegar, and sesame oil; served with cabbage radish grapefruit salad dressed with homemade grapefruit vinaigrette...
"Soy sauce, sugar, black vinegar, and fermented bean paste are used all over China, but in Cantonese food, "garlic, ginger, and scallion is like the holy trinity," Schoenfeld notes. You'll find other seasonings in the kitchen, like chili peppers, five spice powder, black pepper, and star anise, but they're used sparingly.
In addition to soy sauce, which comes in a few varieties, Cantonese pantries call for sweet and savory hoisin sauce, plum sauce, shrimp paste, and dried black beans. The latter is known in Chinese as dou chi—often translated as salted black beans—and is used to make the pungent, fermented-tasting black bean sauce. Dou chi are actually the oldest known food made from soy beans, and they're not light on the salt. You can learn that the hard way like my father did when he added more than the recommended amount to a recipe that turned out inedible." -- Serious Eats
Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is darkly-colored in appearance and sweet and salty in taste. Although regional variants exis