Preparation:
Corn, of course, is not native to China, but this Chinese way of cooking it is delicious.
IN A SMALL PAN, combine the butter, dark soy sauce, Sichuan peppercorn and chiles.
Make a charcoal fire and, when the coals are ash white, grill the corn.
Baste them with the soy butter and cook for 5-to-8 minutes, turning frequently.
Serve at once. |
