Genghis Khan BBQ Recipe

The aroma and scene of the summer outdoors are, of course, the perfect setting for a barbecue. Inside, the Chinese use a special tabletop charcoal brazier, the Japanese a hibachi. Your choice of meat and accompaniments will translate the dish into either language. Watching food being prepared is part of the joy of eating it, and guests may be drawn to grilling their own.

Lamb is typical of Manchuria and the northern provinces, but any other roast meat can be used. The Chinzan serves pork with Kobe beef; another good combination could be chicken and liver. This Chinese recipe serves from 4 to 6.

2 pounds lamb, sliced ​​1/3-inch thick (or lamb, beef, pork, chicken, duck, liver)
2 tablespoons Chinese wine (shao hsing) or sake, or any white wine
1 tablespoon soy sauce (light type)
2 tablespoons finely chopped leek
16 fresh mushrooms or dried mushrooms soaked 15 minutes
2 medium onions, sliced ​​1/4-inch thick
1/2 pound spring onions, cut into 3-inch pieces
1 pound spinach, cut into 3-inch pieces

Marinate the meat for 15 minutes in the mixture of wine, soy sauce and chopped leek. Cut the stems of the mushrooms. Heat the charcoal grill and grease well with a piece of suet from the meat. Grill the meat slices just until they change color and the meat is tender. Grill the vegetables in the same way. Handle the food with chopsticks in the traditional way, or with strips (do not pierce with a fork).

Provide each guest with a dipping bowl and place small bowls with the following ingredients on the table. Each guest composes their own “dip”.
1 cup of wine 1 cup of grated apple
l cup of chopped leek
1 teaspoon chili powder
1 teaspoon of ginger root juice
1 teaspoon grated garlic

Other good vegetables with the barbecue are
quartered or sliced ​​bell peppers, sliced ​​sweet potatoes, and especially fresh sweet corn in season. Cut the corn into 2-inch pieces and, before grilling, dip each piece in a wine and soy sauce mixture. Fantastic!