[Sca-cooks] Drunken Royal Concubine Chicken, was Mongolian meat cakes

[otsisto]

I what I can find of the Empress. It is a love story that ends tragically.
No mention of being an alcoholic. There is a movie about her that may
portray her that way (I have not seen this movie).
But I am inclined to believe someone may have liberally embellished the
story to sell a recipe.
De

-----Original Message-----
Aislinn wrote:
>There is another recipe from this book (I think) served at the same
>feast that may help you recognise the book. It's called "Royal
>Concubine Chicken". Here is the intro:
>
>The royal concubine referred to in this case is Empress Yang
>Kwei-fei of the Tang Dynasty, 618-905 C.E. She was a great beauty
>but also a drunkard. Hence the chicken dish named after her was a
>dish which could be called 'Inebriated chicken", as it had a high
>alcohol content.
>
>The recipe is a 3 lb chicken cooked in 24 oz wine, chicken stock,
>ginger and onion.
>
>The chicken should be very winey but pure in flavour and tender
>enough to take to pieces with a pair of chopsticks, symbolical of
>the qualities of the royal concubine and her tragic life. Although
>frequently drunk, her love for the Emperor was pure. In the end she
>was exectuted by the military leaders who demanded her life for
>having led the Emperor astray, during a rebellion which eventually
>spelled the doom of the once-powerful Tang dynasty.

Stories are nice, and often used to "justify" recipes, but is this
actually an ancient or SCA period dish?

--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita