At some point before or around college, I developed an interest in matcha, or mo cha (抹茶), when I was in high school and college, and would make desserts for fancy occasions with the prized $6/1 oz matcha canister that I would get from Mitsuwa. When my sister got married in 2009, one of the cake tiers that I made for her was a lovely green tea chiffon cake with passion fruit mousse. When I was in college, I experimented with that same chiffon cake with a pomegranate mousse for Christmas- green and red! Boy, was I ambitious then 😉
Nowadays, I don’t dream about matcha as much as I did before, but I did see a great deal on matcha at Mitsuwa when we went to get ramen. I’ll bet that no ‘Asian’ food blog is complete without at least one matcha item in it, so here is matcha in one of its simplest forms (besides just drinking it)- ice cream!
I looked and looked to see if I could find any information about ingredients used in this old school brand of green tea ice cream that I remember seeing in California grocery stores, but no luck..There was a picture of a snowy mountain on the container, with dark bluish and white accents for the snow? Maybe even light pink/coral background. I think it was some brand name that sounded rather Japanese, and I remember it was very bitter, and that at first I didn’t like it that much. Once I actually got over the bitterness and tasted it for its tea-ness, I enjoyed it. Sadly, I have no idea if that brand exists anymore, and have no recollection of the name. Please leave a comment if you can shed some light on this long lost ice cream brand!
Anyway, all this to say that nowadays, sometimes I am disappointed in green tea ice creams because I expect a kick of strong matcha, and it’s not..I set out to make a very strong
Disclaimer: This ice cream is very matcha-y, but does not like to form into an ice cream scoop very well. It is much easier to get thick shavings of. However…if you like hard or chewy ice creams, this one is totally for you!
When my sister and I were younger, my mom would sometimes take us out for smoothies/drinks or tapioca milk tea, more affectionately known as boba nai cha, or “bubble” tea (east coasters only) at a small Taiwanese boba place. This little cafe had tasty and fairly-priced drinks and an assortment of Taiwanese fried snacks. We would go mostly for an after-school snack, and get a drink each, and oftentimes, yan2su1ji1. They were tiny little nuggets of chicken that was first seasoned well then lightly battered and fried. The chicken would come in a small paper bag, along with flash fried Thai basil (fried chicken and basil go hand in hand) and small skewers for us to use to transfer the fried goodies to our mouths.
Sometimes I would be too full from crispy crunchy chicken and my drink (usually green or red bean slushy with boba) to have a full dinner. Woops!
We were at a friends’ house for dinner tonight, and since they were going to show us pictures of their Taiwan trips and make us 牛肉麵 (Beef Noodle Soup), we thought that Taiwanese Popcorn Chicken would be a nice addition to the Taiwan-themed night.
What is Taiwanese Popcorn Chicken? It’s fried little pieces of chicken, that is first marinated in all sorts of aromatic and yummy stuff…Then it’s coated with sweet potato starch to yield a crunchy outside that has crackly bits due to the little bits of sweet potato starch. After it comes out of the oil, you add more seasonings such as white pepper and 5 spice powders, and cayenne pepper powder..! It’s spicy, it’s savory, crunchy, and goes so well with the bits of fried Thai basil. I don’t drink alcohol, but if I did, I imagine it would be great with some beer, too!
Ingredient Spotlight: Sweet potato starch is often used in Taiwanese deep frying..fried chicken, fried pork chops, fried..stuff. Yay!
Look for chunks of un-powdered sweet potato starch; those small chunks give the chicken crust its speckly/spotted appearance. The word below the Net Wt is ‘cu’ which means coarse. Get the coarse one!
Now for the recipe: