I made chili today with the instantpot and it turned out good. Here's the recipe
1 cup dried black beans
1 cup dried goya central american red beans
2 cans tomato sauce
1 cup water
1 tbsp mirin
2 tbsp oregano
1 tsp cinnamon powder
1 tbsp ground tumeric
2 tsp ground cumin
6-8 cloves of garlic
2 tsp onion powder
1 bell pepper
1 jalapeno pepper
1 tsp sichuan peppercorn roasted and ground
1 dried red chili
2 tsp light brown sugar optional
Toast the sichuan peppercorn and dried red chili in a pan until it is fragrant. Grind it to a fine powder in a spice grinder. Rinse the dried beans and pick out any bad beans.
Turn the instantpot on saute. Put everything in the pot and stir it around to make sure it's mixed. Let it saute for 3-5 minutes. Put the cover on and set the instantpot to beans. Change the time to 50minutes and press start. Once the pot is done, let it sit for 10-20 minutes and then release the pressure.
Serve over rice or baked potato.
Friday, November 22, 2019
Friday, October 11, 2019
Taro chicken pork stew
Lately I've been exploring taro root and tonight I decided to practice restraint. Instead of going all out with spices, I held back to try and let the taro shine through. It turned out better than I expected, but there's still more exploring to do.
1 lb of taro root pealed and cut to 2" pieces
1 lb of pork with some fat
1/2 lb of chicken thigh
1 inch ginger minced
3 cloves garlic minced
2 bay leaves
1 tsp red sichuan peppercorn
1 tsp green sichuan peppercorn
1 tsp white peppercorn
1 tsp cumin seeds
1 cinnamon stick
2 star anise
1/4 cup light soy
124 cup shaoxing rice wine
2 Tbsp mirin
1 cup carrots chopped
Start by toasting cumin and peppercorns in a pan. When it gets fragrant, grind it to a powder.
In a pot heat some oil until it starts to smoke. Add the garlic, ginger, half the spices and fry for a few seconds until it starts to get fragrant. Add the pork and chicken. Fry it for a few minutes to brown them, then add 1/4 cup rice wine and the mirin. Let it cook for 2-3 minutes to cook off the wine a bit.
Add the taro and fry for a minute. Add 1/4 cup soy, remaining 1/4 cup rice wine, rest of the spices, carrots, star anise, bay leaf, cinnamon and enough water to cover. Bring it to a boil and then turn it down to simmer. Simmer for 1.5 hour and turn off the heat. When the taro is soft, it is ready.
1 lb of taro root pealed and cut to 2" pieces
1 lb of pork with some fat
1/2 lb of chicken thigh
1 inch ginger minced
3 cloves garlic minced
2 bay leaves
1 tsp red sichuan peppercorn
1 tsp green sichuan peppercorn
1 tsp white peppercorn
1 tsp cumin seeds
1 cinnamon stick
2 star anise
1/4 cup light soy
124 cup shaoxing rice wine
2 Tbsp mirin
1 cup carrots chopped
Start by toasting cumin and peppercorns in a pan. When it gets fragrant, grind it to a powder.
In a pot heat some oil until it starts to smoke. Add the garlic, ginger, half the spices and fry for a few seconds until it starts to get fragrant. Add the pork and chicken. Fry it for a few minutes to brown them, then add 1/4 cup rice wine and the mirin. Let it cook for 2-3 minutes to cook off the wine a bit.
Add the taro and fry for a minute. Add 1/4 cup soy, remaining 1/4 cup rice wine, rest of the spices, carrots, star anise, bay leaf, cinnamon and enough water to cover. Bring it to a boil and then turn it down to simmer. Simmer for 1.5 hour and turn off the heat. When the taro is soft, it is ready.
Monday, September 30, 2019
Herbal Lamb Ramen
A few weeks back I made Singapore Bak Kuh Teh ramen and one of the ingredients is Angelica. Growing up I saw it at chinese herbal shops and some herbal soups use it. I never thought of using it in a ramen. Making the bak kuh teh I thought it would go well with lamb and decided to try.
https://www.newgreenusa.com/products/dried-sliced-dang-gui-angelica-dong-quai-4oz-8oz-1lb?variant=12528895819885¤cy=USD
Here is the recipe for the broth
Herbal Lamb Broth
2 lamb shanks
1.5-2 lbs chicken bones
1 medium yellow onion
3 inches of ginger
1 bulb of garlic
2 sticks of cinnamon
6 pieces of angelica
3 bay leaves
1/2 cup nuoc mom fish sauce
1/4 cup mirin
1/4 cup rice wine
Spice packet
1 tsp red sichuan peppercorn
1 tsp green sichuan peppercorn
1 tsp cumin seeds
1 tsp coriander seeds
3 cloves
1 tsp white peppercorns
Preheat the oven at 400F and roast 1 cinnamon stick, onion, ginger and garlic until the onion is charred and the skin is black.
Put the bones in a stock pot and bring to a boil. Let it boil for 3-4 minutes to get rid of the scum. This helps make the broth clear. Rinse the bones in cold water and get rid of the scum. Put the spices into cheese cloth or metal tea basket.
Put the bones back in the pot with the onion, garlic, giner and spices. Add enough water to cover. Usually I fill a 20 quart stock pot half way, which is about 8-10 quarts. It's enough for about 6 large bowls of ramen.
Bring it to a boil and then down to simmer for about 14-18 hours.
Tare sauce
1/2 cup light soy
1/4 mirin
1/4 cup water
1 tsp cumin
1 large piece of kombu cut into 2" squares
1 dried red chili
1 medium carrot thinly sliced
Put everything in a sauce pan and bring to a boil. Turn it down to simmer for 2 minutes and then turn the heat off. Let it sit uncovered to steep for about 30 minutes. Strain the tare.
When you're ready to make ramen, add 2 tbsp into your bowl.
Making the ramen
Blanch your favorite ramen veg and set it aside. I like bok choi for ramen. I like nori, soft boiled egg, chili oil and hotpot lamb, but you can use your favorite topping. For the hotpot lamb, I put a few slices in a noodle basket and dunk into boiling water for a few seconds.
Cook your fresh ramen noodles to the desired firmness and assemble your ramen.
https://www.newgreenusa.com/products/dried-sliced-dang-gui-angelica-dong-quai-4oz-8oz-1lb?variant=12528895819885¤cy=USD
Here is the recipe for the broth
Herbal Lamb Broth
2 lamb shanks
1.5-2 lbs chicken bones
1 medium yellow onion
3 inches of ginger
1 bulb of garlic
2 sticks of cinnamon
6 pieces of angelica
3 bay leaves
1/2 cup nuoc mom fish sauce
1/4 cup mirin
1/4 cup rice wine
Spice packet
1 tsp red sichuan peppercorn
1 tsp green sichuan peppercorn
1 tsp cumin seeds
1 tsp coriander seeds
3 cloves
1 tsp white peppercorns
Preheat the oven at 400F and roast 1 cinnamon stick, onion, ginger and garlic until the onion is charred and the skin is black.
Put the bones in a stock pot and bring to a boil. Let it boil for 3-4 minutes to get rid of the scum. This helps make the broth clear. Rinse the bones in cold water and get rid of the scum. Put the spices into cheese cloth or metal tea basket.
Put the bones back in the pot with the onion, garlic, giner and spices. Add enough water to cover. Usually I fill a 20 quart stock pot half way, which is about 8-10 quarts. It's enough for about 6 large bowls of ramen.
Bring it to a boil and then down to simmer for about 14-18 hours.
Tare sauce
1/2 cup light soy
1/4 mirin
1/4 cup water
1 tsp cumin
1 large piece of kombu cut into 2" squares
1 dried red chili
1 medium carrot thinly sliced
Put everything in a sauce pan and bring to a boil. Turn it down to simmer for 2 minutes and then turn the heat off. Let it sit uncovered to steep for about 30 minutes. Strain the tare.
When you're ready to make ramen, add 2 tbsp into your bowl.
Making the ramen
Blanch your favorite ramen veg and set it aside. I like bok choi for ramen. I like nori, soft boiled egg, chili oil and hotpot lamb, but you can use your favorite topping. For the hotpot lamb, I put a few slices in a noodle basket and dunk into boiling water for a few seconds.
Cook your fresh ramen noodles to the desired firmness and assemble your ramen.
Saturday, September 21, 2019
Sichuan Salt & Pepper Tacos with feta and roasted salsa
I was inspired by http://www.guerrillatacos.com/on Chef show to come up with a wild flavor combination and it turned out awesome. Thanks to these cool new shows with awesome new chefs doing great things.
Salt & Pepper Shrimp
Spices:
1 tsp white pepper corn
1 tsp cumin seeds
1 tsp corriander
1 tsp red sichuan peppercorn
1 tsp green sichuan peppercorn
1 clove
1 dried red chili
1 tsp salt
Shrimp (3 per taco x number of people)
1 tbsp corn starch
Roast the spices in a dry pan until it's fragrant. Grind the spices to a fine powder. Sprinkle some salt on the shrimp and let it sit for 10-15 minutes. Ad 3/4 of the spices to the shrimp and mix thoroughly. Add the corn starch and mix until the shrimp is lightly coated. Let the shrimp marinate for an hour and then fry in a pan until cooked. Remove the shrimp when it is done and cook them in batches. Once they are all cooked, pour out most of the oil. Heat the pan and toss the shrimp with the rest of the spices. Cut each shrimp in half and it's ready to make tacos.
Fried Garlic Chips
Peel a bulb of garlic and slice them thin. Put them in a pot with enough oil to cover it. Fry them on medium heat until the chips are medium brown. Drain the oil and set it aside.
Fresh Corn Tortilla
If you've never made fresh corn tortilla, search on Youtube and you'll find a half dozen great recipes.
Roasted Salsa
1 medium yellow onion quartered
3-4 jalapeno
2 tomatoes
1 red or orange bell pepper
1 clove of garlic pealed
1/2 tsp salt
juice 1 lime
1/2 cup cilantro
Roast onion, jalapeno, tomato, bell pepper and garlic at 400 degrees for 45-60 minutes until the onions start to brown. Put everything in a blender and puree.
Making tacos
salt pepper shrimp
salsa
crumbled feta
fresh corn tortilla
fried garlic chips
Put 3 shrimp on the taco, add a generous amount of salsa and sprinkle some feta. Eat and smile.
Salt & Pepper Shrimp
Spices:
1 tsp white pepper corn
1 tsp cumin seeds
1 tsp corriander
1 tsp red sichuan peppercorn
1 tsp green sichuan peppercorn
1 clove
1 dried red chili
1 tsp salt
Shrimp (3 per taco x number of people)
1 tbsp corn starch
Roast the spices in a dry pan until it's fragrant. Grind the spices to a fine powder. Sprinkle some salt on the shrimp and let it sit for 10-15 minutes. Ad 3/4 of the spices to the shrimp and mix thoroughly. Add the corn starch and mix until the shrimp is lightly coated. Let the shrimp marinate for an hour and then fry in a pan until cooked. Remove the shrimp when it is done and cook them in batches. Once they are all cooked, pour out most of the oil. Heat the pan and toss the shrimp with the rest of the spices. Cut each shrimp in half and it's ready to make tacos.
Fried Garlic Chips
Peel a bulb of garlic and slice them thin. Put them in a pot with enough oil to cover it. Fry them on medium heat until the chips are medium brown. Drain the oil and set it aside.
Fresh Corn Tortilla
If you've never made fresh corn tortilla, search on Youtube and you'll find a half dozen great recipes.
Roasted Salsa
1 medium yellow onion quartered
3-4 jalapeno
2 tomatoes
1 red or orange bell pepper
1 clove of garlic pealed
1/2 tsp salt
juice 1 lime
1/2 cup cilantro
Roast onion, jalapeno, tomato, bell pepper and garlic at 400 degrees for 45-60 minutes until the onions start to brown. Put everything in a blender and puree.
Making tacos
salt pepper shrimp
salsa
crumbled feta
fresh corn tortilla
fried garlic chips
Put 3 shrimp on the taco, add a generous amount of salsa and sprinkle some feta. Eat and smile.
Saturday, September 7, 2019
Sichuan Barbacoa Lamb
I've been watching the Taco chronicle on Netflix and Liziqi latest video has mexican dishes. I've been thinking about making barbacoa since I started watching the taco chronicles and decided to make it today. It turned out great and the combination of sichuan spices with barbacoa worked really well.
1 butterfly boneless leg of lamb
1/2 onion
1/2 tsp salt
Sauce ingredients
1 tbsp oregano
2 jalapeno peppers
1 tsp red Sichuan peppercorn
1 tsp green Sichuan peppercorn
4 dried red chili
1 tbsp grown sugar
1/3 cup mirin vinegar
1/2 tsp salt
1 cup rice wine
1 cup water
3 cloves garlic
Sauce
To make the sauce, I star by slicing the jalapeno peppers in half and frying them in a pan until it starts to char. Put the sichuan peppercorns, dried red chili and 1/2 tsp salt in a pan and fry until fragrant. Grind the spices to a fine powder. Put all the sauce ingredients in a blender and puree for 2 minutes. I strain the sauce and put the pulp in 2 large coffee filters. This step isn't necessary, but it makes the texture of the final product better. If you don't strain the sauce and put the pulp into a spice packet, the meat might have a gritty texture.
Cooking
Cut the leg of lamb into 4-6 big pieces and brown in a pan. Once the meat is browned, put everything in a crockpot and cook for 4-6 hours on high. The sauce should just barely cover the meat, if there isn't enough sauce, add a little bit of water.
When the lamb starts to fall apart, take it out. Strain the cooking liquid and reduce it until it thickens to a sauce. Poor the sauce over the lamb and it's ready to eat.
1 butterfly boneless leg of lamb
1/2 onion
1/2 tsp salt
Sauce ingredients
1 tbsp oregano
2 jalapeno peppers
1 tsp red Sichuan peppercorn
1 tsp green Sichuan peppercorn
4 dried red chili
1 tbsp grown sugar
1/3 cup mirin vinegar
1/2 tsp salt
1 cup rice wine
1 cup water
3 cloves garlic
Sauce
To make the sauce, I star by slicing the jalapeno peppers in half and frying them in a pan until it starts to char. Put the sichuan peppercorns, dried red chili and 1/2 tsp salt in a pan and fry until fragrant. Grind the spices to a fine powder. Put all the sauce ingredients in a blender and puree for 2 minutes. I strain the sauce and put the pulp in 2 large coffee filters. This step isn't necessary, but it makes the texture of the final product better. If you don't strain the sauce and put the pulp into a spice packet, the meat might have a gritty texture.
Cooking
Cut the leg of lamb into 4-6 big pieces and brown in a pan. Once the meat is browned, put everything in a crockpot and cook for 4-6 hours on high. The sauce should just barely cover the meat, if there isn't enough sauce, add a little bit of water.
When the lamb starts to fall apart, take it out. Strain the cooking liquid and reduce it until it thickens to a sauce. Poor the sauce over the lamb and it's ready to eat.
Saturday, July 20, 2019
Basic of making ramen broth
I have an obsession with ramen and have spent the last 10+ years figuring out an easy way to make rich delicious ramen. Part of the motivation is sometimes the kids eat at different times and get home after 8.
The core components of a good ramen broth:
bones
aromatics
umami
Bones
I like to use either chicken + beef or chicken + pork. The asian market in worcester sells a bag of 3 chicken bones. I try to keep 1-2 bags handy in my chest freezer. Beef bones comes in 2 varieties: legs and tail. Beef bones have a lot of marrow. Ox tail has more meat and produces a more beefy soup. Pigs feet or neck bones are the cuts I prefer for broth.
Aromatics
For the aromatics I add herbs and whole spices. The key is whole spices, but if you don't have whole spices it will still work. I usually have a core list and then vary it based on my mood.
1 onion
2" ginger root
1 cinnamon stick
1 tsp corriander seeds
1 tsp cumin seeds
1 tsp sichuan peppercorns
5 star anis
Optional
scallions
garlic cloves
carrots
shallots
celery
black peppercorns
3 bay leaf
Umami
kombu kelp
nuoc mom fish sauce
dried anchovies
dried shitake mushrooms
Directions
Place the bones in a stock pot and fill it with enough water to cover the bones completely. Bring the water to a boil and boil for 5 minutes. Removes the bones and rinse the scum off with cold water. Wash the stock pot. Put the bones back in the pot. Bring it to a boil and turn it down to medium.
Put the spices in a cheese cloth and tie it. Add 2tsp salt, aromatics, and 2 umami ingredients to the pot. I usually pick 2, but you can put all 4. When the pot boils again, turn it down to simmer. If any scum floats to the top, use a ladle to remove it.
Simmer the broth for 24-36 hours. What I like to do is start it 5 pm. At 10 I turn it off and leave it on the stove. In the morning at 6am I turn the stove on medium. After 30 minutes, I turn it down to simmer and let it cook until 5pm. Around noon time I check to the water level and add more water if needed.
Once it's done, I put the broth into jars. When the jars are cool, I put it in the frig. When I use ham hock, I save the meat and use it in my ramen
The core components of a good ramen broth:
bones
aromatics
umami
Bones
I like to use either chicken + beef or chicken + pork. The asian market in worcester sells a bag of 3 chicken bones. I try to keep 1-2 bags handy in my chest freezer. Beef bones comes in 2 varieties: legs and tail. Beef bones have a lot of marrow. Ox tail has more meat and produces a more beefy soup. Pigs feet or neck bones are the cuts I prefer for broth.
Aromatics
For the aromatics I add herbs and whole spices. The key is whole spices, but if you don't have whole spices it will still work. I usually have a core list and then vary it based on my mood.
1 onion
2" ginger root
1 cinnamon stick
1 tsp corriander seeds
1 tsp cumin seeds
1 tsp sichuan peppercorns
5 star anis
Optional
scallions
garlic cloves
carrots
shallots
celery
black peppercorns
3 bay leaf
Umami
kombu kelp
nuoc mom fish sauce
dried anchovies
dried shitake mushrooms
Directions
Place the bones in a stock pot and fill it with enough water to cover the bones completely. Bring the water to a boil and boil for 5 minutes. Removes the bones and rinse the scum off with cold water. Wash the stock pot. Put the bones back in the pot. Bring it to a boil and turn it down to medium.
Put the spices in a cheese cloth and tie it. Add 2tsp salt, aromatics, and 2 umami ingredients to the pot. I usually pick 2, but you can put all 4. When the pot boils again, turn it down to simmer. If any scum floats to the top, use a ladle to remove it.
Simmer the broth for 24-36 hours. What I like to do is start it 5 pm. At 10 I turn it off and leave it on the stove. In the morning at 6am I turn the stove on medium. After 30 minutes, I turn it down to simmer and let it cook until 5pm. Around noon time I check to the water level and add more water if needed.
Once it's done, I put the broth into jars. When the jars are cool, I put it in the frig. When I use ham hock, I save the meat and use it in my ramen
Saturday, June 29, 2019
Pork and chive dumplings
Here is my pork and chive dumpling recipe.
1 lb ground pork - usually 1 package
1 bunch of chinese garlic chives
homemade 5 spice powder
shaoxing rice wine 2 Tbsp
sesame oil 1 Tbsp
reduce salt soy sauce 2 Tbsp
gochugaru korean chili powder
dumpling wrapper
Here is a picture of some of the ingredients
https://www.amazon.com/SHAOHSING-COOKING-750ML-Golden-Brand/dp/B079NVR4JZ/ref=sr_1_6?keywords=shaoxing%2Brice%2Bwine&qid=1561849171&s=gateway&sr=8-6&th=1
https://www.amazon.com/Korean-Flakes-Gochugaru-Pepper-Tae-kyung/dp/B00WDO0B1Y/ref=sr_1_6?keywords=gochugaru&qid=1561849204&s=gateway&sr=8-6
https://images-na.ssl-images-amazon.com/images/I/71vaVBCCFPL._SX425_.jpg
https://www.foodservicedirect.com/twin-marquis-shanghai-style-dumpling-wrapper-14-ounce-16-per-case-22979574.html?gclid=EAIaIQobChMIq9-t6uaP4wIVR_fjBx334wKkEAQYASABEgKZWvD_BwE
Garlic Chive 九菜
Green sichuan peppercorn 绿花椒
red sichuan peppercorn 红花椒
For the five spice, I have my own, but you can use regular store bought five spice powder. Here is my recipe for five spice powder. Fresh five spice is much better and really kicks up the flavor
1 tsp corriander
1 tsp cumin
1 tsp red sichuan peppercorns
1 tsp green sichuan peppercorns
2-4 cloves
2 dried red chili
Toast the spices until it starts to become fragrant. Grind them to a powder in a spice grinder.
Chop the chives finely and mix everything together in a bowl. Adjust the black pepper and gochugaru to your taste. I like spicy food, so I use about 1 Tbsp of chili powder.
The key to wrapping dumplings is to flatten the filling before you start closing it. You want roughly 1 Tbsp of filling. Here is a video of how to wrap.
https://www.youtube.com/watch?v=9uzGezdkuso
1 lb ground pork - usually 1 package
1 bunch of chinese garlic chives
homemade 5 spice powder
shaoxing rice wine 2 Tbsp
sesame oil 1 Tbsp
reduce salt soy sauce 2 Tbsp
gochugaru korean chili powder
dumpling wrapper
Here is a picture of some of the ingredients
https://www.amazon.com/SHAOHSING-COOKING-750ML-Golden-Brand/dp/B079NVR4JZ/ref=sr_1_6?keywords=shaoxing%2Brice%2Bwine&qid=1561849171&s=gateway&sr=8-6&th=1
https://www.amazon.com/Korean-Flakes-Gochugaru-Pepper-Tae-kyung/dp/B00WDO0B1Y/ref=sr_1_6?keywords=gochugaru&qid=1561849204&s=gateway&sr=8-6
https://images-na.ssl-images-amazon.com/images/I/71vaVBCCFPL._SX425_.jpg
https://www.foodservicedirect.com/twin-marquis-shanghai-style-dumpling-wrapper-14-ounce-16-per-case-22979574.html?gclid=EAIaIQobChMIq9-t6uaP4wIVR_fjBx334wKkEAQYASABEgKZWvD_BwE
For the five spice, I have my own, but you can use regular store bought five spice powder. Here is my recipe for five spice powder. Fresh five spice is much better and really kicks up the flavor
1 tsp corriander
1 tsp cumin
1 tsp red sichuan peppercorns
1 tsp green sichuan peppercorns
2-4 cloves
2 dried red chili
Toast the spices until it starts to become fragrant. Grind them to a powder in a spice grinder.
Chop the chives finely and mix everything together in a bowl. Adjust the black pepper and gochugaru to your taste. I like spicy food, so I use about 1 Tbsp of chili powder.
The key to wrapping dumplings is to flatten the filling before you start closing it. You want roughly 1 Tbsp of filling. Here is a video of how to wrap.
https://www.youtube.com/watch?v=9uzGezdkuso
Saturday, January 26, 2019
Parm Cheddar Rolls
I decided to make rolls for break this morning. Since I prefer savory to sweet, this is umami rolls hit the spot. I start with a basic no knead bread recipe and let the dough rise over night. I made one minor tweak and reduce the water to make it less wet.
3 cups all purpose flour
1/4 tsp yeast
1 tsp salt
1 1/4 cup warm water
Aged cheddar 12-48 month
Parmesan cheese
9 x 13 baking pan
2 tbsp butter melted
Mix the flour, yeast and salt. Add the warm water and mix until the dough comes together. Let the dough rise for 10-12 hours. Knead the dough for 4-5 minutes until it's nice and smoothe. Let it rest for 5 minutes while you prepare your pan. Grease the baking pan with your favorite oil or butter.
Roll the dough until it's a 16 x 16 inches square. Brush the dough with butter. Grate both cheeses on the dough. If you want it more cheesy, add more. Adjust to your preference. Roll it up. Cut 2" slices and put them in the pan. Brush the top with butter and grate a bit more cheese on top. Let the dough rise for 35-50min.
Preheat the oven at 400F
Bake for 20 minutes or until the top is golden brown. Let it cool for a few minutes and then enjoy with coffee.
3 cups all purpose flour
1/4 tsp yeast
1 tsp salt
1 1/4 cup warm water
Aged cheddar 12-48 month
Parmesan cheese
9 x 13 baking pan
2 tbsp butter melted
Mix the flour, yeast and salt. Add the warm water and mix until the dough comes together. Let the dough rise for 10-12 hours. Knead the dough for 4-5 minutes until it's nice and smoothe. Let it rest for 5 minutes while you prepare your pan. Grease the baking pan with your favorite oil or butter.
Roll the dough until it's a 16 x 16 inches square. Brush the dough with butter. Grate both cheeses on the dough. If you want it more cheesy, add more. Adjust to your preference. Roll it up. Cut 2" slices and put them in the pan. Brush the top with butter and grate a bit more cheese on top. Let the dough rise for 35-50min.
Preheat the oven at 400F
Bake for 20 minutes or until the top is golden brown. Let it cool for a few minutes and then enjoy with coffee.
Monday, January 14, 2019
Spicy Chicken with peanuts
Ever since I visited Danny Bowen's Mission Chinese restaurant, I've been exploring sichuan flavors. 2 weeks back I finally bought some green sichuan peppercorns at the asian market. Tonight I was craving something spicy and asked the son if he was ok with extra spice. He said he was craving spicy food too, so I went to work.
The first thing I noticed as I roasted the spices, is that green sichuan peppercorns smell very different from red peppercorns. It's hard to explain, so just go buy some and smell it. You'll see the difference.
Sichuan Spice Mix
1 tsp green sichuan peppercorn
1 tsp red sichuan peppercorn
1 tsp cumin
1 tsp coriander
1 tsp salt
1 dried red chili pepper
1/2 tsp cinnamon powder
2 tbsp peanut oil
2 tbsp dobanjan
3 tbsp hoisin sauce
2 lbs boneless chicken thigh cubed
1/4-1/2 cup raw shelled peanuts
12-36 dried red chili
1 garlic clove minced
1" slice ginger minced
1 tbsp shaoxing rice wine
1 tbsp sesame oil
1 tsp sugar
1 tbsp corn starch
1/2 cup water
Start by roasting the sichuan spice mix minus cinnamon powder and salt in a dry pan until it becomes fragrant. Grind the spices with salt in a grinder until it's a fine powder. Add the cinnamon and stir. Set the spice mix aside.
In a wok over medium heat roast the raw peanuts until they change color and starts to get a few brown spots. Add the dried chili and roast it for 2 minutes over medium heat. Add the peanut oil, dobanjan, minced ginger and garlic. Stir-fry for 30 seconds and add the diced chicken. Stir-fry until the chicken turns white and is mostly cooked. Add the shaoxing rice wine, hoisin sauce and sugar. Let it cook for 3-5 minutes. In the meantime mix the corn starch and water to make a slurry.
Once the chicken is good through, add the sesame oil and corn starch mixture. Stir-fry for 2-3 minutes until the sauce thickens. This goes with rice or noodles.
The first thing I noticed as I roasted the spices, is that green sichuan peppercorns smell very different from red peppercorns. It's hard to explain, so just go buy some and smell it. You'll see the difference.
Sichuan Spice Mix
1 tsp green sichuan peppercorn
1 tsp red sichuan peppercorn
1 tsp cumin
1 tsp coriander
1 tsp salt
1 dried red chili pepper
1/2 tsp cinnamon powder
2 tbsp peanut oil
2 tbsp dobanjan
3 tbsp hoisin sauce
2 lbs boneless chicken thigh cubed
1/4-1/2 cup raw shelled peanuts
12-36 dried red chili
1 garlic clove minced
1" slice ginger minced
1 tbsp shaoxing rice wine
1 tbsp sesame oil
1 tsp sugar
1 tbsp corn starch
1/2 cup water
Start by roasting the sichuan spice mix minus cinnamon powder and salt in a dry pan until it becomes fragrant. Grind the spices with salt in a grinder until it's a fine powder. Add the cinnamon and stir. Set the spice mix aside.
In a wok over medium heat roast the raw peanuts until they change color and starts to get a few brown spots. Add the dried chili and roast it for 2 minutes over medium heat. Add the peanut oil, dobanjan, minced ginger and garlic. Stir-fry for 30 seconds and add the diced chicken. Stir-fry until the chicken turns white and is mostly cooked. Add the shaoxing rice wine, hoisin sauce and sugar. Let it cook for 3-5 minutes. In the meantime mix the corn starch and water to make a slurry.
Once the chicken is good through, add the sesame oil and corn starch mixture. Stir-fry for 2-3 minutes until the sauce thickens. This goes with rice or noodles.
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