Guizhou Spicy Chicken-贵州辣子鸡, is very different from the dry, crisp laziji associated with Chongqing and Sichuan. The defining ingredient is cíbā làjiāo—a coarse paste of softened dried chilies, ginger and garlic fried in oil—which is cooked with the chicken until the meat becomes deeply infused with chile and coated in a rich, glossy red mixture.
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Ciba Chili Paste gets its name from its sticky, cohesive texture, which resembles freshly pounded glutinous rice cake (cíbā). Unlike dry chili flakes or smooth purées, it is a coarse, moist paste made by rehydrating whole dried chilies and pounding or grinding them together with fresh ginger and garlic, then slowly frying the mixture in oil until fragrant and glossy.
Continue reading “Cíbā Chili Paste (Cíbā Làjiāo, 糍粑辣椒) “
The more I cook Hunan food, the more I realize that some of its most distinctive flavors don’t come from complicated recipes. They come from the ingredients that Hunan cooks keep on hand. Duo Jiao (剁椒), chopped salted chilies allowed to ferment until they become tangy, savory and deeply aromatic, is one of those ingredients.
Continue reading “Making Duo Jiao: Hunan Fermented Chopped Chilies-Updated”
This vibrant Hunan seafood dish pairs shrimp with Duo Jiao—a pickled relish made from crisp green chilies, garlic, and ginger. Flash-fried over high heat, the chilies create an aromatic, savory-sour glaze that clings to the shrimp without the need for heavy cornstarch sauces.
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This Hunan pork belly recipe was suggested by a friend and is adapted from a recipe by UK based site, School of Wok. It’s delicious.
This dish belongs to a family of Hunan stir-fries known as xiao chao rou (小炒肉), literally “small stir-fried pork.” There are many variations, but the combination of fatty pork, fresh green chilies and fermented black beans is classic Hunan cooking.
Continue reading “Hunan Pork Belly with Seared Peppers – Xiao Chao Rou”
After years of making Chinese recipes at home, I found myself measuring the same ingredients over and over. Eventually I started mixing a jar of sauce ahead of time. It isn’t meant to replace the unique seasonings that make each recipe different, but it gets me halfway there on a busy weeknight.
Continue reading “Three Foundation Sauces That Make Chinese Cooking Easier at Home”
As I’ve mentioned before, I have a large collection of modern, vintage, and antique cookbooks. One of the things I enjoy most is comparing how recipes have evolved over the decades and seeing how cooks adapted authentic dishes to the ingredients available at the time.
Continue reading “Twice-Cooked Pork: From Joyce Chen’s 1961 Kitchen to Today’s Sichuan Pantry”
Kung Pao Shrimp is one of those dishes that proves Sichuan cooking isn’t just about heat. The first thing you’ll notice is the balance of flavors. Sweet, sour, salty, and the unmistakable tingling warmth of Sichuan peppercorns all come together in a glossy sauce that coats the shrimp.
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Chili oil is a condiment that can be used so many different ways, but it is indispensable when it comes to dumplings.
Continue reading “Step by Step Guide to Making Sichuan Chili Oil”
Yu Xiang Eggplant is one of Sichuan’s most beloved dishes, featuring tender eggplant in a sweet, savory, spicy sauce made with garlic, ginger, vinegar, and Sichuan chili bean paste.
Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.
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