Chili oil is a condiment that can be used so many different ways, but it is indispensable when it comes to dumplings.
You can buy chili oils, but they just don’t taste the same. And the ones that you find in the store in the little flask with the plastic tops are just awful. They have no flavor whatsoever.
Chili oil is not difficult to make, and once you make it, you stick it in the refrigerator and you can use it for weeks or even a month. 
Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena, Fu Shing. Although the restaurant specialized in authentic Sichuan cuisine, their Orange Chicken was impossible to resist.
This dish is not a traditional Chinese recipe in the way you would find in Sichuan. Instead, it is loosely inspired by dishes such as Tangerine Peel Chicken and Orange Peel Beef. Traditional Chinese versions are typically much spicier and far less sweet than the American adaptation.
Where did this dish originate?
According to popular food lore, the American-style Orange Chicken was created by Chef Andy Kao while working for Panda Express in Hawaii. Whether enjoyed from a takeout container or made at home, it remains one of America’s most beloved Chinese-American dishes.
This is very good and easy to prepare. The key is to have everything ready to go, because once you start the cooking time is short.
Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest.
Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce.
Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside.
Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.
Spicy Orange Chicken- Better Than Takeout
This Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena. The restaurant was called Fu Shing. And they had excellent Sichuan food.While this is not a traditional Chinese dish like you would find in Sichuan, it is loosely based on Tangerine Peel Chicken and Orange Peel Beef and other such dishes, but the traditional dishes would be spicier and contain less sugar then the American style versions. It is said this dish was created by Chef Andy Kao when he was working for the Panda Express chain in Hawaii.
Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest.
Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce.
Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside.
Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.
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.
This dish is all about balance. The eggplant becomes silky and rich while the sauce delivers layers of flavor: savory soy sauce, black vinegar, garlic, ginger, a touch of sweetness, and just enough heat to keep things interesting. It is the perfect example of how a few simple ingredients can be transformed into something extraordinary.
The secret.
One key to success is properly cooking the eggplant. Whether you fry it traditionally or use a lighter method such as roasting or air frying, the goal is the same: tender, creamy eggplant that readily absorbs the sauce.
Serve it over steamed rice and you have the kind of meal that families across China enjoy at home—a simple dish that delivers remarkable flavor. Looking for another Sichuan classic comfort food dish, Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic
Ingredients
1 1/4 lbs (600g) eggplant
Salt
Cooking oil, for deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
1 1/2 tablespoons Sichuanese chilli bean paste, or Sichuan pickled chilli paste, or a mixture of the two
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2/3 cup (150ml) chicken stock
2 teaspoons sugar
3/4 teaspoon potato flour mixed with one tablespoon cold water
2 teaspoons Chinkiang vinegar
4 tablespoons finely sliced spring onion greens
Preparation:
Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.
In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.
Drain the deep-frying oil, wipe the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).
Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.
Yu Shiang Eggplant-Fish Fragrant Eggplant
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.This dish is all about balance. The eggplant becomes silky and rich while the sauce delivers layers of flavor: savory soy sauce, black vinegar, garlic, ginger, a touch of sweetness, and just enough heat to keep things interesting. It is the perfect example of how a few simple ingredients can be transformed into something extraordinary.
Cooking oilfor deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
1 1/2tablespoonsSichuanese chilli bean pasteor Sichuan pickled chilli paste, or a mixture of the two
1tablespoonfinely chopped ginger
1tablespoonfinely chopped garlic
2/3cup150ml chicken stock
2teaspoonssugar
3/4teaspoonpotato flour mixed with one tablespoon cold water
2teaspoonsChinkiang vinegar
4tablespoonsfinely sliced spring onion greens
Equipment
Wok
Method
Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.
In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.
Drain the deep-frying oil, wipe the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).
Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.
I stumbled across this recipe on the excellent food blog Woks of Life. Living in an area where good char siu can be hard to find, I found myself wondering, “Why not make it at home?” I’m glad I did. The results were remarkably authentic and, quite honestly, among the best char siu I’ve had.
What’s so special about Char Sui?
Whenever I travel around the world, if I’m anywhere near their local Chinatown, I will head straight to the window with the Char Sui/barbecued pork, ducks and geese hanging on hooks in the window, and I go inside and order myself some of the pork and then eat it as I walked around the city. It’s the perfect walking food.
Many recipes call for red food coloring to achieve the traditional appearance. I leave it out. It adds nothing beyond color, and the rich flavor of properly marinated and roasted pork speaks for itself. But as always, your kitchen, your rules.
4 pounds boneless pork shoulder/pork butt (select a piece with some good fat on it)
1/2 cup granulated White Sugar or pure Cane Sugar
4 teaspoons Salt
1 teaspoon Five Spice Powder
1/2 teaspoon White Pepper, ground.
1 teaspoon Sesame Oil
2 tablespoon Shaoxing Rice Wine
2 tablespoon Soy Sauce
2 tablespoon Hoisin Sauce
4 teaspoons Molasses
4 cloves Garlic, crushed
2 tablespoons Honey, add to leftover marinade and into fridge for final basting.
Preparation:
Cut the pork into manageable lengthwise strips. A 4 lb roast should give you four good strips. Put into a baking dish and pour marinade on and give it at least 24 hours in the refrigerator.
Preheat your oven to 475F. Use a half baking sheet with a mesh insert to keep the pork above the pan. This makes for good all around browning. Pour 2 cups of water into the pan and transfer the pork to your preheated oven.
Roast for 25 minutes, keeping the oven setting at 475 F.
Note: All ovens are slightly different, so watch it while cooking. If after the first 15 minutes, you feel it’s browning too quickly, drop the heat down. I kept my oven at 475F the entire time and had no problems, but it’s worth keeping an eye on it.
Flip the pork over and turn the pan 180 degrees to ensure even roasting. If the bottom of the pan is dry, add another cup of water.
Roast for another 15 minutes and then baste with leftover marinade and honey mixture. Roast for a final 10 minutes.
By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor, but watch it closely as the sugar will burn.
Let it rest for 10 minutes, and then slice against the grain and serve with rice and braised baby bok choy or as a delicious appetizer for any dish. And it’s also fantastic as a garnish on top of soup, noodles or ramen. 
Note: There are two options for storing the char sui, one is to cook it all and then to let it cool and vacuum seal it. The other is to vacuum seal it and freeze it without cooking it and I think probably that is the best method. then you can just take it out of the freezer and thaw and cook it when you need another batch. 
Authentic Char Siu Recipe: Make Delicious BBQ Pork at Home
Whenever I travel around the world, if I’m anywhere near their local Chinatown, I will head straight to the window with the barbecued pork, ducks and geese hanging on hooks in the window, and I go inside and order myself some of the pork and then eat it as I walked around the city. It’s the perfect walking food. Many recipes call for red food coloring to achieve the traditional appearance. I leave it out. It adds nothing beyond color, and the rich flavor of properly marinated and roasted pork speaks for itself. But as always, your kitchen, your rules.
4poundsboneless pork shoulder/pork buttselect a piece with some good fat on it
1/2cupgranulated White Sugar or pure Cane Sugar
4teaspoonsSalt
1teaspoonFive Spice Powder
1/2teaspoonWhite Pepperground.
1teaspoonSesame Oil
2tablespoonShaoxing Rice Wine
2tablespoonSoy Sauce
2tablespoonHoisin Sauce
4teaspoonsMolasses
4clovesGarliccrushed
2 tablespoons Honey, add to leftover marinade and into fridge for final basting.
Equipment
Pyrex Baking Dish
Half Sheet Pan
Method
Cut the pork into manageable lengthwise strips. A 4 lb roast should give you four good strips. Put into a baking dish and pour marinade on and give it at least 24 hours in the refrigerator.
Preheat your oven to 475F. Use a half baking sheet with a mesh insert to keep the pork above the pan. This makes for good all around browning. Pour 2 cups of water into the pan and transfer the pork to your preheated oven.
Roast for 25 minutes, keeping the oven setting at 475 F.
Note: All ovens are slightly different, so watch it while cooking. If after the first 15 minutes, you feel it’s browning too quickly, drop the heat down. I kept my oven at 475F the entire time and had no problems, but it’s worth keeping an eye on it.
Flip the pork over and turn the pan 180 degrees to ensure even roasting. If the bottom of the pan is dry, add another cup of water.
Roast for another 15 minutes and then baste with leftover marinade and honey mixture. Roast for a final 10 minutes.
By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor, but watch it closely as the sugar will burn.
Let it rest for 10 minutes, and then slice against the grain and serve with rice and braised baby bok choy or as a delicious appetizer for any dish. And it’s also fantastic as a garnish on top of soup, noodles or ramen. 
Note: There are two options for storing the char sui, one is to cook it all and then to let it cool and vacuum seal it. The other is to vacuum seal it and freeze it without cooking it and I think probably that is the best method. then you can just take it out of the freezer and thaw and cook it when you need another batch. 
Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns.
According to legend, the dish was created by an innkeeper in Chengdu known as “Ma Po,” or “Pockmarked Old Woman,” and her recipe became famous throughout the region.
Recently I had friends visiting who do not eat pork, so I decided to make a meatless version. Honestly, I didn’t miss it. The bold flavors of the doubanjiang, douchi, garlic, ginger, and peppercorns still make for an amazing dish.
If you want to make it like in Chengdu, just add 1/2 lb of ground pork and sauté it first and then follow the recipe as written.
Ingredients:
1 package Extra Firm or Firm Tofu
1 Tbsp Chili Oil, homemade is best.
1 Tbsp Shaoxing Rice Wine
4 Tbsp Vegetable Oil
2 1/2 Tbsp Doubanjiang
1 Tbsp Douchi
1 Tbsp Garlic, chopped
1 Tbsp Ginger, chopped
1/2 tsp Sichuan Peppercorns, toasted and ground.
1/2 tsp White Peppercorns, toasted and ground.
1 tsp Sugar
1-2 Ground Red Chili Powder
3/4 cup Broth
4 Green Onions, chopped into 1 inch pieces
2 tsp Potato Starch, mixed with water.
Preparation:
Cut tofu into cubes. Marinade in rice wine and chili oil. Heat your vegetable oil and add chili paste and black bean and reduce heat. Add ginger and garlic. Simmer until oil is rich red color.
Add in peppercorns, ground chili and sugar. Add broth and increase heat. When simmering, slide in tofu and simmer for 3-4 minutes.
Thicken with potato starch slurry as needed. Garnish with green onions and serve with steamed rice.
Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic
Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns. According to legend, the dish was created by an innkeeper in Chengdu known as “Ma Po,” or “Pockmarked Old Woman,” and her recipe became famous throughout the region.
Cut tofu into cubes. Marinade in rice wine and chili oil. Heat your vegetable oil and add chili paste and black bean and reduce heat. Add ginger and garlic. Simmer until oil is rich red color.
Add in peppercorns, ground chili and sugar. Add broth and increase heat. When simmering, slide in tofu and simmer for 3-4 minutes.
Thicken with potato starch slurry as needed. Garnish with green onions and serve with steamed rice.
This is such an amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy.
The story behind it is, we had a wonderful Sichuan restaurant near my old office in City of Industry, California called Lucky Dragon aka Lucky’s. We probably ate this fish accompanied with dry sautéed string beans and ma po tofu at least three times a week.
Make sure to have all your ingredients prepped and within reach.
Try to give the fish at least an hour with the glaze to soak up the flavors.
Ingredients:
Fish:
3/4 to 1 lb flaky white Fish, like Cod, cut into 4 manageable pieces.
1 Tbsp Hot Bean Paste
1 Tbsp Shaoxing Wine
Prep the fish by mixing the wine and hot bean paste together and brush it over the fish and into the fridge.
Sauce:
2 Tbsp Hot Bean Paste
1 Tbsp low sodium Soy Sauce
1 Tbsp Shaoxing Cooking Wine
1 Tbsp Chinkiang or Rice Vinegar
1 tsp Sichuan Peppercorn, ground.
2 tsp Sugar
2 tsp Toasted Sesame Oil
Mix all sauce ingredients together in a bowl. Set aside.
Vegetables:
3 Tbsp Vegetable Oil
4 cloves Garlic, minced
2 inch Piece fresh Ginger, minced
5-6 dried Whole Chilies
1/2 Red Pepper, chopped
3 Green Onions, chopped
2 Tbsp Water and 1 Tbsp Cornstarch mixed together.
Preparation:
Heat oil in your sauté pan or wok. Add the garlic, ginger and while chilies and sauté until just slightly golden. Add your red pepper and scallions and sauté for 2 minutes.
Gently add your fish and allow to cook for about 2 minutes on each side.
Then add your sauce and baste the fish for another minute depending on the thickness of the fish.
To finish, add the cornstarch and water slurry to thicken and serve immediately with steamed rice.
Lucky’s Chili and Garlic Fish
This is such an amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy. The story behind it is, we had a wonderful Sichuan restaurant near my old office in City of Industry, California called Lucky Dragon aka Lucky’s. We probably ate this fish accompanied with dry sautéed string beans and ma po tofu at least three times a week.
3/4 to 1lbflaky white Fishlike Cod, cut into 4 manageable pieces.
1TbspHot Bean Paste
1TbspShaoxing Wine
Prep the fish by mixing the wine and hot bean paste together and brush it over the fish and into the fridge.
Sauce:
2TbspHot Bean Paste
1Tbsplow sodium Soy Sauce
1TbspShaohsing Cooking Wine
1TbspChinkiang or Rice Vinegar
1tspSichuan Peppercornground.
2tspSugar
2tspToasted Sesame Oil
Mix all sauce ingredients together in a bowl. Set aside.
Vegetables:
3TbspVegetable Oil
4clovesGarlicminced
2inchPiece fresh Gingerminced
5-6dried Whole Chilies
1/2Red Pepperchopped
3Green Onionschopped
2TbspWater and 1 Tbsp Cornstarch mixed together.
Equipment
Wok
Method
Heat oil in your sauté pan or wok. Add the garlic, ginger and while chilies and sauté until just slightly golden. Add your red pepper and scallions and sauté for 2 minutes.
Gently add your fish and allow to cook for about 2 minutes on each side.
Then add your sauce and baste the fish for another minute depending on the thickness of the fish.
To finish, add the cornstarch and water slurry to thicken and serve immediately with steamed rice.
I stumbled across this in Fuschia Dunlop’s book, “Land of Fish and Rice”. It looked excellent and she raved about eating it a few times a week.
Sadly, I was fresh out of dried shrimp. Shame on me. I have made it with dried shrimp and I actually prefer it with fresh. And I added the fish sauce for a little extra umami.
However I did have whole shrimp, so decided to give it a go. I’m glad I did, as the flavor of the spring onion oil is unlike anything I’ve ever had. It was subtle, pleasantly sweet and packed with flavor.
One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through.
Ingredients:
10 large raw Shrimp, peeled and tails left on
3 Tbsp Rice Wine
1 tsp Sugar
1 tsp Fish Sauce
4-5 Spring Onions, cleaned and cut into 2 inch pieces.
2 Tbsp Soy Sauce
3 Tbsp Vegetable Oil
8 oz of thin noodles, I used ramen and udon would work too.
Preparation:
Begin by combining the shrimp, rice wine, sugar and fish sauce and leave it to marinade for at least an hour in the refrigerator.
Start your water, so you can quickly cook the noodles when needed.
Heat the oil in the wok and add the spring onions and cook until they start to become golden brown. Then remove the shrimp from the marinade and add to the wok and stir fry until they curl. One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through. Set the wok aside.
Add your soy sauce into the bottom of your serving bowl.
Drop your noodles into the water and cook for just a few minutes, drain and add back into the wok. Toss the noodles well to coat and put them into your serving bowl. Toss again to coat with soy sauce.
Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil
I stumbled across this in Fuschia Dunlop’s book, “Land of Fish and Rice”. It looked excellent and she raved about eating it a few times a week. Sadly, I was fresh out of dried shrimp. Shame on me. I have made it with dried shrimp and I actually prefer it with fresh. And I added the fish sauce for a little extra umami.
4-5Spring Onionscleaned and cut into 2 inch pieces.
2TbspSoy Sauce
3TbspVegetable Oil
8ozof thin noodlesI used ramen and udon would work too.
Equipment
Wok
Method
Begin by combining the shrimp, rice wine, sugar and fish sauce and leave it to marinade for at least an hour in the refrigerator.
Start your water, so you can quickly cook the noodles when needed.
Heat the oil in the wok and add the spring onions and cook until they start to become golden brown. Then remove the shrimp from the marinade and add to the wok and stir fry until they curl. One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through. Set the wok aside.
Add your soy sauce into the bottom of your serving bowl.
Drop your noodles into the water and cook for just a few minutes, drain and add back into the wok. Toss the noodles well to coat and put them into your serving bowl. Toss again to coat with soy sauce.
This is an amazing oil. Ginger and scallion oil is very common in Asia, but there are so many different recipes. I’ve tried quite a few, but I really like this one, and I’ve yet to find anything it doesn’t improve. It’s delicate and subtle, but still packed with flavor.
It’s cooked versus the raw versions, but I like it as it concentrates the flavors. It tends to be a slight salty sauce, so you don’t need heavy salt in anything it goes with.
Great with poached chicken breast and a dollop in noodles is incredible. Additionally it’s a great dipping sauce. Especially with dumplings.
6 Tablespoons Ginger Root, peeled and minced. 1-2 Tablespoon Garlic, peeled and minced. 6-7 Scallions/Green Onions, minced. 1 cup Canola, Sunflower or Avocado Oil. 1/2 teaspoon Sugar 1/2 teaspoon salt 1/8 tsp MSG, optional
Preparation:
I find dropping everything into a mini food processor is easier. I then add everything into a Pyrex measuring cup. Heat the oil to 350-375F and gently pour it over everything and allow it to cool. I use a 4 cup measuring Pyrex as it tends to bubble up a bit.
It can be used immediately or even better, allow to cool and store in the fridge in a lidded glass jar.
I find a couple of days allows the flavors to blend. When I want to use it, I just take a spoon full and incorporate it into steaming hot rice, noodles or as a dipping sauce.
Flavorful Ginger and Scallion Oil Recipe
This is an amazing oil. Ginger and scallion oil is very common in Asia, but there are so many different recipes. I’ve tried quite a few, but I really like this one, and I’ve yet to find anything it doesn’t improve. It’s delicate and subtle, but still packed with flavor. It’s cooked versus the raw versions, but I like it as it concentrates the flavors. It tends to be a slight salty sauce, so you don’t need heavy salt in anything it goes with. Great with poached chicken breast and a dollop in noodles is incredible. Additionally it’s a great dipping sauce. Especially with dumplings.
I find dropping everything into a mini food processor is easier. I then add everything into a Pyrex measuring cup. Heat the oil to 350-375F and gently pour it over everything and allow it to cool. I use a 4 cup measuring Pyrex as it tends to bubble up a bit.
It can be used immediately or even better, allow to cool and store in the fridge in a lidded glass jar.
I find a couple of days allows the flavors to blend. When I want to use it, I just take a spoon full and incorporate it into steaming hot rice, noodles or as a dipping sauce.
When I was traveling in China, I was told to visit a very special restaurant in Shanghai. They said this restaurant specialized in “revolutionary dishes“. The place was called Mao Jia Cai or Mao’s Family Restaurant.
They specialized in food from the Cultural Revolution, and in particular Mao’s favorite dish, red braised pork. It was incredible.
When I came home, I wanted to try to make it, so I went into my cooking library and found an amazing book by Fuchsia Dunlop called Revolutionary Chinese Cookbook, Recipes from Hunan Province. And so I adapted this recipe from there, and it was almost as good as what I had in China. 
¾-inch piece fresh Ginger, skin left on and sliced
1 Star Anise
4 dried red Chiles
Small piece Cassia bark or Cinnamon stick
1 tsp Light Soy Sauce
Salt, to taste
A few pieces Scallion Greens
2 Bay Leaves, optional.
Preparation:
Cut the pork belly into bite size chunks and put into a pan of boiling water and simmer for 2-3 minutes until partially cooked. Remove and set aside.
Heat the oil and sugar in a wok over a low flame until the sugar melts, then increase the heat and stir until the melted sugar turns a rich caramel brown. Add the pork and splash in the Shaoxing wine.
Add just enough water to cover the pork, along with the ginger, star anise, chiles, and cinnamon. Bring to a soft boil then turn down the heat and simmer for 40-50 minutes. It should look like this.
Turn up the heat to reduce the sauce until thick, and season with soy sauce, salt, and a little sugar to taste. Add the scallion greens just before serving.
Red Braised Pork, Mao’s Favorite Dish
When I was traveling in China, I was told to visit a very special restaurant in Shanghai. They said this restaurant specialized in “revolutionary dishes“. The place was called Mao Jia Cai or Mao’s Family Restaurant. They specialized in food from the Cultural Revolution, and in particular Mao’s favorite dish, red braised pork. It was incredible.
Cut the pork belly into bite size chunks and put into a pan of boiling water and simmer for 2-3 minutes until partially cooked. Remove and set aside.
Heat the oil and sugar in a wok over a low flame until the sugar melts, then increase the heat and stir until the melted sugar turns a rich caramel brown. Add the pork and splash in the Shaoxing wine.
Add just enough water to cover the pork, along with the ginger, star anise, chiles, and cinnamon. Bring to a soft boil then turn down the heat and simmer for 40-50 minutes.
Turn up the heat to reduce the sauce until thick, and season with soy sauce, salt, and a little sugar to taste. Add the scallion greens just before serving.
Notes
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I used to make this recipe regularly many years ago. It was a recipe I adapted from The Frugal Gourmet. I’m not sure why I stopped making it, but decided to give it another go and I’d forgotten how good it was. It’s a bit of a fusion dish, but I enjoy the over the top flavor.
It also uses a technique that I really like called, “velveting”. This is a Chinese technique to keep chicken very juicy. It works particularly well with low fat pieces like boneless breasts.
Basically you coat the chicken pieces in soy sauce, egg white, cornstarch and a splash of oil and then par cook it in hot oil or poach in boiling water in the wok and then remove it to be added back later. Personally I find using oil works well, but if it was a delicately flavored dish, the water makes sense.
There are many variations on this method, with some adding rice vinegar, soy sauce and some omitting the rice wine etc, but the cornstarch is essential.
Ingredients:
1 lb Chicken Breast, sliced into 1/2 – 3/4 inch cubes.
1 Tbsp Light Soy Sauce
1 Egg White
1 Tbsp Cornstarch
3 Tbsp Vegetable Oil
2 inch piece of minced Ginger Root
1 Red Pepper, chopped into 1/2 inch pieces.
3 Green Onions, white only, chopped into 1/2 inch pieces.
Sauce:
2 Tbsp Shaoxing rice wine
1 Tbsp Dark Soy Sauce
2 Tbsp Chili and Garlic Paste
1 tsp Chinkiang Vinegar or Rice Vinegar
1 Tbsp Toasted Sesame Oil
1 tsp Worcestershire Sauce
1 Tbsp Water
1 Tbsp Cornstarch
Optional: Roasted peanuts, cashews, macadamia or almonds. Unsalted are best.
Preparation:
After prepping your chicken, mix with the velveting ingredients and into the fridge for at least 30 minutes.
Heat your wok until very hot, then add your oil and when almost smoking, add the chicken pieces and quickly stir fry, breaking them apart and allowing them to just turn white with a hint of browning. Remove from the wok with a slotted spoon or ladle and set aside.
Add in your ginger and red peppers into the hot wok and stir fry for about a minute, then add your green onions and stir fry for another minute and add back the chicken and any juices.
Stir fry lightly and add in your sauce mixture and cook until it thickens. If you are adding nuts, add them at the end, so they stay crunchy.
Easy Sichuan Chicken: Master the Velveting Technique
It uses a technique that I really like called, “velveting”. This is a Chinese technique to keep chicken very juicy. It works particularly well with low fat pieces like boneless breasts.
1lbChicken Breastsliced into 1/2 – 3/4 inch cubes.
1TbspLight Soy Sauce
1Egg White
1TbspCornstarch
3TbspVegetable Oil
2inchpiece of minced Ginger Root
1Red Pepperchopped into 1/2 inch pieces.
3Green Onionswhite only, chopped into 1/2 inch pieces.
Sauce:
2TbspShaoxing rice wine
1TbspDark Soy Sauce
2TbspChili and Garlic Paste
1tspChinkiang Vinegar or Rice Vinegar
1TbspToasted Sesame Oil
1tspWorcestershire Sauce
1TbspWater
1TbspCornstarch
Optional: Roasted peanutscashews, macadamia or almonds. Unsalted are best.
Equipment
Wok or non stick sauce pan
Method
After prepping your chicken, mix with the velveting ingredients and into the fridge for at least 30 minutes.
Heat your wok until very hot, then add your oil and when almost smoking, add the chicken pieces and quickly stir fry, breaking them apart and allowing them to just turn white with a hint of browning. Remove from the wok with a slotted spoon or ladle and set aside.
Add in your ginger and red peppers into the hot wok and stir fry for about a minute, then add your green onions and stir fry for another minute and add back the chicken and any juices.
Stir fry lightly and add in your sauce mixture and cook until it thickens. If you are adding nuts, add them at the end, so they stay crunchy.
