Tag: spicy

Koushui_Ji_Chicken_Salad_Sichuan_Spicy_Recipe
Recipes, Simple Recipes

Koushui Ji – a Spicy Sichuan Chinese Chicken Salad

For something a bit different from your standard chicken salad this summer, there’s always the spicy sichuan koushui ji, which is also very easy to make. You can use either one whole chicken, or, as I’ve done here, use only chicken thighs. I’ve also used boneless pieces in this recipe, as I find it easier to eat.

You can make this the night before and store it in the fridge – after all, it’s supposed to be eaten cold – and prep time is minimal, while cooking time is roughly 30 minutes. It really is very simple, despite the long list of ingredients.

Continue reading “Koushui Ji – a Spicy Sichuan Chinese Chicken Salad”

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Recipes

Aubergine/Eggplant and Beans Stir-Fry (Qiezi Doujiao)

We’re starting January with a simple Chinese veggie recipe, as we’re probably all nursing some headaches and watching the scale. Aubergine and spice also makes a very warming combination, so it’s good for the winter months! The recipe does require oyster sauce, but if you can making a vegetarian version then you can get vegetarian oyster sauce made from mushrooms instead. Continue reading “Aubergine/Eggplant and Beans Stir-Fry (Qiezi Doujiao)”

Unknown's avatarblenderandbasil1 Comment
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Recipes

Grilled fish simmer pot (Kao Yu) – a spicy Chinese recipe

Grilled fish served on a gas fire in a simmering tray of chillies and veg has been getting increasingly popular in Chinese restaurants, and unlike more traditional roast fish, it’s a lot saucier – in that it comes in a bubbling tray of soup. You can then spoon the soup over your bowl of rice as you eat the fish.

We’re making it with enoki mushrooms, celery and bamboo shoot here. In terms of choosing the fish, carp is ideal, sea bass is a good option, though we’re making it with yellow croaker here. Continue reading “Grilled fish simmer pot (Kao Yu) – a spicy Chinese recipe”

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Recipes, Simple Recipes

Stir Fried Spicy Chilli Chicken (La zi ji ding)

Chicken with chillies is a recipe from Sichuan’s Chongqing, which means it’s very spicy and mouth-numbing. The idea is that when you have the finished dish, it will look like a plate of chillies, and you can then have fun searching for the smaller pieces of chicken among the chillies.

The main spices are dried red chillies (of course) and Sichuan peppercorns, and if you want to know how much to add? The answer is lots, as long as you can bear it! The traditional chilli to peppercorn ratio by weight is 4:1. Continue reading “Stir Fried Spicy Chilli Chicken (La zi ji ding)”

Unknown's avatarblenderandbasil1 Comment