πΆοΈ
Sichuan
Easy
Kung Pao Chicken
Tender chicken tossed with roasted peanuts, dried chilies, and a glossy, numbing-spicy sauce. A Sichuan icon for your kitchen.
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Tender chicken tossed with roasted peanuts, dried chilies, and a glossy, numbing-spicy sauce. A Sichuan icon for your kitchen.
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The "breath of the wok" β the smoky, charred aroma achieved only at very high heat. Preheat your wok until it begins to smoke, then add oil in a thin stream. Work in small batches so ingredients sear, not steam.
Marinating protein in cornstarch, egg white, and rice wine before cooking yields the silky, tender texture found in restaurant dishes. The cornstarch forms a protective film that keeps moisture locked in.
Most Chinese sauces are finished with a cornstarch-water slurry that thickens the sauce instantly and gives it a glossy coat. Add in small amounts and stir continuously β a little goes a long way.
Ginger, garlic, and scallions are often fried in hot oil for 15β30 seconds before adding other ingredients. This releases their oils and transforms raw pungency into deep, savoury fragrance.
Fermented broad bean & chili paste. The soul of Sichuan cooking. Adds deep, savoury heat.
Aged rice wine for marinades and sauces. Adds complexity and removes unwanted meat odours.
Thicker, richer, and sweeter than light soy. Used for colour and deep caramel umami.
Creates a unique mouth-numbing (ιΊ») sensation. Toast and grind fresh for best flavour.
Dried, salted, fermented soybeans. Intensely savoury and funky β a little adds a lot.
Always added at the very end. A few drops finish a dish with toasty, nutty depth.