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Street Food of Asia Chinese
Publish on: 03 September, 2020 | In:m | Author by: Otao kitchen
STREET FOOD CHINA
Mar, Jul, Nov *all menus are subject to seasonal change
Chonqing - Fried Chicken with Sichaun Chillis
Pai Huang Gua- Sichaun Pickled Cucumbers
Hun Tun Tang- Pork and Prawn Wontons
Dan Dan Mian- Sichuan Noodles with Sesame and Chilli Oil
🥒Pai Huang Gua- Sichuan Pickled Cucumbers
These Sichuan style cucumbers have a lot of depth and flavour from the combination of black vinegar and chilli oil.
Serves: 2
Preparation time: 15 minutes
Execution time: 5 minutes
INGREDIENTS
1 Lebanese cucumber, sliced thinly
50g wombok (1 leaf), chinese cabbage, sliced
1 shallot, sliced thinly
½ dried chilli pepper sliced thinly
½ tsp sichuan peppercorns, chopped
1.5 tbsp rice wine vinegar
1 tbsp sugar
1 tsp sesame seeds
½ tsp salt
METHOD
Mix all ingredients together in a bowl and allow the flavours to marinate for 30 minutes to an hour.
🐔Ma La Ji Chi - Chonqing Fried Chicken
Ma La is an interesting play between the spicy sting of red chillis and the numbing effect of Sichuan peppercorns. But don’t let the profusion of whole dried chillis scare you away from this thoroughly delicious dish.
Total time: 2 hours
Active time: 25 minutes
Serves: 2
INGREDIENTS
Marinade
250g chicken thigh, diced
1 tbsp Shaoxing Chinese cooking wine
2 tsp soy sauce
1 cloves garlic, thinly sliced
1 tsp ginger, minced
Coating
4 tbsp cornstarch
2 tbsp plain flour
2 tsp Sichuan chilli powder
½ tsp toasted, ground Sichuan peppercorns
1/2 tsp salt
Chilli Mayonnaise:
3 tbsp kewpie mayo
1 tsp Sichuan chilli oil
To garnish
1 spring onion, sliced thinly
1 tsp toasted sesame seeds
1 tsp Sichuan chilli flakes
1 tsp honey
1 tsp ground Sichuan peppercorns
To serve:
6 steamed buns
For deep frying:
600ml vegetable oil for deep-frying
METHOD
Combine the chicken thigh, shaoxing and soy sauce in a mixing bowl. Cover the bowl and marinate in the fridge for 2-3 hours or overnight.
x the ingredients of the coating together in a mixing bowl. Heat a pot of oil to 175C. Line a tray with paper towels for draining. Dredge the chicken wings in the coating mithey are a light golden brown colour. Drain them on the paper towel and allow them to rest for 2 minutes.
Fry the chicken wings a second time for 2-3 minutes until they reach a deep golden brown colour. Drain them on a paper towel-lined tray.
Add the Sichaun peppercorns, whole Sichaun chillies, spring onions, honey, and ground Sichuan chillies to a mixing bowl. Add the chicken wings into the bowl and toss to coat them.
To make the chilli oil mayo, mix together the mayonnaise and chilli oil in a container.
🥣 Hun Tun Tang- Wonton Soup
A warm bowl of chicken soup is a tonic for the soul. Wontons inside are like golden parcels of chicken-y delight.
Preparation time: 25 minutes
Total time: 20 minutes
Serves: 2
For the Wontons:
18 wonton wrappers
For the filling:
100g chicken mince
100g minced prawns
1 spring onion, minced
1 clove garlic, minced
2x2cm ginger, minced
Seasonings:
2 tsp soy sauce
1 tsp Shaoxing (Chinese rice wine)
½ tsp sesame oil
¼ tsp salt
¼ tsp sugar
Broth:
400ml chicken stock
1 piece bok choy, sliced
1 dried shiitake mushroom
½ king oyster mushrooms, sliced
1 tbsp Shaoxing
2 tsp soy sauce
½ tsp sugar
salt to taste
To garnish:
2 garlic chives, sliced
1 tsp chilli oil (optional)
Method:
1. For the wontons: In a mixing bowl, combine all of the filling and seasoning ingredients and mix well.
2. Place a spoonful of the filling into the centre of the wonton wrapper, wet the edges with a little bit of water mixed with egg and fold the wrapper in half into a little rectangle.
3. Pinching the 2 opposite points of the rectangle with each of your index fingers and thumbs, keeping the wonton wrapper horizontal, bring the two points of the rectangle together until 1 overlaps on top of the other and pinch to seal.
4. Boil the wontons for 5 minutes.
For the broth:
Heat a small saucepan over medium heat. Add in the chicken stock, bok choy, king oyster mushrooms, soy sauce, sugar, shaoxing, salt, and simmer for 2 minutes until the vegetables are tender. Taste the broth and adjust the seasoning with a pinch of salt or so if necessary.
Add in the boiled wontons , and garnish with a little chopped garlic chives, and chilli oil.
🍜 Dan Dan Mian - Chilli Oil and Sesame Noodles with Ground Pork
Dan dan mian is a renowned dish from the Sichuan province. Widely loved and frequently reinterpreted, the classic dish features fresh wheat noodles, ground pork and a spicy sesame sauce. Warming spices are balanced by the creamy and savoury sesame sauce.
Serves: 2
Preparation time: 30 minutes
Execution time: 30 minutes
INGREDIENTS
Pork Topping:
1 tsp vegetable oil
100g ground pork
1 tsp tenmenjiang (sweet bean paste) OR hoisin sauce
1 tsp shaoxing
1 tsp dark soy sauce
¼ tsp 5-spice
1 tbsp sui mi ya cai- pickled cabbage or 2 stems of choy-sum, sliced
Sauce
2 tbsp goma dare
¼ tsp 5-spice
½ tsp sichuan peppercorn
4 tbsp chilli oil
2-3 tbsp of chicken stock or water to loosen up the sauce (if necessary)
200g cooked la mian noodles
To Garnish:
1 spring onion, minced
1 piece boiled bok choy, steamed
METHOD
To make the pork topping, heat a heavy-bottomed pan over medium heat. A I’m dd in the vegetable oil and ground pork, and saute for 1-2 minutes, breaking it up and stirring it continuously. Add in the sui yu mi cai, (or the choy-sum), the rest of the seasoning ingredients, and continue cooking for another 1-2 minutes until the pork is cooked through, and all of the liquid has evaporated and combined with meat.
To make the sesame sauce, combine all of the sauce ingredients in a mixing bowl and stir to combine. Add in additional chicken stock or water to loosen the sauce to a pourable and velvety consistency.
To serve, place 3 tbsp of the sauce into the base of a bowl. Place the cooked noodles on top. Garnish with a piece of boiled bok choy and the spring onion.
🍶 Goma Dare Sauce:
INGREDIENTS
120g nerigoma (hulled white sesame paste)
70g water
20g miso
15g soy sauce
30g sugar
25g rice wine vinegar
10g sesame oil
10g vegetable oil
2g ajinomoto
METHOD
Whisk all ingredients together until smooth.
🍜 La Mian- Fresh Wheat Noodles
These fresh noodles are chewy and have a nice smooth texture thanks to one magic ingredient: alkaline water. The alkaline water adds some slipperiness and also helps give the noodles a slightly yellow colour. Use a pasta roller to roll these out, that’ll save you lots of time.
INGREDIENTS
120g plain flour
40g water
1 tsp kansui (alkaline water)
15g (1 tbsp) ⅓ beaten egg
METHOD
Combine all of the liquid ingredients in a small mixing bowl.
Make a well in the centre of the flour and pour the mixture in.
Using a finger, slowly begin to incorporate the liquid mixture into the flour until it forms a single mass.
Knead the dough for 5-7 minutes or until the dough becomes smooth.
Let the dough rest for 20-30 minutes, wrapped so it doesn’t dry out.
Using a rolling pin, roll the dough until it is about 2-3mm in thickness. Sliced the dough to the thickness of your desire using a very sharp knife. Dust with a little flour so the noodles don’t stick together.
Street Food of Asia Chinese
Ingredients
Directions
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