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Gong Bao Chicken

12/21/2020

 
Szechuan 
Gong Bao Ji Ding with Peanuts​
Every Grain of Rice by Fuchsia Dunlop, pg 174
  • 3/4 pound chicken breasts, cubed
  • 3 garlic cloves, sliced
  • equivalent ginger, peeled and sliced
  • 5 spring onions (white parts), cubed
  • dried chilies
  • Sichuan pepper
  • 1/3 cup peanuts 
Marinade:
  • 2 tsp light soy sauce
  • 1 tsp Shaoxing wine
  • 1 tsp potato flour
Sauce:
  • 1 tsp sweet soy sauce
  • 1 tsp light soy sauce
  • 1 tbs Chinkiang vinegar
  • 1 tsp sesame oil
  • 1 tbs chicken stock
  1. Place peanuts on tray and bake for 10-15 minutes at 250 degrees until crispy instead of crunchy
  2. Marinade chicken while you prepare ingredients
  3. Add oil, chilies, and Sichuan pepper into heated wok to stir fry
  4. Cook chicken while stirring  until separated
  5. Stir fry ginger, garlic, and onions until fragrant
  6. Stir in sauce until thick
  7. Add peanuts and serve

Spicy Sesame Noodles

11/5/2020

 
Chen Shifu Hong You Su Mian
Every Grain of Rice by Fuchsia Dunlop, pg 282
  • 2 tsp sesame paste
  • 1 tbs light soy sauce
  • 1/2 tsp dark soy sauce
  • 1/2 tp Chinkiang vinegar
  • 1 tsp garlic, minced
  • pinch ground Sichuan peppercorn
  • 1/2 tbs chili oil
  • buckwheat noodles
  • bok choy leaves
  • 1 tbs spring onion greens, finely chopped
  1. Mix all ingredients except noodles, greens, and spring onions in a serving bowl
  2. Cook noodles, adding greens into cooking water for last minute to blanch
  3. Combine noodles and greens with sauce
  4. Top with spring onions

Xiang Gu Shao Ji

11/5/2020

 
Braised Chicken with Dried Shitake Mushrooms
Every Grain of Rice by Fuchsia Dunlop, pg 121
  • 1/2 cup dried shiitake mushrooms, soaked
  • 1/2 lb chicken, sliced
  • 2 spring onions
  • 2 tbs oil
  • 1/2 oz ginger, peeled & sliced
  • 2 tbs Shaoxing wine
  • 3/4 cup chicken stock
  • 1 tbs sugar
  • 2 tsp dark soy sauce
  • 1 tsp sesame oil
Szechuan 
  1. Stir fry chicken in hot oil until lightly browned 
  2. Add ginger and crushed onion whites
  3. Stir in wine, mushrooms, mushroom soaking water, and stock
  4. Add sugar, soy sauce and season
  5. Simmer covered for 30 minutes, stirring occasionally
  6. Increase heat and uncover to thicken sauce
  7. Add onion greens, sliced into 2 in pieces, sesame oil, any additional seasoning

Emergency Midnight Noodles

7/15/2020

 
Fu Xia Fang Bian Mian - Every Grain of Rice by Fuchsia Dunlop, pg 288
  • 12 oz dried wheat or buckwheat noodles
  • ​6 tbs tamari soy sauce
  • 4 tbs chili oil
  • ​1 tsp sesame oil
  • 2 spring onions, green parts, finely sliced
  • 1 egg per serving, fried on both sides
  1. Prepare noodles according to packaging
  2. Combine sauce ingredients in serving bowl
  3. Rinse, dry noodles, and add to bowl
  4. Scatter with spring onions
  5. Mix well
  6. Serve with egg

Sweet and Sour Zucchini

7/14/2020

 
Tang Cu Yi Da Li Gua - Every Grain of Rice by Fuchsia Dunlop, pg 218
Szechuan 
  • 2 zucchini
  • salt
  • 2 tbs cooking oil
  • 2 garlic cloves, finely sliced
  • 1/2 tsp sugar
  • 1 tsp Chinkiang vinegar
  1. Cut zucchini in half lengthwise, then into sections, then thinly slice
  2. Mix with salt and rest
  3. Cook garlic in hot oil in wok until fragrant
  4. Squeeze water out of zucchini 
  5. Stir fry zucchini until hot and crisp
  6. Stir in salt, vinegar, and salt to taste

Spicy Buckwheat Noodles

6/30/2020

 
Suan La Qia Mian from Every Grain of Rice bu Fuchsia Dunlop, pg 268
  • dried buckwheat noodles
  • 1 tbs tamari soy sauce
  • 2 tbs Chinkiang vinegar
  • 1/2 tsp sugar
  • salt
  • ​4 tbs chili oil
  • 2 tsp garlic, minced
  • 3 tbs spring onion greens, sliced finely
  • chicken, small pieces
  • 2 tsp fresh chili, chopped finely
Szechuan 
  1. Cook noodles according to package
  2. Rinse in cold water and shake dry
  3. (if serving cold,) mix with oil and spread out to cool)
  4. Mix noodles well with all ingredients  and top with sliced chilies 

Bok Choy and Fresh Shitake

6/29/2020

 
Every Grain of Rice by Fuchsia Dunlop, pg 180
  • bok choy, quartered length-wise 
  • shiitake mushrooms, halved
  • salt
  • 3 tbs cooking oil
  • ​3 garlic cloves, sliced
  • ginger, peeled and sliced
  • 1/2 tsp sugar
  • 1/2 tsp potato flour
Szechuan 
  1. Blanch vegetables with oil and salt until until leaves have wilted
  2. Drain and dry
  3. Stir fry garlic and ginger in hot oil until fragrant
  4. Add vegetables to oil and stir
  5. Mix in sugar, flour, and seasoning to taste

Yangzhou Fried Rice

6/19/2020

 
Every Grain of Rice by Fuchsia Dunlop, page 256
  • 1/2 raw pork fillet
  • 1/2 oz ham or salami
  • 1/2 oz chicken, cooked and cold
  • 2 shiitake mushrooms, soaked in hot water
  • 1/2 oz bamboo shoot (optional)
  • 3 spring onions, green parts chopped
  • 1-2 eggs
  • ​​ground white pepper
  • 5 tbs cooking oil
  • 1/2 oz small shrimp
  • 1/2 oz peas or fava beans or soy beans
  • 2 tsp Shaoxing wine
  • 3/4 cup chicken stock
  • 3 cups cooked white rice
  1. Dice ingredients through spring onions
  2. Beat eggs with salt & pepper
  3. Add pork and shrimp to hot oil, followed by remaining meat, beans, and mushrooms
  4. Stir fry until hot and sizzling
  5. Combine Shaoxing wine and stock, and bring to boil
  6. Season and pour into bowl
  7. Swirl egg in new hot oil  until half cooked
  8. Add rice and stir fry while breaking up lumps
  9. When rice starts to "pop," mix in bowl of ingredients
  10. Stir fry 30 more seconds, season, stir in onion greens, and serve

Sichuan Chilli Broccoli

6/18/2020

 
Every Grain of Rice by Fuchsia Dunlop, pg 174
  • 1/2 lb broccoli
  • 3-6 dried chillies, halved & deseeded
  • salt
  • ​4 tbs cooking oil
  • 1/2 tsp whole Sichuan pepper
  • 1 tsp sesame oil
  1. Cut broccoli into small florets
  2. Blanch broccoli with salt and 1 tbs of oil 2-3 minutes
  3. Stir fry chillies and pepper in hot oil until just beginning to brown
  4. Stir fry broccoli about 30 seconds until coated with oil
  5. Turn off heat, stir in sesame oil, and serve

Dry-Fried Green Beans

6/6/2020

 
Gan Bian Si Ji Dou from Every Grain of Rice by Fuchsia Dunlop, pg 150
  • 3/4 lb green beans
  • 4-6 dried chillies, deseeded 
  • 2 spring onions, white parts sliced
  • 3 tbs garlic, sliced 
  • 3 tbs ginger, sliced
  • ​salt
  • cooking oil
  • 1/2 tsp Sichuan pepper
  • 1 tsp sesame oil
  1. Blanch beans until tender
  2. Add chilies and pepper to hot oil until chilies darken and fragrant
  3. Stir fry with spring onions, garlic, and ginger until fragrant 
  4. Add beans and cook for 1 to 2 minutes until coated in oil
  5. Stir in sesame oil and serve 
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