Spicy Stir Fried Octopus / Sichuan Flavor / Chinese Food Recipes / Octopus Recipes
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Szechuan Chicken
Learn how to make Szechuan Chicken Recipe
Szechuan Recipes:
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Twice Cooked Pork, Sichuan Huiguorou Recipe (回锅肉)
Twice cooked pork! This is a classic Sichuan dish that's gotten popular throughout China. This week we're doing this the authentic Sichuan way, which actually isn't very spicy.
Many people seem to use pork belly for this dish, which totally works... but the best cut for this is actually the middle portion of the ham of the pig. Skin on is best either way!
Full, detailed recipe is over here on /r/cooking:
And big thank you to Trevor James, a.k.a. the Food Ranger, for his Qingming footage. Always appreciative of his letting us cut in some of his footage into these videos. Check out his whole video here:
And check out our Patreon if you'd like to support the project!
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Outro Music: Add And by Broke For Free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
MY SPICY SZECHUAN CHICKEN RECIPE- Lockdown Cooking Series Video #32
If you love hot and spicy dishes, you'll definitely love this recipe. Tender morsels of chicken stir fried with fresh vegetables in a rich, spicy szechuan sauce. Easy to make and healthy to eat!!!
Szechuan Chicken Recipe
Ingredients for sauce:
3/4 Cup (177.44ml) Water or chicken/ soup stock
2 Teaspoons (9.86ml) Sugar
4 Teaspoons (19.72ml) Kikkoman soy sauce
1 Teaspoons (4.93ml) Dark soy sauce
2 Teaspoons (9.86ml) Ketchup
1-1/2 Teaspoons (7.39ml) Rice wine
2 Teaspoons (9.86ml) Hoisin sauce
3 Teaspoons (14.79ml) Vinegar
1/2 Teaspoons (2.46ml) Garlic powder
1/2 Teaspoons (2.46ml) 5-spice powder
1/2 Teaspoons (2.46ml) White pepper powder
1/2 Teaspoons (2.46ml) Ground chili pepper
Additional ingredients:
12 oz. (340.19g) Chicken thigh meat (cut) options: beef, pork, shrimp, tofu, etc.
2 Cups (473.18ml) Broccoli (cut)
2 Cups (473.18ml) Green/ red/ yellow peppers
1 Cup (236.59ml) Fresh mushrooms (sliced)
1/4 Cup (59.15ml) Carrots (sliced)
1/4 Cup (59.15ml) Onions (sliced)
2 Thai chili peppers (to individual preference)
1 Egg white
Cornstarch
Optional vegetables: Peapods, zucchini, celery, bok choy, water chestnuts, bamboo shoots, etc.
** Tip- be sure to remove Thai chili pepper before serving. I didn’t and my wife had to put out the fire in her mouth with 3 glasses of milk!!! ????
Directions:
1. Marinate chicken (or beef, shrimp, pork) with egg white, cornstarch and 1/2 teaspoon salt for 1/2 hour
2. Heat wok and add a tablespoon oil
3. Put in chicken and stir fry till change in color
4. Mix in onions and stir till combined
5. Add in vegetables except mushroom (or peapods if used), mix in sauce and cover
6. Add in mushrooms and peapods if used
7. Thicken with 1/2 to 3/4 tablespoons (7.39- 11.09ml) cornstarch mixed with water
8. Serve immediately with rice
Serves 2
My wok:
Rice wine:
Kikkoman soy sauce:
Dark soy sauce:
White pepper powder:
Hoisin sauce:
5 spice powder:
I hope everyone is enjoying the recipes I've been putting out during these trying times. I would love to continue producing more of these videos but it's expensive to do so. Please help out by purchasing a Dragon House T shirt or 2 if you are interested. Your contributions will help immensely in acquiring more supplies. Email me at peterkwong@juno.com. No need to send payment now, just getting an order together so qty and size is all I need. Thanks in advance.
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Szechuan Lamb Ribs | Spicy Mala Cumin Ribs | Authentic Chinese Flavours
Szechuan Lamb Ribs | Spicy Mala Cumin Ribs | Authentic Chinese Flavours
650g lamb ribs
6 baby potatoes, boiled
1 shallot, diced ½cm
3 cloves garlic, chopped roughly
1 red chilli, diced ½cm
1 green chilli, diced ½cm
15g ginger, grated
20 dried chilli, deseeded and rehydrated
1 tsp szechuan peppercorn
1 tsp cumin seed
½ tsp coarse chilli powder
½ tsp salt
½ tsp sugar
¼ tsp chicken stock powder
1 tsp sesame oil
½ tbs sesame seed, crushed
Peanut oil
Toast szechuan peppercorns in a dry pan on low medium heat for 3-4 mins.
Add cumin seeds and toast for another 1 min.
Remove from heat and grind into a powder.
Put dried chilli in a blender with some water used to rehydrate it and blend into a paste.
Heat about ½cm of peanut oil in a pan to medium heat.
Add lamb and fry for 5 mins on each side.
Continue frying and turning every 2-3 mins until golden and crispy.
Remove from heat and drain.
In the remaining oil, add baby potatoes and fry for 5 mins.
Remove from heat and drain.
In a clean pan, fry dried chilli paste in peanut oil on medium heat for 1-2 mins.
Add garlic, shallot, ginger, red chilli, and green chilli and stir fry for 1-2 mins.
Add coarse chilli powder, salt, sugar, and chicken stock powder and stir fry for 1-2 mins.
Add lamb and potatoes and mix well.
Add sesame oil and szechuan pepper powder and stir fry for 1-2 mins.
Add crushed sesame seeds and mix through.
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Crispy Pork Recipe (Sichuan Style)
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Today we are making 小酥肉, translated as little crunchy bites of pork. What’s special about it is that it comes with an aromatic dipping spicy powder, which is like a bomb of flavors. You got to give it a try because It brings any crunchy goods to another level.
????PRINTABLE RECIPE -
INGREDIENTS
To marinate the pork
500 g 1.1 lb of pork shoulder
1 tbsp of minced garlic
2 tsp of minced ginger
1 tsp of five-spice powder (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of salt
1/2 tbsp of soy sauce (Amazon Link -
1/3 tsp of baking soda (Amazon Link -
To make the dipping spice powder
1/2 cup of red dried chilies (Amazon Link -
1 tbsp of Sichuan peppercorns (Amazon Link -
1.5 tbsp of sesame seeds (Amazon Link -
1/2 tsp of white peppercorns (Amazon Link -
1/2 tsp of cumin seeds (Amazon Link -
1 small piece of aged tangerine peel (Product Link -
1 tsp of salt
1 tsp of sugar
1 tbsp of toasted sesame seeds keep whole (Amazon Link -
1/2 tsp of roasted cumin seeds keep whole (Amazon Link -
To make the batter
30 grams 1 oz of all-purpose flour (Amazon Link -
120 g 4.2 oz of sweet potato starch (Amazon Link -
1/2 tsp of baking powder
1 whole egg
80-90 grams of water
25 g of vegetable oil (Amazon Link -
Instructions
Cut 500 grams of pork shoulder bite-size strips. Besides the pork shoulder, this dish can be made with pork belly, pork loin, and short pork rib.
Marinade the pork with garlic, ginger, five-spice powder, Chinese cooking wine, salt, soy sauce, and baking soda. Mix well and let it sit for 30 minutes.
During this time we will make the aromatic spice powder or what we called 蘸料, which is something like a dry rub but you serve it as a dipping component for crunchy stuff.
Roast the red dried chilies, Sichuan peppercorns, white peppercorns, sesame seed, cumin seeds, and dried orange peel in a wok over medium-low heat for a couple of minutes. Remove from the wok and let it cool. Grind all the spices into a fine powder. Mix with salt, and sugar. Roast more sesame seeds, and cumin seeds. Keep them whole. Mix into the spice powder and set it aside.
In a big mixing bowl, add all-purpose flour, sweet potato starch, 1/2 tsp of baking powder, egg, water, and 25g of vegetable oil. Mix until smooth. If you don’t have sweet potato starch, you can use potato starch or tapioca starch
Combine the batter with the pork and mix thoroughly.
Bring the oil to 370 F. Add the pork piece by piece and fry over medium heat for 4-5 minutes. Stir constantly to ensure even cooking. This is the first frying. We are just trying to cook the pork through. It doesn’t need to be golden brown. When you see they don’t bubble viciously anymore, you can take them out
Once you finished all the pork, let it rest for 20 minutes and we will double fry it later to reinforce the crust.
For the double frying, we will bring the oil to 400 F and fry the pork for 2-3 minutes. When the outside becomes golden and crispy, you can remove them. Use some pepper towels to absorb the excess grease. Serve with the spice powder.
Souped Up Tips: Once you finish the first frying, you can freeze it for future use. Whenever you want to eat them again, don't even need to defrost, just directly double fry and it will be ready right away.
Videography / Editing by Austin Schargorodski -