Читать книгу Chinese Cooking Made Easy - Daniel Reid - Страница 7

Chili Garlic Sauce

5 red finger-length chilies 3 cloves garlic 3 tablespoons rice vinegar 1 teaspoon sugar 1/2 teaspoon salt

1 Process all the ingredients in a blender until smooth. Store refrigerated in a dry, covered jar until ready to use. Serve with steamed poultry or rice, and use this as a dip with Lettuce Cups with Mushrooms and Tofu (recipe on page 13).

Yields 1/4 cup (60 ml) Preparation time: 10 mins

Hunan Chili Relish

5 red and 5 green finger-length chilies 5 cloves garlic 1 onion 1 tablespoon oil 1/4 teaspoon salt

1 Coarsely chop the chilies, garlic and onion.

2 Heat the oil and stir-fry the chopped ingredients for 1 minute. Add the salt and serve warm, or at room temperature as an appetizer, or as an accompaniment to Classic Fried Rice (recipe on page 44).

Yields 2 cups (500 g)

Preparation time: 5 mins

Cooking time: 1 min

Chinese Chicken Stock

3 lbs (1.5 kg) chicken bones or 1/2 chicken 2 in (5 cm) fresh ginger, peeled and sliced 3 green onions (scallions) 1 stalk fresh celery, leaves attached, roughly chopped 1 teaspoon white peppercorns 10 cups (2.5 liters) water

1 Combine all the ingredients in a large stock pot and bring to a boil over high heat. Reduce the heat and simmer for 1 hour. Discard the solids and strain the stock through a fine sieve. The stock can be frozen for up to 3 months.

Yields 8 cups (2 liters)

Preparation time: 5 mins

Cooking time: 1 hour 10 mins

Spicy Cabbage Pickles

1 small Chinese (Napa) cabbage 2 teaspoons salt 3 red finger-length chilies, deseeded and thinly sliced 1 in (2.5 cm) fresh ginger, peeled and grated 4 tablespoons sugar 4 tablespoons rice vinegar 1 tablespoon oil

1 Wash and dry the cabbage leaves. Slice the leaves into thin ribbons and place them into a bowl. Sprinkle with the salt, mix and set aside for 1 hour.

2 Drain the cabbage of any excess liquid, squeezing gently, and place it in a clean bowl. Add the remaining ingredients, except the oil and mix well.

3 Heat the oil and pour it over the cabbage. Store in a dry, glass container in the refrigerator and marinate for 2 days before consuming. Serve as a side dish with Classic Chinese Egg Rolls (recipe on page 10).

Yields 4 cups (900 g)

Preparation time: 1 hour 10 mins + 2 days marinating time

Crispy Fried Shallots

6–8 small shallots, peeled and thinly sliced 1/2 cup (125 ml) oil

Yields 3 tablespoons

Preparation time: 5 mins

Cooking time: 10 mins

1 Heat the oil in a skillet or wok over medium heat and stir-fry the shallots until golden brown, taking care not to burn them as this makes them taste bitter. Remove from the oil and drain on paper towels. If not using them immediately, allow to cool, then store in an airtight jar to preserve their crispness.

2 Reserve the Shallot Oil for frying or seasoning other dishes.

Seasoned Sliced Chilies

10–15 bird’s-eye chilies, deseeded and thinly sliced 2 tablespoons soy sauce 2 tablespoons lime juice

1 Combine the chilies, soy sauce and lime juice in a small bowl and serve with Claypot Chicken Rice (recipe on page 43).

Yields 1/4 cup (60 g)

Preparation time: 5 mins