Sichuan Cuisine
Sichuan Cuisine was designed by Rebecca Masiker with recipes found from Taylor Holiday’s The Mala Project, Karen Lee’s Chinese Cooking Secrets, About, and Food. All sources are cited in the end of this book. It was printed in December, 2015 through the SUNY Fredonia Rockefeller Arts Center Print Lab. Typefaces utilized from Adobe programs and Dafont.
Sichuan Cuisine 2
Spicy, bold, and full of unique ingredients and seasonings, Sichuan cuisine has strongly represented the region of Sichuan in the global gastronomic community. Sichuan, also spelt Szechwan, is a province of China distinguished for its familyoriented cuisine that is now being prepared regularly in homes around the world. Sichuan Cuisine provides a glimpse into the possible dishes that can be easily prepared with nutritious ingredients located in local grocery stores. These recipes have been curated from well-known publications to best represent the rich history of this region’s cuisine. Sichuan Cuisine aims to give everyone the chance to travel to the culture of Sichuan, if only for an evening.
Sichuan Cuisine 4
Table of Contents Colophon 2 Introduction 3 Kou Shui Ji 6 Roasted Potatoes in Black Bean Sauce Szechwan Pork and Pickled Cabbage Soup
8
Szechwan Steamed Whole Fish
10
13
Pon Pon Chicken
15
Szechwan Sweet and Sour Cabbage
17
Chili Oil
20
Spicy Sesame Sauce
22
Dan Dan Mein
24
Stir-Fried Kung Pao Chicken with Chili Peppers
27
Chili Crabs
28
Bibliography
31
Kou Shui Ji Adapted from Holiday
Ingredients 2 1 2 1
pounds chicken breasts or thighs (skin-on, bone-in) tablespoon Shaoxing rice wine tablespoons grated ginger teaspoon kosher salt
Sauce
Âź cup (4 tablespoons) homemade chili oil, including a lot of the flakes 3 tablespoons chicken juices from steaming (with or without the fat) 1 tablespoon Zhenjiang rice vinegar 4 teaspoons Chinese sesame paste 4 teaspoons Chinese soy sauce 2 teaspoons sesame oil 2 teaspoons sugar 1 teaspoon ground, roasted Sichuan pepper 1 teaspoon Sichuan pepper oil
Garnish
Âź cup (4 tablespoons) more homemade chili oil, including a lot of the flakes 2 tablespoons crushed peanuts 1 tablespoon roasted sesame seeds 2 finely sliced scallions
Instructions
Wash and dry chicken and place in a bowl or dish such as a pie plate that fits in your steamer. Pour 1 tablespoon Shaoxing wine over the chicken. Mix grated ginger and salt to make a paste and spread it over the chicken and under its skin. When the water begins to steam, carefully place the bowl in the steamer and cover. Steam for 35 minutes for breasts and about 40 minutes for thighs. Prick the chicken with a sharp knife to make sure the juices run clear and not pink or bloody. Turn off the heat and let sit, covered, for five more minutes. Remove chicken pieces from the bowl and let cool. Reserve the chicken juices. Mix together the ingredients listed under Sauce.Cut chicken off the bone in slices or large bite-size pieces. Arrange in a serving bowl that holds them fairly snugly. Pour sauce over chicken and let settle. Add additional chili oil so that it floats on top of the sauce and rises up to make a pool of visible red oil. Garnish with crushed peanuts, sesame seeds and scallions. Serve at room temperature. Eat by plucking the chicken bits out of the sauce.
Sichuan Cuisine 6
Roasted Potatoes in Black Bean Sauce Adapted From Holiday
Ingredients
Potatoes (preferably small Yukon gold or red new potatoes) Black bean chili oil (or crispy shallot chili oil) Salt
Instructions
Preheat oven to 400°F (200°C). Cut potatoes into large bite-size pieces. Mix generously with black bean chili oil and salt and spread out evenly on a baking sheet. Back at 400°F for 15 minutes, then stir to make sure potatoes aren’t sticking to pan. Lower oven temperature to 375°F (190°C) and bake for another 25 to 30 minutes, stirring once, until lightly browned and crispy. Remove to a bowl and stir in more black bean chili oil to taste before serving.
Notes
Substitute cauliflower for an equally delicious dish using the exact same procedure.
Sichuan Cuisine 8
Szechwan Pork and Pickled Cabbage Soup Adapted from Lee, 141
Ingredients
¼ cup Chinese mushrooms, soaked and shredded ** ¼ cup preserved Szechwan vegetable, rinsed and shredded** 1 tablespoon shredded spring ginger root 1 cup shredded bamboo shots ¼ pound boneless pork 4 cups chicken stock 2 tablespoons reduced mushroom stock ** 1 scallion (white and green parts), shredded
Preparation
Having reconsituted the mushrooms and done the necessary cutting, place the first four ingredients in a bowl. Partially freeze the pork; slice it thin, then shred.
Cooking Procedure
Combine the stocks in a saucepan; bring it to a simmer Add the pork shreds and simmer 1 minute Add the mushrooms, preserved vegetable, ginger, and bamboo shoots; simmer for 3 minutes, stirring occasionally. Add the scallions and simmer another 30 seconds. Pour the soup into a tureen and serve immediately. Yield 4 Servings.
Notes
Substitutions: Pickled Spring Ginger* can be substituted for spring ginger, using the same amount; however, if winter ginger is substituted, use half the amount.
Sichuan Cuisine 10
Sichuan Cuisine 12
Szechwan Steamed Whole Fish Ingredients 1 1 1 1 1 1 1 1 1
Adapted from Lee, 150
whole 1½ pound red snapper tablespoon sherry clove garlic, minced teaspoon minced ginger root tablespoon bean sauce teaspoon Hot Sauce* tablespoon light soy sauce tablepoon sherry teaspoon sugar
Binder
2 teaspoons water chestnut powder desolved in 1 tablespoon sherry 1 tablespoon sesame oil ½ teaspoon peanut oil 1 scallion (white and green parts), chopped
Preparation
Rinse the fish under cold running water and dry it with paper towels. Place the fish in front of you horizontally, make three deep (not quite to the bone) crescent-shaped incisions vertically along the fish about 2 inches apart on both sides. Place on a plate small enough to fit into a steamer. Pour sherry over the fish. Combine the garlic, ginger, bean sauce, and Hot sauce. In a small saucepan, combine the light soy sauce, sherry, and sugar. Mix the binder.
Cooking Procedure
Put the plate with the fish on it in the steamer and steam for 15 minutes. Pour all the fish stock into saucepan containing light soy sauce, sherry, and sugar. (The fish releases juices when steamed.) Heat the sesame oil in a small wok until very hot, add the bean sauce mixture and stir for 1 minute. Add scallions and mix briefly. Add the fish stock and the soy sauce mixture to the wok. Bring to a boil; let simmer 1 more minute, stirring constantly. Restir the binder and add it to the wok, stirring until the sauce thickens. Pour the sauce over the fish and serve immediately. Yield 2-6 servings.
Pon Pon Chicken Ingredients
Adapted from Lee, 218
1 whole 3 pound chicken 2 cup leeks (green part only), cut into 1-inch pieces
Sauce
3 table spoons Sesame Seed Butter 1 ½ tablespoons brewed black tea ½ tablespoon Chili Oil, strained 1 teaspoon sugar ½ cup chopped scallions (white and green parts) 1 ½ tablespoons dark soy sauce 1 tablespoon Tientsin preserved vegtable, minces 2 tablespoons sesame oil ½ tablespoon minced garlic 2 tablespoons red wine vinegar ½ tablespoon Szechwan Peppercorn Powder 2 tablespoons peanut oil
Garnish
Watercress or stir-fried asparagus
Cooking Procedure
Bring 2 cups of water to a boil in a saucepan. Add the chicken and leeks; turn the heat to high and return to a boil. turn the heat to low, cover, and simmer for 30 minutes. Remove the chicken from the broth with a wire strainer and let it cool on a rack set over a plate. When the chicken is cool, shred it with your finger. Put the Sesame Seed Butter in bowl; gradually stir in the tea until smooth. add the Chili Oil, sugar, scallions, soy sauce, Tientsin preserved vegetable, sesame oil, garlic, vinegar, Szechwan Peppercorn Powder, and peanut oil and stir well to blend. Several hours bfore serving, mix the chicken with sauce. Transfer to a serving platter. Use the watercress to form a ring around the chicken or garnish with roll-oblique cut, stir-fried asparagus. Yield 2-8 servings.
Szechwan Sweet and Sour Cabbage Adapted from Lee, 297
Ingredients
1 ½ pounds Shantung Cabbage 1 tablespoon salt 2 tablespoons finely shredded ginger root ¼ cup Japanese rice vinegar ¼ cup sugar 1 tablespoon Chili Oil 2 dried chili peppers, seeded and shredded 1 ½ tablespoons peanut oil
Preparation
Remove the core from the cabbage and sicard. Cut the cabbage into 2-inch pieces. Place the cabbage on a large plate, toss with the salt,and cover with paper towels. Place a heavy, flat weight over the paper towels and let stand for about 6 hours. Squeeze the liquid from the cabbage with your hands. Toss the cabbage with the ginger shreds.
Cooking Procedure
Place the wok over medium heat for about 3- seconds. Add the peanut oil, then the vinegar, sugar, Chili oil, and Chili peppers. Turn the heat to low; stir with chopsticks for a few seconds, or until the sugar is dissolved. Pour the sauce over the cabbage and toss well. Place the cabbage in a covered serving dish. Refrigerate for 24 hours. Serve cold or at room temperature. Yield 4-8 servings.
l Oi li hi eC ak om Ho wt Sichuan Cuisine 20
1 minute
2 cups
6 tablespoons
Ingredients
2 cups peanut oil 6 tablespoons chili powder
375 degrees
Preparation and Cooking Procedure
Place a 12-inch wok over high heat for about 1 minute. Pour in the oil and heat over a medium flame until it reaches 375 degrees. Remove the wok from the heat and let it stand 2 minute. Add the chili powder all at once. Allow the chili oil to cool in the wok, then place it in a covered glass jar and refrigerate. Yield 1 Âź cups
2 minutes
Spicy Sesame Sauce Ingredients
Adapted from Lee, 337
¼ cup Sesame Seed Butter 1 scallion (white and green parts), chopped 1 teaspoon minced garlic 5 tablespoons brewed black tea 1 tablespoon plus 2 teaspoons dark soy sauce 1 ½ teaspoons strained Chili Oil 2 teaspoons sesame oil 2 teaspoons sugar 2 teaspoons wine vinegar
Preparation
Combine all of the ingredients and mix well Yield ¾ cup
Sichuan Cuisine 22
Dan Dan Mein Ingredients
Adapted from Food Network Sites
½ cup small shrimp (fully cooked) ¼ cup preserved vegetables (small package) (optional) 3 tablespoons dry roastedpistachio nuts (after removing the shells) or 3 tablespoons dry roasted peanuts (after removing the shells) 2 scallions (cleaned and chopped) 1 tablespoon sesame seeds 1 tablespoon oil 1 cup chicken stock 4 cups chicken stock (optional)
16 ounces yellow noodles (4 servings fully cooked or other noodles) 2 tablespoons dark soy sauce 1 tablespoon light soy sauce 1 tablespoon red rice vinegar 2 tablespoons sesame paste (Tahini paste) 2 tablespoons sesame oil ¼ tablespoon granulated sugar
Preparation
Rinse the chili and spices off the preserved vegetables, cut into small pieces, put in a cup and into a microwave for 30—45 seconds, set aside. Toast the sesame seeds in a pan with a little oil, set aside.
Sauce
In a bowl add the dark and light soy sauce, rice vinegar, sesame paste, chili oil (optional), sesame oil, granulated sugar, sesame seeds, use a whisk for a smooth sauce, set aside. Bring 1 cup of chicken stock to a low simmer, optional add 4 more cups of chicken stock if you are going to serve Dan Dan Mein with a bowl of hot broth. In a separate pot add 1 cup of the heated stock and 2 cup of water, bring to a boil, add the already cooked noodles and let cook for about 1—2 minutes, then remove the noodles to a colander and run under cold water to stop the cooking, set aside.
Directions
Place the cooled noodles in 4 individual bowls. Add in the center, some of the chopped scallions and pistachio/peanut nuts. Add the Dan Dan Mein Sauce around the inside perimeter of the bowls. Add some of the preserved vegetables and shrimp around the inside perimeter of the bowls as well. Serve with a bowl of hot broth on the side (optional). Guests can toss the noodles and ingredients in their individual bowl and enjoy!
Sichuan Cuisine 24
Sichuan Cuisine 26
Stir-Fried Kung Pao Chicken with Chili Peppers Adapted from About
Ingredients
2 boneless, skinless chicken breasts, 7—8 ounces each
Marinade 2 2 1 1
teaspoons soy sauce teaspoons Chinese rice wine or dry sherry teaspoon sesame oil ½ teaspoons cornstarch
Sauce
2 tablespoons dark soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon sugar
Other
8 small dried red chili peppers 2 cloves garlic 2 green onions (spring onions, scallions) 4 tablespoons oil for stir-frying, or as needed 1 teaspoon Szechuan peppercorn, optional ½ cup peanuts or cashews A few drops sesame oil, optional
Preparation
Cut the chicken into 1—inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes. While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside. Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok. Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red. Add the sauce to the wok. Bring to a boil. Add the chicken back into the
Chili Crabs Adapted from Lee, 162-163
Ingredients
4 large, live hard-shell blue she-crabs 2 tablespoons, cornmeal
Seasoning Sauce
1 tablespoon dark soy sauce 1 ½ tablespoons sugar 3 tablespoons sherry 1 teaspoon wine vinegar 3 tablespoons crab juice ½ cup flour dredging 2 scallions (white and green parts), chopped
2 1 2 2
teaspoons minced ginger root clove garlic, minced, seeded and shredded dried chili peppers cups peanut oil
Preparation
Combine the ingredients for the seasoning sauce. Soak the crabs in a large basin of water to which 2 tablespoons of cornmeal have been added. Lay crab on its back on a chopping block; place heavy cleaver along crab’s midline and hit hard with a rubber mallet to kill the crab instantly. Pull off the large claws by holding the crab in one hand with an oven mitt while twisting the claw off with the other hand. Rinse each crab under cold running water, scrubbing with a vegetable brush to remove the sand. Holding the crab in one hand, push it down hard on a chopping block; pry off the carapace with the other hand. Hold onto the carapace by grasping it by the central point. Once the carapace has been pulled away from the body, remove and discard the spongy, feathery lungs on either side. Save any yellow or orange matter inside; this is the roe. Using your fingers, remove the “apron” on the underside of the crab. Cut the crab into quarters on a wooden chopping block, using a heavy cleaver and rubber mallet. Twist off all the legs except one on each quarter. Put all these quarters into a bowl. Repeat procedure for rest of crabs. Before the next step, pour 3 tablespoons of the accumulate crab juices into the bowl for the seasoning sauce. Save the claws for another use. Transfer the crab quarters onto paper towels and dry well .Cooking Procedure Place the wok over high heat for about 1 minute. Pour in the oil; turn the heat to medium until the oil reaches 375 degrees, then turn the heat to high. Working quickly, hold each crab quarter by its remaining leg and dip the cut edges into the flour, then immediately place half the crab quarters in a wire strainer and lower them into the oil. Deep-fry the crabs for 2 minutes, turning once at mid point. Remove the crabs with the wire strainer and drain on several layers of paper towels. Reheat the oil to 375 degrees and repeat the process with the second batch of crab quarters. Pour off all the oil from the wok. Place the wok over high heat. Add the scallions, ginger, garlic, and chili peppers; stir fry for a few seconds. Restir the seasoning sauce and add it to the wok, continuing to stir for about 30 seconds. Return the crab quarters to the wok, stir frying quickly until they are evenly coated with sauce. This should take no longer than 30 seconds. Turn off the heat and empty the contents of the wok onto a heated serving dish. Serve immediately. Yield 2-6 servings Sichuan Cuisine 28
Bibliography Ballantyne, Janet, and Andrea Chesman. Garden Way’s Joy of Gardening Cookbook. Troy, N.Y.: Garden Way, 1984. Print. “Chinese Food - Chinese Cuisine Recipes and Cooking.” About.com Food. About. Web. Crocker, Betty. Betty Crocker’s Old-fashioned Cookbook. New York: Prentice Hall, 1990. Print. Davis, Karen. Nature’s Healing Foods. Boca Raton, FL: Globe Communications, 1993. Print. Food Network Sites. “Food.com - Thousands Of Free Recipes From Home Chefs With ...” Food. Scripps Networks, LLC. Web. Holiday, Taylor. “The Mala Project | Cooking Sichuan in America.” The Mala Project. Wordpress. Web. <http://themalaproject.com/>. Ingham, Vicki, ed. Christmas with Southern Living, 1993. Birmingham: Oxmoor House, 1993. Print. Lee, Karen, and Alaxandra Branyon. Chinese Cooking Secrets. Garden City, N.Y.: Doubleday, 1983. Print. Publications International, LTD. No-guilt Desserts: Over 120 Recipes 200 Calories or Less!. Lincolnwood, IL: Publications International, 1992. Print. The Pillsbury Company. The Pillsbury Cookbook. New York: Bantam, 1995. Print.
Sichuan Cuisine 32