CHINESE SALT PEPPER RECIPES

JIU YIM – CHINESE PEPPER SALT - RECIPE | SPICE TREKKERS

Jiu Yim – Chinese Pepper Salt - Recipe | Spice Trekkers image

In China, this salt is often served with fried dishes like squid and shrimp. It’s also a great finishing salt.

Provided by SPICETREKKERS.COM

Number Of Ingredients 3

Ingredients

1 Tbsp Sichuan pepper
4 Tbsp salt

Steps:

1. Place the salt and Sichuan pepper in a wok on medium and stir constantly. Remove from heat when the salt begins to change colour and the scent of the pepper begins to rise (2-4 minutes).2. Keep fresh in a sealed jar.

SALT AND PEPPER CRUST RECIPE - SIMPLE CHINESE FOOD

Salt and Pepper Crust recipe - Simple Chinese Food image

It’s super simple to see this kind of rice crust in a food show. The rice crackers in the show are spicy and spicy. The girl doesn't eat spicy food. I didn't add chili powder. I just added salt and pepper. The taste is also glutinous. It is no worse than the rice crackers I bought!

Provided by Fable 7656

Total Time 15 minutes

Yield 3

Number Of Ingredients 4

Ingredients

70 grams Glutinous rice
70 grams Flour
1 teaspoon Salt and pepper
500 g Cooking oil

Steps:

Ingredients: glutinous rice, flour, salt and pepper soaked for more than 2 hours
The glutinous rice that has been soaked for more than two hours to control the moisture, put it on the chopping board and crush it with a rolling pin
Just roll it into some coarse particles
Put the crushed glutinous rice into a basin and add the same amount of flour
Hecheng a moderately soft and hard glutinous rice dough (dumpling noodles are soft and firm)
Knead the mixed dough
Roll out into a thick slice with the back of the knife
Use a knife to cut into two-centimeter square pieces
Put the oil in the pot to heat up, put 60% of the heat into the cut raw sashimi
Medium fire to
Deep-fried until all the rice crusts in the pan float, golden and crispy, you can remove them
Add salt and pepper powder to the cooked rice crust while it is hot, mix well

More about "chinese salt pepper recipes"

SALT AND PEPPER CHICKEN - CHINESE TAKEAWAY RECIPE ...

Simple and easy classical salt and pepper chicken- Chinese Takeaway recipe! A flavorful popular dish packed with lots of spices and fresh vegetables. With this recipe, you can cook at home better than your local Chinese takeaway. The central aspect of this recipe is the spices, which work well with the fresh, tangy vegetables. This Chinese cuisine uses the harmonized flavors of the ingredients to pack a lot to your palate, from mixed chilies to spring onions to peppers; everything compliments each other. Fried chicken is not only tasty but also high in proteins and vitamins, both of which are beneficial to your health. Here I’ve presented this recipe with all successful tips and tricks so that you can enjoy restaurant-style homemade Chinese Salt and pepper chicken at home. Tips & Tricks for perfect Salt and Pepper Chicken Our goal is to make salt and pepper chicken that is juicy from the inside while crispy from the outside. I’ve used thighs to make this recipe. The thigh cut is super-soft and moist. It gets fried in just 2 to 3 minutes. If you fry for longer, you will end up with a dry texture. Fry marinated chicken in well-heated oil on medium flame. If you add the chicken to cool oil, the coating will fall apart, hence losing the crispiness. You can also carry out the frying process in one round. I recommend you fry the chicken twice to enjoy some extra crunch in your mouth. Fry the chicken in small batches instead of getting it all done in one round. It will result in perfect crispy salt and pepper chicken better than any local Chinese takeaway. Once you dished out the chicken with veggies, you can sprinkle some salt and pepper over the top and toss the chicken well. This step is completely optional and depends on your personal preferences. Don’t forget to use fresh vegetables in this recipe, as the real beauty of your plate lies in the texture and flavor, your veggies will add to the crispy chicken. Salt and Pepper Chicken Ingredients Boneless Chicken thigh: 1.1 pounds Potato starch: 1 cup Sweet onion: ½ Carrot: 1 Red/Green pepper: 1 Green chili: 4 Garlic cloves: 3 Ginger slice: 3 Spring onion: 2/3 Oil for frying Marinate for chicken Sesame oil: ½ TSP Salt: ½ TSP Black pepper: ½ TSP Ginger and garlic paste: 1 TSP Spice Mix Salt: ½ Tsp Black pepper: ½ TSP Chinese five-spice powder: ¼ TSP Chicken powder: ½ TSP Salt and Pepper Chicken Directions Start with marinating your boneless thigh chicken. In a well-kept bowl, add chicken. To this, add sesame oil, salt, black pepper, and ginger garlic paste. Then mix thoroughly until all the spices are well merged with the chicken. Set aside the marinade for 15 minutes. If you are not in a hurry, then keeping the marinade for an hour or two will enrich the flavor or tenderize the chicken more deeply. Meanwhile, the chicken is allowed to get marinated, get into cutting fresh vegetables. Thinly slice garlic cloves, ginger, pepper, and onions. Next, make the spice mix. To a neat and clean bowl, add salt, black pepper, Chinese five-spice. Mix it well. To make it taste like a perfect Chinese takeaway, you can add the chicken powder as well. But this step is optional. Now coat the chicken with potato starch. You can also use cornstarch. Then fry the chicken in hot oil. Once the chicken starts floating, you are done with the first fry. I’ve double fried the chicken to make an extra crunchy salt and pepper chicken bite. Next, stir fry the vegetable. Take a pan on the stovetop and add in some oil. First, sauté thinly sliced ginger and garlic. When you can smell that characteristics ginger-garlic aroma, add in the remaining veggies. Continue frying the veggies for 2 to 3 minutes. Then add in fried salt and pepper chicken and mix thoroughly with the colorful vegetables. Last but not least step, add in the spice powder and mix everything well. Dish out your, better than Chinese takeaway, salt and pepper chicken and, serve it hot and nice. Nutrition Facts Calories: 250kcal per 100g Carbohydrates: 10g Protein: 20g Fat: 15g FAQs Is it necessary to deep-fry the chicken? No, it is not necessary to deep-fry the chicken. I have deep-fried the chicken because I like this version of salt and pepper chicken. You can also air-fry or bake chicken in the oven to make it healthier according to your wish. What if I don’t want to use thighs to make Chinese salt and pepper chicken? If you don’t like thighs, then you can use breast, even wings, to make this delicious cuisine. Fried breast and wings will give you an equally amazing taste and texture you will love. Mind some rules of frying the breast and wings part of the chicken. The breast part requires 8 minutes to get fried, while wings require 5 minutes to get it done just right. You need to marinate wings for longer to get the crispy golden brown texture with deeply penetrated rich spices flavor. As spices are the real essence of the best salt and pepper chicken recipe. What is five-spice powder? Five-spice powder is the essential ingredient of the Chinese salt and pepper chicken recipe. It is a combo of different spices, namely whole clove, fennel seeds, star anise, peppercorns, and cinnamon stick. The ingredients of five-spice powder may vary from one region to another, but above mentioned five ingredients are compulsory to add to make it. Conclusion If you want to let your loved ones enjoy restaurant-style Chinese Salt and Pepper Chicken at home, then give this recipe a try. I’m sure you would never regret trying it. It’s so easy to make and far better than any Chinese takeaway. I’m sure you will love it. If you really admire my recipe, share it with your friends and family. If you have tried any recreation, don’t forget to update us through your valuable comments. Thanks!
From cookingfrog.com
Reviews 5
Cuisine Chinese
Calories 250 per serving

Start with marinating your boneless thigh chicken. In a well-kept bowl, add chicken. To this, add sesame oil, salt, black pepper, and ginger garlic paste. Then mix thoroughly until all the spices are well merged with the chicken. Set aside the marinade for 15 minutes. If you are not in a hurry, then keeping the marinade for an hour or two will enrich the flavor or tenderize the chicken more deeply. Meanwhile, the chicken is allowed to get marinated, get into cutting fresh vegetables. Thinly slice garlic cloves, ginger, pepper, and onions. Next, make the spice mix. To a neat and clean bowl, add salt, black pepper, Chinese five-spice. Mix it well. To make it taste like a perfect Chinese takeaway, you can add the chicken powder as well. But this step is optional. Now coat the chicken with potato starch. You can also use cornstarch. Then fry the chicken in hot oil. Once the chicken starts floating, you are done with the first fry. I’ve double fried the chicken to make an extra crunchy salt and pepper chicken bite. Next, stir fry the vegetable. Take a pan on the stovetop and add in some oil. First, sauté thinly sliced ginger and garlic. When you can smell that characteristics ginger-garlic aroma, add in the remaining veggies. Continue frying the veggies for 2 to 3 minutes. Then add in fried salt and pepper chicken and mix thoroughly with the colorful vegetables. Last but not least step, add in the spice powder and mix everything well. Dish out your, better than Chinese takeaway, salt and pepper chicken and, serve it hot and nice.

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CHINESE SALT & PEPPER SQUID - MARION'S KITCHEN

I’ve taken the Chinese restaurant classic and made it super light and simple to prepare – and it really is incredible! Dry-roasting the mix of peppercorns is absolutely worth the extra step, while seasoning the squid, rather than the flour, means you get even more flavour in every bite.
From marionskitchen.com

Dry roast the peppercorns in a frying pan over medium-high heat for 3-4 minutes or until fragrant. Use a mortar and pestle to grind the peppercorns and the salt to a fine powder. Transfer to a small bowl. Pour enough oil to deep fry into a wok or saucepan over high heat. Combine the plain flour and rice flour in a large bowl. Pat the squid pieces with paper towel to remove excess moisture. Generously season the squid pieces with the salt mixture. Coat pieces of squid in the flour. When the oil is hot, fry the squid in batches for 2-3 minutes or until light golden in colour. Drain on paper towel. Heat 1 tsp of vegetable oil in a clean wok or frying pan. Add the garlic, spring onion and chillies and stir-fry for 30 seconds. Add the squid pieces and a little more of the salt mixture and stir-fry until well combined. Transfer to a serving plate. Serve with lime wedges.

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SALT AND PEPPER PORK CHOPS (????) | MADE WITH LAU

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From madewithlau.com
Reviews 5
Total Time 50 minutes
Cuisine Chinese

Finally, taste to adjust the flavors of the pork chops to your liking! This is usually served on a large serving plate at the center of the table. Everyone can take the amount they want in smaller individual plates.

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SALT AND PEPPER RIBS | CHINA SICHUAN FOOD

Traditional Chinese salt and pepper ribs
From chinasichuanfood.com
Reviews 5
Total Time 20 minutes
Category Chinese
Cuisine Sichuan cuisine
Calories 519 kcal per serving

Place ribs in and toss with salt and pepper. Serve with extra salt and pepper for option.

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SALT AND PEPPER SQUID | CHINA SICHUAN FOOD

Salt and pepper fried squid
From chinasichuanfood.com
Reviews 5
Total Time 35 minutes
Category Snack
Cuisine Chinese
Calories 401 kcal per serving

Place 1 tablespoon of cooking oil again and then fry garlic, fresh pepper and green onion until aroma. Then return squid and sprinkle salt and pepper. Turn off the fire and mix everything well.

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