WILD PEPPER CHINESE RECIPES
PICKLED PEPPERS (PAO JIAO) | CHINA SICHUAN FOOD
Learn how to make a magic Chinese ingredient - pickled wild peppers
Provided by Elaine
Categories Sauce and paste
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Number Of Ingredients 8
Steps:
- Boil some water and let it cool down completely. Or you can use purified water.
- Wash the green peppers, discard any spoiled ones. Set aside until completely drained.
- Cut the top off and keep the pepper body only.
- Sterilize the container is extremely important to prevent your pickled pepper been spoiled. My common solution is soak the jars in boiling water, then air-dry completely.
- Place the pepper in the jar, place water, white spirit, white vinegar, slat and sugar in. Gently shake to make all the ingredients well combined.
- Set aside and wait for 7 days until well pickled.
Nutrition Facts : Calories 288 kcal, CarbohydrateContent 51 g, ProteinContent 3 g, SodiumContent 5747 mg, FiberContent 5 g, SugarContent 37 g, ServingSize 1 serving
CHINESE CHICKEN WITH BLACK PEPPER SAUCE RECIPE - FOOD.COM
For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
- Mix together sauce ingredients in a small bowl and set aside.
- Cut chicken into a small dice, about 1/4-inch.
- Heat 1-2 cups peanut or other cooking oil in your wok.
- Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
- Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
- Remove oil from wok and discard.
- Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
- Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
- Serve at once with hot steamed rice.
Nutrition Facts : Calories 303.3, FatContent 6.3, SaturatedFatContent 1.6, CholesterolContent 125.9, SodiumContent 952.2, CarbohydrateContent 28, FiberContent 3, SugarContent 2.2, ProteinContent 32.6
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