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The soul sauce made with roasted green pepper and garlic. It is one of the most popular sauces in Sichuan, used as a dipping sauce for chicken, beef, tofu, and vegetables. Let’s learn how to make this 10-minute super-easy summer dip at home.

Summer is a time that drains away my appetite. As the days get hotter, I always want some refreshing cold dishes or simple boiled vegetables with dipping sauces.

There are lots of widely loved dipping sauces on my blog, from the oyster sauce-based dipping sauce published in our steamed chicken recipe to the Cantonese classic – scallion and ginger sauce paired mainly with white cut chicken. In this recipe, I will introduce a hidden star from Sichuan cuisine.

The method of making this dipping sauce is similar to ginger and scallion sauce, but instead of pouring hot oil over scallion and ginger, this time we will try smoky roasted chili sauce- known as Shao Jiao Jiang in Chinese.

The Best Partner – Douhua

If you ever visit Sichuan or Chongqing, you may find lots of Douhua Fan restaurants. They are selling based on douhua- a unique way of enjoying tofu pudding in the Sichuan area, usually plus summer salad and some simple Sichuan-style stir-fry.

In a traditional Sichuan Douhua shop, you will always be offered three options: red chili oil dipping sauce, roasted pepper dipping sauce, and soy sauce for children. So in my bok choy and tofu recipe, I matched this one as the dipping sauce.

When I was a little girl, we were living in the country yard. At that time, our favorite way of making this sauce was to place the chilies on a flat iron plate or thread the peppers tightly onto long skewers and roast straight over an open fire. So you can also use an outdoor BBQ grill.

Luosi Jiao (螺丝椒)

I use two types of chili pepper in my sauce. One is regular long chili pepper, and the other one is Luosi Jiao.

Luosi Jiao (literally translated as “Screw Pepper” or “Spiral Chili”) is a premium, heirloom-style green chili pepper highly prized in the cuisines of Sichuan and Hunan. It gets its name from its unique, heavily twisted, and wrinkled appearance.

It is significantly spicier than a Jalapeño, roughly approaching the heat of a milder Serrano pepper. You can use serrano pepper, hot long pepper, or shishito pepper as a replacement. By the way, mixing 2 or 3 types of pepper together is also a smart choice.

Step by Step

Wash and clean the peppers. Drain well.

In a pan, place the peppers in, without adding oil. Take your spatula and press them down firmly and continuously against the hot metal. Until the deep tiger skin is formed.

During pan-frying, some peppers will cook faster than others—especially the smaller ones. Once they develop that nice charred tiger skin, remove them from the pan first. This clears space for the remaining peppers to cook evenly until all the peppers have the perfect tiger-skin look.

Blend garlic with roasted chili pepper. Pulse the blender a few times—stop, then pulse again—to chop the peppers into a coarse texture. This keeps a nice crunch. Don’t overblend them into a super fine paste.

Heat around 1 cup of hot oil aside. Pour half of the hot oil in, mix well. Then pour in the remaining half of the oil.

Add salt, oyster sauce, and sugar. Mix well.

It can be a lovely dipping sauce for white-cut chicken or a topping for steamed dishes like our steamed eggplants or any of the summer salads.

Storage

Store the sauce in an airtight container for up to 1 week.

Roasted Green Paper Sauce

A hidden but worth trying Sichuan style dipping sauce- roasted green pepper sauce

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Ingredients

• 500 g mixed green peppers
• 6-8 garlic cloves finely chopped
• 1 tbsp. oyster sauce
• 1/2 tsp. sugar
• 1 tsp. sugar

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Instructions

• Wash and clean the peppers. Drain well.
• In a pan, place the peppers in, without adding oil. Take your spatula and press them down firmly and continuously against the hot metal. Until the deep tiger skin is formed.
• Blend garlic with roasted chili pepper. Pulse the blender a few times—stop, then pulse again—to chop the peppers into a coarse texture. This keeps a nice crunch. Don’t over blend them into a super fine paste.
• Heat around 1 cup of hot oil aside.
• Pour half of the hot oil in, mix well. Then pour in the remaining half of the oil.
• Add salt, oyster sauce, and sugar. Mix well.

Loe allikast edasi

[gtranslate]

Sweet, sticky honey-black pepper sauce with crispy chicken wings can be a lovely main course for your dinner. We will shallow-fry the chicken wings, then coat them in a honey-based black pepper sauce.

All of my family members are chicken wing lovers! So I made lots of Chinese-style chicken wing recipes, including red-braised, salted-egg chicken wings, and Coca-Cola chicken wings, as well as super-easy pan-fried, crispy wings.

This one is not a traditional recipe, but I love the combination of honey and black pepper. You will taste a sweetness first, followed by a comforting, lingering heat from the black pepper. Such a contrast. It melts in your mouth with the crispy shell and tender chicken meat. That’s definitely my comforting dish.

Cook’s Note

• Be quick when mixing with the sauce so you will not lose the crispy shell.
• Use the shallow frying method instead of deep frying to save oil.
• Use freshly ground black pepper for the best taste.
• When deep-frying the chicken wings, start with a low heat to ensure the wings cook evenly, then turn up the heat to make the shell even crisper and harder.

Step by Step

Let’s marinate the chicken wings first to give them a base of flavor. Combine fresh-ground black pepper, light soy sauce, oyster sauce, and Shaoxing cooking wine. Massage the sauce so it coats evenly, then let it sit for 30 minutes.

Mix cornstarch with flour or sticky rice flour at a 2:1 ratio, then coat each chicken wing with the mixture. If you don’t have sticky rice flour in your pantry, replace it with regular flour.

Let it rest for around 10 minutes so the flour can attach well to the chicken wings.

Prepare a pan and add oil to shallow-fry the chicken wings over a slow fire until golden brown and crispy. It may take around 12 minutes. Slightly turn up the fire at the last min to harden the crispy shell.

Get another pan, then add freshly ground black pepper and honey. Heat until the honey becomes slightly bubbly. Mix well. Return the chicken wings, then coat them well and quickly.

Honey Black Pepper Chicken Wings

Sweet crispy chicken wings with black pepper sauce.

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Ingredients

• 12 chicken wings

Marinating

• 1 tbsp. light soy sauce
• 1 tbsp. oyster sauce
• 1/2 tbsp. fresh grounded black pepper
• 1 tbsp. Shaoxing cooking wine

Marinating

• 1 cup corn starch
• 1/2 cup flour or sticky rice flour

Sauce

• 1/2 tbsp. ground black pepper
• 2 tbsp. honey

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Instructions

• Let’s marinate the chicken wings first to give them a base of flavor. Combine fresh-ground black pepper, light soy sauce, oyster sauce, and Shaoxing cooking wine. Message the sauce so it coats evenly, then let it sit for 30 minutes.
• Mix cornstarch with flour or sticky rice flour at a 2:1 ratio.
• Prepare a pan and add oil to shallow-fry the chicken wings until golden brown and crispy. It may take around 12 minutes. Slightly turn up the fire at the last min to harden the crispy shell.
• Get another pan, add freshly ground black pepper and honey. Mix well and heat until the honey becomes slightly bubbly. Return the chicken wings, then coat them well and quickly.
• Serve immediately.

Loe allikast edasi

[gtranslate]

Foolproof Hunan-style sesame chicken with fresh peppers can be your ideal way of cooking chicken on summer days. Instead of pan-frying, it uses a unique way of simmering.

Around one month ago, I introduced you to these simmered ribs with peppers. It is a dish I found during my trip to Zhangjiajie for those surreal quartz-sandstone pillars. Food in Hunan is incredibly hot for me. Most Hunan dishes are hot, and I found this combination quite mild yet strong-smelling. So I add it to my recipe list.

All of my family members love that dish so much. So I was always thinking about trying it with other ingredients. This time, chicken is our main role. And guess what? Chicken is even better than ribs.

Maybe it is quite unbelievably delicious even with such a short ingredients list. So I highly recommend you try it when it is less hot. Chicken is full of flavor, with a sesame oil-and-chili-pepper combination, but not hot at all. Soup or maybe juice is even better. It serves as the perfect dip for crusty bread or traditional steamed buns, steamed rice, or even noodles.

Summer is a great time to eat fresh chili peppers because they are in season. However, when used in a chicken recipe, I prefer to chop them into smaller pieces. The ingredient list didn’t prepare me for how amazing this actually tastes. It also has a super lovely, bright yellow color.

By the way, if you love Hunan-style, here are some recipes you must try.

Ingredients

The ingredient list is quite short, mainly with fresh chicken pieces, green pepper, ginger, and garlic.

• 300 g chicken cut into small pieces – Recommend using smaller pieces
• 4-6 fresh chili peppers- two as large pieces, and chop the remaining into small pieces
• Pinch of salt
• 3 tbsp. Sesame oil
• 1 thumb of ginger, sliced
• 1 tbsp. light soy sauce
• Hot boiling water to cover the chicken

Step by Step

Cut one of the peppers into large sections and the other part into smaller pieces. We will use the whole sections during the simmering process, which helps enhance the flavor.

Add sesame oil to the wok, then add the chicken pieces and ginger slices. Fry over medium-low heat until golden brown and aromatic. Be patient, this may take several minutes.

Add boiling hot water and two whole peppers. Cover the lid and cook for 20 minutes, depending on the age of your chicken, until cooked through. Then pick the peppers out and discard them.

Get another wok, add chopped chili peppers, garlic, and a small pinch of salt. Fry for around half a minute.

Or you can simple add those smaller pieces to your simmering pot.

Transfer the fried chili peppers into the soup. Turn up the fire and thicken the sauce a little bit.

Hunan Sesame Chicken with Peppers

Hunan Sesame Chicken with Peppers

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Ingredients

• 300 g chicken cut into small pieces
• 4-6 fresh chili peppers- two as whole and chop the remaining into small pieces
• Pinch of salt
• 3 tbsp. Sesame oil
• 1 thumb ginger chopped
• Hot boiling water to cover the chicken

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Instructions

• Add sesame oil to the wok, then add the chicken pieces and ginger slices. Fry over medium-low heat until golden brown and aromatic. Be patient, this may take several minutes.
• Add boiling hot water and two whole peppers. Cover the lid and cook for 20 minutes, depending on the age of your chicken, until cooked through. Then pick the peppers out and discard them.
• Get another wok, add chopped chili peppers, garlic, and a small pinch of salt. Fry for around half a minute.
• Transfer the fried chili peppers into the soup. Turn up the fire and thicken the sauce a little bit.

Loe allikast edasi