Chinese Chile Scallion Oil Recipes
NOODLE SALAD WITH CHICKEN AND CHILE-SCALLION OIL
This spicy, crunchy, and refreshing noodle salad will make any weeknight better, and is a great way to use up leftover roast chicken.
Provided by Bon Appétit Test Kitchen
Categories Salad Chicken Quick & Easy Lunch Noodle Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For chile-scallion oil:
- Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.
- DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.
- For noodles and assembly:
- Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.
- Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.
- DO AHEAD: Noodles can be cooked the night before. Toss with 1 teaspoon oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.
CHILI-SCALLION OIL
The basic recipe produces a fiery oil and a tasty chili paste. Either is great for a stir fry, or added to soup, or just use it to liven up ordinary take-out. If you like, use the variations together or separately.
Provided by threeovens
Categories Asian
Time 45m
Yield 2 1/2 cups, 30 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, combine pepper flakes, garlic, scallions, ginger, and corn or peanut oil; heat, over medium low, until bubbly (225-250 degrees F); let simmer 15 minutes then allow to cool.
- Store in a tightly covered glass or plastic container at room temperature.
- If using any (or all) of the variations, add them before cooking.
Nutrition Facts : Calories 186.1, Fat 20.6, SaturatedFat 2.7, Sodium 1.1, Carbohydrate 0.9, Fiber 0.3, Sugar 0.4, Protein 0.1
LANZHOU CHILE OIL
This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo. Spoon it over hand-pulled noodles in broth.
Provided by Brandon Jew
Yield Makes a scant 1 cup
Number Of Ingredients 13
Steps:
- Fill a wok or small saucepan with the neutral oil and secure a deep-fry thermometer on the side. Add the yellow onion, green onion, ginger, cinnamon, cardamom, star anise, fennel seeds, and peppercorns. Place the pan over medium heat and warm the oil until it reaches 300°F (no higher, or the oil will taste burnt) and the onions begin to caramelize at the edges, 12 to 14 minutes. Remove from the heat.
- Line a fine-mesh strainer with a double layer of cheesecloth and set over a heatproof bowl. Pour the oil mixture through the strainer, then gather up the sides of the cheesecloth and tie closed with kitchen twine to form a sachet. Add the sachet, chile flakes, white and black sesame seeds, and soy sauce to the oil and stir to combine. Let cool to lukewarm, then cover and let sit overnight at room temperature. Remove the sachet and gently squeeze any oil in it back into the bowl. Discard the sachet.
- Transfer the chile oil to an airtight container and store in the refrigerator for up to 3 months.
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- Prepare the ginger, garlic, scallions, and chili peppers. In a saucepan, heat ½ cup of oil over medium-high heat. Add the ginger and fry gently for about 15 min. until the color deepens into a darker, more golden yellow. If the ginger sizzles too much, turn the heat down to medium or medium low; the ginger should not visibly crisp or brown.
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- Wash the scallions and pat them thoroughly dry. Thinly slice them into rounds, and then use your knife to mince them further. You should end up with 4 tablespoons finely minced scallions.
- Next, slice 10 rounds of ginger very thinly. Julienne them into matchsticks and mince them finely. (These steps could be done with a food processor.) You should end up with 3 tablespoons finely minced ginger.
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