Chinese Chili Paste With Garlic Ginger Recipes
GINGER GARLIC CHILI SAUCE
This is the BEST condiment for your rice or noodles. It's made from fresh red chilies, ginger, garlic that is sweet, salty with a slight tang from lime juice. The recipe is easy, quick, and it's a must-have in your pantry. So, double up the batch and store some in your fridge today!
Provided by woonheng
Categories Side Dish
Time 10m
Number Of Ingredients 10
Steps:
- Place all the ingredients in a blender or food processor (except sesame oil) and blend until well combined.
- Taste test and season to your preference.
- Transfer the chili mixture to a cleaned mason jar and store it for future use.
- For serving, scoop out desired amount and add a drizzle of sesame oil before serving.
CHINESE CHILI PASTE WITH GARLIC & GINGER
Spicy sauce made from soybean paste, hot pepper, oil, garlic, and ginger; used as an ingredient in Chinese cooking and as a condiment. Store, tightly covered, in the refrigerator.
Provided by littleturtle
Categories Sauces
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat an 8-inch skillet over med-high heat; add oil when skillet is hot.
- Stir in bean sauce, red pepper, sugar, garlic, and ginger.
- Reduce heat to low, and cook, stirring frequently so it doesn't burn.
Nutrition Facts : Calories 180.6, Fat 14, SaturatedFat 1.8, Sodium 1.4, Carbohydrate 14.9, Fiber 0.6, Sugar 12.9, Protein 0.4
CHILE GARLIC PASTE
If you're looking for more heat without the characteristic smokiness of the chipotle, just add a few ordinary dried red chiles. For Mexican-style chile paste, add a bit of cumin, and some oregano or epazote. With good curry powder or garam masala you'd produce the kind of paste you see in northern India. You can make a blend similar to harissa, the classic paste from North Africa, by adding coriander and cumin. If you use fresh herbs or aromatics (including garlic), refrigerate the finished paste and use it within a day or so for maximum freshness and oomph. If all your seasonings are dried, the paste will last a couple of weeks at least. Remember this, though: Chiles can burn. If you have rubber gloves, use them. If not, every time you touch a chile, wash your hands with warm soapy water several times and be careful not to touch your eyes. The heat belongs on the table.
Provided by Mark Bittman
Categories easy, quick, condiments, project
Time 45m
Yield About 1/2 cup
Number Of Ingredients 4
Steps:
- Put chiles in a bowl and cover with boiling water and a small plate to keep them submerged. Soak for about 30 minutes, or until soft. Reserve a bit of the soaking water. Clean each chile: remove stem, then pull or slit open; do this over sink, as they will contain a lot of water. Scrape out seeds, retaining some if you want a hotter paste.
- Put chiles, any seeds you might be using, the oil, a large pinch of salt and the garlic, if you are using it, in a blender or food processor. Purée until smooth, adding a spoonful of soaking water at a time, until consistency is a thick paste.
- Use immediately or cool, cover tightly, and refrigerate for up to two days. Just before serving, taste and adjust seasoning if necessary.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 4 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 675 milligrams, Sugar 15 grams, TransFat 0 grams
SHREDDED CHICKEN WITH GINGER AND CILANTRO
Provided by Baita Daiwei Ting
Categories Chicken Garlic Ginger Herb Steam Dinner Lime Cilantro Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 to 6 (main course) servings
Number Of Ingredients 10
Steps:
- Set a steamer rack inside a wide 6- to 8-quart pot and fill bottom with water (not above rack), then bring to a boil.
- Arrange chicken in 1 layer in a shallow heatproof bowl small enough to fit just inside pot.
- Steam chicken in bowl on rack, covered with lid, until just cooked through, about 25 minutes. Remove bowl from pot using tongs. When chicken is cool enough to handle, coarsely shred, discarding skin and bones. Reserve liquid in bowl.
- Meanwhile, stir together lime juice, bean paste, red-chile oil, Sichuan-pepper oil, ginger, garlic, chile, salt, and 2 tablespoons reserved chicken liquid in a large bowl. Stir in chicken, cilantro, and salt to taste.
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