Chinese Chili Recipes

CHINESE CHILI

Steps:

• Reserve about a tablespoon of the fat from the brisket and cut the meat in 1/2-inch dice. Lightly brown the fat on medium-high in a large sauté pan to slick the bottom. Add meat and cook until it loses its redness. Transfer meat and any juices to a bowl. Toss with soy sauce and hoisin.
• Reduce heat to low, add onions, bell pepper, jalapeños, habanero, garlic and ginger and cook until softened. Add Sichuan peppercorns and five spice, stir, then add ale. Bring to a simmer. Add tomatoes. Return meat and juices to the pan. Cover and simmer an hour and a half, until the meat is tender.
• Stir in vinegar. Mixture should be somewhat soupy; add some water if needed. Drizzle in chile oil to taste. Adjust salt with soy sauce. Garnish with cilantro and serve.

CHINESE CHILI (SICHUAN STYLE)

Steps:

• Toast the Sichuan peppercorns in a small saucepan over medium heat until you can smell the fragrance and the Sichuan peppercorns turn a little darker. Transfer the peppercorns to a small bowl and set aside.
• Soak the chili peppers in 2 cups of hot water until softened, 15 minutes or so. Use your fingers to press the air out from the chili peppers so they soak evenly. Once soaked, remove the tough stems of the chili peppers and discard them.
• Combine the soaked chili peppers, Sichuan peppercorns, cumin powder, dried oregano, and salt in a blender or in a tall glass and use an immersion blender. Add 1/2 cup of the pepper soaking water without adding the residue at the bottom. Blend until it forms a fine paste.
• Heat oil in a 5.5 quart dutch oven over medium heat and add the yellow onion. Cook and stir until the onion just starts to soften, 5 minutes or so.
• Use your spatula to move the onion to the edge of the pan and add the ground beef in the center. Add the Doubanjiang. Let cook for a minute without moving. Then stir with a spatula to break the meat into smaller pieces and coat with the Doubanjiang. Cook, stirring frequently, until the meat is cooked and turns into small pieces.
• Add the chili paste. Cook and stir for 2 minutes.
• Add the diced tomato, tomato sauce, Shaoxing wine, and soy sauce. Cook and stir for 2 minutes.
• Add the beef broth. Cook until bringing to a simmer. Turn to medium-low heat. Simmer, covered, until the beef turns soft, 30 minutes.
• Add the kidney beans and stir to mix well. Cook for another 5 minutes. Taste the chili carefully and add more salt if needed.
• Serve the chili over steamed rice. Garnish with chopped cilantro and avocado, if using. Serve as a main course.
• Store the leftover chili in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop. The beans will continue to absorb liquid during storage. You can add a splash of broth before reheating to bring back the original texture.

CHINESE HOT CHILI OIL

Steps:

• Use the chili oil as desired in recipes or as a dipping sauce with dumplings and noodles.

CHINESE CHILLI CHICKEN

Steps:

• Slice the chicken.
• Roughly chop the onion and pepper.
• Grate or finely chop the garlic.
• Cut the chilli in half, discard the seed and finely chop.
• Heat the oil in a wok or a large deep frying pan.
• Add the chicken, onion, peppers, chilli, garlic, and ginger.
• Fry for about 5 minutes on high heat.
• Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
• Serve with rice or Chinese noodles.

ASIAN INSPIRED CHILI

Steps:

• Sautee onions, red pepper and garlic in sesame oil until tender (about 5 min).
• Add remaining ingredients,bring to a boil.
• Reduce heat and simmer for 1 hour.

SIMPLE CHILLI CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Cut the chicken into thin strips then coat in the egg wash and flour.
• Shallow fry for a few minutes on each side, until golden brown.
• Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
• In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
• Add back in the chicken and peppers and stir well in the sauce.
• Serve with rice.
• Enjoy!