Xinjiang Recipes

FRIED CHICKEN W/ XINJIANG SPICES

Steps:

• Rinse the chicken and pat dry with paper towels. Transfer to a bowl and add spices, salt, sugar, 1 tablespoon oil, and 1 tablespoon shaoxing wine. Use your hands to combine everything together. Allow to marinate in the refrigerator for at least 4 hours or overnight.
• When ready to cook, take the chicken out of the refrigerator and let it come to room temperature. Add the cornstarch and flour to the chicken and use your hands to mix everything together evenly.
• Prepare your yogurt sauce by simply combining all the ingredients in a small bowl. Set aside. Heat your oil in a small pot or cast iron skillet until it reaches 350 degrees. Fry the chicken in two or three batches for about 5 to 10 minutes, depending upon the size of your drumsticks. If you're unsure about the doneness, poke a skewer into the thickest part of the drumstick to check if the juices run clear. Drain the fried chicken on paper towels.
• Garnish the chicken with chopped cilantro and serve with your yogurt sauce!

XINJIANG SPICE MIX

Steps:

• Toast Sichuan peppercorns til fragrant. Toast cumin until lightly browned.
• Grind Sichuan peppercorns, cumin, chili flakes and black pepper in a spice grinder.
• Stir in remaining ingredients.

XINJIANG LAMB SKEWERS

Steps:

• Cut the lamb and the fat into roughly inch big cubes.
• Make the marinade by putting the olive oil, lemon juice, garlic, salt and spices into a bowl and mixing until even. Put the meat and fat in the marinade and mix until thoroughly coated, then cover, put the bowl in the fridge and leave for at least 2 hours (or overnight if you think ahead).
• Skewer the meat, roughly 2 pieces of lean meat to one piece of fat (you don't have to eat the fat but do keep it on whilst cooking, as it helps keep the meat nice and tender). Pack it quite tightly so that the fat and meat are up against each other, as in the picture above.
• Cook on the BBQ until you feel it's ready to eat. I prefer it so the fat is nice and crispy, but just cook it to your own preference. If you made the spice sprinkle then add it occasionally on the top of the skewers as they cook.

SZECHUAN SEASONING (XINJIANG SPICE)

Steps:

• In a small sauté pan over medium heat, toast the cumin seeds and peppercorns until lightly browned and they start to give off a fragrant aroma. Set aside to cool slightly.
• Grind cumin, red and black peppercorns, chili flakes, and salt in a clean spice grinder (See Note 2) until powder in form.
• Add ground spices to a small bowl with ginger, garlic and chili powders, and whisk to combine.
• Store in an airtight container and keep in a cool, dry location.