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Recipes with chilli oil with sediment

5 recipes that use chilli oil with sediment, with photos, step-by-step instructions and cook times. The quickest, Dan dan noodles with mushroom and tofu crumble, takes 25 minutes. It is most often cooked with sichuan peppercorns, sugar and cinnamon stick.

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Tian shui mian

Tian shui mian, "sweet water noodles", are a fixture of Chengdu's old snack houses around Wenshu Monastery, ordered at lunch in a small bowl alongside dumplings and wontons. The noodles are cut as thick as chopsticks, cooked chewy and served at room temperature, coated in thick spiced soy syrup, red chilli oil, pounded raw garlic and sesame: sweet first, then hot and garlicky. Chef's tip: simmer the sweet soy until syrupy; if it is thin it runs to the bottom of the bowl instead of clinging to the noodles.

45 minChinesePasta & NoodlesVeganSpicy
by KrazyBadal 0 views

Fu qi fei pian

Fu qi fei pian, "husband-and-wife lung slices", takes its name from a couple who sold it from a shoulder-pole stall in 1930s Chengdu; today's version uses no lung, just beef shin and tripe. It is a cold dish, kept in big trays in the old snack restaurants around Chunxi Road and eaten at lunch or as a starter: paper-thin slices glossy with red chilli oil and numbing Sichuan pepper, with crushed peanuts and celery for crunch. It contains peanuts, sesame and soya. Chef's tip: slice the meat only when completely cold, and as thinly as you can; that is what lets the dressing coat every piece.

180 minChineseMeatSpicy
by KrazyBadal 0 views

Bobo chicken

Bobo chicken came to Chengdu from Leshan and is now sold in snack shops off Chunxi Road and down Jinli, where dozens of bamboo skewers stand in a big clay bowl of chilli oil and you pay by the stick you pull out. It is summer evening food, eaten cold: tender poached chicken, lotus root, potato, mushroom and kelp, all soaked in a sweet, savoury, tongue-tingling red broth. Stalls also skewer chicken gizzards and hearts; this version keeps to chicken thigh and vegetables. It contains sesame and soya. Chef's tip: plunge the poached chicken into iced water; it keeps the meat juicy and the skin pleasantly springy.

60 minChineseChickenSpicy
by KrazyBadal 0 views

Dan dan noodles with mushroom and tofu crumble

Dan dan mian is named after the shoulder pole (dan) that Chengdu hawkers once used to carry their noodles and sauces through the streets. A proper bowl is small and intense: springy wheat noodles over a puddle of sesame paste, chilli oil and soy, topped with a crunchy, salty crumble and blanched greens. The crumble here is mushroom and tofu fried with preserved ya cai until crisp. Mix everything from the bottom before eating. Chef's tip: loosen the sesame paste with a little of the hot noodle water so it coats every strand instead of clumping.

25 minChinesePasta & NoodlesSpicy
by KrazyBadal 0 views

Xi'an liangpi

In Xi'an's Muslim Quarter, cooks peel liangpi off steaming trays all day, cut it into wide ribbons and toss it with chilli oil, black vinegar, garlic water and cubes of springy gluten. It's eaten cold, often with a flatbread, as a summer lunch. Gansu's niangpi, from Lanzhou and Tianshui, is the same dish with thicker sheets and more garlic, so it's covered here too. You wash a flour dough to split the starch from the gluten, so allow 4 hours for the starch to settle. Chef's tip: stir the starch water every time before you ladle it, because the starch sinks fast.

100 minChinesePasta & NoodlesVeganSpicy
by KrazyBadal 0 views

Goes well with chilli oil with sediment