Culinary Odyssey: 10 Toughest Chinese Recipes

                                        Preface by Madhu Savara's Kitchen

Welcome to the enchanting world of Chinese cuisine!  we embark on a culinary journey to explore the ten most challenging and delightful Chinese recipes. Each dish carries with it a rich history and cultural significance, making this book not just a collection of recipes but a window into the heart of Chinese gastronomy.

The Origin of Chinese Cuisine:

Chinese cuisine is a tapestry woven over thousands of years, blending ancient traditions and regional flavours. From the fiery spices of Sichuan to the delicate tastes of Cantonese dishes, Chinese cuisine is an artful balance of taste, texture, and aroma.

INDEX:

Mapo Tofu (Vegetarian)

Peking Duck (Non-vegetarian)

Sichuan Hotpot (Vegetarian and Non-vegetarian)

General Tso's Chicken (Non-vegetarian)

Beggar's Chicken (Non-vegetarian)

Dan Dan Noodles (Vegetarian)

Kung Pao Shrimp (Non-vegetarian)

Three Cup Chicken (Non-vegetarian)

Ma Po Eggplant (Vegetarian)

Fish Fragrant Pork (Non-vegetarian)

Recipe 1: Mapo Tofu (Vegetarian)

• Ingredients:
• 1 block of firm tofu, cubed
• 2 tbsp vegetable oil
• 2 tbsp Sichuan peppercorns
• 2 tbsp fermented black beans, rinsed and minced
• 3 tbsp chilli bean paste
• 2 tbsp ginger, minced
• 4 cloves garlic, minced
• 1 cup vegetable broth
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp cornstarch, mixed with 2 tbsp water
• 2 green onions, sliced diagonally
• 1 tsp sesame oil

Preparation:

Heat oil in a wok and add Sichuan peppercorns until fragrant.

Add fermented black beans, chilli bean paste, ginger, and garlic. Stir-fry until aromatic.

Add tofu cubes, vegetable broth, soy sauce, and sugar. Gently stir to avoid breaking the tofu.

Simmer for 5-7 minutes, then add the cornstarch mixture to thicken the sauce.

Garnish with green onions and drizzle sesame oil.

Cooking Time: 30 minutes

Recipe 2: Peking Duck (Non-vegetarian)

Ingredients:

• 1 whole duck, cleaned and pat dried
• 6 cups water
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp sherry
• 2 inches ginger, sliced
• 5 cloves garlic, crushed
• 2 cinnamon sticks
• 3-star anise
• 4 green onions, cut into strips
• Pancakes, cucumber, and spring onions for serving

Preparation:

bring water to a boil in a large pot, then add honey, soy sauce, hoisin sauce, rice vinegar, sherry, ginger, garlic, cinnamon, star anise, and green onions.

Simmer the duck in the liquid for about an hour until the skin is glossy and the meat is tender.

Hang the duck to air-dry for 6-8 hours or until the skin is completely dry.

Roast the duck in a preheated oven at 220°C (425°F) for 30 minutes or until the skin is crispy.

Serve the Peking Duck with pancakes, cucumber, and spring onions.

Cooking Time: 2 hours

Recipe 3. Sichuan Hotpot (Vegetarian and Non-vegetarian):

Ingredients:

• Vegetables (such as mushrooms, tofu, Napa cabbage, bok choy, and sliced potatoes)
• Thinly sliced meat (for the non-vegetarian version)
• Vegetable broth or chicken/beef broth (for non-vegetarian version)
• Sichuan peppercorns
• Dried red chilli peppers
• Garlic, minced
• Ginger, sliced
• Scallions, chopped
• Sesame oil
• Soy sauce
• Hotpot dipping sauces (e.g., sesame sauce, soy sauce, chilli oil, etc.)

Preparation:

Prepare the vegetables and meat by thinly slicing them for quick cooking in the hotpot.

Set up the hotpot on a table and fill it with the broth. For a vegetarian version, use vegetable broth, and for a non-vegetarian version, use chicken or beef broth.

To infuse the flavours, Add the Sichuan peppercorns, dried red chilli peppers, minced garlic, sliced ginger, and chopped scallions to the broth.

Let the broth simmer on a portable stove placed on the table.

Cooking Time: The hotpot is cooked at the table, and the ingredients are quickly cooked by each person in the simmering broth. The cooking time can vary, but most ingredients take only a few minutes to cook.

Recipe 4. General Tso's Chicken (Non-vegetarian):

Ingredients:

• Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• Cornstarch
• Egg
• Vegetable oil, for frying
• Garlic, minced
• Ginger, minced
• Dried red chilli peppers
• Soy sauce
• Rice vinegar
• Hoisin sauce
• Sugar
• Sesame oil
• Sesame seeds (optional)
• Green onions, chopped (for garnish)

Preparation:

In a bowl, mix the chicken pieces with cornstarch and beaten egg until coated evenly.

In a wok or deep frying pan, heat vegetable oil and fry the coated chicken pieces until they are crispy and golden. Remove and set aside on paper towels to drain excess oil.

In the same wok, stir-fry minced garlic, minced ginger, and dried red chilli peppers until fragrant.

Add soy sauce, rice vinegar, hoisin sauce, sugar, and sesame oil to the wok. Stir the sauce until well combined and slightly thickened.

Return the fried chicken pieces to the wok and toss them in the sauce until evenly coated.

Cooking Time: Preparation time: 20 minutes Cooking time: 15 minutes

Recipe 5. Beggar's Chicken (Non-vegetarian):

Ingredients:

• Whole chicken, cleaned and giblets removed
• Marinade ingredients: soy sauce, rice wine or Shaoxing wine, minced garlic, minced ginger, salt, and pepper
• Lotus leaves (optional)
• Parchment paper
• Clay or mud (food-grade) for sealing
• Aluminium foil

Preparation:

Marinate the whole chicken with soy sauce, rice wine, minced garlic, minced ginger, salt, and pepper. Let it marinate for at least 2 hours or overnight for the flavours to develop.

Wrap the marinated chicken in lotus leaves, if available, to infuse additional flavour.

Wrap the chicken and lotus leaves tightly in parchment paper, creating a sealed packet.

Wrap the parchment paper packet with aluminium foil, ensuring there are no openings for steam to escape.

Coat the entire wrapped chicken with a layer of clay or mud to create a seal.

Cooking Time: Preparation time: 20 minutes Cooking time: 2.5 to 3 hours at 350°F (175°C)

Recipe 6. Dan Dan Noodles (Vegetarian):

Noodles

Ingredients:

• Chinese egg noodles or any noodles of your choice
• Sesame oil
• Garlic, minced
• Ginger, minced
• Sichuan peppercorns
• Soy sauce
• Chinese black vinegar
• Sesame paste or peanut butter
• Chilli oil or chilli sauce
• Sugar
• Bok choy or spinach, blanched (optional)
• Crushed peanuts (optional)
• Chopped green onions (for garnish)

Preparation:

Cook the noodles according to the package instructions, then drain and toss them with sesame oil to prevent sticking.

In a pan, heat some sesame oil and sauté minced garlic, minced ginger, and Sichuan peppercorns until fragrant.

Add soy sauce, Chinese black vinegar, sesame paste or peanut butter, chilli oil or chilli sauce, and sugar to the pan. Stir the sauce until well combined and slightly thickened.

Toss the cooked noodles in the sauce until evenly coated. Add blanched bok choy or spinach and crushed peanuts for extra texture and flavour if desired.

Cooking Time: Preparation time: 15 minutes Cooking time: 10 minutes

Recipe 7. Kung Pao Shrimp (Non-vegetarian):

Ingredients:

• Large shrimp peeled and deveined
• Cornstarch
• Vegetable oil, for frying
• Dried red chilli peppers
• Peanuts
• Garlic, minced
• Ginger, minced
• Sichuan peppercorns
• Soy sauce
• Rice vinegar
• Hoisin sauce
• Sugar
• Green onions, chopped (for garnish)

Preparation:

Coat the shrimp with cornstarch and shake off any excess.

In a wok or deep frying pan, heat vegetable oil and fry the shrimp until they are cooked through and crispy. Remove and set aside on paper towels to drain excess oil.

In the same wok, stir-fry dried red chilli peppers, peanuts, minced garlic, minced ginger, and Sichuan peppercorns until fragrant.

Add soy sauce, rice vinegar, hoisin sauce, and sugar to the wok. Stir the sauce until well combined and slightly thickened.

Return the fried shrimp to the wok and toss them in the sauce until evenly coated.

Cooking Time: Preparation time: 20 minutes Cooking time: 15 minutes

Recipe 8. Three Cup Chickens (Non-vegetarian):

Ingredients:

• Bone-in chicken pieces, preferably dark meat (e.g., thighs and drumsticks)
• Sesame oil
• Garlic, minced
• Ginger, sliced
• Fresh Thai basil leaves
• Soy sauce
• Rice wine or Shaoxing wine
• Sesame oil
• Sugar

Preparation:

In a clay pot or heavy-bottomed pot, heat some sesame oil and sauté minced garlic and sliced ginger until fragrant.

Add the chicken pieces to the pot and sear them until lightly browned.

Pour in soy sauce, rice wine, sesame oil, and sugar, making sure the chicken is coated in the sauce.

Cover the pot and let the chicken simmer until it's cooked through and the flavours have melded together.

Before serving, stir in fresh Thai basil leaves for a burst of flavour and aroma.

Cooking Time: Preparation time: 15 minutes Cooking time: 30-40 minutes

Recipe 9. Ma Po Eggplant (Vegetarian):

Ingredients:

• Chinese eggplants or regular eggplants, cut into bite-sized pieces
• Vegetable oil, for frying
• Sichuan peppercorns
• Garlic, minced
• Ginger, minced
• Fermented black beans, rinsed and mashed (optional)
• Doubanjiang (spicy bean paste)
• Soy sauce
• Sugar
• Cornstarch slurry (cornstarch mixed with water)
• Green onions, chopped (for garnish)

Preparation:

Heat vegetable oil in a pan or wok and fry the eggplant pieces until they are golden and tender. Remove and set aside on paper towels to drain excess oil.

In the same pan, stir-fry Sichuan peppercorns, minced garlic, minced ginger, and fermented black beans (if using) until fragrant.

Add doubanjiang (spicy bean paste) to the pan and continue stirring until the flavours are released.

Pour in soy sauce, sugar, and cornstarch slurry to thicken the sauce.

Return the fried eggplant to the pan and toss it in the sauce until well-coated.

Cooking Time: Preparation time: 15 minutes Cooking time: 15 minutes

Recipe 10. Fish Fragrant Pork (Non-vegetarian):

Ingredients:

• Pork tenderloin or boneless pork chops, thinly sliced
• Cornstarch
• Vegetable oil, for frying
• Garlic, minced
• Ginger, minced
• Doubanjiang (spicy bean paste)
• Fermented black beans, rinsed and mashed
• Soy sauce
• Rice vinegar
• Sugar
• Chicken or vegetable broth
• Cornstarch slurry (cornstarch mixed with water)
• Green onions, chopped (for garnish)

Preparation:

Toss the thinly sliced pork with cornstarch until coated evenly.

In a pan or wok, heat vegetable oil and fry the pork until it's crispy and lightly browned. Remove and set aside on paper towels to drain excess oil.

In the same pan, stir-fry minced garlic, minced ginger, doubanjiang, and fermented black beans until fragrant.

Add soy sauce, rice vinegar, sugar, and chicken or vegetable broth to the pan and bring it to a simmer.

Thick the sauce with the cornstarch slurry until it reaches the desired consistency.

Return the fried pork to the pan and toss it in the sauce until well-coated.

Cooking Time: Preparation time: 20 minutes Cooking time: 15 minutes

Please note that the cooking times are approximate and can vary based on the heat and equipment used. Always ensure that the meat is cooked thoroughly and vegetables are tender before serving. Enjoy your delicious Chinese dishes!