Orange Chicken with Red Chiles

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This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf.

Ingredients

For the Marinade:

  • 1/2 tablespoon cornstarch
  • 1 tablespoon dry vermouth or white wine
  • 1/2 pound boneless chicken breast, cut into 1/2 inch pieces

For the Sauce:

  • 1/2 tablespoon minced ginger
  • 1/2 tablespoon minced garlic
  • 1 green onion, minced
  • 1/2 teaspoon ground Sichuan peppercorns
  • 1 tablespoon dry vermouth or white wine
  • 2 tablespoons soy sauce
  • 1 tablespoon hot bean sauce
  • 2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
  • 2 teaspoons sugar or honey
  • 1/2 teaspoon sesame oil

For the Stir-Fry:

  • 2 tablespoons peanut oil
  • 6 small dried hot red chiles, such as Japones or de Arbol

Instructions

Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.

Combine all the sauce ingredients in a bowl, stir well, and set aside.

Heat the wok over high heat. Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.

Xinjiang Lamb and Chile Grill

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Xinjiang, which borders Mongolia, is noted for its barbecued lamb even though lamb is rarely eaten in other parts of China. In fact, the Mongolian tribes introduced lamb to the rest of China. This simple barbecue could easily be prepared by the nomads on the plains of Xinjiang. Note that this recipe requires advance preparation.

Ingredients

  • 1/4 cup chile oil
  • 1/2 cup fresh lemon juice
  • 2 tablespoons rice wine
  • 4 cloves garlic, minced
  • 2 teaspoons crushed Sichuan peppercorns
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 pounds lamb, cut in 2-inch cubes
  • 8 whole jalapeño chiles
  • 4 sesame seed buns
  • Chopped scallions, including the greens
  • Chopped cilantro

Instructions

Combine the chile oil, lemon juice, rice wine, garlic, peppercorns, salt, and sugar. Marinate the lamb and jalapeños in the refrigerator overnight or for 2 to 3 hours at room temperature.

Thread the lamb on skewers, alternating with the jalapeños.

Grill or broil, basting frequently with the reserved marinade until done.

Serve the lamb and chiles in the buns with the chopped scallions and cilantro.

Sichuan Beef with Hot Sauce

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The most important thing to remember in preparing this classic Sichuanese recipe is that the beef should be stir-fried until it is dry and crispy, but not burned. Use the shredding blade of a food processor to cut the celery and carrot. Serve over steamed rice.

Ingredients

For the Marinade:

  • 1/2 teaspoon cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon dry vermouth or white wine

8 ounces flank steak, cut with the grain into 2-inch long julienne strips

For the Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons dry vermouth or white wine
  • 1/2 tablespoon sugar
  • 3 tablespoons hot bean sauce
  • 1/2 tablespoon sweet bean sauce
  • 1/2 teaspoon sesame oil
  • 1 tablespoon Sichuan Chile Sauce (see recipe above)

For the Stir-Fry:

  • 1/4 cup peanut oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 white part of green onion, minced
  • 1 large celery rib, shredded
  • 1 carrot, shredded

2 green New Mexico or poblano chiles, roasted peeled, seeds and stems removed, cut into julienne strips

Instructions

Combine the ingredients for the marinade in a bowl, stir well, and add the beef. Toss the beef in the marinade and let sit, covered, for 30 minutes.

In a bowl, combine all the sauce ingredients and mix well.

Heat a wok over high heat and add 3 tablespoons of the peanut oil. Just when it begins to smoke, add the beef and stir-fry until the beef is browned to the point of being crispy. Remove the beef with a slotted spoon and set on paper towels to drain.

Add the remaining peanut oil, heat, and add the ginger, garlic, onion and stir for 15 seconds. Then add the celery, carrot, and chile. Stir-fry for 30 seconds, then add the beef. Stir briefly to mix the beef with the vegetables, add the sauce and stir-fry for 30 seconds to a minute. Adjust the heat with more Sichuan Chile Sauce.

Chiltepin Chorizo

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There are as many versions of chorizo in Mexico and the Southwest as there are of enchiladas. Essentially, it is a hot and spicy sausage that is served with eggs for breakfast, as a filling for tostados or tacos, or mixed with refried beans. This Sonoran version is spicier than most, and, in addition, it is served crumbled rather than being formed into patties.

Ingredients

  • 15 to 20 Chiltepins, crushed

  • 1 cup red New Mexican chile powder

  • 1 tablespoon chile seeds (from Chiltepins or other chiles)

  • 1 pound ground lean pork

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 teaspoon Mexican oregano

  • 3 Tablespoons white vinegar

  • 4 cloves garlic, minced

  • 1 teaspoon ground cloves

Instructions

Combine the pork with the rest of the ingredients, mix well, and let it sit at room temperature for 1 or 2 hours, or in the refrigerator overnight. (It keeps well in the refigerator for up to a week. Or, freeze the chorizo in small portions and use as needed.)

Fry the chorizo until it is well-browned.

 

Habanero Hot Sauce

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To preserve the distinctive flavor of the habanero peppers, we don’t cook them with the sauce but add them afterwards.

Ingredients

  • 1 small onion, chopped

  • 1 tablespoon vegetable oil

  • 1/2 cup chopped carrots

  • 1 cup water

  • 10 habanero chiles, stems and seeds removed, minced

  • 1/4 cup lime juice

Instructions

In a pan, saute the onion in the oil until soft. Add the carrots and water. Bring to a boil, reduce the heat and simmer until the carrots are soft.

Add the chiles and lime juice to the carrot mixture. Place in a blender and puree until smooth.