Yes. It’s that time again. This week my ayi and I will be taking some inspiration from my colleagues at beijingkids and TheBeijinger by featuring their personal favorite Chinese dishes! Over the next few weeks, look out for featured team favorites for home cooking inspiration, with simple recipes designed to get you in the kitchen and perhaps sampling Chinese fare you’ve never thought to eat never mind cook!
Managing Editor of beijingkids, Kipp Whittaker, is a fan of chicken wings, so we went with a popular Chinese marinade that’s both spicy and sweet, made with Sichuan peppercorns and all the essential Chinese condiments most will already have their kitchen cupboards. TheBeijinger editor Anna chose a side staple most of us know and love, lao cu hua sheng, a peanut and spinach salad that’s packed full of sharp dark vinegar, garlic, and sesame oil. It’s tangy and flavorsome and so easy to prepare.
These dishes together work well. Snack on these delicious wings and side salad with a cold pint of Tsingtao beer. The sticky sweetness with a hint of Sichuan spice will work nicely with the sharpness of the cold side; a match made in heaven. Follow these simple recipes, and if you happen to give any of these a go, share your home cooking journey with us, by your posting comments and photos below!
Sticky, Sweet, and Spicy Chinese Wings
Get familiar with the basics of the dish
What you will need
6-12 chicken wings
2 tbsp dark vinegar
2 tbsp Chinese wine vinegar
2 tbsp light soy sauce
2tbsp dark soy sauce
1/2 cup sliced scallions
1 tsp cornflour
1 tbsp crushed Sichuan peppercorns
1 tbsp crushed garlic
1 tsp black pepper
1 tsp sliced dry red chili (garnish)
Managing Editor, Kipp
Sticky, sweet, and spicy. All the best S’s
Instructions
- Clean the chicken wings in cold water and a little lemon juice. Cut away any excess skin. Pat dry with clean kitchen paper towel and transfer to a large mixing bowl.
- Combine all the ingredients together, leaving half of the sliced scallions to one side. Coat the chicken in the marinade, cover, and leave in the fridge for up to three hours, or overnight if cooking the following day.
- Remove from the fridge at least 30 minutes prior to cooking and preheat the oven at 180 celsius. Place some parchment paper on an oven tray and evenly spread out the chicken wings. Place the oven tray in the center of the over and cook slowly on a medium heat for 40 minutes to an one hour, or when the juices run clear and you can see some color on the wings. Turn the chicken wings over once or twice so that they remain coated in the marinade and cook evenly.
- Turn up the oven to a high heat and place the tray on the top shelf of the oven. Continue to cook until golden brown and sticky. Remove from the oven and rest for 10 minutes. Garnish with the remaining sliced scallions and the chopped dried red chilli.
Peanut and Spinach Salad (lao cu hua sheng)
Get familiar with the basics of the dish
What you will need
3 cups spinach
1/4 cup dark vinegar
1/4 dark soy sauce
1/4 sesame oil
1/2 cup peanut oil
1 tsp roasted sesame seeds
1 tsp fine salt
3-4 crushed garlic cloves
1/4 cup peanuts
1 cup ice
1/4 cup whole Sichuan peppers (optional)
The Beijinger Editor, Anna
Tangy with a strong hit of fresh garlic
Instructions
- Trim the ends off the spinach and rinse under cold water. Set aside.
- Fill the kettle and boil. Transfer the spinach to a wok or pan over a low heat and pour the boiled water over the spinach. Continue to blanch the spinach until wilted. Once the spinach is wilted immediately transfer over to a bowl with ice water and allow to cool.
- Squeeze excess water from the spinach and place into a mixing bowl.
- In a serving bowl mix the crushed garlic and vinegar and place to one side.
- Combine the dark soy sauce, salt, and sesame oil and set aside.
- In a wok or pan add the peanut oil and heat over a medium flame. Add the peanut, fry until aromatic, and put to one side.
- Transfer the spinach to the serving bowl and mix with the combined garlic and vinegar. Add the dark soy sauce mix and peanuts and gently combine with chopsticks (or use your hands). At this stage you can add the whole Sichuan peppers, for color and fragrance, and garnish with the roasted sesame seeds. Serve immediately and enjoy.
Photos: Nicole Bonnah, Kipp Whittaker, Anna Pellegrin Hartley
