Sichuan Strange Flavor Chicken (怪味鸡丝)
The Sichuan "strange flavor" flavor profile might have a kind of curious name - it's just as odd sounding in Chinese as it is in English - but it's an awesome part of Sichuan cuisine. I've heard that this particular dish is sometimes mistranslated as "Bang Bang Chicken" in the West (Bang Bang chicken is a totally different dish), but I'm glad it's crossed the Pacific regardless.
So right! How we'd sub that Hongyou/Chili Flakes with Laoganma. Take about three tablespoons of peanut oil and heat it up until just short of smoke point (200-210C is ok), then let it come down a bit in temp, ~150C. Then mix in two tablespoons of Laoganma chili crisps in oil.
Written recipe will be out at the normal time, ~8AM EST.
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: "Add And" by Broke For Free
https://soundcloud.com/broke-for-free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
So right! How we'd sub that Hongyou/Chili Flakes with Laoganma. Take about three tablespoons of peanut oil and heat it up until just short of smoke point (200-210C is ok), then let it come down a bit in temp, ~150C. Then mix in two tablespoons of Laoganma chili crisps in oil.
Written recipe will be out at the normal time, ~8AM EST.
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: "Add And" by Broke For Free
https://soundcloud.com/broke-for-free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
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