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Spicy Chinese Cooking

© Judy Howle

China is a vast country and it is no surprise that there are many regional variations in Chinese cuisine. Southern Chinese, Cantonese, cuisine puts more emphasis on fish and seafood and the Northern Chinese, Peking, cuisine includes more meat. Of all meats pork is most common in all Chinese cuisines. The central Chinese regions of Sichuan and Hunan have the spiciest food in all of China. Garlic as well as chili are extensively used. Helmsman Mao Zedong who was Hunanese once claimed that the more chilies one eats the more revolutionary one becomes. It was meant as a joke (most probably) but the statement is in accordance to the Chinese belief that diet makes a great difference in the well-being of a person.

In Chinese cooking, the dried peppers commonly used are about 2" long, slender, and very hot. These are easily found in any Asian market and are sometimes known as Japon or Jap peppers. Chile oil and chile paste which can also be mixed with garlic is also commonly used.

Here are some spicy Chinese recipes:

Hot Chile Oil:

• 1/4 cup hot red pepper flakes
• 1 cup oil.

Combine flakes and oil in a saucepan over medium heat. Bring almost to boiling point (about 200 degrees) and immediately turn off heat. Let cool. Strain into a small glass container that can be sealed. Refrigerate. Lasts indefinitely.

Hot and Sour Soup

• 1 Qt chicken broth
• 2 oz shredded pork tenderloin
• 2 oz shredded bean curd
• 2 Tblsp shredded bamboo shoots
• 2 Tblsp shredded cloud ears
• 2 Tblsp dry lily buds
• 1 Tblsp fresh ground black pepper
• 1 tsp salt
• 1 tsp sugar
• 1 tsp dark soy sauce
• 3 Tblsp cider or rice wine vinegar
• 2-3 tsp cornstarch dissolved in 2 Tblsp water
• 1 egg, beaten
• few drops sesame oil
• 2 Tblsp minced scallions or green onions

In a heavy kettle, bring the broth to a boil. Meanwhile soften the shredded cloud ears and dry lily buds in boiling water to cover. Drain well.

Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to the boiling stock. Bring again to a boil and stir in the pepper, salt,soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until desired thickness. Slowly pour the egg into the soup, whisking constantly to form thin strands of egg. Remove from heat and add sesame oil. Ladle into bowls and garnish with minced scallions. Serves 4.

Chinese Garlic Chicken

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 egg white
• 1 Tablespoon cornstarch
• 1 Tablespoon dry white wine or sherry

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