love this and pinned!! Lot of oversea Chinese restaurants run by early immigrants from southern part of China. * Percent Daily Values are based on a 2000 calorie diet. 2 Organic Green Onions thinly sliced . Bring a medium pot of water to a boil, add potato, then boil until the potato is cooked through, but … Stir into potato mixture. 图片和文字未经授权,禁止转载和使用。. Or you could add more dried chili pepper flakes to create a spicier oil. The most important ingredients in this recipe are the Sichuan peppercorn and garlic. Required fields are marked *. 2 pieces dried chili pepper, broken into 2 - 3 pieces. Meanwhile, bring a large pot of salted water to a boil. I don’t remember exactly how long, but it should be a minute or so. It has a very interesting taste , Oh this is a good one Maggie! The potato slivers are crisp, with a clean and slightly spicy flavor. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. I think black pepper will be the nearest thing. Then cut the potato into large slices. Heat oil over medium heat in a small skillet (or a wok). What is the nearest thing to Sichuan peppercorn if you don’t have any? Prepare another small pan, add 1 tablespoon of cooking oil and fry garlic and scallions until aromatic. You definitely have got me curious to know what it tastes like. In a large saucepan, bring the potatoes, salt and enough water to cover to a boil. Did you use a food processor with a disk blade for that? It was my mom She used a normal knife to slice and I was taping the video. He’s munching away atm! In a large pot over medium-high heat, cook potatoes until tender (about 20 minutes). Carefully pour the hot oil over the potato, and use two pairs of chopsticks to mix everything together immediately to coat potato evenly with oil and salt. Drain potato and rinse it with cold water, to remove the starch and maintain a firm texture. Your potato shreds are really uniform and look awesome. In Chinese restaurants, it is served as a cold dish. Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Korean Potato Salad with Raisins; Make an extra hard boiled egg and grate the yellow yolk for extra garnish. We Koreans make a similar dish with potatoes and also radishes (separately) . It’s amazing what you can do with just a few ingredients. Muhahaha! Might tone down the garlic a bit by roasting it or using garlic chives. add review #1564; serves/makes: ready in: 1-2 hrs ingredients. I’m definitely going to look into the Sichuan peppercorns. email recipe. Put all salad ingredients in a large bowl, then add the sauce and mix well. But I never tried to cook this recipe with black pepper, so not sure whether the dish will come out right. Wow, this is a very interesting claim and not true! Drain well, transfer to a large bowl, add stock and … Multiple cold dishes are usually served in small portions as an appetizer, before the hot dishes (or main dishes). To tell you a secret, I didn’t cut those potato shreds. In a small bowl, combine the dip, relish, salt and pepper. and as such we eat A LOT of potatoes. Thanks for great site. Serve at room temperature as a side dish or as a salad. Steps. Do let me know the result if you try this out. Chinese style potato salad is an easy dish that you can finish in less than 30 minutes. Yeah, I agree that the homemade version is much healthier, without using MSG and cooked with less oil. Love your composition and simple ingredients. . Thanks Thalia! I hope it tastes as good as the ones you had in China . Drain potato, rinse, then add to a saucepan of boiling salted water over medium-high heat, bring back to the boil, then cook for 1 minute. Cover and refrigerate while preparing the potatoes. It’s so interesting to hear that the Chinese restaurants in the US serve this dish too! 5 pounds whole russet potatoes, unpeeled, scrubbed. I like the idea Happy cooking and let me know how the dish turns out! Although I use chili pepper in this salad, feel free to skip it if you don’t like spicy food. Place light soy sauce, cumin powder, chili oil, salt, sugar, vinegar, sesame oil and sesame seeds in. No one makes this here, but it’s so delicious and such a unique way to eat potatoes. What ingredients you use in the Korean version? Chinese Potato Salad is always served cold, which really means room temperature. When you tire of making the same old potato salad recipes time and time again, try out this unique version featuring bok choy, bacon, green onion, soy sauce and more. This includes distinctly Japanese takes on foreign dishes like this potato salad. What an interesting technique for cooking potatoes! Cook potatoes (with or without salt) until fork-tender over medium heat. 2 tablespoons Cilantro chopped . I know it’s not in the recipe but I’m thinking a bit of rice vinegar would go well with this. I remember traveling through Beijing and eating this dish at so many meals, yet when I came back to the US I had no idea how to make it or even what it was called. I have created  a short video below to work you through the cooking process. Drain and transfer potato to a large bowl. Add potatoes and cook until tender but still … Step-by-Step Instructions. I think I had the radish one in Korean restaurant before, a spicy one. 3 Bacon crisp strips . I guess a lot of Chinese restaurants won’t serve it because it’s too simple. Chinese seasonings and bok choy make this fusion recipe a flavourful alternative to standard potato salad. 3 tablespoons wasabi paste I love potatoes!!! The dish uses a common Chinese cooking skill, that of pouring hot infused oil over blanched vegetables to create a simple yet delicious dish. You need plenty of garlic, about 4 to 5 cloves. 2 1/2 pounds potatoes 4 slices bacon, well-cooked and crumbled 3/4 cup chopped bok choy 1 red bell pepper, diced … Or you could just ignore the chili pepper. In the hot summer, if you want to eat lighter dishes that do not need to spend too much time, cold dishes are a good choice. If you have Chinese five spice, you could replace the peppercorn with 1/2 teaspoon of it. Mix the ingredients for the sauce together, using more or less sesame oil and hot mustard, according to taste (more is good, but only up to a point). Sichuan peppercorns work the best. add photo. We’re Swedes. It is one of the fastest ways for you to get used to the techniques that are used in Chinese cooking! Thanks for the inspiration! All Sharing and smoke signals sent! Add garlic to potato, sprinkle salt on top, and set aside. Plus I have a 4 year old to contend with. For the replacement to Sichuan peppercorns, I’d say there’s no real substitute for as unique a flavor as these (especially the umami from the numbness of the peppercorns). With a rich creamy texture that’s balanced by a mild tartness and sweetness, this easy side makes for the perfect accompaniment for other home-cooking classics such as Karaage , … If you cannot handle the heat, you could use the whole chili pepper instead of breaking them (breaking the pepper will increase spiciness significantly). I was worried that this dish is too unfamiliar to non-Chinese readers and nobody want to try it out! DON'T OVERCOOK, please, or they will fall apart. The flavor of toasted Sichuan peppercorn might sound unfamiliar, but try it out if you get a chance. Chinese style potato salad is an easy dish that you can finish in less than 30 minutes. Your email address will not be published. When cooking this potato salad at home, I always make a lot and serve it as a side dish or as a salad. Turn off heat. Just like Lokness, I’ve never seen this dish before (well, my experience is only in Chinese restaurants in San Francisco and Taiwan. I hope you enjoy this recipe and have a nice week ahead! Hi Michelle, the dried chili pepper in this recipe will infuse some spiciness, but far from Tabasco kind of hotness. Looking forward to making this recipe (: Hi Lydia, The boiling time is really short. Replies to my comments Do you know what variety of potato you used? Maybe that’s why you didn’t find it in restaurants in San Francisco and Taiwan. OMG, i just made this recipe, and both my husband and I are raving about this! Here, a Chinese potato salad that’s quick, easy, and delicious—and good hot or cold. 1 bunch celery, halved lengthwise and sliced 2 cups white vinegar. This looks really nice (: Just a few questions; about how long does it take to boil the potatoes, about how many garlic cloves did it use and would it still be fine if I used normal peppercorns? print recipe. stay well! One of the most important ingredients in this dish is the Sichuan peppercorn. Don't subscribe I am originally from Beijing, and now cook from my New York kitchen. I’m so grateful for this recipe, thanks a lot! You can't beat the combination of flavors in this Crazy Chinese Potato Salad. I’d like to try out the Korean version of this potato dish too! Make hard-boiled eggs – use your favorite method … Over medium heat, add the ginger, garlic and chilies to the oil. Looks delicious. The Cook December 6, 2013 Potato Recipes. It is…. I’m sure this homemade version would be even better! Turn the heat up to high and stir-fry for 30 seconds. I’ve never had Chinese potato salad, but am very intrigued. Drain potato, rinse, then add to a saucepan of boiling salted water over medium-high heat, bring back to the boil, then cook for 1 minute. Gorgeous photos Maggie! Your email address will not be published. Hope this will be helpful. The potato slivers are crisp and infused with a clean and appetizing, slightly spicy flavor. Chinese Potato Salad. Well, I do admit potato is more of a northern China thing. I am sooo thrilled to finally have a recipe to make this dish. How spicy does the oil get with the addition of the pepper? How to shred the potatoes | peel the potatoes and the cut a thin slice off, using this side as bottom and stand your potato. … The hot oil will cook the vegetables and blend the salty and garlicky flavor perfectly with the veggies. 23 Vegan Chinese Recipes for Your Next Holiday Dinner Party, Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens). Happy cooking and let me know how it goes! 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