In restaurants across Chengdu, China, there is a singular dish the evokes a tingling response — crispy stir-fried chicken on a plate piled high with thin red chilis. It’s called la zi ji, and as ...
Preheat oven to 325 degrees. Crush cardamom pods and remove seeds. In a dry pan over medium heat, toast cardamom seeds, Sichuan peppercorns and star anise, shaking pan, until very fragrant, 1-2 ...
My Name Is Andong on MSN
Why Sichuan pepper tastes different and how to cook with it
Sichuan pepper is one of the most misunderstood ingredients in Chinese cooking, often reduced to its numbing sensation ...
I’ve been a fan of chef and culinary scientist J. Kenji Lopez-Alt ever since his first bestselling cookbook, “The Food Lab: Better Home Cooking Through Science,” was published in 2015. So like so many ...
Add garlic, scallions and ginger and cook, tossing constantly, until fragrant, about 2 minutes. Add chiles and peppercorns ...
Brown sugar and soy sauce bubbling on the stove. Chiles sizzling in hot oil. The scent of Sichuan pepper, cassia, ginger, star anise and cardamom in the kitchen. This is Thanksgiving. It starts by ...
In restaurants across Chengdu, China, there is a singular dish the evokes a tingling response — crispy stir-fried chicken on a plate piled high with thin red chilis. For the cooks at Milk Street, it ...
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