1,001 Best Hot and Spicy Recipes (86 page)

Yield: 4 servings

Heat Scale: Hot

 

½ cup (118 mL) orange juice (fresh preferred)
2 tablespoons (30 mL) rice wine
1 tablespoon (15 mL) soy sauce
2 teaspoons (10 mL) orange zest
1 teaspoon (5 mL) crushed Sichuan peppercorns
1 teaspoon (5 mL) peanut oil
1 pound (454 g) boneless chicken breasts, cubed
2 tablespoons (30 mL) chile oil, either Asian or habanero
6 small dried red chiles, such as Japanese or piquin
2 teaspoons (10 mL) grated ginger
2 tablespoons (30 mL) cornstarch mixed with 3 tablespoons (45 mL) water
2 cups (473 mL) cooked white rice
1 cup (236 mL) cashew pieces or halves
3 green onions, green parts included, chopped

 

1.
In a nonreactive bowl, combine the orange juice, rice wine, soy sauce, orange zest, Sichuan peppercorns, and peanut oil. Toss the chicken in this mixture and marinate for 1 hour. Drain the chicken and reserve the marinade.

2.
In a wok or heavy pan, heat the chile oil to about 350°F (180°C). Add the chiles and sauté for a minute. Add the ginger and stir-fry for an additional minute. Add the chicken and stir-fry until done. Remove the chicken from the wok and keep it warm.

3.
Add the marinade to the wok or pan and heat until boiling. Slowly stir in enough of the cornstarch mixture to thicken the sauce. Return the chicken to the wok and heat thoroughly.

4.
Pour the chicken over the rice, garnish with the cashews and onions, and serve.

Yield: 4-6 servings

Heat Scale: Medium

 

3 chicken breasts
6 green onions, cut in 1-inch (2.5 cm) pieces
8 water chestnuts
2 teaspoons (10 mL) crushed chile piquin
1 tablespoon (15 mL) chile oil
1 teaspoon (5 mL) sesame oil
1¼ cup (295 mL) rice wine or dry sherry
⅔ cup (158 mL) mirin
2 teaspoons (10 mL) soy sauce
2 tablespoons (30 mL) sugar
2 teaspoons (10 mL) minced ginger

 

1.
Cut the chicken into 1-inch (2.5 cm) cubes or crosswise into pieces 2 inches (5 cm) long and ½ inch (1 cm) thick and wide. Thread the chicken on skewers, alternating with the green onion and water chestnuts.

2.
In a saucepan, combine the chile, oils, rice wine, mirin, soy sauce, sugar, and ginger. Cook over medium heat until just boiling. Reduce the heat and simmer, uncovered, until the sauce is reduced by half and forms a glaze.

3.
Grill the yakatori over medium heat for 2 minutes per side or until lightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side, until the chicken is done. Remove, brush again with the glaze, and serve.

Yield: 4 servings

Heat Scale: Hot

 

1 tablespoon (15 mL) dark soy sauce
½ teaspoon (2.5 mL) salt
1 tablespoon (15 mL) sugar
2 tablespoons (30 mL) rice cooking wine
2 teaspoons (10 mL) fresh ginger, peeled and chopped
2 teaspoons (10 mL) green onions, chopped
3 cups (708 mL) ½-inch (1 cm) chicken cubes
¼ cup (59 mL) plus 2 tablespoons (30 mL) Chile Oil (page 16), divided
⅔ cup (158 mL) dried hot red chile pods, coarsely chopped
2 tablespoons (30 mL) Sichuan peppercorns, crushed
2 tablespoons (30 mL) unsalted peanuts, chopped
1 tablespoon (15 mL) white sesame seeds
Cilantro sprigs for garnish

 

1.
In a bowl, combine the dark soy sauce, salt, sugar, cooking wine, ginger, and green onions. Mix in the cubed chicken and marinate in the refrigerator for 20 minutes.

2.
In a wok or skillet, heat ¼ cup (59 mL) of the red chile oil over high heat. Add the chicken and cook it quickly, stirring constantly. As the chicken cooks, add the chile pods and Sichuan peppercorns. Cook until the chicken is done. Remove the pan from the heat and transfer the chicken to a serving dish.

3.
In a small skillet or heavy saucepan, heat the remaining 2 tablespoons (30 mL) chile oil over medium heat. Add the chopped peanuts and the sesame seeds and lightly fry them. Remove them from the heat and sprinkle them over the chicken before serving. Garnish with fresh cilantro.

Yield: 4-6 servings

Heat Scale: Medium

 

1 (16-ounce [454 g]) can purple plums, pitted and drained, syrup reserved
2 tablespoons (30 mL) grated ginger
2 cloves garlic, peeled and chopped
2 tablespoons (30 mL) crushed chiltepins (or substitute another hot red chile)
1 tablespoon (15 mL) hoisin sauce
2 tablespoons (30 mL) brown sugar or honey
2 tablespoons (30 mL) dry sherry
1 tablespoon (15 mL) soy sauce
1 tablespoon (15 mL) Asian plum sauce (available in Asian markets)
4 whole star anise
2 tablespoons (30 mL) distilled white vinegar
1 (4-5-pound [1.8-2.3 kg]) duck
Salt, to taste
Freshly ground black pepper, to taste
2 green onions
2 cloves garlic, peeled
2 (1-inch [2.5 cm]) pieces peeled ginger

 

1.
In a blender or food processor, combine the plums, ginger, and garlic and purée until smooth, thinning with some of the reserved syrup if necessary.

2.
Transfer the purée to a saucepan. Add the remaining reserved plum syrup, chiles, hoisin sauce, brown sugar or honey, sherry, soy sauce, plum sauce, and star anise and simmer for 30 minutes to thicken. Add the vinegar and simmer for 10 more minutes. Remove and discard the star anise.

3.
Spread the sauce inside and outside the duck and under the skin. Place it in a freezer bag and marinate it in the refrigerator overnight. Remove the duck from the marinade, reserve the marinade, and let the duck come to room temperature before smoking. Season the cavity with salt and pepper and put the green onions, garlic, and ginger inside. Inject the duck with more marinade if desired.

4.
Build a fire in the smoker and bring the smoke to 200-220°F (100- 110°C). Smoke the duck for 4 hours, basting occasionally with the marinade. The internal temperature should reach 160°F.

5.
Heat the remaining marinade and simmer it for 20 minutes, thinning with a little water if necessary. Remove the duck from the smoker, brush it with the sauce, and serve with some additional sauce on the side.

Yield: 4 servings

Heat Scale: Medium-Hot

 

1 (3½-4-pound [1.6-1.8 kg]) whole chicken or 4 legs and thighs
10 green onions, green parts included, chopped
¼ cup (59 mL) Sichuan peppercorns, roasted and crushed
¼ cup (59 mL) chopped ginger
2 tablespoons (30 mL) sugar
⅓ cup (79 mL) rice wine or cooking sherry
2 tablespoons (30 mL) orange zest
2 tablespoons (30 mL) crushed chile piquin (or substitute another hot red chile)
2 teaspoons (10 mL) plus 3 tablespoons (45 mL) sesame oil
½ cup (118 mL) peanut oil
1 cup (236 mL) uncooked rice
⅔ cup (158 mL) brown sugar
½ cup (118 mL) dry tea leaves
½ cup (118 mL) Sichuan peppercorns
14 whole star anise, broken in pieces
12 whole cloves
4 (2-inch [5 cm]) sticks cinnamon
2 teaspoons (10 mL) ground cayenne

 

1.
If you are using a whole chicken, tie the legs together. In a bowl, combine the green onions, crushed Sichuan peppercorns, ginger, sugar, rice wine, orange zest, crushed chile, 2 teaspoons (10 mL) of the sesame oil, and the peanut oil. Place the chicken in a nonreactive pan or large freezer bag, add the marinade, and marinate for 24 hours.

2.
If you are using legs and thighs, combine the rice, brown sugar, tea leaves, peppercorns, star anise, cloves, and cinnamon in the pan of a stovetop smoker. If you are using a whole chicken and a smoker or grill, wrap the mixture in aluminum foil and poke holes in the foil. Smoke the chicken in 200°F (100°C) smoke for 3 to 4 hours or to an internal temperature of 160°F (75°C).

3.
In a small bowl, combine the remaining 3 tablespoons (45 mL) sesame oil and the ground cayenne. Let the mixture sit while the chicken is smoking.

4.
Preheat the oven to 450°F (240°C). Remove the chicken from the smoker, brush it with the finishing oil, and place it in the oven for 5 minutes to crisp the skin.

Yield: 4 servings

Heat Scale: Medium-Hot

 

1 tablespoon (15 mL) rice wine or dry sherry
1 tablespoon (15 mL) plus 2 teaspoons (10 mL) light soy sauce, divided
1 tablespoon (15 mL) sugar, divided
1 tablespoon (15 mL) water
2 boneless, skinless chicken breasts, cut in bite-sized pieces
¼ cup (59 mL) Classic Chicken Stock (page 46)
2 tablespoons (30 mL) Asian chile sauce
2 tablespoons (30 mL) hoisin sauce
1 tablespoon (15 mL) plus 1 teaspoon (5 mL) Asian hot bean sauce
2 teaspoons (10 mL) rice vinegar
2 teaspoons (10 mL) ground Sichuan peppercorns
1 teaspoon (5 mL) distilled white vinegar
2-3 tablespoons (30-45 mL) vegetable oil (peanut preferred)
4-6 whole dried red chiles, such as piquin or cayenne
1 tablespoon (15 mL) chopped garlic
2 teaspoons (10 mL) grated ginger
½ green bell pepper, cubed
1 small onion, peeled and cubed
2 teaspoons (10 mL) sesame oil
½ cup (118 mL) roasted peanuts
1 green onion, some of the green part included, chopped

 

1.
In a large bowl, combine the rice wine, 1 tablespoon (15 mL) of the soy sauce, 1 teaspoon (5 mL) of the sugar, and the water and stir to mix. Toss the chicken in the sauce to coat and marinate at room temperature for 30 minutes.

2.
In another bowl, combine the chicken stock, chile sauce, hoisin sauce, hot bean sauce, remaining 2 teaspoons (10 mL) soy sauce, rice vinegar, ground peppercorns, remaining 2 teaspoons (10 mL) sugar, and white vinegar, stir to mix, and set aside.

3.
Heat a wok or heavy skillet over medium-high heat until hot and add the oil. Add the chiles and stir-fry for a couple of minutes or until they start to blacken. Push them to one side of the wok, add the garlic and ginger, and stir-fry until fragrant.

4.
Drain the chicken and add it to the wok. Stir-fry the chicken for a couple of minutes, until the chicken changes color. Remove the chicken from the wok, drain it, and keep it warm. Add the onion and bell pepper and stir-fry until they just soften.

5.
Add the seasoning sauce to the wok and cook until the sauce thickens. Return the chicken to the wok and toss to coat. Heat until the sauce forms a glaze over the chicken. Add the sesame oil and peanuts and toss until coated.

6.
To serve, mound the chicken on a serving platter and garnish with the chopped green onions. Serve with plain white rice.

Yield: 4-6 servings

Heat Scale: Medium

 

⅓ cup (79 mL) fresh lemon juice
⅓ cup (79 mL) soy sauce
6 cloves garlic, peeled and crushed
⅓ cup (79 mL) vegetable oil
2 tablespoons (30 mL) Asian hot sauce (any kind)
½ teaspoon (2.5 mL) sugar
4 large chicken breasts, boned and slightly flattened

 

1.
In a bowl, combine the lemon juice, soy sauce, garlic, vegetable oil, hot sauce, and sugar and mix well. Place the chicken breasts in a large, square baking dish and pour some of the marinade over them, reserving some for basting. Cover the dish with plastic wrap and refrigerate overnight.

2.
Remove the chicken from the refrigerator and allow it to reach room temperature. Grill the breasts over hot coals for 10 to 12 minutes, turning them often and basting them with the reserved marinade. Remove from the heat and serve with rice and an Asian hot sauce.

Yield 2-4 servings

Heat Scale: Medium-Hot