Best 3 Chili Oil Hong You Recipes

SICHUAN SPICY WONTONS

Steps:

• Next, add all of the wonton filling ingredients to a bowl (everything from the pork to the white pepper) and whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a little bit like a paste.
• To make the wontons, take a wrapper, and add about a teaspoon of filling. Use your finger to coat the edges with water or egg wash (this helps the two sides seal together).
• Fold the wonton in half so you have a rectangle shape. Bring together the two outer corners so they overlap slightly, add another drop of water or egg wash, and press to seal.
• Keep assembling until all the filling is gone, which should make you about 18 wontons. Like all wonton recipes, you can double or triple the batch, eat some, then freeze the rest for another day. Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
• Boil a pot of water for the wontons. While the water is coming to a boil, make the sauce by mixing all of the ingredients together in a small mixing bowl. If you like spicy, add more of the chili peppers and not just the oil from your homemade chili oil. This recipe makes enough for 18 or 20 wontons.
• Give the boiling water a good stir and drop the wontons in, being careful not to crowd them. Continue stirring so they do not stick. Adjust the heat to achieve a low boil, and cook the wontons for about 2 minutes or until the wrappers begin to look translucent. I like mine a little bit al dente, so I take them out right at 2 minutes when they float to the top.
• Use a slotted spoon to drain the water and transfer the wontons to a serving bowl. Stir in 1/4 cup of the boiling water into your sauce, then pour the sauce over the wontons. Garnish with scallion if using and serve!

CHILI OIL (HONG YOU)

Steps:

• Put the chili flakes into a glass preserving jar.
• Heat the oil over high heat until smoking hot.
• Remove from the heat and allow to cool for about 10 minutes to 120 - 130 degrees celcius. (I don't have a themometer, I just cool for 10 minutes).
• Pour onto the chilies, stir once or twice and leave to cool in a shady place. The oil and chilies will fizz and swirl around at first but the chilli flakes will settle as the oil cools. You can use the oil immediately, but the flavour and fragrance will improve after a couple of days.

SICHUANESE WONTONS IN CHILLI OIL SAUCE (HONG YOU CHAO SHOU)

Steps:

• Crush the ginger with the flat of a cleaver or a rolling pin and put it in a cup with just enough cold water to cover. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 1 1/2 tsp of the ginger water and salt and pepper to taste. Stir well. Mix in the stock, 1 tbsp at a time. Finally, add the spring onion greens.
• Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a table knife or a small spatula to press about 1 tsp of the pork mixture into the center of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.
• Bring a large pan of water to a boil over a high heat. While you are waiting for the water to boil, prepare three or four serving bowls. In each bowl, place 1 tbsp sweet aromatic soy sauce (or 1 tbsp tamari soy sauce and 1/2 tsp sugar), 1 1/2 tbsp chilli oil with sediment and 1/2-1 heaped tsp of crushed garlic to taste.
• When the water has come to a boil, drop in the wontons. Stir gently to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. Repeat this one more time. When the water has come to a boil for the third time, the wontons should be cooked through (cut one open to make sure). Remove the wontons with a slotted spoon, drain well, and divide between the prepared serving bowls. Scatter each bowl with some of the spring onion greens. Serve immediately, stirring everything together before digging in.