How To make Chop Chop Szechuan

???? How a Chinese Chef Cooks Pork Chops (煎豬扒)

Watch Daddy Lau teach us how to make pork chops. You’ll be able to bring the taste of a Hong Kong diner straight to your dinner table with this easy recipe!
Our Pan-fried Chicken Thighs Recipe:

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Check out our blog for an adjustable list of ingredients and step-by-step videos:


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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:

???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:

????‍???? KITCHEN ACCESSORIES WE USE/LOVE ????‍????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:

???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:

Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!

???? LINKS MENTIONED ????
ThatDudeCanCook:
Hong Kong 'Hoods:
TalkFood:
東張+:

⏲ CHAPTERS ⏲
00:00 - Prepare & tenderize pork
01:12 - Marinate pork
02:20 - Prepare aromatics
03:06 - Coat pork
03:31 - What is Paa?
04:02 - Start pan-fry
06:12 - Pork chops in the HK diner
06:40 - Add aromatics & final seasonings
07:15 - On cooking wine
07:51 - Plate & serve

#porkchops #porkchop #porkchoprecipes #porkrecipes #chinesechef #chinesecooking #porkrecipe

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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh

Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
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Schezwan Sauce Recipe | Never buy Schezwan Sauce again | बाज़ार जैसी शेजवान चटनी | Chef Sanjyot Keer

Full Written recipe for Schezwan chutney

Soaking time: 1 hour
Prep time: 10-15 minutes
Cooking time: 15-20 minutes

Ingredients:
KASHMIRI RED CHILLIES | कश्मीरी लाल मिर्च 30-35 NOS.
HOT WATER | गरम पानी AS REQUIRED
OIL | तेल 3/4 CUP
STAR ANISE | चक्र फूल 4-5 NOS.
GARLIC | लेहसुन 1 CUP (CHOPPED)
GINGER | अदरक 1/3 CUP (CHOPPED)
CELERY | सेलरी 1/3 CUP (CHOPPED)
GREEN CHILLI PASTE | हरी मिर्च कि पेस्ट 6-7 NOS.
SALT | नमक TO TASTE
KETCHUP | केचअप 1 CUP
RED CHILLI SAUCE | रेड चिली सॉस 1/2 CUP
VINEGAR | सिरका 1 TBSP
SOY SAUCE | सोय सॉस 1 TSP
SUGAR | शक्कर 1 TSP
AROMAT POWDER | एरोमैत पाउडर 1 TSP
WHITE PEPPER POWDER | सफेद मिर्च पाउडर 1 TSP
Method:
To make schezwan chutney you will first need to deseed & soak the Kashmiri red chillies, cut the stalk of the chilli using a pair of scissors & then split the chilli by cutting it through the middle length wise, majority of the seeds will fall off & the remaining will get separated from the chillies while soaking.
Transfer the chillies into a bowl & pour hot water until they are completely submerged, cover & soak for 1 hour at least, you can also boil the chillies for 20-25 minutes if you want to skip the soaking step.
Once they have soaked well, transfer them in a mixer grinder jar & grind them into a very fine paste using minimal amount of water.
Now to start cooing the sauce, set a wok on high flame & heat it very well.
Pour the oil into the wok and let it heat nicely, further add star anise, garlic, ginger & celery, stir & cook on high flame until the garlic turns golden brown, this process will take upto 4-5 minutes.
Once the garlic has turned golden brown, add the red chilli paste that you made along with green chilli paste & salt, cook for 15 minutes while stirring frequently, the colour of the chutney should darken & its texture should become crumbly.
At this stage you would think that there is a lot of oil, but the oil is very important as it helps to preserve the chutney & you can also use it as chilli oil while making various Chinese & Indo-chinese dishes.
When the chutney has darkened & becomes crumbly add ketchup & the remaining ingredients, stir well & cook for 3-4 minutes, you don’t have to cook a lot at this stage because you have already cooked the chillies & the sauces that you have added are already cooked.
Check for seasoning at this stage & adjust salt accordingly.
Your schezwan chutney is ready, cool it down completely before transferring it into an airtight container, you can store & use it upto 1-1.5 months if refrigerated.


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Zero Skills Needed! Szechuan Spicy Lo-Mein 四川香辣干捞面 Chinese Dry Chilli Garlic Noodles Recipe

Lo mein is a delicious Chinese dish that's a favourite among many people around the world. Made with noodles, vegetables, and a flavourful sauce, lo mein is a satisfying and comforting meal that's perfect for any occasion. This spicy lo mein is perfect for those of you who love Szechuan cuisine. Whether you're a fan of Chinese food or simply looking to try something new, lo mein is definitely worth a try. With its savory taste and hearty texture, it's a dish that's sure to satisfy your taste buds and leave you feeling satisfied. So if you haven't tried lo mein yet, be sure to give it a chance and see what all the fuss is about! Happy cooking!

See the ingredient list below for your easy reference.

Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!

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Zero Skills Needed! Szechuan Spicy Lo Mein 四川香辣捞面 Chinese Dry-Tossed Noodles Recipe
Ingredients:
Serves 2 - 3 pax
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Noodle Sauce
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1 tablespoon ground chilli flakes
1 tablespoon Szechuan pepper powder
Half a bulb garlic (chopped)
2 stalks spring onion (chopped)
60ml hot cooking oil
2 tablespoons oyster sauce
2 tablespoons light soy sauce
1 tablespoon premium dark soy sauce

Other ingredients
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160g Chinese dried noodles
Some roasted sesame seeds

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Don't know where to get the ingredients or don't know how they look like? See the links below.
Ground chilli flakes
Sichuan pepper powder
Oyster sauce
Light soy sauce
Premium dark soy sauce
Chinese dried noodles

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Want to buy the kitchen tools like the ones we used in the video? Check out what we found online that you might like:

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If you like this recipe, you might like these too:

Easy Chinese Recipe: Sichuan Spicy Chicken 辣子鸡 Szechuan Style Recipe • Chinese Chicken Recipe


Mala Lovers! Oven-Roasted Sichuan Spicy Grilled Fish 重庆烤鱼 Chinese Szechuan Chong Qing Hot Pot Recipe


Super Easy Szechuan Spicy Chicken 口水鸡 Chinese Mala Chicken Recipe • Mouth-watering Saliva Chicken


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Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Easy Szechuan Chicken Recipe | Easy & Simple

This easy Spicy Szechuan Chicken stir fry made with juicy chicken and veggies tossed together with Sichuan pepper corns, dried chili in sweet and savory delicious sauce.
Super popular Szechuan chicken recipe that you can easily make at home!

Get your printable recipe ▶
Ingredients
▢500 g Chicken thigh boneless skinless ( cut into bite-size cubes )
▢1 Onion cut small dices
▢1 Bell pepper cut small squares
▢1 tbsp Garlic finely chopped
▢1 tbsp Ginger cut into thin strips
▢3 Spring onion cut into 1 pieces
▢1 tbsp Sichuan peppercorns toasted and grinded into fine coarse, see in note
▢8 Dried red chilli deseeded and cut into 1cm pieces, details in note
▢1 tbsp Sesame seeds
▢2 tbsp Oil for stir fry
▢Oil for shallow frying add 1 - 1½ cup of oil according to your pan size
Chicken Marinade
▢2 tsp Sugar
▢1 tbsp Shao Xing wine Chinese cooking rice wine, see details in note
▢1 tbsp Soy sauce
▢¼ tsp Black pepper powder
▢½ tsp Baking soda
Seasonings
▢1 tbsp Sugar
▢1 tbsp Soy sauce
▢1 tbsp Shao Xing wine
▢1 tsp Sesame oil

Marinade the chicken with sugar, soy sauce, Shao Xing wine, black pepper, baking soda and corn starch.

Mix it well to combine evenly and set aside for 15 minutes and prepare the vegetables.

To shallow fry the chicken pieces in high heat about 350°F.

Add oil about 1 high. Add the chicken pieces and fry for 5-6 minutes until crispy golden brown and set it aside.

Stir fry chopped onions and follow with the dried chilli and continue stir fry for another 1 minute.

Add chopped garlic,, ginger and stir for few seconds, then follow with the crushed Sichuan peppercorns and toss well with other ingredients.

Place the fried chicken back in, pour the soy sauce, Shao Xing wine, sesame oil and sugar. Combine well with everything.

Turn off the heat and add spring onions and sesame seeds. Toss well and transfer to serving plate.

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Timur ko Chhop | टिमुरको छोप | Szechuan pepper Chilli

Sichuan Style Chili Chicken Wings Recipe???? #shorts

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