The Recipe: Three Hot and Spicy Asian Dishes

Fried chicken with Sichuan pepper and peanuts. Photo: Stefan Idetoft

Fried chicken with Sichuan pepper and peanuts

4 servings

This holiday is also known as King Paw’s Chicken. A classic recipe with Sichuan pepper, which has a floral aroma and a mild peppery taste. Get the most out of the flavor by grinding whole Sichuan peppers and gently roasting them in the skillet.

500gm chicken thigh fillets, boneless


1 tablespoon of cornstarch

1/2 teaspoon salt


1 tablespoon of cornstarch

2 tablespoons water

2 chicken broth

1 tablespoon Chinese soybean

1 tablespoon Japanese soybean

2 tablespoons of Chinese rice vinegar (Qingqiang vinegar) or dry sherry

1 tablespoon sugar

For frying:

2 garlic cloves

4 green onions

1/2 deciliter of neutral oil, such as rapeseed oil

1 teaspoon finely chopped ginger

8 small dried chili peppers

1 teaspoon coarsely ground Sichuan pepper

1 deciliter of coarsely chopped peanuts

To apply:

4 servings of jasmine parboiled rice

Break the chicken into smaller pieces. Mix the cornstarch with salt in a bowl and add the chicken. Stir until the chicken pieces are covered with the mixture.

Mix all sauce ingredients in a bowl.

Peel the garlic and cut it into thin slices. Cut the green onions into pieces about a centimeter thick.

Heat a large skillet or skillet with the edge. Let it really heat up to smoking and add the oil. Pour the chicken and fry, stirring, until the chicken is a nice color. Pick up with a perforated spoon and put it on a plate. Add a little oil if necessary, hot pepper and Sichuan pepper and let the mixture toast for several minutes. Stir in garlic, ginger and green onions. Fry for one minute, stirring, and add the chicken. Pour the sauce into the skillet. Fry, stirring, and leave everything to heat until the sauce thickens. Add peanuts, stir and serve with cooked rice.

Fried rice with eggs and peas.  Photo: Stefan Idetoft

Fried rice with eggs and peas. Photo: Stefan Idetoft

Fried rice with eggs and peas

4 servings

The best trick for how to succeed with this simple and perfect fried rice dish is to cook the rice the day before. Follow all the steps and fry the rice in batches. It will give the rice a crunchy and crunchy surface.

1 cabbage, about 150g

1 carrot

1 clove garlic

2 leeks

2 green onions

1 egg

2 dl boiled jasmine rice or sushi rice

2-3 tablespoons sunflower oil

2 dL peas, frozen and thawed

2 tablespoons light soy

1 teaspoon sesame oil

Freshly ground white pepper

Cut the cabbage into thin slices. Peel the carrots and cut into small pieces. Peel garlic and shallots into thin slices. Crack the egg into a bowl and lightly beat it with a fork.

Heat the oil in a large skillet or wok until very hot and smoky, add half the amount of rice. Fry until the rice starts to turn a little brown and shiny, stirring occasionally. Take the rice, add a little oil to it, and fry the rest of the rice in the same way. Pour the rice back into the pan with the onions, garlic, carrots, cabbage and green onions, and fry over high heat for a few minutes until the vegetables are slightly browned. Add soy, sesame oil, and season with freshly ground white pepper. Mix the eggs and my heart until the egg freezes. Serve immediately and top with roasted onions.

Bon Cha - Vietnamese meatballs.  Photo: Stefan Idetoft

Bon Cha – Vietnamese meatballs. Photo: Stefan Idetoft

Bon Cha – Vietnamese Meatballs

4 servings

Minced pork mixed with onions, chili and fish sauce into spicy meatballs. Here, in a Vietnamese fashion, fresh herbs and crunchy vegetables are blended with the classic nok cham sauce.

500gm minced pork

1 leek

2 green onions

1 clove garlic

1 tablespoon fish sauce

1 tablespoon sugar

Salt and freshly ground white pepper

Neutral oil, such as sunflower oil for frying

Knock Sham:

1 clove finely minced garlic

1 hot red pepper, Spanish or Thai, finely chopped

2 squeezed lemon juice

Half a deciliter of fish sauce

1/2 cup boiling water

3 tablespoons of sugar

Crispy Pasta Salad:

200gm rice noodles, vermicelli

1 carrot

1/2 cucumber

1 chamois salad or shredded cabbage

1 deciliter of bean sprouts

1 hot red pepper, eg Thai, in thin slices

2-3 tablespoons coriander or mint, coarsely chopped

1 deciliter of coarsely chopped peanuts

Put the minced meat in a bowl. Peel the onion and garlic and chop finely. Cut green onions into thin slices. Add minced meat, fish sauce, sugar, a pinch of salt and freshly ground white pepper. Mix well. Form small meatballs and fry them in oil in a frying pan until they are well cooked.

Mix all the ingredients for the nouc cham sauce. Prepare the pasta according to the instructions on the package. Peel and chop the carrots, or finely chop them with a knife. Peel the cucumber, cut it into slices using a julienne cutter or core and cut it into thin slices. Pick, rinse and chop the salad into coarse pieces. Put the noodles with vegetables, sprouts and salad on a plate. Top with finely chopped chili, chopped cilantro, and coarsely chopped peanuts. Serve with meatballs, sprinkle with a little sauce, serve the rest on the side.

Read more: Romantic dinner recipe for two

Read more: The Recipe: Three good sandwiches for dinner

Maria Zihamo talks about Asian food

Food memories: If you ask me what Asian cuisine tastes like, I will immediately associate it with early dining memories from a Beijing restaurant. It was a restaurant in Friedsgatan in Gothenburg. There I learned to love dishes like crispy spring rolls and also discovered sour and hot dishes like crispy fried pork with vegetables and sweet and sour sauce.

Spices: Today, I had time to discover more, like the subtle flavors of Vietnamese cuisine. There you often have fresh herbs like mint and coriander on the table and eat with chili sauce. This delicious nok cham sauce contains hot peppers mixed with garlic, lemon juice, sugar and fish sauce.

Flavors: If you’ve ever visited an Asian grocery store, you know it’s easy to get lost in the mix of ingredients. My advice is to ask you. There are endless opportunities to learn more and explore world cuisines by being curious and curious. Feel free to use a stiff, high-rimmed skillet or wok and make sure it’s heated properly before you start frying. Then delight your taste buds as in Asia with something sweet, sour, spicy, salty and balanced with umami. The latter is also called the fifth bait and is found in everything from fish sauce to seaweed, oyster sauce, chicken broth, and mushrooms.

Read more: Recipe: Salads that make you feel full

Read more: Recipe: Luxuriously finished pasta

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