Vinegar is a very ingredient in Chinese cooking. White and black vinegar are the most popular vinegars on the Chinese market (although it is also possible to get Red Vinegar). Both are normally made from rice or glutinous rice and are sometimes referred to as "Rice Vinegars".
White vinegar is crystal clear; it delivers a sense of delicate fragrance and tastes sour and sweet at the same time. It is similar to Western vinegars, but with a less acidic and milder flavour. Be careful when choosing your white vinegar; nowadays some cheap white vinegars are simply made from chemicals. They won't kill you but won’t do you any good in the long run! So always read the ingredients.
Black vinegar, on the other hand, is dark in colour and has an almost smokey flavour. There are two famous types of black vinegars.
Preserved Black Beans or “Douchi” as they are known in China, are a special soy product with a long history. They’re not only rich in nutrients and protein but also contain vitamins and minerals.
Douchi is often used as seasoning, as its fragrant nature makes dishes more appetising. According to Chinese medicine, it’s believed that eating more Douchi can prevent colds and help reduce the frequency of headaches, indigestion and even slow down aging.
Dried whole red chilies are always my first choice when cooking spicy chinese dishes. They can be used whole or chopped up - the flavour remains unchanged. The chilies tend to be very spicy so the amount you use depends on how you like your food.
Dried Red chilies can be easily found in any Asian supermarket but I have often seen them in my local Sainsbury's.
Kung Pao Chicken (sometimes spelt Kung Po Chicken) originated in the Sichuan province of China. Food from the Sichuan region is known for being very hot and spicy and this dish is no exception.
Traditionally cooked with peanuts, it has become a very popular dish with many variations. I have tried to keep my recipe as traditional as possible but have replaced the peanuts with cashew nuts as I prefer the flavour.
For those of you with a little more time on your hands, here is the traditional recipe for Twice-Cooked Pork. Normally when we cook the pork, we keep the skin on. This adds flavour and texture to the dish. However, if you prefer, you can remove the skin.
It is common to cook the dish with green chilies but the great thing about this recipe is that you can add pretty much anything and it will still taste great. Personally I like to use carrots as I think they complement the taste of the pork and look great!
