Ep 5. Sichuan Spice

Easy Chinese is an educational cooking show that focuses on teaching the fundamentals of Chinese cuisine. In season 1 episode 5, titled "Sichuan Spice," host and chef Ching-He Huang takes viewers on a culinary journey through the bold and spicy flavors of Sichuan cooking.

The episode begins with Ching-He introducing the region of Sichuan, located in southwestern China. She explains that Sichuan cuisine is known for its use of bold spices like Sichuan peppercorns, chili peppers, and garlic. Ching-He notes that Sichuan cooking is all about balancing these strong flavors to create dishes that are both spicy and flavorful.

The first recipe Ching-He shares in "Sichuan Spice" is for a classic Sichuan dish: Kung Pao Chicken. She begins by heating up a wok and adding in Sichuan peppercorns, dried chili peppers, and diced chicken breast. As the chicken cooks, Ching-He adds in diced onions, celery, and green bell peppers. She finishes the dish with a flavorful sauce made from soy sauce, rice vinegar, sugar, and cornstarch. Ching-He emphasizes the importance of using a wok to create the proper texture and flavor for the dish.

Next up, Ching-He prepares a spicy noodle dish: Dan Dan Noodles. She starts by cooking ground pork in a wok with ginger, garlic, and chili oil. She then adds in soy sauce, oyster sauce, and Sichuan peppercorns. Ching-He boils Chinese wheat noodles and tosses them in the spicy pork sauce. She tops the dish with scallions and more chili oil. Ching-He notes that Dan Dan Noodles are meant to be spicy, but the heat can be adjusted to taste.

For a vegetable dish, Ching-He prepares Dry Fried Green Beans. She starts by blanching the beans in boiling water and then frying them in a hot wok with dried chili peppers and Sichuan peppercorns. Ching-He adds in minced garlic and ginger, along with diced onions and red bell peppers. She finishes the dish with a simple sauce made from soy sauce, sugar, and rice vinegar. Ching-He notes that the green beans should be slightly crispy and the dish should be spicy but balanced.

The final recipe in "Sichuan Spice" is for a classic Chinese dish: Hot and Sour Soup. Ching-He begins by boiling chicken stock and adding in diced tofu, sliced bamboo shoots, and black fungus mushrooms. She then adds in a mixture of eggs and cornstarch, which thickens the soup. Ching-He seasons the soup with black vinegar, white pepper, and chili oil. She finishes the dish with sliced scallions and a sprinkle of ground Sichuan peppercorns.

Overall, "Sichuan Spice" is a fantastic episode of Easy Chinese that showcases the bold and spicy flavors of Sichuan cuisine. Viewers will learn about the key ingredients and techniques used in this type of cooking while also getting to see Ching-He prepare classic dishes like Kung Pao Chicken and Hot and Sour Soup. The episode is perfect for anyone interested in learning more about Chinese cuisine or looking to add some new recipes to their cooking repertoire.