Recipe 23: Làjiāo jiàng (Chinese chili sauce)

Lajiao jiang is a chili sauce used everywhere in China. It’s used in large quantities in Sichuan food recipes, and as a condiment all over, including Gansu. It’s the perfect thing to dip your dumplings in, or to add to your beef noodles. There’s no way I could go home without making it, since there’s no way I could go on living without it in America.

What you need:

  • 15 dried red chilies
  • Oil
  • Pinch of salt

What to do:

  1. Rehydrate chilies overnight
  2. Dice chilies as small as possible (using a food processor would be better)
  3. Heat oil and salt on low-medium heat
  4. Add chilies and fry until fragrant
  5. Turn heat on low, cover, and simmer about 20 minutes
  6. Let cool and add to glass container, adding extra oil if needed
Spicy goodness

Spicy goodness

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4 thoughts on “Recipe 23: Làjiāo jiàng (Chinese chili sauce)

  1. Pingback: Recipe 25: Wonton Soup | The 好吃 Challenge

  2. Pingback: Recipe: Veggie Fried Jiaozi | The 好吃 Challenge

  3. Hi, I used to live in Lanzhou, and think the food is the best I had anywhere in China. Thanks for sharing your recipes. Here’s one for LaJiao a local friend shared with me. I hope you’ll enjoy it!
    1 package milled red chilies
    1 tblspoons sesame seeds
    1 teaspoon Chinese chicken bullion
    1/2 teaspoon salt
    2 pinches Hua Jiao fen prickly ash powder
    1/2 cup oil
    1 teaspoon finely chopped ginger
    1 teaspoon finely chopped garlic

    Heat the oil in a wok. Combine the spices and sesame seeds above (except ginger and garlic) in a heat resistant bowl. When the oil begins to smoke, use a ladle to put a couple drops into the chili. If the oil begins to bubble up, ladle about ½ the oil into the chili and stir until the bubbling stops. Add the ginger and garlic into the wok and stir fry for 30 seconds. (The garlic should not turn brown.) Turn the fire off and pour the oil with garlic and ginger into the chili and stir. Once it cools down, transfer it to a glass jar & store in the refrigerator.

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