Sunday, 1 November 2009
This potato salad is very nice as a side dish or eaten on its own. I made this reasonably mild not swimming in chilli oil like how the Sichuanese would have done so hot it will burn and numb the tongue very rapidly.
Salad is simple to make. Use non floury potato. The potato is either sliced paper thin or cut into match sticks. I used a mandoline which took less than 2 minutes. For this recipe I used 4 medium-small potatoes about 350g total. Once sliced or shredded rinse the starch off and soak for 5 - 10 minutes till potato is firm. Then boil a pan of salted water, add potato when water is boiling, cook for 4 - 5 minutes till potato is tender but still crunchy. Drain then mix with the dressing while hot. Leave to cool and the potato will absorb most of the dressing. Serve warm or cold, sprinkle with more spring onion and sesame seeds on top.
For the dressing:
2 tsp - 3 tbsp chilli oil (much as you can stand the heat)
0.5 tsp ground sichuan pepper (best freshly roasted and ground)
2 - 3 tbsp light soy sauce
1.5 tbsp Chinkiang black vinegar
1 tsp sugar
2 stalks spring onion (finely chopped)
1 tsp grated ginger
1 tbsp roasted sesame seeds
0.25 tsp chicken stock powder (optional) or if you have some homemade chicken stock add about 1 - 2 tbsp. For vegetarian use vegetable stock.