Chinese dried red chilies. I used Qiubei dried red chilies here which are medium spicy. Use any dried red chilies that are easily available to you. Feel free to reduce the amount and even shake out some of the seeds after snipping them to make this dish milder. If using Thai dried red chilies, use less as they are hotter than most Chinese dried red chilies. If you love your spicy food, Xiao Mi La Chilies (Chinese) and Jinda dried chilies (Thai) are excellent options and promise a powerful punch! Note that the dried chilies are used to flavor the dish but not usually eaten.

Here are some storage recommendations for this unique ingredient. Firstly, store Chinkiang vinegar in a cool, dry place away from direct sunlight and heat. Throw in the garlic, ginger, spring onion, sugar snap peas and bean sprouts and stir fry for 1 minute.Afterward, acetic acid bacteria convert the alcohol into acetic acid, giving Chinkiang vinegar its distinct sour taste. Wheat bran also contributes to Chinkiang vinegar’s dark color and strong aroma, which sets it apart from other vinegar. The acidity in the vinegar helps tenderize meat fillings while adding a depth of flavor to vegetarian fillings. Some chefs even add a dash of Chinkiang vinegar to their dough mixture when making homemade dumpling wrappers.

The wheat bran used in making this vinegar comes from hard winter wheat, which has a higher protein content than other types of wheat. This makes it an excellent source of nutrients for the yeast and bacteria used in the fermentation process. Heat the rapeseed oil in a pan. Add the toasted fennel seeds and star anise, garlic and shallot. Fry until golden then strain the oil, discarding the solids. Step 6 You can enjoy Chinkiang vinegar at home by adding it to a stir-fry dish for a unique twist on classic Asian cuisine. What is chunking vinegar, if not a versatile ingredient that can transform any dish into something special? Ingredients and production process Preheat a wok/fry panover medium high heat for 1 minute. Add 1 tbsp cooking oilto the wok. Add the blanched ribsto stir fryover medium high heat until the ribs turn golden brown.

Despite these differences, there are some instances where balsamic vinegar can be used as a substitute for Chinkiang vinegar. For example, you can use balsamic instead if you’re making a dipping sauce for dumplings or spring rolls and need access to Chinkiang vinegar. You can but it is difficult unless you are using a gas hob, as you can see from my video I cook on electricity and it is challenging.

fresh Red Chilies (optional – I used Thai Bird’s Eye chilies, but any small hot red chilies will work), to taste White rice vinegar is almost yellowish and results from fermented rice wine. It looks almost like a regular Western white version. Its bold flavor pairs exceptionally well with hearty meats like beef and pork and earthy vegetables like mushrooms. It’s also commonly used in dipping sauces for dumplings or spring rolls because its slightly sweet taste balances spicy flavors so well. Balsamic is known for its syrupy texture that coats ingredients well and adds depth of flavor to dishes like grilled meats and roasted vegetables. When you taste Chinkiang vinegar’s consistency, you’ll immediately notice its luxurious mouthfeel and how easily it coats the food with its unique flavor profile. TastePrepare the fresh/dry ingredients: Slice/cut the garlic, ginger, spring onion white and light green parts, fresh red chilies (if using), and dried Chinese red chilies as indicated in the ingredients section, then set aside. In a pan, heat the oil to 160°C and tip in the Korean chilli flakes and blitzed chilli powder. Stir and allow to infuse for 5 minutes before splashing some cold water into the oil to extract the red pigments (sometimes the oil is a little pale, but this will ensure that glistening redness). Season with 11⁄2tsp salt, and add the sugar and soy sauce. Pour the oil into a sterilised glass bottle and allow to infuse overnight in the fridge. Step 7 Regarding vinegar, rice vinegar is a common ingredient in various cuisines, including Japanese, Korean, and Chinese. Rice vinegar is made from fermented rice and has a sharp taste with a slightly sweet undertone. Malt vinegar is often used in various dishes in Western cooking, including sauces, marinades, and dressings. Its unique flavor can add depth and complexity to any dish, making it a versatile ingredient in the kitchen. Heat a wok over a high heat and add half of the cooking oil, then add the eggs and cook to form an omelette and then break it up and set it aside.