+
0 (0)

Sauces and Condiments

Sichuan flavor base

Sichuan flavor base
Glenn Koenig / Los Angeles Times

Anyone who's ever worked with me in the kitchen knows that I like to tinker with dishes for a while before I decide to finally offer them on the menu. But then once I've gotten them where I want them ... Read more

Total time: 30 minutes | Makes about 1 quart
  • 1/2 cup plus 2 tablespoons (6¼ ounces) chili bean sauce (doubanjiang)
  • 2 tablespoons (1¼ ounces) hoisin sauce
  • 1 1/2 tablespoons (1/3 ounce) ground red Sichuan peppercorns
  • 1/4 cup plus 2 tablespoons (3/8 ounce, or around 22 chiles) dried red chiles
  • 1/2 cup (4 ounces) shaoxing wine
  • 2 tablespoons (1 ounce) Chinese sweet soy sauce
  • 3 tablespoons (1½ ounces) Chinkiang black vinegar
  • 1/4 cup plus 3 tablespoons (3½ ounces) chile oil
  • 2 1/2 tablespoons (1¼ ounces) prickly ash oil
  • Peanut oil, as needed
  • 2 tablespoons (1 ounce) finely minced ginger
  • 1/2 cup (3 ounces) finely minced garlic
  • 1 1/3 cups (10½ ounces) chicken broth
  • Cornstarch slurry (2 tablespoons each cornstarch and water combined)
  • 3 1/2 tablespoons (1¼ ounces) fermented black beans
  • 1/2 teaspoon ground white pepper, or to taste
  • 1 1/2 tablespoons (5/8 ounce) sugar, or to taste

Step 1In the bowl of a blender, combine the chili bean sauce, hoisin sauce, Sichuan peppercorns, red chiles, shaoxing wine, sweet soy sauce, Chinkiang black vinegar, chile oil and prickly ash oil. Blend to a smooth paste.

Step 2In a large sauté pan heated over medium heat, add enough peanut oil to coat the bottom of the pan and add the minced ginger and garlic. Sauté until aromatic. Add the mixture from the blender and stir well to combine with the garlic and ginger. Continue to cook, stirring frequently, until the raw flavor of the garlic and ginger is cooked out, about 5 minutes.

Step 3Meanwhile, bring the chicken broth to a boil. Whisk in the slurry and cook until the broth is thickened.

Step 4Stir the thickened chicken broth and black beans into the sauté pan. Season with the white pepper and sugar. The base will keep, covered and refrigerated, up to 1 week.

Note: Chili bean sauce, hoisin sauce, Sichuan peppercorns, shaoxing wine, sweet soy sauce, Chinkiang black vinegar, prickly ash oil and fermented black beans can be found at Chinese and most Asian markets.

HAVE YOU TRIED


Early Christmas tamales
Early Christmas tamales

Rosemary pain perdu with sauteed apples, Chantilly cream and Armagnac caramel sauce
Rosemary pain perdu with sauteed apples, Chantilly c...

Blueberry and caramelized orange marmalade focaccia
Blueberry and caramelized orange marmalade focaccia

Grilled panini with peppers and goat cheese
Grilled panini with peppers and goat cheese

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Dandelion pesto
Muhammara
Almond tapenade
BLT Winner