【Potato in Hot Garlic Sauce – Yu Xiang Potato 】
Yu Xiang is one of most well-known sauces used in Sichuan cuisine. Yu Xiang, literally “fish fragrance”, refers to the sweet, sour and spicy sauce in which meat or vegetables are cooked. This Sichuan classic doesn’t actually contain fish. Instead, its seasoning mixture replicates the traditional flavouring for Sichuan fish dishes, and is prepared using ginger and garlic with sugar, salt, vinegar, soy sauce, and chili peppers. I made this dish for dinner, it disappeared fast.
Prepare time: 15 minutes
Cook time: 15 minutes
Serves: 4 servings
1) 4 medium size potatoes (640g);
2) 1.5 tbsp olive oil, 1 tbspchili oil;
3) 1 tbsp Sichuan pickled chili chopped, 1.5 tbsp freshly chopped green onion, 1 tbsp freshly minced ginger, 1 tbsp freshly minced garlic;
4) Sauce: 1 tbsp cooking wine, 1 tbsp rice vinegar, 1 tbsp premium soy sauce, 1tbsp light soy sauce, 1/3 tsp salt, 1/4 tsp chicken broth mix , 4 tsp sugar;
1: Peel off potato skin, rinse and pat dry with a paper towel. (You can leave the skin on if you prefer). Cut each potato in 3 equal portions lengthwise then cut into 3-4 equal-size cubes (Picture 1). Place all ingredients of Ingredient 4) in a bowl, mix well and set aside (Picture 2).
2: In a non-stick sauté pan, add 1.5 tbsp olive oil and potato cubes (Picture 3), cook on medium heat for about 4-5 minutes until the side turns golden brown. Turn over cook for 3-4 minutes again for each side (Picture 4).
3: Add 1 tbsp chili oil and all ingredients of Ingredient 3) (Picture 5), gentle stir and cook for a minute.
4: Add sauce mix, gentle stir and cook until potatoes fully cooked, transfer potatoes to a serving plate before serving.