If you’re preparing meals at home this week, consider trying out two straightforward Chinese recipes: sweet and spicy chicken wings and spinach with peanuts salad.
The chicken wings are prepared with a simple marinade that has a bit of a kick, thanks to a sprinkle of Sichuan peppercorns. On the other hand, the cold spinach and peanut dish is rich in sharp notes from dark vinegar, garlic, and sesame oil. It’s zesty, flavorful, and quite easy to make. These two dishes pair wonderfully, especially when enjoyed with a cold pint of Tsingtao beer.
**Sticky, Sweet, and Spicy Chinese Wings**
*Ingredients*
- 6-12 chicken wings
- 2 tbsp dark vinegar
- 2 tbsp Chinese wine vinegar
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1/2 cup sliced scallions
- 1 tsp cornflour
- 1 tbsp crushed Sichuan peppercorns
- 1 tbsp crushed garlic
- 1 tsp black pepper
- 1 tsp sliced dry red chili (for garnish)
*Instructions*
1. Rinse the chicken wings in cold water with a bit of lemon juice. Remove any excess skin. Pat dry with a clean paper towel and place in a large mixing bowl.
2. Combine all the ingredients in a bowl, reserving half of the sliced scallions. Coat the wings in the marinade, cover, and refrigerate for up to three hours, or overnight if you plan to cook the next day.
3. Take the wings out of the fridge at least 30 minutes before cooking and preheat the oven to 180 degrees Celsius. Line an oven tray with parchment paper and arrange the chicken wings evenly. Place the tray in the middle of the oven and cook slowly on medium heat for 40 minutes to 1 hour, until the juices run clear and the wings are colored. Flip the wings once or twice to keep them coated in the marinade and ensure even cooking.
4. Increase the oven temperature to high and move the tray to the top shelf. Cook until the wings are golden brown and sticky. Remove from the oven and let rest for 10 minutes. Garnish with the remaining sliced scallions and chopped dried red chili.
**Peanut and Spinach Salad**
*Ingredients*
- 3 cups spinach
- 1/4 cup dark vinegar
- 1/4 cup dark soy sauce
- 1/4 cup sesame oil
- 1/2 cup peanut oil
- 1 tsp roasted sesame seeds
- 1 tsp fine salt
- 3-4 crushed garlic cloves
- 1/4 cup peanuts
- 1 cup ice
- 1/4 cup whole Sichuan peppers (optional)
*Instructions*
1. Trim the ends from the spinach and rinse it under cold water. Set aside.
2. Boil water in a kettle. Place the spinach in a wok or pan over low heat and pour the boiling water over it. Blanch until wilted, then immediately transfer to a bowl of ice water to cool.
3. Squeeze out excess water from the spinach and place it in a mixing bowl.
4. In a serving bowl, combine crushed garlic and vinegar, and set aside.
5. Mix dark soy sauce, salt, and sesame oil, and keep aside.
6. Heat peanut oil in a wok or pan over medium heat. Fry the peanuts until fragrant, then set aside.
7. Add the spinach to the serving bowl and mix it with the garlic and vinegar. Incorporate the dark soy sauce mixture and peanuts, gently mixing with chopsticks or your hands. If desired, add whole Sichuan peppers for color and aroma, and top with roasted sesame seeds. Serve immediately and enjoy.
Try making two traditional Chinese dishes: sweet and spicy chicken wings and a spinach and peanut salad.
