Sour and Spicy Shredded Potato
Potatoes are low in protein, and the peanut oil used in this dish offers benefits including delaying aging, antioxidant properties, and cancer prevention.
Story
A beloved staple of Chinese homestyle cooking, sour and spicy shredded potato is prized for its bright, zesty flavor and delightfully crisp, refreshing texture. This simple, vibrant side dish is a common sight on everyday dinner tables across China, pairing perfectly with plain steamed rice to balance its tangy notes and gentle heat.
Ingredients
potato
300g
dried chili peppers
3 pieces
peanut oil
30g
chili oil
a pinch
sesame oil
5g
salt
5g
chicken essence
a pinch
Zhenjiang aromatic vinegar
a pinch
Instructions
1
Step 1
Peel the potatoes, wash them clean, cut into thin slices, then cut into fine shreds (julienne).
2
Step 2
Rinse the cut shreds under running tap water for a short while to wash off the excess starch.
3
Step 3
Bring water to a boil in a pot, blanch the potato shreds (boil for 1 to 2 minutes after the water reaches a rolling boil), then drain and set aside.
4
Step 4
Cut the dried chilies into small segments and set aside.
5
Step 5
Wash the pan clean and heat it, then turn the heat to low, pour in an appropriate amount of peanut oil, add the dried chili segments and stir-fry in the oil until they change color. Turn the heat up to high, add the potato shreds and stir-fry quickly a few times, then pour in an appropriate amount of Zhenjiang aromatic vinegar and continue stir-frying until the shreds are fully cooked through. Potato shreds cooked with vinegar will be crispier and will not turn mushy. Zhenjiang aromatic vinegar already contains added sugar, so it has a subtle sweet taste that greatly enhances the tangy flavor.
6
Step 6
Add chili oil, salt, and chicken bouillon, continue stir-frying for a few times, then drizzle in sesame oil, stir to coat evenly, then transfer out of the pan and serve on a plate.
