Savory Sauce Dish

Savory Sauce Dish

This **Spicy Sichuan Pickled Vegetables with Chicken** recipe is a tantalizing blend of crisp textures and bold flavors, perfect for those who love a zesty, umami-packed dish. Fresh lotus root, carrots, cucumbers, and green bamboo shoots are blanched to retain their crunch, then infused with a fragrant stir-fried sauce of ginger, garlic, scallions, and Sichuan peppercorns. The magic happens when these ingredients meld overnight in a savory-sweet sauce made with soy sauce, oyster sauce, sweet bean paste, and a hint of vinegar for tang. The result? A vibrant, spicy, and slightly sweet pickle that pairs beautifully with rice or noodles. What makes this dish special is the overnight marination, allowing every bite to soak up the rich, aromatic flavors. Quick to prepare yet bursting with depth, this recipe is a must-try for anyone craving authentic Sichuan-inspired taste!

15 Minutes
Advanced
4 servings
Recipe Cold Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
chicken
200g

The aromatics

🧅
lotus root
150g
🧅
carrots
100g
🧅
cucumbers
100g
🧅
green bamboo shoots
100g

The sauce & seasonings

🧂
ginger
10g
🧂
garlic
5g
🧂
scallions
30g
🧂
Sichuan peppercorns
1 tsp
🧂
cooking wine
2 tbsp
🧂
soy sauce
1 tbsp
🧂
oyster sauce
1 tbsp
🧂
sweet bean paste
1 tbsp
🧂
sugar
1 tsp
🧂
vinegar
1 tbsp
🧂
salt
to taste
🧂
oil
2 tbsp
🧂
chicken essence
1 tsp

Instructions

1. Step 1

Step 1
Slice the ginger and garlic, and cut the scallions into flower-shaped pieces for later use. Prepare other ingredients.

2. Step 2

Step 2
Cut the lotus root, carrots, cucumbers, and green bamboo shoots into small segments of about 5 cm. Boil them in water for about 1 minute, then drain the water.

3. Step 3

Step 3
Pour oil into the wok, and when the oil is 70% hot, add the Sichuan peppercorns, ginger, garlic, and scallion flowers. Stir-fry until fragrant.

4. Step 4

Step 4
Then, add the cooking wine, soy sauce, oyster sauce, sweet bean paste, sugar, vinegar, and salt in sequence. Continue to stir-fry over high heat for 1 minute, then add chicken essence.

5. Step 5

Step 5
Add water to the wok (the amount of water depends on the amount of ingredients and the size of the glass jar), and boil for 3 minutes before turning off the heat. Let it cool.

6. Step 6

Step 6
Prepare a dry and oil-free glass jar, put the drained vegetable segments into the jar, and pour the stir-fried sauce into the jar.

7. Step 7

Let it sit for one night (about 12 hours) before serving.

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