Mashed Potato With Chinese Chili




Mashed Potato With Chinese Chili


Creamy, smooth mashed potatoes with spicy, fragrant Chinese chili were a great side dish. I can not stop eating them.



120 grams (4 ounces) minced meat (pork, chicken or turkey)
2 teaspoons Shaoxing wine (or Japanese Sake)
1 teaspoon light soy sauce
1/2 teaspoon ginger , minced (or 1/4 teaspoon ginger powder)

Chili Sauce:
1 teaspoon cornstarch
2 teaspoons Sichuan peppercorns increase to 3 teaspoons if you like your dish extra numbing
1 tablespoon vegetable oil
3 tablespoons Doubanjiang (spicy fermented bean paste)
2 tablespoons green onion , chopped
2 red and 2 green hot peppers
1 cup water (or chicken stock)
2 teaspoons Chinese chili oil 1 teaspoon for a less spicy dish
1 teaspoon sugar (or to taste)
1 tablespoon green part of chopped green onion for garnish (optional)

Mashed Potato:

4 pounds potatoes russet or Yukon gold
1/3 cup salted butter melted
1 cup milk or cream
salt & pepper to taste
3 cloves garlic (optional)



Step 1:    Peel and quarter potatoes, place in COLD salted water. Add potatoes (and garlic if using) and cook uncovered 15 minutes or until fork tender. Drain well. Heat milk on the stove top (or in the microwave) until warm. Add butter to the potatoes and begin mashing. Pour in milk a little at a time while using a potato masher to reach desired consistency. Season with salt and pepper.   Set aside in the middle of a plate.


Step 2:    Combine minced pork, cooking wine, soy sauce, and ginger in a bowl. Mix well. Combine cornstarch with 1 tablespoon water in a small bowl. Mix well and set aside. Heat vegetable oil in a large nonstick skillet over medium high heat.  When oil is hot, add minced meat and Doubanjiang. Stir-fry over medium heat with a spatula, until pork is evenly coated with Doubanjiang. Add green onion and stir fry for another minute.   Add chili oil,  red and green hot pepper, and sugar. Pour in water and cook until bringing to a simmer. Simmer, covered, over low heat for 10 to 15 minutes, until  the sauce has reduced to half the original amount.    Mix cornstarch water again until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens.


Turn off heat and Pour the chili sauce  over the mushed potato in the bowl.