Sichuan fragrant oil and vinaigrette with smashed cucumber salad
Chinese cuisine › Sichuan · J. Kenji López-Alt · ♥ 1.5K likes · 44.8K views · 8 min video
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Read about cucumbers in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 tsp red Sichuan peppercorns
- 1 whole star anise pod
- 2 whole little dried chilies
Combine the Sichuan peppercorns, star anise and dried chilies, stemmed and with most seeds squeezed out.
Aromatics for the oil
- 6 coins ginger
- garlic cloves
Add six coins of ginger, a few roughly smashed garlic cloves and roughly chopped scallions.
Heat very gently on low, around 225 degrees on an induction range, to the barest bubbling; too hot and the chilies and peppercorns burn.
Infusing the oil low and slow
- 1 whole English cucumber
Hold at a gentle bubble about ten minutes, until the scallions, garlic and ginger are pale golden brown and fragrant.
Ten minutes to pale gold
Trim the cucumber ends, smash with a cleaver until it cracks, and cut into bite-size chunks.
Smashing the cucumber
- salt
- MSG
Toss in a strainer with salt and MSG and drain over a bowl about ten minutes for a crunchy texture; discard the liquid.
- 2 tbsp Chinese light soy sauce
- 1 tbsp black vinegar
- 2 tsp sugar
- 3 tbsp fragrant oil
Stir the light soy sauce, black vinegar and sugar until the sugar dissolves, then add about three tablespoons of the fragrant oil.
- toasted sesame seeds
- cilantro
Dress the cucumbers with about half the vinaigrette and finish with toasted sesame seeds and cilantro.
Dressing and topping the salad