chinese black vinegar

Don't let the name of this dish fool you! This Asian poached chicken dish is full of delicious spices, heat and flavour

Strange Flavour Chicken

x 1.6kg whole chicken

ginger, skin on, chopped

spring onions

coriander, root attached

vegetable oil

peanuts, skins on

sesame seeds

salt

black cardamom pod

cinnamon

star anise

bay leaves

fennel seeds

cloves

Sichuan peppercorns

soy sauce

brown sugar

dried whole chillies

tsp sesame seeds

chicken poaching broth

sesame paste

Chinese black vinegar

tbsp Spiced Soy

tbsp Chilli Oil

tsp sesame oil

tsp sugar

Continental cucumber

garlic cloves,

tbsp Chili Oil

– 6 coriander leaves

This Hot and Sour Dumpling Noodle Soup is inspired by the classic Chinese wonton soup and Sichuan hot and sour soup, that gets its distinct acidity from Chinese black vinegar. This is almost like eating dumplings and noodles in a big bowl of aromatic dumpling dipping sauce packed with savory, acidity, and spicy flavors—so it’s almost addictive!

Hot and Sour Dumpling Noodle Soup (Vegan)

1.5-2 tsp gochugaru (adjust according to desired heat (see notes))

tbsp minced garlic

tsp sugar (to taste)

tbsp neutral cooking oil (avocado, sunflower, grapeseed, etc)

soy sauce (to taste)

tsp dark mushroom soy sauce

tsp white pepper

6-8 frozen dumplings (I used frozen Chinese vegetable dumplings)

portion wheat noodles

water

tsp sesame oil (to finish)

green onions

Crispy shallots

In a large heat proof bowl, place the gochugaru or chili powder, minced garlic, and sugar. Mix well.

Heat a small or medium pot over medium heat. You can use the same pot to cook the dumplings and noodles.

Add the oil. Heat the oil over medium heat until small bubbles start to appear. You can add a tiny piece of garlic. If the garlic immediately sizzles, the oil is hot enough.

Turn off the heat and immediately pour the hot oil over the gochugaru-sugar-garlic mix. Mix well.

Add the soy sauce, dark soy sauce, Chinese black vinegar white pepper, and sesame seeds. Feel free to adjust your taste.

SOUP BASE

In the same pot, add water. Leave the water to come to a boil.

Once it boils, add the frozen dumplings or dumplings of choice.

Leave to cook until the dumplings float up. This will depend on the cooking time of your dumplings.

Remove the dumplings from the pot and then drain any excess water.

Transfer the dumplings to the hot and sour soup base.

In the same pot, cook the noodles until still very chewy and still has a bite. Do note that the noodles will still cook from the residual heat and the hot water that will be added later on, so don’t overcook your noodles.

Drain the noodles from the water and add in the bowl with the dumplings.

COOK THE DUMPLINGS AND NOODLES

Carefully scoop 1 to 1.5 cups of the hot dumplings/noodle water from the pot. Pour into the bowl with the noodles and dumplings.

Mix to evenly distribute the soup base into the liquid.

Finish with sesame oil and top with green onions and fried shallots.

Enjoy immediately while hot. The dumplings and the noodles will continue to soak the flavors from the soup base, making them even tastier!

FINISHING THE BOWL

Longganisa is a type of Filipino sausage distinct for its sweet and garlicky flavors. It’s a very popular breakfast food in the Philippines, but can be enjoy any time of the day. I grew up eating what we&#039;d call &#039;Longsilong&#039; which was basically Longganisa (for the &#039;long&#039;), garlic fried rice or &#039;sinangag&#039; (for &#039;si&#039;), and an egg (itlog, for &#039;log&#039;).It&#039;s very popular and is easily one of my favorite comfort foods. This vegan version of longganisa uses a mix of extra firm tofu or tokwa and minced mushrooms that I seasoned and shaped into small links before pan-frying to create a plant-based version of a Filipino classic.

Vegan Longganisa (Filipino Sausages)

oz extra firm tofu (or tokwa)

lb mushrooms (minced (see notes))

garlic (minced)

tomato paste

tsp black pepper

soy sauce (- adjust to taste)

tbsp white distilled vinegar

tbsp corn starch

panko

Neutral oil (for frying)

neutral oil

oz extra firm tofu

tsp black salt (or sub

turmeric powder (for color)

yeast (optional)

black pepper

Sprinkle of liquid aminos

white vinegar

onion

sugar adjust

red chili sliced (optional)

Sweet chili vinegar

Fried garlic rice

Tofu scramble

Drain excess liquid from the tofu. I usually do this by wrapping the block in some paper towels before placing a plate or flat surface on top so the water seeps out and is absorbed by the towel.

If using dried shiitake mushrooms, soak these in hot water for 30 minutes until rehydrated. You can also leave this to soak overnight. Squeeze out the water from the mushrooms.

For all the mushrooms, you can finely mince these or process them.

Heat a large pan or skillet over medium heat. Add a little oil. Add the mushrooms and sauté for 2-3 minutes or until cooked. Turn off the heat. Set aside to cool. Cooking the mushrooms will help draw out extra moisture.

PREPARE THE MUSHROOMS

In a bowl, crumble the tofu with your hands. Add in the mushrooms and the rest of the ingredients. Mix throughly until well incorporated.

You can taste some of the mixture and season more if needed.

Shape 1.5 tbsp of the mixture into a small cocktail sausage-like shape. The longganisa or Filipino sausage mixture should hold up well. If it easily crumbles or falls apart, you can add 1-2 tbsp more of bread crumbs to help absorb the excess moisture.

You can also shape the sausages however way you like.

LONGGANISA MIXTURE

In a frying pan, add enough oil to submerge half of the sausages.

To test out the heat of the oil, you can add a small piece of the longganisa. It should immediately sizzle in the oil.

Add the longganisa in the oil. Cook the longganisa for 2-3 minutes on each side or until golden brown. Flip over and cook the remaining side.

Drain the longganisa from the oil.

COOKING THE LONGGANISA

Serve with the tofu scramble, garlic rice or sinangag, and vinegar for dipping. Enjoy!

SERVE AND ENJOY!

I pan-fry all the longganisa and store this in an air-tight container in the refrigerator for up to 1 week.

To reheat, you can simple pan-fry these again or place them in an air-fryer.

STORAGE TIPS FOR LEFTOVERS

You can cook the garlic rice and tofu scramble the same pan as the longganisa. I like to cook the garlic rice, then the tofu scramble, before the longganisa.

Heat a large wok or pan over medium. Once hot, add in the tofu and crumble using a fork. Mix in the spices and coat the tofu. Season with some liquid aminos or soy sauce. Sauté for 3-5 minutes until cooked. Set aside so you can use the same pan for the longganisa.

TOFU SCRAMBLE & GARLIC RICE

For the vinegar, mix the onions and vinegar together. Mix in some sugar to counter the acidity. Add red chili, if using. Allow to soak for 10-15 minutes. The vinegar will turn pink from the onions.

This is best prepared in advance and can be stored for days.

VINEGAR FOR DIPPING

It really just doesn't get any better than these dumplings.

Recipe by Andrew McConnell, of Melbourne's Ricky & Pinky.

Andrew McConnell's Sichuan pork dumplings

pork mince

Chinese cabbage (wombok), finely chopped

garlic

garlic clove, crushed

tsp ginger

tsp tamari

tsp fish sauce

Chinese rice wine (shaohsing – from Asian food shops)

sugar white pepper

square wonton wrappers (from Asian food shops and selected supermarkets)

coriander seeds

cinnamon quill

vinegar

(80 milliliters) soy sauce

tbs caster sugar

spring onions, thinly sliced

sauce

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Top 4 chinese black vinegar recipes from across the web

The most viewed chinese black vinegar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strange Flavour Chicken

Hot and Sour Dumpling Noodle Soup (...

Vegan Longganisa (Filipino Sausages...

Andrew McConnell's Sichuan pork dum...

The most viewed chinese black vinegar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine