Xinjiang Spice Mix Recipes

FRIED CHICKEN W/ XINJIANG SPICES

Steps:

• Rinse the chicken and pat dry with paper towels. Transfer to a bowl and add spices, salt, sugar, 1 tablespoon oil, and 1 tablespoon shaoxing wine. Use your hands to combine everything together. Allow to marinate in the refrigerator for at least 4 hours or overnight.
• When ready to cook, take the chicken out of the refrigerator and let it come to room temperature. Add the cornstarch and flour to the chicken and use your hands to mix everything together evenly.
• Prepare your yogurt sauce by simply combining all the ingredients in a small bowl. Set aside. Heat your oil in a small pot or cast iron skillet until it reaches 350 degrees. Fry the chicken in two or three batches for about 5 to 10 minutes, depending upon the size of your drumsticks. If you're unsure about the doneness, poke a skewer into the thickest part of the drumstick to check if the juices run clear. Drain the fried chicken on paper towels.
• Garnish the chicken with chopped cilantro and serve with your yogurt sauce!

INDIAN SPICE MIX

Steps:

• Put all ingredients in a mixing bowl.
• Mix well.
• Store in a glass jar.
• It will keep for several weeks.
• I use 2-3 tablespoons in a curry for 4 people.
• For a dressing-about 1 tablespoon.
• These are estimates, follow your own tastebuds.

ROASTED OKRA RECIPE

Steps:

• In a small bowl, mix together the oyster sauce and honey and set aside for later
• In another small bowl, combine the spices for the spice mix. If you are using Sichuan peppercorns or whole cumin, use a mortar and pestle or food processor and crush them roughly until they are in finer chunks, but don't over do it, unless you like them in a fine powder form. Set the spice mix aside for later.
• I personally do not like to wash my okra to keep the moisture away from it so that it doesn't become slimy. If you want to wash your okra, make sure you dry it very well until all the water has been completely wiped off with a towel.
• Set the BBQ to the highest setting possible and let it pre-heat
• Skewer the okra. If you have metal skewers, use these instead of wooden ones. Since you are charring it on very high heat, the sticks may burn. I don't recommend soaking the wooden skewers since that will add moisture to the okra which will make it slimy.
• Once the BBQ is hot, add the okra on and grill them for 2-3 minutes per side or until they are charred and brown.
• Once they are done remove them from the BBQ and set them on a plate.
• I personally do not like to wash my okra to keep the moisture away from it so that it doesn't become slimy. If you want to wash your okra, make sure you dry it very well until all the water has been completely wiped off with a towel.
• Set the stove to high heat and place the cast iron skillet on until it gets really hot. You don't need to add oil to the pan.
• Once the pan is very hot, add the okra on and char it for about 2-3 minutes a side until they are brown or charred.
• Once they are done, remove them from the skillet and set them on a plate
• Brush the umami glaze on the okra and sprinkle the spice mix on and enjoy immediately.

XINJIANG LAMB SKEWERS

Steps:

• Cut the lamb and the fat into roughly inch big cubes.
• Make the marinade by putting the olive oil, lemon juice, garlic, salt and spices into a bowl and mixing until even. Put the meat and fat in the marinade and mix until thoroughly coated, then cover, put the bowl in the fridge and leave for at least 2 hours (or overnight if you think ahead).
• Skewer the meat, roughly 2 pieces of lean meat to one piece of fat (you don't have to eat the fat but do keep it on whilst cooking, as it helps keep the meat nice and tender). Pack it quite tightly so that the fat and meat are up against each other, as in the picture above.
• Cook on the BBQ until you feel it's ready to eat. I prefer it so the fat is nice and crispy, but just cook it to your own preference. If you made the spice sprinkle then add it occasionally on the top of the skewers as they cook.

XINJIANG SPICE MIX

Steps:

• Toast Sichuan peppercorns til fragrant. Toast cumin until lightly browned.
• Grind Sichuan peppercorns, cumin, chili flakes and black pepper in a spice grinder.
• Stir in remaining ingredients.

THE HIRSHON UYGHUR TORTELLINI AND LAMB SOUP - چۈچۈرە سورپا

Steps:

• Toast Szechuan peppercorns until fragrant, remove. Toast cumin until lightly browned, remove. Add all into spice grinder and process to achieve a spice powder. Store excess in a tightly-closed container.
• For crisp garlic and garlic oil, heat oil in a wok over high heat until surface shimmers, add garlic and stir continuously until garlic is golden (1½-2 minutes). Transfer garlic to a bowl with a slotted spoon and cool oil separately.
• Toss lamb and onion into a pot of water, add a pinch of salt, cover, and wait until the water boils at high heat.
• Once the water boils, lower the heat to medium or lower, remove the black foam from the boiled water right away using a spoon.
• Add turnip and carrot, boil at medium to low heat without covering for another 1 hour or till the lamb is cooked tender.
• Mix the flour, oil, water and salt in the bowl of a bread machine for 4 -8 min. Set the dough aside to proof for 30 minutes before the next step.
• Mince lamb and onion together. Add Xinjiang spice mix to taste. Add water, mix.
• Roll out the dough flat, round and thin. Cut the dough into a 2 inch x 2 inch rectangle.
• Fill the rectangle shape of dough with the lamb mixture.
• Shape the ququre into the shape of tortellini. These ququres can be stored in the freezer, if you so prefer.
• Otherwise, put all the ready ququre into the hot soup, mix. Add the cut tomato from the soup ingredients and let boil softly for 5 minutes.
• Add chopped cilantro on top of the soup. Adjust the salt of the soup and add more Xinjiang spice mix to taste. Serve with crispy garlic and garlic oil on the side so people can add to taste to the soup.

SPICY CUMIN LAMB SKEWERS (YANG ROU CHUAN) RECIPE

Steps:

• Remove skewers from the grill and serve right away.

BEIJING LAMB SKEWERS (YANGROU CHUAN)

Steps:

• Take your chops and simply remove the meat from the bone and cut into small chunks. Don't trim any of the fat from the lamb. This is what's going to give you the flavor you're looking for. Put the lamb in a mixing bowl.
• In a mortar and pestle (or spice grinder), add the cumin, cumin seeds, chili flakes, and salt. Pound it all together, cracking the chili flakes and cumin seeds into smaller pieces (you want it to be coarse, not a fine powder). Add about half of the spices (the other half will be used for sprinkling after the lamb finishes cooking) to the lamb along with the oil and mix everything together.
• Put the lamb onto the skewers. Heat your grill until searing hot. Grill the skewers until they get a nice char on the outside. Transfer to a plate and sprinkle on the extra spices. Serve!

SZECHUAN SEASONING (XINJIANG SPICE)

Steps:

• In a small sauté pan over medium heat, toast the cumin seeds and peppercorns until lightly browned and they start to give off a fragrant aroma. Set aside to cool slightly.
• Grind cumin, red and black peppercorns, chili flakes, and salt in a clean spice grinder (See Note 2) until powder in form.
• Add ground spices to a small bowl with ginger, garlic and chili powders, and whisk to combine.
• Store in an airtight container and keep in a cool, dry location.