Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 6 2022
Minnesota Hot Dish - Chinese Hotdish
Image From foodnetwork.com
3 quarts neutral oil, for frying
One 12-ounce package square wonton wrappers, cut into 1-inch-wide strips
2 tablespoons honey
1 teaspoon toasted sesame oil
1 tablespoon sambal oelek
1/4 cup black bean garlic sauce
2 tablespoons cornstarch
3 cups chicken stock
8 ounces Chinese sausage, sliced
1 pound ground pork
Pinch kosher salt
Couple turns of black pepper
1 bunch (5 or 6) scallions, thinly sliced, white and greens separated (about 1 cup total)
1 tablespoon minced fresh ginger
2 large cloves garlic, minced
1/4 cup Shaoxing cooking wine, chicken stock or dry sherry
4 cups shredded napa or savoy cabbage
2 cups fresh green beans, trimmed and cut into 2-inch pieces
3 cups cooked white jasmine rice (from 1 cup uncooked)
1 tablespoon chili crisp (a good mix of the chilis and the oil)
Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
Heat the oil in a medium, heavy-bottomed pot to 350 degrees F over medium-high heat.
Fry the wonton strips in batches for 1 to 2 minutes until golden brown and crispy. Remove with a spider or slotted spoon to a cooling rack set over a baking sheet. Set aside.
In an 8-cup liquid measuring cup or large mixing bowl, whisk together the honey, sesame oil, sambal oelek, black bean garlic sauce and cornstarch. Add the chicken stock and whisk to incorporate. Set aside.
In a 3-quart braiser (low-sided Dutch oven) over medium-high heat, brown the sausage until some of the fat is rendered and the edges are dark (there is a lot of sugar in Chinese sausage, so be careful not to burn it), about 2 minutes. Add the pork and season with salt and pepper. Cook for 4 to 5 minutes until the pork is no longer pink and the liquid is evaporated. Add the scallion whites, ginger and garlic and cook for 30 seconds until fragrant. Deglaze with cooking wine (or stock) and cook until the pan is dry, 2 to 3 minutes. Add the cabbage and green beans and cook until the cabbage is wilted, translucent and has some browned bits, about 3 to 4 minutes. Add the sauce mixture and rice and stir to combine.
Bake in the oven for 40 minutes until the sauce is reduced and the hotdish is bubbling. Remove from the oven. Garnish with the fried wonton strips, scallion greens and a drizzle of chili oil. Serve immediately.