Cooking With Pixian Doubanjiang: Sichuan Sauce for Grilling & Roasting
The Mala Market
Author: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking
Sauce: 1 tablespoon of each per pound of meat
- Pixian doubanjiang (chili bean paste) (3-year preferred)
- Chinese light soy sauce (Zhongba preferred)
- Chinese dark soy sauce (Zhongba preferred)
- Chinese black vinegar (Zhenjiang or Shanxi preferred)
- toasted sesame oil
- water
For skirt steak, pork shoulder steak or similar
Combine sauce ingredients in a large plastic baggie, using 1 tablespoon of each for each pound of meat. Add meat to bag and marinate 30 minutes to 1 hour. Wipe most of marinade off the steak, and grill per your usual method.
For chicken wings
Mix sauce ingredients in a large bowl.
Preheat oven to 425°F. Place a rack inside a sheet pan and spray it with cooking spray. (Line sheet pan with foil for easy clean-up.) Line up wings on the rack and roast in oven for 30 minutes.
Carefully add hot wings to sauce bowl and toss them to coat well. Use tongs to place wings back on the rack and return to oven. Roast for another 10 to 15 minutes, until wings are well-caramelized and browned.
https://blog.themalamarket.com/cooking-with-pixian-doubanjiang-sichuan-sauce-for-grilling-roasting/