Pickled potato

Pickled potato

By
From
Chinese Unchopped
Serves
4
Prep
20 mins
Cooking time
60 mins
Photographer
Martin Poole

As rice is a staple food, potatoes are rarely seen in Chinese cooking. Too many starches or carbohydrates added to the plate or the table and the balance of a meal is affected. This dish, however, is very light and is often found as a side in specialist dumpling restaurants in different parts of China and Hong Kong. The gentle pickling of the potato gives it a crunchy texture, which provides a lovely, light contrasting bite to a bowl of dumplings and soup.

Ingredients

Quantity Ingredient
1 spring onion
4 dried red chilies
2 garlic cloves, finely chopped
sea salt
250g waxy potato, (Desiree or new potatoes work well)

The pickling mixture

Quantity Ingredient
2 tablespoons rice vinegar
1 tablespoon light soy sauce
1 teaspoon granulated sugar
1/2 teaspoon sesame oil

Method

  1. Cut the spring onion into fine matchsticks. Put the red chillies in a bowl, cover with hot water and leave to soak for 15 minutes. Drain, then roughly chop.
  2. Finely chop the garlic. Using a pestle and mortar (or alternatively, the flat side of a knife) grind it together with a pinch of sea salt into a paste.
  3. Bring a saucepan filled with water to a boil. Peel the potatoes and slice them into fine matchsticks, then add to the pan along with 1 teaspoon of salt and blanch for 1 minute. Remove from the pan and cool under running cold water, then drain.
  4. Mix all the pickling liquid ingredients together in a bowl until the sugar is fully dissolved.
  5. Fill a clean tight-lidded jar, bowl or lidded container with the potato matchsticks, spring onion, chillies and garlic paste, then pour over the pickling mixture until the veg are fully covered and the container is full. Pop on the lid and leave to pickle for a minimum of 1 hour for immediate use, or up to 2 days for maximum flavour.

Serving suggestion:

  • This fresh pickle is fantastic for adding a crunch to a bowl of blanched or steamed dumplings. If you fancy an alternative light lunch with bold Chinese flavours, try this dish with a portion of the Steamed Wontons in Chilli Broth.
Tags:
Chinese
School of Wok
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