Dried Whole Chilies
香ばしさと辛味のブースター！熱炒の炒め物を真っ赤に染める乾燥唐辛子
Description
Whole dried red chilies. Used massively in Taiwanese 'Kung Pao' and 'Mala' dishes to extract aroma and heat by frying in oil.
Classification: For Adults,Whole Spice,Taiwan Tavern Heat
Shops selling Dried Whole Chilies
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried red chili
Instructions
- [Usage Secret]
- [Aroma Release] Heat oil in a wok, add dried chilies on low, and sauté until the oil turns red and a savory smell rises.
- [Kung Pao Chicken] Stir-fry with chicken and peanuts to coat them in the smoky heat of scorched chilies.
- [DIY Chili Oil] Submerge tube-cut dried chilies in hot oil to make original spicy oil.
Learn more Substitutes, pairings, tips
Key spices
Intense chili heat and savory scorched aroma
Substitutes at Japanese supermarkets
Japanese Takanotsume (Identical)
Pairing
Kung Pao Chicken, Mala Hot Pot, All stir-fries
Trivia
[For Adults] Taiwanese chilies are often milder and more umami-rich than Japanese ones. Using them whole balances visual impact and adjustable heat. Sold in large bags in Shin-Okubo; having them instantly boosts your kitchen's 'hardcore' vibe.
Eating tips & etiquette
[Unique Eating] In Taiwanese taverns, it's smart manners to enjoy only the aroma and heat, leaving the 'pitch-black scorched chilies' in the dish!
Allergen
None