Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

Chinese

Making a good Chinese chili sauce

Share:

Home Cooking 1

Making a good Chinese chili sauce

peanuttree | Nov 15, 2011 06:20 PM

So, at Mr. Chow's, one of if not the best restaurant I've ever been to, where every ounce of food is better than I thought could be possible, with subtle nuances maginified that you didn't even notice were in the foods you elsewhere normally eat, they have this amazing chili sauce. It's saltier and has a richer or fuller flavor than the stuff you can normally buy with the rooster on the bottle. That is the chili paste with the seeds in it, NOT sriracha - the rooster company makes this stuff too.

One noticeable difference is that it's saltier than the store-bought stuff.

The chili sauce at the Dim Sum places in NYC also have a sauce that is similar/better than the store-bought.

So what's the secret? Anybody know? Any way I can tweak the normal store-bought chili sauce to match it? Maybe add some oil? Obviously any oil would add a richness to the flavor. I've tried adding sesame oil and it... might be the same? Or just better?

Anybody know?

Want to stay up to date with this post?

Recommended From Chowhound